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Article: Effect of homogenization techniques on reducing the size of microcapsules and the survival of probiotic bacteria therein

TitleEffect of homogenization techniques on reducing the size of microcapsules and the survival of probiotic bacteria therein
Authors
KeywordsHomogenization techniques
Microencapsulation
Probiotics
Issue Date2009
PublisherWiley-Blackwell Publishing, Inc. The Journal's web site is located at http://www.wiley.com/bw/journal.asp?ref=0022-1147
Citation
Journal Of Food Science, 2009, v. 74 n. 6, p. M231-M236 How to Cite?
AbstractThis study investigated 2 different homogenization techniques for reducing the size of calcium alginate beads during the microencapsulation process of 8 probiotic bacteria strains, namely, Lactobacillus rhamnosus, L. salivarius, L. plantarum, L. acidophilus, L. paracasei, Bifidobacterium longum, B. lactis type Bi-04, and B. lactis type Bi-07. Two different homogenization techniques were used, namely, ultra-turrax benchtop homogenizer and Microfluidics™ microfluidizer. Various settings on the homogenization equipmentwere studied such as the number of passes, speed (rpm), duration (min), and pressure (psi). The traditional mixing method using a magnetic stirrer was used as a control. The size of microcapsules resulting from the homogenization technique, and the various settings were measured using a light microscope and a stage micrometer. The smallest capsules measuring (31.2 μm) were created with the microfluidizer using 26 passes at 1200 psi for 40 min. The greatest loss in viability of 3.21 log CFU/mL was observed when using the ultra-turrax benchtop homogenizer with a speed of 1300 rpm for 5 min. Overall, both homogenization techniques reduced capsule sizes; however, homogenization settings at high rpm also greatly reduced the viability of probiotic organisms. © 2009 Institute of Food Technologists.
Persistent Identifierhttp://hdl.handle.net/10722/144379
ISSN
2015 Impact Factor: 1.649
2015 SCImago Journal Rankings: 0.839
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorDing, WKen_HK
dc.contributor.authorShah, NPen_HK
dc.date.accessioned2012-01-20T09:01:43Z-
dc.date.available2012-01-20T09:01:43Z-
dc.date.issued2009en_HK
dc.identifier.citationJournal Of Food Science, 2009, v. 74 n. 6, p. M231-M236en_HK
dc.identifier.issn0022-1147en_HK
dc.identifier.urihttp://hdl.handle.net/10722/144379-
dc.description.abstractThis study investigated 2 different homogenization techniques for reducing the size of calcium alginate beads during the microencapsulation process of 8 probiotic bacteria strains, namely, Lactobacillus rhamnosus, L. salivarius, L. plantarum, L. acidophilus, L. paracasei, Bifidobacterium longum, B. lactis type Bi-04, and B. lactis type Bi-07. Two different homogenization techniques were used, namely, ultra-turrax benchtop homogenizer and Microfluidics™ microfluidizer. Various settings on the homogenization equipmentwere studied such as the number of passes, speed (rpm), duration (min), and pressure (psi). The traditional mixing method using a magnetic stirrer was used as a control. The size of microcapsules resulting from the homogenization technique, and the various settings were measured using a light microscope and a stage micrometer. The smallest capsules measuring (31.2 μm) were created with the microfluidizer using 26 passes at 1200 psi for 40 min. The greatest loss in viability of 3.21 log CFU/mL was observed when using the ultra-turrax benchtop homogenizer with a speed of 1300 rpm for 5 min. Overall, both homogenization techniques reduced capsule sizes; however, homogenization settings at high rpm also greatly reduced the viability of probiotic organisms. © 2009 Institute of Food Technologists.en_HK
dc.languageengen_US
dc.publisherWiley-Blackwell Publishing, Inc. The Journal's web site is located at http://www.wiley.com/bw/journal.asp?ref=0022-1147en_HK
dc.relation.ispartofJournal of Food Scienceen_HK
dc.subjectHomogenization techniquesen_HK
dc.subjectMicroencapsulationen_HK
dc.subjectProbioticsen_HK
dc.titleEffect of homogenization techniques on reducing the size of microcapsules and the survival of probiotic bacteria thereinen_HK
dc.typeArticleen_HK
dc.identifier.emailShah, NP: npshah@hku.hken_HK
dc.identifier.authorityShah, NP=rp01571en_HK
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.doi10.1111/j.1750-3841.2009.01195.xen_HK
dc.identifier.pmid19723206-
dc.identifier.scopuseid_2-s2.0-70350168097en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-70350168097&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume74en_HK
dc.identifier.issue6en_HK
dc.identifier.spageM231en_HK
dc.identifier.epageM236en_HK
dc.identifier.isiWOS:000268634400032-
dc.publisher.placeUnited Statesen_HK
dc.identifier.scopusauthoridDing, WK=23008085200en_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK

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