Design and characterization of spray-dried microcarriers for preparation of functional wheybased beverages
Само за регистроване кориснике
2022
Аутори
Obradović, NatašaVolić, Mina
Jovanović, Aleksandra
Krunić, Tanja
Nedović, Viktor
Rakin, Marica
Bugarski, Branko
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Starter cultures are essential components of fermented foods with the potential to enhance
preservation, improve nutritional quality, and modify the sensory qualities of the products. The
study characterized the microcarriers with the probiotic starter culture which could be used for
the preparation of functional whey-based products. The culture was encapsulated using the
spray-drying technique and implemented in the whey-based medium. The protective effect of
alginate-whey carriers on the microencapsulated dairy starter culture (Lactoferm ABY 6)
during the spray-drying, fermentation, and storage time were analyzed. The production yield,
encapsulation efficiency, solubility, particle size, and moisture content were determined after
the microencapsulation process. The SEM analysis was used for the characterization of powder
and carrier surface morphology. The encapsulation efficiency and powder solubility were
75,8±0,09 % and 86,0±1,62 %, respectively. The cell viability in th...e powders and beverages
was monitored for 28 days. The results showed that the microencapsulation process improved
cell viability (> 9,08 log10CFU/mL) during the fermentation process. Moreover,
microencapsulated probiotic cells have a higher survival rate in beverages in comparison with
free cells in storage time. The application of this type of encapsulation technique showed
potential regarding cell preservation in the production and storage of functional beverages.
Кључне речи:
Functional foods / Microencapsulation / Starter culture / Spray-drying technique / Whey-based beveragesИзвор:
Book of abstracts / 2nd International Conference on Advanced Production and Processing, 20th-22nd October 2022, Novi Sad, 2022, 35-Издавач:
- Novi Sad : Faculty of Technology
Финансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200287 (Иновациони центар Технолошко-металуршког факултета у Београду доо) (RS-MESTD-inst-2020-200287)
Колекције
Институција/група
Inovacioni centarTY - CONF AU - Obradović, Nataša AU - Volić, Mina AU - Jovanović, Aleksandra AU - Krunić, Tanja AU - Nedović, Viktor AU - Rakin, Marica AU - Bugarski, Branko PY - 2022 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6446 AB - Starter cultures are essential components of fermented foods with the potential to enhance preservation, improve nutritional quality, and modify the sensory qualities of the products. The study characterized the microcarriers with the probiotic starter culture which could be used for the preparation of functional whey-based products. The culture was encapsulated using the spray-drying technique and implemented in the whey-based medium. The protective effect of alginate-whey carriers on the microencapsulated dairy starter culture (Lactoferm ABY 6) during the spray-drying, fermentation, and storage time were analyzed. The production yield, encapsulation efficiency, solubility, particle size, and moisture content were determined after the microencapsulation process. The SEM analysis was used for the characterization of powder and carrier surface morphology. The encapsulation efficiency and powder solubility were 75,8±0,09 % and 86,0±1,62 %, respectively. The cell viability in the powders and beverages was monitored for 28 days. The results showed that the microencapsulation process improved cell viability (> 9,08 log10CFU/mL) during the fermentation process. Moreover, microencapsulated probiotic cells have a higher survival rate in beverages in comparison with free cells in storage time. The application of this type of encapsulation technique showed potential regarding cell preservation in the production and storage of functional beverages. PB - Novi Sad : Faculty of Technology C3 - Book of abstracts / 2nd International Conference on Advanced Production and Processing, 20th-22nd October 2022, Novi Sad T1 - Design and characterization of spray-dried microcarriers for preparation of functional wheybased beverages SP - 35 UR - https://hdl.handle.net/21.15107/rcub_technorep_6446 ER -
@conference{ author = "Obradović, Nataša and Volić, Mina and Jovanović, Aleksandra and Krunić, Tanja and Nedović, Viktor and Rakin, Marica and Bugarski, Branko", year = "2022", abstract = "Starter cultures are essential components of fermented foods with the potential to enhance preservation, improve nutritional quality, and modify the sensory qualities of the products. The study characterized the microcarriers with the probiotic starter culture which could be used for the preparation of functional whey-based products. The culture was encapsulated using the spray-drying technique and implemented in the whey-based medium. The protective effect of alginate-whey carriers on the microencapsulated dairy starter culture (Lactoferm ABY 6) during the spray-drying, fermentation, and storage time were analyzed. The production yield, encapsulation efficiency, solubility, particle size, and moisture content were determined after the microencapsulation process. The SEM analysis was used for the characterization of powder and carrier surface morphology. The encapsulation efficiency and powder solubility were 75,8±0,09 % and 86,0±1,62 %, respectively. The cell viability in the powders and beverages was monitored for 28 days. The results showed that the microencapsulation process improved cell viability (> 9,08 log10CFU/mL) during the fermentation process. Moreover, microencapsulated probiotic cells have a higher survival rate in beverages in comparison with free cells in storage time. The application of this type of encapsulation technique showed potential regarding cell preservation in the production and storage of functional beverages.", publisher = "Novi Sad : Faculty of Technology", journal = "Book of abstracts / 2nd International Conference on Advanced Production and Processing, 20th-22nd October 2022, Novi Sad", title = "Design and characterization of spray-dried microcarriers for preparation of functional wheybased beverages", pages = "35", url = "https://hdl.handle.net/21.15107/rcub_technorep_6446" }
Obradović, N., Volić, M., Jovanović, A., Krunić, T., Nedović, V., Rakin, M.,& Bugarski, B.. (2022). Design and characterization of spray-dried microcarriers for preparation of functional wheybased beverages. in Book of abstracts / 2nd International Conference on Advanced Production and Processing, 20th-22nd October 2022, Novi Sad Novi Sad : Faculty of Technology., 35. https://hdl.handle.net/21.15107/rcub_technorep_6446
Obradović N, Volić M, Jovanović A, Krunić T, Nedović V, Rakin M, Bugarski B. Design and characterization of spray-dried microcarriers for preparation of functional wheybased beverages. in Book of abstracts / 2nd International Conference on Advanced Production and Processing, 20th-22nd October 2022, Novi Sad. 2022;:35. https://hdl.handle.net/21.15107/rcub_technorep_6446 .
Obradović, Nataša, Volić, Mina, Jovanović, Aleksandra, Krunić, Tanja, Nedović, Viktor, Rakin, Marica, Bugarski, Branko, "Design and characterization of spray-dried microcarriers for preparation of functional wheybased beverages" in Book of abstracts / 2nd International Conference on Advanced Production and Processing, 20th-22nd October 2022, Novi Sad (2022):35, https://hdl.handle.net/21.15107/rcub_technorep_6446 .