β-环糊精对海藻酸-黄原胶微胶囊双歧杆菌- bb12在模拟消化条件和冷冻酸奶中存活的影响

IF 0.9 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Culinary Science & Technology Pub Date : 2021-02-11 DOI:10.1080/15428052.2021.1884997

Amanda Brito Hain, I. Gomes, R. Gomes, R. Bergamasco

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引用次数: 4

摘要

摘要本研究旨在研究β-环糊精对海藻酸-黄原胶微囊化双歧杆菌- bb12的影响，并评估被囊化微生物在模拟消化液和冷冻酸奶中的存活情况。采用海藻酸盐、黄原胶和β-环糊精的不同组合，采用喷雾干燥法制备微胶囊。用β-环糊精配制的微胶囊包封率最高，表明该分子在喷雾干燥过程中对细胞起热保护器作用。微胶囊双歧杆菌- bb12对模拟胃肠道条件具有高度抗性，生存期降低0.32 log周期。在用双歧杆菌- bb12微胶囊制备的冷冻酸奶中，细胞计数增加，并在整个储存期间保持在6 log CFU/g以上。综上所述，在冷冻酸奶中添加双歧杆菌- bb12微胶囊获得了满意的结果，益生菌微生物在- 18°C保存4周后保持了活力。

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Effect of β-cyclodextrin on the Survival of Alginate–Xanthan Microencapsulated Bifidobacterium-BB12 in Simulated Digestive Conditions and Frozen Yogurt

ABSTRACT This study aims to investigate the effect of β-cyclodextrin on microencapsulation of Bifidobacterium-BB12 by alginate-xanthan and to evaluate the survival of the encapsulated microorganisms in simulated digestive fluids and frozen yogurt. Microcapsules were prepared by spray drying, using various combinations of alginate, xanthan gum and β-cyclodextrin. The highest encapsulation yield was obtained with microcapsules formulated with β-cyclodextrin, showing that this molecule acts as a thermoprotector for the cells during the spray drying process. Microencapsulated Bifidobacterium-BB12 was highly resistant to simulated gastrointestinal conditions, with a 0.32 log cycles decrease in survival. In frozen yogurt prepared with Bifidobacterium-BB12 microcapsules, the cell count increased and remained above 6 log CFU/g throughout the storage period. In conclusion, the addition of Bifidobacterium-BB12 microcapsules into frozen yogurt obtained satisfactory results, being the viability of the probiotic microorganisms maintained during storage at −18 °C for 4 weeks.

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来源期刊

Journal of Culinary Science & Technology FOOD SCIENCE & TECHNOLOGY-

CiteScore

3.20

自引率

7.70%

发文量

期刊介绍： The Journal of Culinary Science & Technology aims to communicate the vital issues, latest developments, and thinking on the science and technology behind meal planning, preparation, processing, and service for a global consuming public. These issues relate to food management in a variety of settings that include culinary-related operations, food production, food product development, restaurant management and other foodservice ventures. It is the Journal''s intention to encourage an interchange among culinary professionals, food scientists and technologists, research chefs, foodservice managers, educators and researchers. Contributors are encouraged to identify the practical implications of their work for food operations, promoting and evaluating food knowledge, the science of alcohol, examining changing trends and attitudes, healthy eating lifestyles, innovation management, and enhancing and developing practical culinary skills. It is the Journal of Culinary Science & Technology''s policy to use a ''double-blind review'' procedure for the evaluation of all articles. Therefore, the reviewers and the author(s) are not identified to each other. Scope/Coverage: -Culinary innovation -Blurring lines between food technology and culinary arts -Issues and trends related to human nutrition -The collaboration between food science and culinary innovation -Techniques and technology and their role in quality of life/guest satisfaction associated with culinary, wine and food experiences -Trends in molecular gastronomy and its derivates -Annual review of trends in culinary science and technology -Applied research -Relevant research notes -Management styles, methods and principles -Techniques and innovations