scholarly journals Impact of Milk Protein Type on the Viability and Storage Stability of Microencapsulated Lactobacillus acidophilus NCIMB 701748 Using Spray Drying

2013 ◽  
Vol 7 (5) ◽  
pp. 1255-1268 ◽  
Author(s):  
Christos Soukoulis ◽  
Solmaz Behboudi-Jobbehdar ◽  
Lina Yonekura ◽  
Christopher Parmenter ◽  
Ian Fisk
Keyword(s):  
Spray Drying ◽  
Lactobacillus Acidophilus ◽  
Milk Protein ◽  
Storage Stability ◽  
And Storage

Encapsulation of Lactobacillus acidophilus NCDC 016 cells by spray drying: characterization, survival after in vitro digestion, and storage stability

2020 ◽  
Vol 11 (10) ◽  
pp. 8694-8706
Author(s):  
Divyasree Arepally ◽  
Ravula Sudharshan Reddy ◽  
Tridib Kumar Goswami
Keyword(s):  
Spray Drying ◽  
Lactobacillus Acidophilus ◽  
Storage Stability ◽  
Gum Arabic ◽  
In Vitro Digestion ◽  
Encapsulated Cells ◽  
Gastrointestinal Conditions ◽  
Drying Technology ◽  
And Storage

L. acidophilus was encapsulated with maltodextrin and different concentrations of gum arabic by spray drying technology. Encapsulated cells have shown better viability under simulated gastrointestinal conditions compared to free cells.

scholarly journals Microencapsulation of Lactobacillus acidophilus NCFM incorporated with mannitol and its storage stability in mulberry tea

2019 ◽  
Vol 43 ◽  
Author(s):  
Wong Lok Yee ◽  
Chan Li Yee ◽  
Nyam Kar Lin ◽  
Pui Liew Phing
Keyword(s):  
Lactobacillus Acidophilus ◽  
Storage Stability ◽  
Storage Period ◽  
Locust Bean Gum ◽  
Acidic Environment ◽  
Storage Test ◽  
Bead Size ◽  
Lactobacillus Acidophilus Ncfm ◽  
Locust Bean ◽  
And Storage

ABSTRACT Lactobacillus acidophilus NCFM (L-NCFM) was microencapsulated via co-extrusion technique with mannitol. Optimization of coating material, locust bean gum (0% to 2%, w/v) and prebiotic, mannitol (0% to 5%, w/v) was tested on bead size and microencapsulation efficiency. L-NCFM cells microencapsulated in three different forms were tested in simulated gastric juice (pH 2.0) and simulated intestinal juice (pH 7.5) and storage test at 4 °C and 25 °C for 4 weeks. 0.5% (w/v) locust bean gum and 3% (w/v) of mannitol are the optimal concentrations to produce bead size of 570 µm, microencapsulation efficiency of 96.81% and cell count 8.92 log CFU/mL. Microencapsulation of L-NCFM with mannitol protect cells better in acidic environment. The viability of encapsulated L-NCFM with mannitol at 4 °C throughout the storage period for 30 days ranged from 8.62 log cfu/mL to 6.80 log cfu/mL, which met the minimum required for probiotic (106CFU/mL).

scholarly journals Soymilk with okara flour fermented by Lactobacillus acidophilus: Simplex-centroid mixture design applied in the elaboration of probiotic creamy sauce and storage stability

LWT ◽  
2018 ◽  
Vol 93 ◽  
pp. 339-345 ◽  
Author(s):  
Marsilvio Lima de Moraes Filho ◽  
Marli Busanello ◽  
Sandra Helena Prudencio ◽  
Sandra Garcia
Keyword(s):  
Lactobacillus Acidophilus ◽  
Storage Stability ◽  
Mixture Design ◽  
And Storage

Physicochemical Properties and Storage Stability of Lutein Microcapsules Prepared with Maltodextrins and Sucrose by Spray Drying

2015 ◽  
Vol 80 (2) ◽  
pp. E359-E369 ◽  
Author(s):  
Pengqun Kuang ◽  
Hongchao Zhang ◽  
Poonam R. Bajaj ◽  
Qipeng Yuan ◽  
Juming Tang ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Spray Drying ◽  
Storage Stability ◽  
And Storage
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