Emulsion encapsulation of Bifidobacterium animalis subsp. lactis Bb12 with the addition of lecithin
The commercial probiotic strain Bifidobacterium animalis subsp. lactis Bb12 was encapsulated using emulsion encapsulation into milk protein matrix without and with the addition of 0.5% w/w lecithin into the oil. Different agitation speeds were used during the encapsulation process. The examination o...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2013-06-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201303-0011_emulsion-encapsulation-of-bifidobacterium-animalis-subsp-lactis-bb12-with-the-addition-of-lecithin.php |
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| author | Ivana LISOVÁ Šárka HORÁČKOVÁ Renata KOVÁČOVÁ Vojtěch RADA Milada PLOCKOVÁ |
| author_facet | Ivana LISOVÁ Šárka HORÁČKOVÁ Renata KOVÁČOVÁ Vojtěch RADA Milada PLOCKOVÁ |
| author_sort | Ivana LISOVÁ |
| collection | DOAJ |
| description | The commercial probiotic strain Bifidobacterium animalis subsp. lactis Bb12 was encapsulated using emulsion encapsulation into milk protein matrix without and with the addition of 0.5% w/w lecithin into the oil. Different agitation speeds were used during the encapsulation process. The examination of microcapsules was carried out by optical microscope and fluorescence in situ hybridisation. The particle size distribution as volume based median d0.5 was evaluated by the laser diffraction method. In the case of no lecithin addition, the agitation speed did not influence significantly the size of the microcapsules. The addition of 0.5% (w/w) of lecithin into the oil caused a decrease of d0.5 value from 196 ± 37 µm to 79 ± 3 µm at an agitation speed of 500 rpm, and from 193 ± 24 µm to 39 ± 3 µm at 1200 rpm. It can improve the sensory properties of the products with the added microcapsules. |
| first_indexed | 2024-04-10T08:34:15Z |
| format | Article |
| id | doaj.art-dd7a17684f584a2a9b2fa0b77df72cd9 |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:34:15Z |
| publishDate | 2013-06-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-dd7a17684f584a2a9b2fa0b77df72cd92023-02-23T03:27:59ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172013-06-0131327027410.17221/188/2012-CJFScjf-201303-0011Emulsion encapsulation of Bifidobacterium animalis subsp. lactis Bb12 with the addition of lecithinIvana LISOVÁ0Šárka HORÁČKOVÁ1Renata KOVÁČOVÁ2Vojtěch RADA3Milada PLOCKOVÁ4Dairy Research Institute Ltd., Prague, Czech RepublicDepartment of Milk, Fat and Cosmetic Science, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech RepublicDepartment of Milk, Fat and Cosmetic Science, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech RepublicDepartment of Microbiology, Nutrition and Dietetics, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech RepublicDepartment of Milk, Fat and Cosmetic Science, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech RepublicThe commercial probiotic strain Bifidobacterium animalis subsp. lactis Bb12 was encapsulated using emulsion encapsulation into milk protein matrix without and with the addition of 0.5% w/w lecithin into the oil. Different agitation speeds were used during the encapsulation process. The examination of microcapsules was carried out by optical microscope and fluorescence in situ hybridisation. The particle size distribution as volume based median d0.5 was evaluated by the laser diffraction method. In the case of no lecithin addition, the agitation speed did not influence significantly the size of the microcapsules. The addition of 0.5% (w/w) of lecithin into the oil caused a decrease of d0.5 value from 196 ± 37 µm to 79 ± 3 µm at an agitation speed of 500 rpm, and from 193 ± 24 µm to 39 ± 3 µm at 1200 rpm. It can improve the sensory properties of the products with the added microcapsules.https://cjfs.agriculturejournals.cz/artkey/cjf-201303-0011_emulsion-encapsulation-of-bifidobacterium-animalis-subsp-lactis-bb12-with-the-addition-of-lecithin.phpmicroencapsulationbifidobacteriaemulsifierpartical size distribution size distribution |
| spellingShingle | Ivana LISOVÁ Šárka HORÁČKOVÁ Renata KOVÁČOVÁ Vojtěch RADA Milada PLOCKOVÁ Emulsion encapsulation of Bifidobacterium animalis subsp. lactis Bb12 with the addition of lecithin Czech Journal of Food Sciences microencapsulation bifidobacteria emulsifier partical size distribution size distribution |
| title | Emulsion encapsulation of Bifidobacterium animalis subsp. lactis Bb12 with the addition of lecithin |
| title_full | Emulsion encapsulation of Bifidobacterium animalis subsp. lactis Bb12 with the addition of lecithin |
| title_fullStr | Emulsion encapsulation of Bifidobacterium animalis subsp. lactis Bb12 with the addition of lecithin |
| title_full_unstemmed | Emulsion encapsulation of Bifidobacterium animalis subsp. lactis Bb12 with the addition of lecithin |
| title_short | Emulsion encapsulation of Bifidobacterium animalis subsp. lactis Bb12 with the addition of lecithin |
| title_sort | emulsion encapsulation of bifidobacterium animalis subsp lactis bb12 with the addition of lecithin |
| topic | microencapsulation bifidobacteria emulsifier partical size distribution size distribution |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-201303-0011_emulsion-encapsulation-of-bifidobacterium-animalis-subsp-lactis-bb12-with-the-addition-of-lecithin.php |
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