The internal aqueous phase gelation improves the viability of probiotic cells in a double water/oil/water emulsion system

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dc.citation.issue10
dc.citation.volume11
dc.contributor.authorAbbasi S
dc.contributor.authorRafati A
dc.contributor.authorHosseini SMH
dc.contributor.authorRoohinejad S
dc.contributor.authorHashemi S-S
dc.contributor.authorHashemi Gahruie H
dc.contributor.authorRashidinejad A
dc.coverage.spatialUnited States
dc.date.accessioned2024-06-12T03:19:14Z
dc.date.available2024-06-12T03:19:14Z
dc.date.issued2023-10-10
dc.description.abstractThis research studied the viability of probiotic bacterium Lactobacillus plantarum (L. plantarum) encapsulated in the internal aqueous phase (W 1) of a water-in-oil-in-water (W 1/O/W 2) emulsion system, with the help of gelation and different gelling agents. Additionally, the physicochemical, rheological, and microstructural properties of the fabricated emulsion systems were assessed over time under the effect of W 1 gelation. The average droplet size and zeta potential of the control system and the systems fabricated using gelatin, alginate, tragacanth gum, and carrageenan were 14.7, 12.0, 5.1, 6.4, and 7.3 μm and - 21.1, -34.1, -46.2, -38.3, and -34.7 mV, respectively. The results showed a significant increase in the physical stability of the system and encapsulation efficiency of L. plantarum after the W 1 gelation. The internal phase gelation significantly increased the viability of bacteria against heat and acidic pH, with tragacanth gum being the best gelling agent for increasing the viability of L. plantarum (28.05% and 16.74%, respectively). Apparent viscosity and rheological properties of emulsions were significantly increased after the W 1 gelation, particularly in those jellified with alginate. Overall, L. plantarum encapsulation in W 1/O/W 2 emulsion, followed by the W 1 gelation using tragacanth gum as the gelling agent, could increase both stability and viability of this probiotic bacteria.
dc.description.confidentialfalse
dc.edition.editionOctober 2023
dc.format.pagination5978-5988
dc.identifier.author-urlhttps://www.ncbi.nlm.nih.gov/pubmed/37823133
dc.identifier.citationAbbasi S, Rafati A, Hosseini SMH, Roohinejad S, Hashemi S-S, Hashemi Gahruie H, Rashidinejad A. (2023). The internal aqueous phase gelation improves the viability of probiotic cells in a double water/oil/water emulsion system.. Food Sci Nutr. 11. 10. (pp. 5978-5988).
dc.identifier.doi10.1002/fsn3.3532
dc.identifier.eissn2048-7177
dc.identifier.elements-typejournal-article
dc.identifier.issn2048-7177
dc.identifier.piiFSN33532
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/69809
dc.languageeng
dc.publisherWiley Periodicals LLC
dc.publisher.urihttps://onlinelibrary.wiley.com/doi/10.1002/fsn3.3532
dc.relation.isPartOfFood Sci Nutr
dc.rights(c) 2023 The Author/s
dc.rightsCC BY 4.0
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectL. plantarum
dc.subjectTragacanth gum
dc.subjectcell viability
dc.subjectdouble emulsions
dc.subjectinternal aqueous phase gelation
dc.subjectprobiotic encapsulation
dc.titleThe internal aqueous phase gelation improves the viability of probiotic cells in a double water/oil/water emulsion system
dc.typeJournal article
pubs.elements-id479162
pubs.organisational-groupOther
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