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dc.contributor.authorYing, Dan Yang-
dc.contributor.authorSanguansri, Luz-
dc.contributor.authorWeerakkody, Rangika-
dc.contributor.authorSingh, Tanoj K.-
dc.contributor.authorFreimüller Leischtfeld, Susette-
dc.contributor.authorGantenbein-Demarchi, Corinne-
dc.contributor.authorAugustin, Mary Ann-
dc.date.accessioned2018-06-06T07:05:11Z-
dc.date.available2018-06-06T07:05:11Z-
dc.date.issued2011-08-15-
dc.identifier.issn0021-8561de_CH
dc.identifier.issn1520-5118de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/6538-
dc.description.abstractThe antioxidants, sodium ascorbate and tocopherol, have contrasting effects on the viability of microencapsulated Lactobacillus rhamnosus GG (LGG) spray-dried prowders during storage (4 and 25°C; 32, 57 and 70% rel. humidity). The addition of tocopherol improved probiotic viability during storage, while the incorporation of Na-ascorbate alone or in combination with tocopherol had detrimental effects on probiotic survival. The beneficial effect of tocopherol is a consequence of its chemical antioxidative action. The reduced viability in Na-ascorbate containing microencapsule formulations is hypothesized to be due primarily to the production of acetic acids arising from chemical degradation reactions and the catabolism of ascorbate by LGG. This study highlights the importance or considering the detrimental consequences of degradative chemical reactions and the metabolic fate of additives on the viability of probiotics when designing probiotic encapsulant formulations.de_CH
dc.language.isoende_CH
dc.publisherAmerican Chemical Societyde_CH
dc.relation.ispartofJournal of Agricultural and Food Chemistryde_CH
dc.rightsLicence according to publishing contractde_CH
dc.subjectAntioxidantsde_CH
dc.subjectProbioticde_CH
dc.subjectMicroencapsulationde_CH
dc.subjectLactobacillus rhamnosus GGde_CH
dc.subject.ddc664: Lebensmitteltechnologiede_CH
dc.titleTocopherol and ascorbate have contrasting effects on the viability of microencapsulated Lactobacillus rhamnosus GGde_CH
dc.typeBeitrag in wissenschaftlicher Zeitschriftde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Lebensmittel- und Getränkeinnovation (ILGI)de_CH
dc.identifier.doi10.1021/jf202358mde_CH
zhaw.funding.euNode_CH
zhaw.issue19de_CH
zhaw.originated.zhawYesde_CH
zhaw.pages.end10563de_CH
zhaw.pages.start10556de_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.volume59de_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
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Ying, D. Y., Sanguansri, L., Weerakkody, R., Singh, T. K., Freimüller Leischtfeld, S., Gantenbein-Demarchi, C., & Augustin, M. A. (2011). Tocopherol and ascorbate have contrasting effects on the viability of microencapsulated Lactobacillus rhamnosus GG. Journal of Agricultural and Food Chemistry, 59(19), 10556–10563. https://doi.org/10.1021/jf202358m
Ying, D.Y. et al. (2011) ‘Tocopherol and ascorbate have contrasting effects on the viability of microencapsulated Lactobacillus rhamnosus GG’, Journal of Agricultural and Food Chemistry, 59(19), pp. 10556–10563. Available at: https://doi.org/10.1021/jf202358m.
D. Y. Ying et al., “Tocopherol and ascorbate have contrasting effects on the viability of microencapsulated Lactobacillus rhamnosus GG,” Journal of Agricultural and Food Chemistry, vol. 59, no. 19, pp. 10556–10563, Aug. 2011, doi: 10.1021/jf202358m.
YING, Dan Yang, Luz SANGUANSRI, Rangika WEERAKKODY, Tanoj K. SINGH, Susette FREIMÜLLER LEISCHTFELD, Corinne GANTENBEIN-DEMARCHI und Mary Ann AUGUSTIN, 2011. Tocopherol and ascorbate have contrasting effects on the viability of microencapsulated Lactobacillus rhamnosus GG. Journal of Agricultural and Food Chemistry. 15 August 2011. Bd. 59, Nr. 19, S. 10556–10563. DOI 10.1021/jf202358m
Ying, Dan Yang, Luz Sanguansri, Rangika Weerakkody, Tanoj K. Singh, Susette Freimüller Leischtfeld, Corinne Gantenbein-Demarchi, and Mary Ann Augustin. 2011. “Tocopherol and Ascorbate Have Contrasting Effects on the Viability of Microencapsulated Lactobacillus Rhamnosus GG.” Journal of Agricultural and Food Chemistry 59 (19): 10556–63. https://doi.org/10.1021/jf202358m.
Ying, Dan Yang, et al. “Tocopherol and Ascorbate Have Contrasting Effects on the Viability of Microencapsulated Lactobacillus Rhamnosus GG.” Journal of Agricultural and Food Chemistry, vol. 59, no. 19, Aug. 2011, pp. 10556–63, https://doi.org/10.1021/jf202358m.


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