Emulsion Encapsulation of Bifidobacterium animalis subsp lactis BB12 with the addition of Lecithin

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F13%3A61947" target="_blank" >RIV/60460709:41210/13:61947 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/60461373:22330/13:43895854 RIV/26722861:_____/13:LI36

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Emulsion Encapsulation of Bifidobacterium animalis subsp lactis BB12 with the addition of Lecithin

Popis výsledku v původním jazyce

The commercial probiotic strain Bifidobacterium animalis subsp. lactis Bb12 was encapsulated using emulsion encapsulation into milk protein matrix without and with the addition of 0.5% w/w lecithin into the oil. Different agitation speeds were used during the encapsulation process. The examination of microcapsules was carried out by optical microscope and fluorescence in situ hybridisation. The particle size distribution as volume based median d(0.5) was evaluated by the laser diffraction method. In thecase of no lecithin addition, the agitation speed did not influence significantly the size of the microcapsules. The addition of 0.5% (w/w) of lecithin into the oil caused a decrease of d(0.5) value from 196 +/- 37 mu m to 79 +/- 3 mu m at an agitationspeed of 500 rpm, and from 193 +/- 24 mu m to 39 +/- 3 mu m at 1200 rpm. It can improve the sensory properties of the products with the added microcapsules.

Název v anglickém jazyce

Emulsion Encapsulation of Bifidobacterium animalis subsp lactis BB12 with the addition of Lecithin

Popis výsledku anglicky

The commercial probiotic strain Bifidobacterium animalis subsp. lactis Bb12 was encapsulated using emulsion encapsulation into milk protein matrix without and with the addition of 0.5% w/w lecithin into the oil. Different agitation speeds were used during the encapsulation process. The examination of microcapsules was carried out by optical microscope and fluorescence in situ hybridisation. The particle size distribution as volume based median d(0.5) was evaluated by the laser diffraction method. In thecase of no lecithin addition, the agitation speed did not influence significantly the size of the microcapsules. The addition of 0.5% (w/w) of lecithin into the oil caused a decrease of d(0.5) value from 196 +/- 37 mu m to 79 +/- 3 mu m at an agitationspeed of 500 rpm, and from 193 +/- 24 mu m to 39 +/- 3 mu m at 1200 rpm. It can improve the sensory properties of the products with the added microcapsules.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

EE - Mikrobiologie, virologie

OECD FORD obor

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Projekt

Výsledek vznikl pri realizaci vícero projektů. Více informací v záložce Projekty.

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2013

Kód důvěrnosti údajů

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

Název periodika

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

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Svazek periodika

31

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

5

Strana od-do

270-274

Kód UT WoS článku

WOS:00031952770

EID výsledku v databázi Scopus

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