Optimization of spray-drying process parameters for microencapsulation of three probiotic lactic acid bacteria selected by their high viability rate in sucrose and fructose levels and high temperatures-Reference-Cited by-同舟云学术

Optimization of spray-drying process parameters for microencapsulation of three probiotic lactic acid bacteria selected by their high viability rate in sucrose and fructose levels and high temperatures

Published:2023-10-25 Issue: Volume: Page:
ISSN:2662-7655
Container-title:Systems Microbiology and Biomanufacturing
language:en
Short-container-title:Syst Microbiol and Biomanuf

Author:

Bagdat Elif Seyma^ORCID,Akman Perihan Kübra,Kutlu Gozde,Tornuk Fatih

Publisher

Springer Science and Business Media LLC

Subject

Microbiology,Applied Microbiology and Biotechnology,Biochemistry, Genetics and Molecular Biology (miscellaneous),Food Science

Link

https://link.springer.com/content/pdf/10.1007/s43393-023-00210-2.pdf

Reference49 articles.

1. FAO/WHO. Probiotics in food Health and nutritional properties and guidelines for evaluation FAO Food and Nutrition Paper. 2001.

2. Turkish Food Codex. Republic of Türkiye Ministry of Agriculture and Forestry General Directorate of Food and Control. 2006. https://www.tarimorman.gov.tr/GKGM/Menus/81/Turkish-Food-Codex-Legislation

3. IPA petitions FDA on requiring CFUs for probiotic labeling. IPA/FDA. 2016. https://internationalprobiotics.org/2198-2/

4. Giordano I, Abuqwider J, Altamimi M, et al. Application of ultrasound and microencapsulation on Limosilactobacillus reuteri DSM 17938 as a metabolic attenuation strategy for tomato juice probiotication. Heliyon. 2022. https://doi.org/10.1016/j.heliyon.2022.e10969.

5. Obradović N, Volić M, Nedović V, et al. Microencapsulation of probiotic starter culture in protein–carbohydrate carriers using spray and freeze-drying processes: implementation in whey-based beverages. J Food Eng. 2022. https://doi.org/10.1016/j.jfoodeng.2022.110948.

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