Encapsulation of Lactobacillus rhamnosus GG in microparticles: Influence of casein to whey protein ratio on bacterial survival during digestion

Digestibility and structural parameters of spray-dried casein clusters under simulated gastric conditions

“…These results suggest that the clusters exhibit a significantly different formation in SGF compared to that in distilled water, that is, less dense and not very large clusters made up of larger primary clusters. The present results are supported by former studies on the aggregation of casein clusters when dispersed in gastric solution (Burgain et al, 2013;Qi, Su, He, Zhang, & Jin, 2007). In the digestion step, the obvious difference in the whole cluster structure of A70 can be seen in the first 20 min of digestion (Fig.…”

“…The negatively charged fractions were the most stable, and the antioxidant activity of the encapsulated substances was retained during digestion. Burgain, Gaiani, Cailliez-Grimal, Jeandel, and Scher (2013) and Zhang and Vardhanabhuti (2014) emphasized the effect of structural changes under gastric conditions on digestive resistance.…”

Drying colloidal systems: Laboratory models for a wide range of applications

“…Drying is a well-established process to stabilize the biological and physico-chemical properties of food products during long-term storage, facilitate product handling and protect encapsulated materials in carrier matrices [15,16]. It consists for food liquid materials in spraying the feed solution into a cloud of droplets within a flow of hot air: the water is rapidly evaporated from the droplets, thus resulting in dried particles whose physical characteristics (eg, size distribution, shape and density) and typical aerodynamic behaviors determine their final application [17][18][19].…”

Preparation and properties of milk proteins-based encapsulated probiotics: a review

“…The buffering capacity of the food matrix is arguably a critical factor. Therefore, the delivery of probiotics via cheese has several advantages as the cheese creates a buffer against the high acidity encountered in the stomach, forms a dense protein matrix, and protects the cells by the possible presence of fat (Burgain et al 2013a). However, ME is nevertheless considered as a powerful method to protect probiotics and to improve their survival and viability.…”

“…rhamnosus GG by rennet-induced gelation of micellar casein (Burgain et al 2013a). A mixture (13.5:1.5) of micellar casein and denatured WP produced micro-beads of average size of 59 μm with low polydispersity, slow changes in their shape during digestion, high elastic modulus after digestion, and offered the best bacterial survival (99%) and encapsulation rate (97%) in comparison with formulations containing either only casein or casein and native WP (Burgain et al 2013a). Also, addition of emulsifiers and changing the conditions of emulsification were studied in order to optimize the encapsulation of Lb.…”