益生菌
植物乳杆菌
干酪乳杆菌
食品科学
淀粉
双歧杆菌
封装(网络)
材料科学
乳酸菌
化学
细菌
生物
双歧杆菌
乳酸
发酵
计算机网络
遗传学
计算机科学
作者
Adil Gani,Gazalla Akther,Bilal Ahmad Ashwar,Faiza Jhan,Asima Shah
标识
DOI:10.1002/star.202100285
摘要
Abstract In the present study, three probiotic strains viz . Bifidobacterim bifidum , Lactobacillus casei , and Lactobacillus plantarum were encapsulated in resistant starch derived from Indian horse chestnut (HRS) and rice (RRS) by using freeze drying and emulsification techniques. Encapsulation yield for probiotics was found to be in the range of 71.9%–73.3% and 70.2.2%–73.4% using emulsification and freeze drying techniques. ATR‐FTIR spectral analysis of all the microcapsules reveals peaks in the range of 1332–1371 cm −1 and 2910–2925 cm −1 confirming the presence of encapsulated probiotics. Scanning electron microscopy (SEM) shows granules with size ranging from 4 to 25 µm having different shapes. Cells encapsulated via emulsification show significantly better survivability during storage for a period of 3 months. Moreover, the survival rate of all the three microencapsulated probiotic cells remains comparably better under simulated gastrointestinal conditions than the free cells with minimal difference between the two techniques of encapsulation.
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