Microencapsulation of probiotic bacteria using pH-induced gelation of sodium caseinate and gellan gum
A sodium caseinate and gellan gum mixture was gelled by gradually decreasing pH with glucono-δ-lactone (GDL). Lactobacillus casei cells were successfully entrapped into this gel matrix by a water-in-oil emulsion. The optimum ingredient combination, based on elastic modulus and relative gelation time...
Gespeichert in:
| Veröffentlicht in: | International dairy journal 2011-04, Vol.21 (4), p.247-253 |
|---|---|
| Hauptverfasser: | , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 253 |
|---|---|
| container_issue | 4 |
| container_start_page | 247 |
| container_title | International dairy journal |
| container_volume | 21 |
| creator | Nag, Arup Han, Kyoung-Sik Singh, Harjinder |
| description | A sodium caseinate and gellan gum mixture was gelled by gradually decreasing pH with glucono-δ-lactone (GDL).
Lactobacillus casei cells were successfully entrapped into this gel matrix by a water-in-oil emulsion. The optimum ingredient combination, based on elastic modulus and relative gelation time to attain adequate gel strength, was 10% (w/w) sodium caseinate, 0.25% (w/w) gellan gum and 2.5% (w/w) GDL. A very fine, uniform capsule particle size distribution resulted. The surface-weighted and volume-weighted mean capsule diameters were about 287 and 399
μm, respectively. The ratio of the core bacteria to the wall ingredients was optimized to achieve a high encapsulation yield of ∼89.5%. The survival of encapsulated cells after 30
min of incubation in simulated gastric fluid was significantly (
P
<
0.001) greater than that of free cells, both with and without the addition of pepsin. The capsules also provided significant protection for
L. casei against detrimental bile salts. |
| doi_str_mv | 10.1016/j.idairyj.2010.11.002 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_1008832177</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><els_id>S0958694610002505</els_id><sourcerecordid>1008832177</sourcerecordid><originalsourceid>FETCH-LOGICAL-c462t-ff33f2ab7f56b1492d5c4ed0cf902c8b243a6fdffe9c1cf11ebd57ddb264b4aa3</originalsourceid><addsrcrecordid>eNqFkU1vEzEQhi1EJULLT0D4gsRlU3_s5wmhCmilVj1Az9bseBxNlKyDvYvUf4_TRHDkNJL1zMzrZ4R4r9VaK91eb9fsgdPzdm3U8U2vlTKvxEr33VApXdvXYqWGpq_aoW7fiLc5b5XSnbLDStADY4o0IRzysoOZ4yRjkIcUR44zoxwBZ0oMcsk8beThtuLJL0hebugfn6PnZS8RMvEEM0mYXoAdTHKz7K_ERYBdpnfneimevn39eXNb3T9-v7v5cl9h3Zq5CsHaYGDsQtOOuh6Mb7AmrzAMymA_mtpCG3wINKDGoDWNvum8H01bjzWAvRSfTnNL_l8L5dntOeNLDIpLdlqpvrdGd11BmxNavp9zouAOifeQngvkjlrd1p21uqNWp7UrWkvfx_MKyAi7kGBCzn-bjR1U0d4X7sOJCxAdbFJhnn6UQVbpcgVljwk-nwgqRn4zJZeRyyXIcyKcnY_8nyx_AAeLnHM</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>1008832177</pqid></control><display><type>article</type><title>Microencapsulation of probiotic bacteria using pH-induced gelation of sodium caseinate and gellan gum</title><source>Elsevier ScienceDirect Journals</source><creator>Nag, Arup ; Han, Kyoung-Sik ; Singh, Harjinder</creator><creatorcontrib>Nag, Arup ; Han, Kyoung-Sik ; Singh, Harjinder</creatorcontrib><description>A sodium caseinate and gellan gum mixture was gelled by gradually decreasing pH with glucono-δ-lactone (GDL).
Lactobacillus casei cells were successfully entrapped into this gel matrix by a water-in-oil emulsion. The optimum ingredient combination, based on elastic modulus and relative gelation time to attain adequate gel strength, was 10% (w/w) sodium caseinate, 0.25% (w/w) gellan gum and 2.5% (w/w) GDL. A very fine, uniform capsule particle size distribution resulted. The surface-weighted and volume-weighted mean capsule diameters were about 287 and 399
μm, respectively. The ratio of the core bacteria to the wall ingredients was optimized to achieve a high encapsulation yield of ∼89.5%. The survival of encapsulated cells after 30
min of incubation in simulated gastric fluid was significantly (
P
<
0.001) greater than that of free cells, both with and without the addition of pepsin. The capsules also provided significant protection for
L. casei against detrimental bile salts.</description><identifier>ISSN: 0958-6946</identifier><identifier>EISSN: 1879-0143</identifier><identifier>DOI: 10.1016/j.idairyj.2010.11.002</identifier><language>eng</language><publisher>Oxford: Elsevier Ltd</publisher><subject>Bile salts ; Biological and medical sciences ; Food industries ; Fundamental and applied biological sciences. Psychology ; Lactobacillus casei ; Milk and cheese industries. Ice creams</subject><ispartof>International dairy journal, 2011-04, Vol.21 (4), p.247-253</ispartof><rights>2010 Elsevier Ltd</rights><rights>2015 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c462t-ff33f2ab7f56b1492d5c4ed0cf902c8b243a6fdffe9c1cf11ebd57ddb264b4aa3</citedby><cites>FETCH-LOGICAL-c462t-ff33f2ab7f56b1492d5c4ed0cf902c8b243a6fdffe9c1cf11ebd57ddb264b4aa3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0958694610002505$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=23908798$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Nag, Arup</creatorcontrib><creatorcontrib>Han, Kyoung-Sik</creatorcontrib><creatorcontrib>Singh, Harjinder</creatorcontrib><title>Microencapsulation of probiotic bacteria using pH-induced gelation of sodium caseinate and gellan gum</title><title>International dairy journal</title><description>A sodium caseinate and gellan gum mixture was gelled by gradually decreasing pH with glucono-δ-lactone (GDL).
Lactobacillus casei cells were successfully entrapped into this gel matrix by a water-in-oil emulsion. The optimum ingredient combination, based on elastic modulus and relative gelation time to attain adequate gel strength, was 10% (w/w) sodium caseinate, 0.25% (w/w) gellan gum and 2.5% (w/w) GDL. A very fine, uniform capsule particle size distribution resulted. The surface-weighted and volume-weighted mean capsule diameters were about 287 and 399
μm, respectively. The ratio of the core bacteria to the wall ingredients was optimized to achieve a high encapsulation yield of ∼89.5%. The survival of encapsulated cells after 30
min of incubation in simulated gastric fluid was significantly (
P
<
0.001) greater than that of free cells, both with and without the addition of pepsin. The capsules also provided significant protection for
L. casei against detrimental bile salts.</description><subject>Bile salts</subject><subject>Biological and medical sciences</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Lactobacillus casei</subject><subject>Milk and cheese industries. Ice creams</subject><issn>0958-6946</issn><issn>1879-0143</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2011</creationdate><recordtype>article</recordtype><recordid>eNqFkU1vEzEQhi1EJULLT0D4gsRlU3_s5wmhCmilVj1Az9bseBxNlKyDvYvUf4_TRHDkNJL1zMzrZ4R4r9VaK91eb9fsgdPzdm3U8U2vlTKvxEr33VApXdvXYqWGpq_aoW7fiLc5b5XSnbLDStADY4o0IRzysoOZ4yRjkIcUR44zoxwBZ0oMcsk8beThtuLJL0hebugfn6PnZS8RMvEEM0mYXoAdTHKz7K_ERYBdpnfneimevn39eXNb3T9-v7v5cl9h3Zq5CsHaYGDsQtOOuh6Mb7AmrzAMymA_mtpCG3wINKDGoDWNvum8H01bjzWAvRSfTnNL_l8L5dntOeNLDIpLdlqpvrdGd11BmxNavp9zouAOifeQngvkjlrd1p21uqNWp7UrWkvfx_MKyAi7kGBCzn-bjR1U0d4X7sOJCxAdbFJhnn6UQVbpcgVljwk-nwgqRn4zJZeRyyXIcyKcnY_8nyx_AAeLnHM</recordid><startdate>20110401</startdate><enddate>20110401</enddate><creator>Nag, Arup</creator><creator>Han, Kyoung-Sik</creator><creator>Singh, Harjinder</creator><general>Elsevier Ltd</general><general>[Amsterdam]: Elsevier Science</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QL</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>20110401</creationdate><title>Microencapsulation of probiotic bacteria using pH-induced gelation of sodium caseinate and gellan gum</title><author>Nag, Arup ; Han, Kyoung-Sik ; Singh, Harjinder</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c462t-ff33f2ab7f56b1492d5c4ed0cf902c8b243a6fdffe9c1cf11ebd57ddb264b4aa3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2011</creationdate><topic>Bile salts</topic><topic>Biological and medical sciences</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Lactobacillus casei</topic><topic>Milk and cheese industries. Ice creams</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Nag, Arup</creatorcontrib><creatorcontrib>Han, Kyoung-Sik</creatorcontrib><creatorcontrib>Singh, Harjinder</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>International dairy journal</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Nag, Arup</au><au>Han, Kyoung-Sik</au><au>Singh, Harjinder</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Microencapsulation of probiotic bacteria using pH-induced gelation of sodium caseinate and gellan gum</atitle><jtitle>International dairy journal</jtitle><date>2011-04-01</date><risdate>2011</risdate><volume>21</volume><issue>4</issue><spage>247</spage><epage>253</epage><pages>247-253</pages><issn>0958-6946</issn><eissn>1879-0143</eissn><abstract>A sodium caseinate and gellan gum mixture was gelled by gradually decreasing pH with glucono-δ-lactone (GDL).
Lactobacillus casei cells were successfully entrapped into this gel matrix by a water-in-oil emulsion. The optimum ingredient combination, based on elastic modulus and relative gelation time to attain adequate gel strength, was 10% (w/w) sodium caseinate, 0.25% (w/w) gellan gum and 2.5% (w/w) GDL. A very fine, uniform capsule particle size distribution resulted. The surface-weighted and volume-weighted mean capsule diameters were about 287 and 399
μm, respectively. The ratio of the core bacteria to the wall ingredients was optimized to achieve a high encapsulation yield of ∼89.5%. The survival of encapsulated cells after 30
min of incubation in simulated gastric fluid was significantly (
P
<
0.001) greater than that of free cells, both with and without the addition of pepsin. The capsules also provided significant protection for
L. casei against detrimental bile salts.</abstract><cop>Oxford</cop><pub>Elsevier Ltd</pub><doi>10.1016/j.idairyj.2010.11.002</doi><tpages>7</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0958-6946 |
| ispartof | International dairy journal, 2011-04, Vol.21 (4), p.247-253 |
| issn | 0958-6946 1879-0143 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_1008832177 |
| source | Elsevier ScienceDirect Journals |
| subjects | Bile salts Biological and medical sciences Food industries Fundamental and applied biological sciences. Psychology Lactobacillus casei Milk and cheese industries. Ice creams |
| title | Microencapsulation of probiotic bacteria using pH-induced gelation of sodium caseinate and gellan gum |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-05T17%3A22%3A43IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Microencapsulation%20of%20probiotic%20bacteria%20using%20pH-induced%20gelation%20of%20sodium%20caseinate%20and%20gellan%20gum&rft.jtitle=International%20dairy%20journal&rft.au=Nag,%20Arup&rft.date=2011-04-01&rft.volume=21&rft.issue=4&rft.spage=247&rft.epage=253&rft.pages=247-253&rft.issn=0958-6946&rft.eissn=1879-0143&rft_id=info:doi/10.1016/j.idairyj.2010.11.002&rft_dat=%3Cproquest_cross%3E1008832177%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=1008832177&rft_id=info:pmid/&rft_els_id=S0958694610002505&rfr_iscdi=true |