Co-encapsulation and characterisation of omega-3 fatty acids and probiotic bacteria in whey protein isolate–gum Arabic complex coacervates

Co-encapsulation and characterisation of omega-3 fatty acids and probiotic bacteria in whey protein isolate–gum Arabic complex coacervates

Omega-3 fatty acids and probiotic bacteria were co-encapsulated in a single whey protein isolate (WPI)–gum Arabic (GA) complex coacervate microcapsule. Tuna oil (O) and Lactobacillus casei 431 (P) were used as models of omega-3 and probiotic bacteria, respectively. The co-microcapsules (WPI-P-O-GA)...

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Bibliographic Details
Main Authors: Divya Eratte, Stafford McKnight, Thomas R. Gengenbach, Kim Dowling, Colin J. Barrow, Benu P. Adhikari
Format: Article
Language:English
Published: Elsevier 2015-12-01
Series:Journal of Functional Foods
Subjects:
Omega-3 fatty acids
Probiotic bacteria
Microencapsulation
Whey protein isolate–gum Arabic complex coacervates
Spray drying
Freeze drying
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464615000419

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http://www.sciencedirect.com/science/article/pii/S1756464615000419

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