Survival of alginate-prebiotic microencapsulated Lactobacillus acidophilus in mayonnaise sauce
2012
محمدی, نیما | Ahari, Hamed | Fahimdanesh, Maryam | Khosravi Zanjani, Mohammad Ali | Anvar, Amirali | Shokri, Enam
Background: Nowadays, Microencapsulation of probiotic bacteria is the newest method for increasing the survival ability of probiotics in Food products. The Lactobacillus acidophilus as a probiotic bacterium has more beneficial effects and the low survival of this bacterium under food processing conditions and adverse environment have been studied by many researchers. OBJECTIVES: In this study, Lactobacillus acidophilus was added to mayonnaise sauce as either free cells or encapsulated and the survival of probiotic was evaluated during storage for 30 days at 4oC. METHODS: The emulsion method was performed for the microencapsulation process of Lactobacillus acidophilus. A morphological characteristic of capsules was indicated by optical microscope and scanning electron microscope. RESULTS: The microencapsulation with calcium alginate-resistant starch significantly affected (p
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Эту запись предоставил University of Tehran
