effect of alginate and chitosan concentrations on some properties of chitosan‐coated alginate beads and survivability of encapsulated Lactobacillus rhamnosus in simulated gastrointestinal conditions and during heat processing

BACKGROUND: In this study, chitosan‐coated alginate beads were produced with different concentrations of chitosan and alginate to evaluate the survival of encapsulated Lactobacillus rhamnosus GG during exposure to adverse conditions in gastrointestinal simulated juice and heat processing. RESULTS: T...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Journal of the science of food and agriculture 2014-08, Vol.94 (11), p.2210-2216
Hauptverfasser:	Abbaszadeh, Sepideh, Gandomi, Hassan, Misaghi, Ali, Bokaei, Saeid, Noori, Negin
Format:	Artikel
Sprache:	eng
Schlagworte:	acidifying ability alginate Alginates Bacteria Beads Capsules Chitosan Drug Compounding - methods Encapsulation Food science Gastric Juice - chemistry gastrointestinal survival gastrointestinal system Gastrointestinal Tract - chemistry Gastrointestinal Tract - microbiology Glucuronic Acid Heat heat treatment Hexuronic Acids Hot Temperature Humans Lactobacillus rhamnosus Microbial Viability Microspheres plate count Probiotics - administration & dosage Simulation Survival survival rate
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!