Utilisation of water-in-oil-water (W1/O/W2) double emulsion in a set-type yogurt model for the delivery of probiotic Lactobacillus paracasei
Utilisation of water-in-oil-water (W1/O/W2) double emulsion in a set-type yogurt model for the delivery of probiotic Lactobacillus paracasei
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DOI：
10.1016/j.foodres.2018.02.049
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发表时间：
2018-05-01
影响因子：
8.1
通讯作者：
Gkatzionis, Konstantinos
中科院分区：
文献类型：
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作者：
El Kadri, Hani;Lalou, Sofia;Gkatzionis, Konstantinos
凝固型酸奶中的W-1/O/W-2乳状液具有分离益生菌的潜力，以避免干扰发酵剂培养，并防止恶劣的加工和消化条件。副乳杆菌亚种。将乳基W-1/O/W-2乳状液中的Paracasei DC 412益生菌添加到发酵剂保加利亚乳杆菌和嗜热链球菌中，研究了其对酸奶发酵、细菌生长动力学、理化性质和结构特征的影响。用光学显微镜和低温扫描电子显微镜观察W-1/O/W-2的稳定性，用荧光显微镜观察微囊化L在酸奶中的定位。在发酵过程中，L乳化剂和/或W-1/O/W-2乳状液的引入不影响发酵剂的培养。用W-1/O/W-2乳剂包裹的L贻贝在贮藏过程中和模拟胃肠条件下的存活率均有所提高。在4℃下保存28天后，副链球藻仍处于W-1内相。此外，W-1/O/W-2乳状液改变了乳状液的理化性质和质构性质，但这些都在可接受的范围内。这些结果表明，W-1/O/W-2乳状液可以用于酸奶的益生菌强化，在不干扰发酵剂培养和发酵的情况下增加功能性。
W-1/O/W-2 emulsion in set-type yogurt has the potential to segregate probiotics in order to avoid interference with the starter culture as well as protection against harsh processing and digestion conditions. Lactobacillus paracasei subsp. paracasei DC 412 probiotic cells in milkbased W-1/O/W-2 emulsions were incorporated in yogurt, in addition to starter cultures Lactobacillus bulgaricus and Streptococcus thermophllus, and the effect on the fermentation, bacterial growth kinetics, physicochemical properties, and structural characteristics was investigated. Stability of W-1/O/W-2 was monitored with optical microscopy and cryo-SEM and localisation of encapsulated L paracasei in yogurt was monitored using fluorescent microscopy. During fermentation, starter culture was not affected by introduction of L paracasei and/or W-1/O/W-2 emulsion. The viability of L parructsel encapsulated in W-1/O/W-2 emulsion was enhanced during storage and after exposure to simulated gastrointestinal conditions. L. paracasei remained within the inner W-1 phase till the end of the storage period (28 days at 4 degrees C). Moreover, W-1/O/W-2 emulsion altered physicochemical and textural properties; however, these were within acceptable range. These results demonstrate the capability of W-1/O/W-2 emulsion to be utilised for probiotic fortification of yogurt to increase functionality without interfering with starter culture and fermentation.