The effect of high hydrostatic pressure on the structure of whey proteins-guar gum mixture

Mirarab Razi, Saeed; Mohebbi, Mohebbat; Mirzababaee, Seyyed Mahdi; Hesarinejad, Mohammad Ali; Khalilian Movahed, Mohammad

doi:10.1016/j.heliyon.2024.e24140

Heliyon

2024

DOI: 10.1016/j.heliyon.2024.e24140

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The effect of high hydrostatic pressure on the structure of whey proteins-guar gum mixture

Saeed Mirarab Razi,

Mohebbat Mohebbi,

Seyyed Mahdi Mirzababaee

et al.

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2024

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Cited by 2 publications

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Encapsulation of Lactobacillus acidophilus or Bifidobacterium longum Using Whey Protein Concentrate and Fructans as Wall Materials: Properties, Stability, and Viability in Simulated Gastrointestinal Tests

Juárez-Trujillo,

Peredo-Lovillo,

Martínez-Gutiérrez

et al. 2024

ACS Food Sci. Technol.

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Whey protein concentrate (WPC) and native agave fructans (NAFs) were used in the microencapsulation process of Lactobacillus acidophilus La-14 or Bifidobacterium longum subsp. infantis. Two treatments were carried out: 1. double emulsion-WPC-NAF and 2. WPC-NAF, both treatments were spray dried. Physicochemical, flow, and reconstitution properties, as well as thermal and microstructural stability were evaluated in microcapsules. Encapsulation efficiency after storage (one year, 4 °C) was determined under simulated gastrointestinal tests. The double emulsion-WPC-NAF showed an encapsulation efficiency >76%, whereas this efficiency reached up to 95% in dried microcapsules. Both treatments showed viability of 8 and 9 log CFU/g after storage and in vitro digestion, respectively. Also, the formation of structural WPC-NAF complexes, related to thermal and structural stability, was observed in microcapsules of double emulsion-WPC-NAF. Hence, microcapsules made from double emulsion of WPC-NAF showed greater physicochemical, structural, and microbial stability, suggesting their use as potentially functional food additive.

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Encapsulation of Lactobacillus acidophilus or Bifidobacterium longum Using Whey Protein Concentrate and Fructans as Wall Materials: Properties, Stability, and Viability in Simulated Gastrointestinal Tests

Juárez-Trujillo,

Peredo-Lovillo,

Martínez-Gutiérrez

et al. 2024

ACS Food Sci. Technol.

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Effect of high pressure processing on the structural and functional properties of the protein in corn gluten meal

Ma,

Gui,

Hao

et al. 2024

CyTA - Journal of Food

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The effect of high hydrostatic pressure on the structure of whey proteins-guar gum mixture

Cited by 2 publications

References 37 publications

Encapsulation of Lactobacillus acidophilus or Bifidobacterium longum Using Whey Protein Concentrate and Fructans as Wall Materials: Properties, Stability, and Viability in Simulated Gastrointestinal Tests

Encapsulation of Lactobacillus acidophilus or Bifidobacterium longum Using Whey Protein Concentrate and Fructans as Wall Materials: Properties, Stability, and Viability in Simulated Gastrointestinal Tests

Effect of high pressure processing on the structural and functional properties of the protein in corn gluten meal

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