Effect of drying methods (electrospraying, freeze drying and spray drying) on survival and viability of microencapsulated Lactobacillus rhamnosus ATCC 7469

Effect of drying methods (electrospraying, freeze drying and spray drying) on survival and viability of microencapsulated Lactobacillus rhamnosus ATCC 7469

Electrospraying, freeze and spray drying were used to microencapsulate Lactobacillus rhamnosus ATCC 7469 in whey protein isolate (WPI), whey protein isolate + inulin (WPI + IN) or whey protein isolate + inulin + Persian gum (WPI + IN + PG) matrixes. Physical properties, survivability, cell injuries...

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Bibliographic Details
Main Authors: Mahsa Moayyedi, Mohammad Hadi Eskandari, Amir Hossein Elhami Rad, Esmaeil Ziaee, Mohammad Hossein Haddad Khodaparast, Mohammad-Taghi Golmakani
Format: Article
Language:English
Published: Elsevier 2018-01-01
Series:Journal of Functional Foods
Subjects:
Electrospraying
Freeze-drying
Spray-drying
Cell damage evaluation
Lactobacillus rhamnosus ATCC 7469
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464617306886

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http://www.sciencedirect.com/science/article/pii/S1756464617306886

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