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

• 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

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) and L. casei containing microcapsules (WPI-P-GA) were converted into powder by using spray and freeze drying. The viability of L. casei was significantly higher in WPI-P-O-GA co-microcapsules than in WPI-P-GA. The oxidative stability of tuna oil was significantly higher in spray dried co-capsules than in freeze dried ones.