Microencapsulated cells of Lactobacillus paracasei subsp. paracasei in biopolymer complex coacervates and their function in a yogurt matrix

2017 ◽  
Vol 8 (2) ◽  
pp. 554-562 ◽  
Author(s):  
L. A. Bosnea ◽  
T. Moschakis ◽  
C. G. Biliaderis
Keyword(s):  
Gastric Juice ◽  
Whey Protein ◽  
Cold Storage ◽  
Gum Arabic ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Lactobacillus Paracasei ◽  
Complex Coacervation ◽  
Encapsulated Cells

L. paracasei subsp. paracasei E6 cells were encapsulated by complex coacervation using whey protein isolate (WPI) and gum arabic and introduced in stirred yogurts. The encapsulated cells showed improved survival during product cold storage and on exposure to simulated gastric juice.

Complex coacervation with whey protein isolate and gum arabic for the microencapsulation of omega-3 rich tuna oil

2014 ◽  
Vol 5 (11) ◽  
pp. 2743-2750 ◽  
Author(s):  
Divya Eratte ◽  
Bo Wang ◽  
Kim Dowling ◽  
Colin. J. Barrow ◽  
Benu P. Adhikari
Keyword(s):  
Fatty Acids ◽  
Whey Protein ◽  
Freeze Drying ◽  
Gum Arabic ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Omega 3 Fatty Acids ◽  
Complex Coacervation ◽  
Omega 3 ◽  
Tuna Oil

Tuna oil rich in omega-3 fatty acids was microencapsulated in whey protein isolate (WPI)–gum arabic (GA) complex coacervates, and subsequently dried using spray and freeze drying to produce solid microcapsules.

Interactions between whey protein isolate and gum Arabic

2010 ◽  
Vol 79 (2) ◽  
pp. 377-383 ◽  
Author(s):  
Miri Klein ◽  
Abraham Aserin ◽  
Paul Ben Ishai ◽  
Nissim Garti
Keyword(s):  
Whey Protein ◽  
Gum Arabic ◽  
Whey Protein Isolate ◽  
Protein Isolate
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