Co-encapsulation and characterisation of omega-3 fatty acids and probiotic bacteria in whey protein isolate–gum Arabic complex coacervates

By Divya Eratte, S. McKnight, T. Gengenbach, K. Dowling, C. Barrow, B. Adhikari. 2015

197 citations recorded by the source corpus.

Omega-3 fatty acids and probiotic bacteria were co-encapsulated in a single whey protein isolate (WPI)-gum Arabic (GA) complex coacervate microcapsule. Tuna oil (O) and Lactobacillus casei 431 (P) were used as models of omega-3 and probiotic bacteria, respectively. The co-microcapsules (WPI-P-O-GA) and L.casei containing microcapsules (WPI-P-GA) were converted into powder by using spray and freeze drying. The viability of L.casei was significantly higher in WPI-P-O-GA co-microcapsules than in WPI-P-GA. The oxidative stability of tuna oil was significantly higher in spray dried co-capsules than in freeze dried ones.

Subfields: Food Science

View Paper: https://www.semanticscholar.org/paper/6fea61dce20e45df8bfe4d75d70a637874bc25ba

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Citations in the corpus

Spray drying of probiotics and other food-grade bacteria: A review (2017, background): “For example, the addition of Omega-3 fatty acids to a 405 whey protein-gum Arabic complex significantly improved the viability of Lb. casei 406 431 after spray-drying (Eratte et al., 2015).”