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• W1476492783 abstract "Abstract Encapsulation is a common approach to improve the viability of probiotic bacteria against environmental stresses. However, conventional biopolymer beads have a millimeter dimension and can cause texture defects. The objective of this work was to study solid/oil/water (S/O/W) emulsions as a delivery system by suspending spray-dried probiotic Lactobacillus salivarius NRRL B-30514 in soybean oil followed by emulsification in sugar beet pectin solution. The encapsulation efficiency was up to 87%, and the droplets were smaller than 17 μm. Encapsulation of L. salivarius in S/O/W emulsions improved the viability under different conditions, including 2-week storage at 4 °C, pasteurization at 63 °C for 30 min, and the in vitro gastric and intestinal digestions containing proteases and bile salt. Cross-linking sugar beet pectin on emulsion droplets by divalent calcium ions further improved the viability of L. salivarius against various environmental stresses, enabling the survival of a significant portion of viable L. salivarius following treatment with simulated gastrointestinal digestions. Findings from the present work suggest the possibility of the studied S/O/W emulsions to deliver probiotic bacteria in foods to improve their viability during processing, storage, and digestion." @default.
• W1476492783 created "2016-06-24" @default.
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• W1476492783 date "2016-01-01" @default.
• W1476492783 modified "2023-09-29" @default.
• W1476492783 title "S/O/W emulsions prepared with sugar beet pectin to enhance the viability of probiotic Lactobacillus salivarius NRRL B-30514" @default.
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• W1476492783 doi "https://doi.org/10.1016/j.foodhyd.2015.08.020" @default.
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