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  4. Publikationen Life Sciences und Facility Management
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dc.contributor.authorYing, Dan Yang-
dc.contributor.authorSchwander, Stephanie-
dc.contributor.authorWeerakkody, Rangika-
dc.contributor.authorSanguansri, Luz-
dc.contributor.authorGantenbein-Demarchi, Corinne-
dc.contributor.authorAugustin, Mary Ann-
dc.date.accessioned2018-06-06T07:10:34Z-
dc.date.available2018-06-06T07:10:34Z-
dc.date.issued2013-
dc.identifier.issn1756-4646de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/6544-
dc.description.abstractThis study compared the survival of spray dried microencapsulated Lactobacillus rhamnosus GG (LGG) added into apple juice or citrate buffer (pH 3.5) and stored at 4 or 25°C over a 5-week period. The LGG was encapsulated in matrices comprising (i) whey protein isolate (WPI) alone, (ii) WPI in combination with physically-modified resistant starch (RS) at various ratios (4:1, 1:1 and 1:4), or (iii) RS alone. All microencapsulated LGG formulations containing WPI alone or WPI in combination with RS provided better protection to LGG in apple juice and citrate buffer compared to the formulation containing RS alone. We suggest that the protection afforded by formulations containing WPI alone or in combination with RS is due to the ability of WPI to create a buffered microenvironment within the hydrated colloid particle surrounding the embedded LGG, thus insolating the bacteria from the stresses of the low pH external environment.de_CH
dc.language.isoende_CH
dc.publisherElsevierde_CH
dc.relation.ispartofJournal of Functional Foodsde_CH
dc.rightsLicence according to publishing contractde_CH
dc.subjectFruit Juicede_CH
dc.subjectLactobacillus rhamnosus GGde_CH
dc.subjectProbioticde_CH
dc.subjectEncapsulationde_CH
dc.subject.ddc663: Getränketechnologiede_CH
dc.titleMicroencapsulated Lactobacillus rhamnosus GG in whey protein and resistant starch matrices : probiotic survival in fruit juicede_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.doi10.1016/j.jff.2012.08.009de_CH
zhaw.funding.euNode_CH
zhaw.originated.zhawYesde_CH
zhaw.pages.end105de_CH
zhaw.pages.start98de_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.volume5de_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
Appears in collections:Publikationen Life Sciences und Facility Management

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Ying, D. Y., Schwander, S., Weerakkody, R., Sanguansri, L., Gantenbein-Demarchi, C., & Augustin, M. A. (2013). Microencapsulated Lactobacillus rhamnosus GG in whey protein and resistant starch matrices : probiotic survival in fruit juice. Journal of Functional Foods, 5, 98–105. https://doi.org/10.1016/j.jff.2012.08.009
Ying, D.Y. et al. (2013) ‘Microencapsulated Lactobacillus rhamnosus GG in whey protein and resistant starch matrices : probiotic survival in fruit juice’, Journal of Functional Foods, 5, pp. 98–105. Available at: https://doi.org/10.1016/j.jff.2012.08.009.
D. Y. Ying, S. Schwander, R. Weerakkody, L. Sanguansri, C. Gantenbein-Demarchi, and M. A. Augustin, “Microencapsulated Lactobacillus rhamnosus GG in whey protein and resistant starch matrices : probiotic survival in fruit juice,” Journal of Functional Foods, vol. 5, pp. 98–105, 2013, doi: 10.1016/j.jff.2012.08.009.
YING, Dan Yang, Stephanie SCHWANDER, Rangika WEERAKKODY, Luz SANGUANSRI, Corinne GANTENBEIN-DEMARCHI und Mary Ann AUGUSTIN, 2013. Microencapsulated Lactobacillus rhamnosus GG in whey protein and resistant starch matrices : probiotic survival in fruit juice. Journal of Functional Foods. 2013. Bd. 5, S. 98–105. DOI 10.1016/j.jff.2012.08.009
Ying, Dan Yang, Stephanie Schwander, Rangika Weerakkody, Luz Sanguansri, Corinne Gantenbein-Demarchi, and Mary Ann Augustin. 2013. “Microencapsulated Lactobacillus Rhamnosus GG in Whey Protein and Resistant Starch Matrices : Probiotic Survival in Fruit Juice.” Journal of Functional Foods 5: 98–105. https://doi.org/10.1016/j.jff.2012.08.009.
Ying, Dan Yang, et al. “Microencapsulated Lactobacillus Rhamnosus GG in Whey Protein and Resistant Starch Matrices : Probiotic Survival in Fruit Juice.” Journal of Functional Foods, vol. 5, 2013, pp. 98–105, https://doi.org/10.1016/j.jff.2012.08.009.


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