{"title":"掺入胶原/益生元及不同包被物质对包被益生菌存活率的影响","authors":"Sriwiang Rittisak, Ratchanee Charoen, Saowalak Seamsin, Jamin Buppha, Thanida Ruangthong, Sarinya Muenkhling, Wiboon Riansa-ngawong, Sunee Eadmusik, Kriangkrai Phattayakorn, Sakwiboon Jantrasee, Wanticha Savedboworn","doi":"10.1007/s10068-024-01794-8","DOIUrl":null,"url":null,"abstract":"<div><p>The purpose of this study was to assess the influence of collagen protein and various prebiotics as encapsulant materials, as well as double-layer coatings composed of chitosan or sericin, on the viability of encapsulated probiotic <i>Lactobacillus plantarum</i> TISTR 2075. The storage stability of encapsulated probiotic was evaluated throughout 4 and 30 °C for 105 and 63 days, respectively. The log-linear inactivation rate (<i>k</i>) models indicated that co-encapsulated with alginate-collagen-inulin and double-layer coated with chitosan (ACI-C) had the lowest <i>k</i> value. Furthermore, ACI-C demonstrated the greatest value in terms of the time required for the first decimal decrease (<i>δ</i>) applied by Weibull non-linear model during storage at 4 and 30 °C. Encapsulated probiotic beads with ACI-C also exhibited the highest survivability after exposure to simulated gastrointestinal tract tolerance, heat resistance, and the degree hydrophobicity. The viability of cells significantly enhanced through coating with chitosan rather than sericin when employing the identical encapsulating agent.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 6","pages":"1383 - 1399"},"PeriodicalIF":2.4000,"publicationDate":"2024-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effects of incorporated collagen/prebiotics and different coating substances on the survival rate of encapsulated probiotics\",\"authors\":\"Sriwiang Rittisak, Ratchanee Charoen, Saowalak Seamsin, Jamin Buppha, Thanida Ruangthong, Sarinya Muenkhling, Wiboon Riansa-ngawong, Sunee Eadmusik, Kriangkrai Phattayakorn, Sakwiboon Jantrasee, Wanticha Savedboworn\",\"doi\":\"10.1007/s10068-024-01794-8\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>The purpose of this study was to assess the influence of collagen protein and various prebiotics as encapsulant materials, as well as double-layer coatings composed of chitosan or sericin, on the viability of encapsulated probiotic <i>Lactobacillus plantarum</i> TISTR 2075. The storage stability of encapsulated probiotic was evaluated throughout 4 and 30 °C for 105 and 63 days, respectively. The log-linear inactivation rate (<i>k</i>) models indicated that co-encapsulated with alginate-collagen-inulin and double-layer coated with chitosan (ACI-C) had the lowest <i>k</i> value. Furthermore, ACI-C demonstrated the greatest value in terms of the time required for the first decimal decrease (<i>δ</i>) applied by Weibull non-linear model during storage at 4 and 30 °C. Encapsulated probiotic beads with ACI-C also exhibited the highest survivability after exposure to simulated gastrointestinal tract tolerance, heat resistance, and the degree hydrophobicity. The viability of cells significantly enhanced through coating with chitosan rather than sericin when employing the identical encapsulating agent.</p></div>\",\"PeriodicalId\":566,\"journal\":{\"name\":\"Food Science and Biotechnology\",\"volume\":\"34 6\",\"pages\":\"1383 - 1399\"},\"PeriodicalIF\":2.4000,\"publicationDate\":\"2024-12-18\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Science and Biotechnology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s10068-024-01794-8\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s10068-024-01794-8","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Effects of incorporated collagen/prebiotics and different coating substances on the survival rate of encapsulated probiotics
The purpose of this study was to assess the influence of collagen protein and various prebiotics as encapsulant materials, as well as double-layer coatings composed of chitosan or sericin, on the viability of encapsulated probiotic Lactobacillus plantarum TISTR 2075. The storage stability of encapsulated probiotic was evaluated throughout 4 and 30 °C for 105 and 63 days, respectively. The log-linear inactivation rate (k) models indicated that co-encapsulated with alginate-collagen-inulin and double-layer coated with chitosan (ACI-C) had the lowest k value. Furthermore, ACI-C demonstrated the greatest value in terms of the time required for the first decimal decrease (δ) applied by Weibull non-linear model during storage at 4 and 30 °C. Encapsulated probiotic beads with ACI-C also exhibited the highest survivability after exposure to simulated gastrointestinal tract tolerance, heat resistance, and the degree hydrophobicity. The viability of cells significantly enhanced through coating with chitosan rather than sericin when employing the identical encapsulating agent.
期刊介绍：
The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号
