Abstract
This study investigated the protective effect of cheese whey protein (CW), fructo-oligosaccharides (FOS), and xanthan gum (XG) as wall materials in microcapsules on the viability of Lacticaseibacillus casei, focusing on thermal stability, storage, and gastrointestinal tract simulation. Two compositions of wall materials were examined, one with cheese whey protein and fructo-oligosaccharides, and the other with the same components and addition of xanthan gum. Both compositions demonstrated high encapsulation efficiencies of approximately 99%. Microcapsules containing xanthan gum exhibited improved thermal stability and enhanced cell viability against heat. During storage, both types of microcapsules effectively preserved the viability of Lacticaseibacillus casei for at least 56 days, with CW/FOS/XG microcapsules demonstrating superior preservation at different temperatures. Moreover, the microcapsules provided effective protection during simulated gastrointestinal conditions, with both microcapsules displaying resistance to acid and bile salts. The combination of xanthan gum, fructo-oligosaccharides and cheese whey protein played a critical role in protecting Lacticaseibacillus casei, offering potential applications in the food industry.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
