Influence of co-encapsulation of bifidobacterium animalis subsp. lactis Bb12 with inulin and ascorbic acid on its viability

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F20%3A43920824" target="_blank" >RIV/60461373:22330/20:43920824 - isvavai.cz</a>

Result on the web

<a href="https://www.agriculturejournals.cz/web/cjfs.htm?type=article&id=292_2019-CJFS" target="_blank" >https://www.agriculturejournals.cz/web/cjfs.htm?type=article&id=292_2019-CJFS</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.17221/292/2019-CJFS" target="_blank" >10.17221/292/2019-CJFS</a>

Result language

angličtina

Original language name

Influence of co-encapsulation of bifidobacterium animalis subsp. lactis Bb12 with inulin and ascorbic acid on its viability

Original language description

Eight types of capsules containing Bifidobacterium animalis subsp. lactis Bb12 with addition of inulin and/or ascorbic acid were prepared by emulsion method with milk protein matrix or by extrusion method with alginate matrix. The size of protein and alginate capsules containing only Bb12 was 204 ± 18 µm and 1.7 ± 0.1 mm, respectively. Addition of both inulin (1% w/w) and ascorbic acid (0.5% w/w) increased the size of alginate capsules. Both methods of encapsulation prevented efficiently the manifestation of Bb12 cell metabolic activity. All types of encapsulation provided higher resistance of Bb12 cells to the conditions of a model gastrointestinal tract (GIT) compared to free cells. The influence of co-encapsulation with inulin (1% w/w) and ascorbic acid (0.5% w/w) on viability in model GIT was not demonstrable in alginate capsules but it was significant in protein capsules. The most efficient was co-encapsulation in a protein matrix with 1% w/w inulin and 0.5% w/w ascorbic acid. © 2020 Czech Academy of Agricultural Sciences. All rights reserved.

Czech name

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Czech description

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Type

J_SC - Article in a specialist periodical, which is included in the SCOPUS database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

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Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2020

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

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Volume of the periodical

38

Issue of the periodical within the volume

1

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

6

Pages from-to

57-62

UT code for WoS article

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EID of the result in the Scopus database

2-s2.0-85093925729