Sucrose and sorbitol supplementation on maltodextrin encapsulation enhance the potential probiotic yeast survival by spray drying.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/14119/
https://doi.org/10.1016/j.lwt.2019.03.002 |
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| Title |
Sucrose and sorbitol supplementation on maltodextrin encapsulation
enhance the potential probiotic yeast survival by spray drying.
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| Creator |
Suryabhan, Patel
Lohith, K. Anu Appaiah, K. A. |
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| Subject |
19 Yeast
02 Drying and Dehydration |
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| Description |
Two potential probiotic yeasts Saccharomyces cerevisiae (strain KTP) and Issatchenkia occidentalis (ApC) were
microencapsulated using maltodextrin and sucrose or sorbitol with an aim to improve its effectiveness by spray
drying. Commercialized probiotic yeast Saccharomyces cerevisiae var. boulardii (NCDC 363) was used as a reference
yeast in the study. The efficiency of the encapsulation was evaluated by yeast viability, and physical
parameters such as yield, water activity, particle size and shape of the microcapsule. Furthermore, simulated
gastrointestinal juice was used to estimate the protective effect of the matrix in the digestive system. Results
indicated that sucrose or sorbitol incorporated maltodextrin microcapsules achieved 35–45% of increment in the
viability of yeasts NCDC 363, KTP and ApC than maltodextrin alone encapsulated group. The encapsulated yeast
was remarkably improved its growth in simulated gastrointestinal condition (32–64% in gastric and 46–80% in
bile juice) as compared to the non-encapsulated yeast. However, we did not find any observable difference in
growth among encapsulated groups in the gastrointestinal survival assay. The study provided an evidence for
incorporation of sucrose and sorbitol enhance the maltodextrin encapsulation efficiency by spray drying.
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| Date |
2019
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/14119/1/LWT%20-%20Food%20Science%20and%20Technology%20107%20%282019%29%20243%E2%80%93248.pdf
Suryabhan, Patel and Lohith, K. and Anu Appaiah, K. A. (2019) Sucrose and sorbitol supplementation on maltodextrin encapsulation enhance the potential probiotic yeast survival by spray drying. LWT - Food Science and Technology, 107. pp. 243-248. ISSN 0023-6438 |
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