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Cenobio-Galindo Antonio de Jesus Pimentel-González Diana Jaqueline Del Razo-Rodríguez Oscar Enrique Medina-Pérez Gabriela Carrillo-Inungaray María Luisa Reyes-Munguía Abigail Campos-Montiel Rafael Germán 《Food science and biotechnology》2019,28(5):1553-1561
Food Science and Biotechnology - The use of unconventional sources is very relevant in the food area. In the present study the development of active films with the addition of bioextract (BE) or... 相似文献
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D.J. Pimentel-González R.G. Campos-Montiel C. Lobato-Calleros R. Pedroza-Islas E.J. Vernon-Carter 《Food research international (Ottawa, Ont.)》2009,42(2):292-297
Lactobacillus rhamnosus cultured in sweet whey and harvested in the late log phase was entrapped in the inner aqueous phase of a double water-in-oil-in-water emulsion using concentrated sweet whey as emulsifier. The primary and double emulsion droplets showed practically no changes in their morphology and droplet size with aging time. The viability of the entrapped L. rhamnosus in the double emulsion was compared to that of non-entrapped control cells exposed to low pH and bile salt conditions. The viability of the control cells (initial number = 6.57 ± 0.3 log cfu ml?1) decreased significantly under low pH and bile salt conditions, and their survival was 71% and 89%, respectively. The survival of the entrapped cells (initial number = 6.74 ± 0.2 log cfu ml?1) increased significantly under low pH and bile salt conditions, and their survival was 108% and 128%, respectively. It is concluded that the double emulsion protected L. rhamnosus against simulated gastrointestinal tract conditions. 相似文献
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