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dc.creatorObradović, Nataša
dc.creatorPajić-Lijaković, Ivana
dc.creatorKrunić, Tanja
dc.creatorBelović, Miona
dc.creatorRakin, Marica
dc.creatorBugarski, Branko
dc.date.accessioned2021-03-10T14:20:30Z
dc.date.available2021-03-10T14:20:30Z
dc.date.issued2020
dc.identifier.issn1557-1858
dc.identifier.urihttp://TechnoRep.tmf.bg.ac.rs/handle/123456789/4463
dc.description.abstractThe suitability of natural hydrogel carriers with probiotic starter culture as whey beverages supplements was examined by assessing their rheological and structural changes during the fermentation and gastrointestinal conditions. Effect of encapsulated cells on the carrier structure is of great importance for the selection of proper material for the preparation of functional supplements. The structural changes of the chitosan-coated alginate/whey carriers were considered based on (1) cell viability and the carrier average volume vs. time (2) the storage and loss modulus vs. time obtained under low oscillator strain conditions, (3) FTIR analysis and (4) SEM cross-sectional observation of the hydrogel carriers. The presence of chitosan coating and fermentation conditions increased cell viability up to 9.01 +/- 0.18 (log CFU/g). According to our results, the encapsulated cells induce weakening of carriers under the gastric conditions but improve their mechanical stability under the intestinal condition. The mechanical behaviour of carriers was also considered in order to formulate the rheological constitutive model equation for describing the irreversible structural changes under the gastric and intestinal conditions. The cell leakage under the gastric condition after the 2 h was less than 5%. Carriers are rapidly degraded under the intestinal condition which ensures the release of cells and provides their beneficial effects on the host health. Our results indicate that this type of coated carrier is suitable to be used for encapsulation of probiotic starter culture in the production of fermented whey-based products.en
dc.publisherSpringer, New York
dc.relationinfo:eu-repo/grantAgreement/EC/FP7/316004/EU//
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31017/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46001/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46010/RS//
dc.rightsrestrictedAccess
dc.sourceFood Biophysics
dc.subjectEncapsulated probioticsen
dc.subjectPolysaccharide-protein carriersen
dc.subjectEnzymatic disintegrationen
dc.subjectChemical and mechanical stabilitiesen
dc.titleEffect of Encapsulated Probiotic Starter Culture on Rheological and Structural Properties of Natural Hydrogel Carriers Affected by Fermentation and Gastrointestinal Conditionsen
dc.typearticle
dc.rights.licenseARR
dc.citation.epage31
dc.citation.issue1
dc.citation.other15(1): 18-31
dc.citation.rankM22~
dc.citation.spage18
dc.citation.volume15
dc.identifier.doi10.1007/s11483-019-09598-8
dc.identifier.rcubconv_6074
dc.identifier.scopus2-s2.0-85069499160
dc.identifier.wos000519639300003
dc.type.versionpublishedVersion


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