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dc.contributor.authorÇabuk, Burcu
dc.contributor.authorTellioğlu Harsa, Şebnem
dc.date.accessioned2017-05-16T12:32:12Z
dc.date.available2017-05-16T12:32:12Z
dc.date.issued2015-04
dc.identifier.citationÇabuk, B., and Tellioğlu Harsa, Ş. (2015). Improved viability of Lactobacillus acidophilus NRRL-B 4495 during freeze-drying in whey protein-pullulan microcapsules. Journal of Microencapsulation, 32(3), 300-307. doi:10.3109/02652048.2015.1017618en_US
dc.identifier.issn0265-2048
dc.identifier.urihttp://doi.org/10.3109/02652048.2015.1017618
dc.identifier.urihttp://hdl.handle.net/11147/5524
dc.description.abstractIn this research, pullulan was incorporated in protein-based encapsulation matrix in order to assess its cryoprotective effect on the viability of freeze-dried (FD) probiotic Lactobacillus acidophilus NRRL-B 4495. This study demonstrated that pullulan in encapsulation matrix resulted in a 90.4% survival rate as compared to 88.1% for whey protein (WPI) encapsulated cells. The protective effects of pullulan on the survival of FD-encapsulated cells in gastrointestinal conditions were compared. FD WPI-pullulan capsules retained higher survived cell numbers (7.10 log CFU/g) than those of FD WPI capsules (6.03 log CFU/g) after simulated gastric juice exposure. Additionally, use of pullulan resulted in an increased viability after bile exposure. FD-free bacteria exhibited 2.18 log CFU/g reduction, while FD WPI and FD WPI-pullulan encapsulated bacteria showed 0.95 and 0.49 log CFU/g reduction after 24 h exposure to bile solution, respectively. Morphology of the FD microcapsules was visualized by scanning electron microscopy. © 2015 Informa UK Ltd.en_US
dc.language.isoengen_US
dc.publisherInforma Healthcareen_US
dc.relation.isversionof10.3109/02652048.2015.1017618en_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectEncapsulationen_US
dc.subjectProbioticsen_US
dc.subjectWhey proteinen_US
dc.subjectCryoprotective agentsen_US
dc.subjectLactobacillus acidophilusen_US
dc.subjectPullulanen_US
dc.titleImproved viability of Lactobacillus acidophilus NRRL-B 4495 during freeze-drying in whey protein-pullulan microcapsulesen_US
dc.typearticleen_US
dc.contributor.authorIDTR9626en_US
dc.contributor.iztechauthorÇabuk, Burcu
dc.contributor.iztechauthorTellioğlu Harsa, Şebnem
dc.relation.journalJournal of Microencapsulationen_US
dc.contributor.departmentİYTE, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.identifier.volume32en_US
dc.identifier.issue3en_US
dc.identifier.startpage300en_US
dc.identifier.endpage307en_US
dc.identifier.wosWOS:000361335600010
dc.identifier.scopusSCOPUS:2-s2.0-84938566666
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US


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