Encapsulation of Lactobacillus casei ATCC 393 in alginate capsules for probiotic fermented milk production
Samo za registrovane korisnike
2019
Autori
Dimitrellou, DimitraKandylis, Panagiotis
Lević, Steva
Petrović, Tanja
Ivanović, Sanjin
Nedović, Viktor
Kourkoutas, Yiannis
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
The aim of the present study was to investigate encapsulation of probiotic Lactobacillus casei ATCC 393 on alginates using the extrusion technique and to evaluate cell survival under simulated gastrointestinal conditions and during fermented milk production and storage at 4 degrees C for up to four weeks. Encapsulation of probiotic bacteria led to significantly higher viabilities compared to free cells under simulated gastrointestinal conditions, as well as after storage for 28 days in fermented milk (7.13 log cfu g(-1)). In addition, the effect of encapsulated L. casei ATCC 393 cells on aroma volatile compounds formation during milk fermentation was studied using the SPME GC/MS technique. The fermented milks presented improved aroma, containing characteristic compounds produced usually by L. casei in fermented dairy products. The results showed that the alginate matrix has a great potential as encapsulation material for probiotics and application of the encapsulated cells in fermented... dairy products may result in effective maintenance of cell survival during refrigerated storage and improvement of sensory characteristics. From an economical point of view and under certain conditions, the application of encapsulated probiotic cells is a sustainable process for the production of fermented milk.
Ključne reči:
Extrusion / Gastrointestinal tolerance / Aroma profile / Dairy / GC-MSIzvor:
LWT-Food Science and Technology, 2019, 116Izdavač:
- Elsevier, Amsterdam
Finansiranje / projekti:
- European Social Fund (ESF)European Social Fund (ESF)
- Greek State [LS9 (3546)]
- Razvoj novih inkapsulacionih i enzimskih tehnologija za proizvodnju biokatalizatora i biološki aktivnih komponenata hrane u cilju povećanja njene konkurentnosti, kvaliteta i bezbednosti (RS-46010)
DOI: 10.1016/j.lwt.2019.108501
ISSN: 0023-6438
WoS: 000491684900020
Scopus: 2-s2.0-85070857024
Institucija/grupa
Poljoprivredni fakultetTY - JOUR AU - Dimitrellou, Dimitra AU - Kandylis, Panagiotis AU - Lević, Steva AU - Petrović, Tanja AU - Ivanović, Sanjin AU - Nedović, Viktor AU - Kourkoutas, Yiannis PY - 2019 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/4989 AB - The aim of the present study was to investigate encapsulation of probiotic Lactobacillus casei ATCC 393 on alginates using the extrusion technique and to evaluate cell survival under simulated gastrointestinal conditions and during fermented milk production and storage at 4 degrees C for up to four weeks. Encapsulation of probiotic bacteria led to significantly higher viabilities compared to free cells under simulated gastrointestinal conditions, as well as after storage for 28 days in fermented milk (7.13 log cfu g(-1)). In addition, the effect of encapsulated L. casei ATCC 393 cells on aroma volatile compounds formation during milk fermentation was studied using the SPME GC/MS technique. The fermented milks presented improved aroma, containing characteristic compounds produced usually by L. casei in fermented dairy products. The results showed that the alginate matrix has a great potential as encapsulation material for probiotics and application of the encapsulated cells in fermented dairy products may result in effective maintenance of cell survival during refrigerated storage and improvement of sensory characteristics. From an economical point of view and under certain conditions, the application of encapsulated probiotic cells is a sustainable process for the production of fermented milk. PB - Elsevier, Amsterdam T2 - LWT-Food Science and Technology T1 - Encapsulation of Lactobacillus casei ATCC 393 in alginate capsules for probiotic fermented milk production VL - 116 DO - 10.1016/j.lwt.2019.108501 ER -
@article{ author = "Dimitrellou, Dimitra and Kandylis, Panagiotis and Lević, Steva and Petrović, Tanja and Ivanović, Sanjin and Nedović, Viktor and Kourkoutas, Yiannis", year = "2019", abstract = "The aim of the present study was to investigate encapsulation of probiotic Lactobacillus casei ATCC 393 on alginates using the extrusion technique and to evaluate cell survival under simulated gastrointestinal conditions and during fermented milk production and storage at 4 degrees C for up to four weeks. Encapsulation of probiotic bacteria led to significantly higher viabilities compared to free cells under simulated gastrointestinal conditions, as well as after storage for 28 days in fermented milk (7.13 log cfu g(-1)). In addition, the effect of encapsulated L. casei ATCC 393 cells on aroma volatile compounds formation during milk fermentation was studied using the SPME GC/MS technique. The fermented milks presented improved aroma, containing characteristic compounds produced usually by L. casei in fermented dairy products. The results showed that the alginate matrix has a great potential as encapsulation material for probiotics and application of the encapsulated cells in fermented dairy products may result in effective maintenance of cell survival during refrigerated storage and improvement of sensory characteristics. From an economical point of view and under certain conditions, the application of encapsulated probiotic cells is a sustainable process for the production of fermented milk.", publisher = "Elsevier, Amsterdam", journal = "LWT-Food Science and Technology", title = "Encapsulation of Lactobacillus casei ATCC 393 in alginate capsules for probiotic fermented milk production", volume = "116", doi = "10.1016/j.lwt.2019.108501" }
Dimitrellou, D., Kandylis, P., Lević, S., Petrović, T., Ivanović, S., Nedović, V.,& Kourkoutas, Y.. (2019). Encapsulation of Lactobacillus casei ATCC 393 in alginate capsules for probiotic fermented milk production. in LWT-Food Science and Technology Elsevier, Amsterdam., 116. https://doi.org/10.1016/j.lwt.2019.108501
Dimitrellou D, Kandylis P, Lević S, Petrović T, Ivanović S, Nedović V, Kourkoutas Y. Encapsulation of Lactobacillus casei ATCC 393 in alginate capsules for probiotic fermented milk production. in LWT-Food Science and Technology. 2019;116. doi:10.1016/j.lwt.2019.108501 .
Dimitrellou, Dimitra, Kandylis, Panagiotis, Lević, Steva, Petrović, Tanja, Ivanović, Sanjin, Nedović, Viktor, Kourkoutas, Yiannis, "Encapsulation of Lactobacillus casei ATCC 393 in alginate capsules for probiotic fermented milk production" in LWT-Food Science and Technology, 116 (2019), https://doi.org/10.1016/j.lwt.2019.108501 . .