Enhancing the Viability Rate of Probiotic by Co-Encapsulating with Prebiotic in Alginate Microcapsules Supplemented to Cupcake Production

키워드

참고문헌 (31)

1. Burgain J, "Encapsulation of probiotic living cells : From laboratory scale to industrial applications", J. Food Eng, 104, pp.467~483 (2011)
2. Reid AA, "Survival in food systems of Lactobacillus rhamnosus R011 microentrapped in whey protein gel particles", J. Food Sci, 72, pp.M031~ (2007)
3. Parvez S, "Probiotics and their fermented food products are beneficial for health", J. Appl. Microbiol, 100, pp.1171~1185 (2006)
4. Ko JS, "Lactobacillus plantarum inhibits epithelial barrier dysfunction and interleukin-8 secretion induced by tumor necrosis factor-α", World J. Ggastroenterol, 13, pp.1962~1965 (2007)
5. Lash BW, "Detection and partial characterization of a broad-range bacteriocin produced by Lactobacillus plantarum(ATCC 8014)", Food Microbiol, 22, pp.199~204 (2005)
6. García-Ceja A, "Viability during refrigerated storage in selected food products and during simulated gastrointestinal conditions of individual and combined lactobacilli encapsulated in alginate or alginate-chitosan", LWT-Food Sci. Technol, 63, pp.482~489 (2015)
7. Majzoobi M, "Quality and microbial properties of symbiotic bread produced by straight dough and frozen part-baking methods", J. Text. Stud, 50, pp.165~171 (2019)
8. Arslan-Tontul S, "Single and double layered microencapsulation of probiotics by spray drying and spray chilling", LWT-Food Sci. Technol, 81, pp.160~169 (2017)
9. Gibbs BF, "Encapsulation in the food industry : a review", Int. J. Food Sci. Nutr, 50, pp.213~224 (1999)
10. Anekella K, "Optimization of microencapsulation of probiotics in raspberry juice by spray drying", LWT-Food Sci. Technol, 50, pp.17~24 (2013)
11. Ding W, "Acid, bile, and heat tolerance of free and microencapsulated probiotic bacteria", J. Food Sci, 72, pp.M446~M450 (2007)
12. Zanjani MAK, "Microencapsulation of Lactobacillus casei with calcium alginate-resistant starch and evaluation of survival and sensory properties in cream-filled cake", Afr. J. Microbiol. Res, 6, pp.5511~5517 (2012)
13. Hotel ACP, "Health and nutritional properties of probiotics in food including powder milk with live lactic acid bacteria", Prevention, 5, pp.1~10 (2001)
14. Sandoval-Castilla O, "Textural properties of alginatepectin beads and survivability of entrapped Lb. casei in simulated gastrointestinal conditions and in yoghurt", Food Res. Int, 43, pp.111~117 (2010)
15. Sathyabama S, "Co-encapsulation of probiotics with prebiotics on alginate matrix and its effect on viability in simulated gastric environment", LWT-Food Sci. Technol, 57, pp.419~425 (2014)
16. Sohail A, "The viability of Lactobacillus rhamnosus GG and Lactobacillus acidophilus NCFM following double encapsulation in alginate and maltodextrin", Food Bioprocess Technol, 6, pp.2763~2769 (2013)
17. Voo W-P, "Comparison of alginate and pectin based beads for production of poultry probiotic cells", J. Biosci. Bioeng, 111, pp.294~299 (2011)
18. "I. 21807. Microbiology of food and animal feeding stuffs–determination of water activity", 1~7 (2004)
19. "I. 21527–1:2008, “21527–1 (2008).” Microbiology of food and animal feedings stuff-Horizontal method for the enumeration of yeasts and moulds—Part, vol. 1", 1~8 (2008)
20. Salar-Behzadi S, "Impact of heat treatment and spray drying on cellular properties and culturability of Bifidobacterium bifidum BB-12", Food Res. Int, 54, pp.93~101 (2013)
21. Seyedain-Ardabili M, "The production of synbiotic bread by microencapsulation", Food Technol. Biotechnol, 54, pp.52~59 (2016)
22. Rajam R, "Microencapsulation of Lactobacillus plantarum MTCC 5422in fructooligosaccharide and whey protein wall systems and its impact on noodle quality", J. Food Sci. Technol, 52, pp.4029~4041 (2015)
23. Malmo C, "Microencapsulation of Lactobacillus reuteri DSM 17938 cells coated in alginate beads with chitosan by spray drying to use as a probiotic cell in a chocolate soufflé", Food Bioprocess Technol, 6, pp.795~805 (2013)
24. Avila-Reyes SV, "Protection of L. rhamnosus by spraydrying using two prebiotics colloids to enhance the viability", Carbohydr. Polym, 102, pp.423~430 (2014)
25. Krasaekoopt W, "Effect of addition of inulin and galactooligosaccharide on the survival of microencapsulated probiotics in alginate beads coated with chitosan in simulated digestive system, yogurt and fruit juice", LWT-Food Sci. Technol, 57, pp.761~766 (2014)
26. Yeo SK, "Effect of prebiotics on viability and growth characteristics of probiotics in soymilk", J. Sci. Food Agric, 90, pp.267~275 (2010)
27. Trabelsi I, "Encapsulation in alginate and alginate coated-chitosan improved the survival of newly probiotic in oxgall and gastric juice", Int. J. Biol. Macromol, 61, pp.36~42 (2013)
28. Khalil AH, "Alginate encapsulated bifidobacteria survival in mayonnaise", J. Food Sci, 63, pp.702~705 (1998)
29. Chen KN, "Optimization of incorporated prebiotics as coating materials for probiotic microencapsulation", J. Food Sci, 70, pp.M260~M266 (2005)
30. Fareez IM, "Chitosan coated alginate–xanthan gum bead enhanced pH and thermotolerance of Lactobacillus plantarum LAB12", Int. J. Biol. Macromol, 72, pp.1419~1428 (2015)
31. Adhikari K, "Survival and metabolic activity of microencapsulated Bifidobacterium longum in stirred yogurt", J. Food Sci, 68, pp.275~280 (2003)

관련 논문AI추천