Encapsulation ofLactobacillus acidophilusNCDC 016 cells by spray drying: characterization, survival afterin vitrodigestion, and storage stability-Reference-Cited by-同舟云学术

Encapsulation ofLactobacillus acidophilusNCDC 016 cells by spray drying: characterization, survival afterin vitrodigestion, and storage stability

Published:2020 Issue:10 Volume:11 Page:8694-8706
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Arepally Divyasree¹²³⁴^ORCID,Reddy Ravula Sudharshan¹²³⁴,Goswami Tridib Kumar¹²³⁴

Affiliation:

1. Agricultural and Food Engineering Department

2. Indian Institute of Technology

3. Kharagpur

4. India

Abstract

L. acidophiluswas encapsulated with maltodextrin and different concentrations of gum arabic by spray drying technology. Encapsulated cells have shown better viability under simulated gastrointestinal conditions compared to free cells.

Funder

Ministry of Human Resource Development

Indian Institute of Technology Kharagpur

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2020/FO/D0FO01394C

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