Resistant Starch-Based Edible Coating Composites for Spray-Dried Microencapsulation of Lactobacillus acidophilus, Comparative Assessment of Thermal Protection, In Vitro Digestion and Physicochemical Characteristics
文献类型： 外文期刊
作者： Muhammad, Zafarullah 1 ; Ramzan, Rabia 2 ; Zhang, Ruifen 1 ; Zhang, Mingwei 1 ;
作者机构： 1.Guangdong Acad Agr Sci, Guangdong Key Lab Agr Prod Proc, Sericultural & Agri Food Res Inst, Key Lab Funct Foods,Minist Agr & Rural Affairs, Guangzhou 510610, Peoples R China
2.Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China
关键词： polysaccharides; coating composites; probiotics; thermal protection; microcapsules; in vitro digestion; storage stability; morphology
期刊名称：COATINGS （ 影响因子：2.881； 五年影响因子：3.038 ）
ISSN：
年卷期： 2021 年 11 卷 5 期
页码：
收录情况： SCI
摘要： Polysaccharides have excellent potential as food-grade coating materials for microencapsulation in pro- and prebiotics-based functional food industry. In this study, potato, maize, and rice resistant starches composite coatings with D-mannose, maltodextrin, and whey protein concentrate were prepared for the spray-dried microencapsulation of Lactobacillus acidophilus KLDS 1.1003. Assessment of different polysaccharide coatings to enhance the longevity of probiotics at high temperatures of spray-drying process, storage, and targeted delivery in the gastrointestinal tract were the key objectives of the present study. The highest microencapsulation efficiencies were shown by maize (95.80%) and potato (94.30%) resistant starches. Similarly, maize resistant starch (MRS)-based composites provided the highest thermal resistance, with Tg 38.77 +/- 1.10-93.13 +/- 0.81 degrees C and showed the least 2.1 log cycles viability loss in simulated GI tract. Viability losses during storage were in the following order: control > RRS > PRS > MRS, and the inactivation rate of the microencapsulated cells followed the first-order kinetics (R-2 = 0.9264-0.9918). The resistant starch-based spray-dried microcapsules possessed 27.00 +/- 0.03 to 52.28 +/- 1.02 mu m size range and SEM micrographs showed a unified smooth surface without cracks and ruptures. These findings will expand the potential use of natural food-grade coatings in functional foods and allied industries involving spray-dried products.
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