• 主题
高级搜索  >
历史搜索 清空历史
首页> 美国卫生研究院文献>Indian Journal of Microbiology >Effect of Encapsulation on Viability of Bifidobacterium longum CFR815j and Physiochemical Properties of Ice Cream
【2h】

Effect of Encapsulation on Viability of Bifidobacterium longum CFR815j and Physiochemical Properties of Ice Cream

机译：包埋对长双歧杆菌CFR815j活力和冰淇淋理化特性的影响

代理获取
本网站仅为用户提供外文OA文献查询和代理获取服务，本网站没有原文。下单后我们将采用程序或人工为您竭诚获取高质量的原文，但由于OA文献来源多样且变更频繁，仍可能出现获取不到、文献不完整或与标题不符等情况，如果获取不到我们将提供退款服务。请知悉。
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

The health beneficial attributes of bifidobacteria and its safe association with the host gut has increased its significance as a probiotic. However delivering probiotic bifidobacteria with Minimum Biological Value (MBV) through product has always been a challenge. In the present study, an attempt was made to maintain the viability of native isolate of Bifidobacterium longum CFR 815j and deliver through ice-cream. B. longum CFR815j was microencapsulated in alginate starch capsules by emulsification followed by evaluation of bead stability in simulated gastrointestinal conditions. After incorporation in ice-cream, the effect on chemical properties, sensory parameters and meltdown characteristics of the product were also evaluated. Survival studies of B. longum revealed higher counts than 107 in the product which is essential for probiotic bacteria to exhibit beneficial effect. Further, all the properties of this ice-cream were comparable to the regular ice-cream. Our studies conclude that encapsulation was able to maintain the requisite MBV of bifidobacteria in ice-cream without affecting the sensory characteristics.Electronic supplementary materialThe online version of this article (10.1007/s12088-018-0720-6) contains supplementary material, which is available to authorized users.
机译：双歧杆菌的健康有益特性及其与宿主肠道的安全关联增加了其作为益生菌的重要性。然而，通过产品提供具有最低生物学价值（MBV）的益生菌双歧杆菌一直是一个挑战。在本研究中，已尝试维持长双歧杆菌CFR 815j的天然分离物的活力并通过冰淇淋进行传递。通过乳化，然后在模拟胃肠道条件下评估珠的稳定性，将长双歧杆菌CFR815j微囊化在藻酸盐淀粉胶囊中。掺入冰淇淋后，还评估了其对产品的化学性质，感官参数和融化特性的影响。对长双歧杆菌的存活研究表明，该产品中的计数高于10 7 ，这对于益生菌发挥有益作用至关重要。此外，这种冰淇淋的所有特性都与普通冰淇淋相当。我们的研究得出的结论是，封装能够在冰淇淋中维持双歧杆菌必需的MBV而不会影响感官特性。电子补充材料本文的在线版本（10.1007 / s12088-018-0720-6）包含补充材料，可以通过以下途径获得给授权用户。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
代理获取

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号