In-vitro digestion of probiotic bacteria and omega-3 oil co-microencapsulated in whey protein isolate-gum Arabic complex coacervates

被引:89
作者
Eratte, Divya [1 ]
Dowling, Kim [1 ]
Barrow, Colin J. [2 ]
Adhikari, Benu P. [3 ,4 ]
机构
[1] Federat Univ Australia, Fac Sci & Technol, Ballarat, Vic 3353, Australia
[2] Deakin Univ, Ctr Chem & Biotechnol, Geelong, Vic 3217, Australia
[3] RMIT, Sch Sci, Melbourne, Vic 3083, Australia
[4] CSIRO Mfg Flagship, Clayton, Vic 3169, Australia
关键词
Co-microencapsulation; Omega-3; oil; Probiotic bacteria; In-vitro digestion; Survival; Simulated digestive fluids; OXIDATIVE STABILITY; FISH-OIL; OMEGA-3-FATTY-ACIDS; ACID; CHILDREN; FUTURE; PUFA;
D O I
10.1016/j.foodchem.2017.01.080
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
Solid co-microcapsules of omega-3 rich tuna oil and probiotic bacteria L. casei were produced using whey protein isolate-gum Arabic complex coacervate as wall material. The in-vitro digestibility of the comicrocapsules and microcapsules was studied in terms of survival of L casei and release of oil in sequential exposure to simulated salivary, gastric and intestinal fluids. Co-microencapsulation significantly increased the survival and surface hydrophobicity and the ability of L. casei to adhere to the intestinal wall. No significant difference in the assimilative reduction of cholesterol was observed between the microencapsulated and co-microencapsulated L. casei. The pattern of release of oil from the microcapsules and co-microcapsules was similar. However, the content of total chemically intact omega-3 fatty acids was higher in the oil released from co-microcapsules than the oil released from microcapsules. The co-microencapsulation can deliver bacterial cells and omega-3 oil to human intestinal system with less impact on functional properties. (C) 2017 Elsevier Ltd. All rights reserved.
引用
收藏
页码:129 / 136
页数:8
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