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Article: Effect of homogenisation on bead size and survival of encapsulated probiotic bacteria

TitleEffect of homogenisation on bead size and survival of encapsulated probiotic bacteria
Authors
KeywordsBead size
Encapsulation
Homogenisation
Probiotic bacteria
Survival
Issue Date2007
PublisherPergamon. The Journal's web site is located at http://www.elsevier.com/locate/foodres
Citation
Food Research International, 2007, v. 40 n. 10, p. 1261-1269 How to Cite?
AbstractThis study investigated homogenisation techniques for reducing the size of calcium alginate beads during the microencapsulation of Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus and Bifidobacterium longum. Bead sizes were reduced using three homogenisation techniques including Ultra-Turrax benchtop homogeniser, Avestin Inc. piston homogeniser and Silverson mixer for various durations, number of passes and pressures. The survival of probiotic organisms during homogenisation was also investigated. The smallest beads (39.2 μm) were created using the Ultra-Turrax benchtop homogeniser at 13500 rpm for 4 min. There was a significant reduction in the survival of each organism (<5.5%) using the Silverson mixer. However, homogenisation using Ultra-Turrax and Avestin Inc. homogenisers resulted in better survival at 64.4% and 47.7%, respectively. Overall, homogenisation reduced size of beads containing viable probiotic organisms during microencapsulation. © 2007 Elsevier Ltd. All rights reserved.
Persistent Identifierhttp://hdl.handle.net/10722/144401
ISSN
2015 Impact Factor: 3.182
2015 SCImago Journal Rankings: 1.539
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorCapela, Pen_HK
dc.contributor.authorHay, TKCen_HK
dc.contributor.authorShah, NPen_HK
dc.date.accessioned2012-01-20T09:01:51Z-
dc.date.available2012-01-20T09:01:51Z-
dc.date.issued2007en_HK
dc.identifier.citationFood Research International, 2007, v. 40 n. 10, p. 1261-1269en_HK
dc.identifier.issn0963-9969en_HK
dc.identifier.urihttp://hdl.handle.net/10722/144401-
dc.description.abstractThis study investigated homogenisation techniques for reducing the size of calcium alginate beads during the microencapsulation of Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus and Bifidobacterium longum. Bead sizes were reduced using three homogenisation techniques including Ultra-Turrax benchtop homogeniser, Avestin Inc. piston homogeniser and Silverson mixer for various durations, number of passes and pressures. The survival of probiotic organisms during homogenisation was also investigated. The smallest beads (39.2 μm) were created using the Ultra-Turrax benchtop homogeniser at 13500 rpm for 4 min. There was a significant reduction in the survival of each organism (<5.5%) using the Silverson mixer. However, homogenisation using Ultra-Turrax and Avestin Inc. homogenisers resulted in better survival at 64.4% and 47.7%, respectively. Overall, homogenisation reduced size of beads containing viable probiotic organisms during microencapsulation. © 2007 Elsevier Ltd. All rights reserved.en_HK
dc.languageengen_US
dc.publisherPergamon. The Journal's web site is located at http://www.elsevier.com/locate/foodresen_HK
dc.relation.ispartofFood Research Internationalen_HK
dc.subjectBead sizeen_HK
dc.subjectEncapsulationen_HK
dc.subjectHomogenisationen_HK
dc.subjectProbiotic bacteriaen_HK
dc.subjectSurvivalen_HK
dc.titleEffect of homogenisation on bead size and survival of encapsulated probiotic bacteriaen_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.doi10.1016/j.foodres.2007.08.006en_HK
dc.identifier.scopuseid_2-s2.0-35348968420en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-35348968420&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume40en_HK
dc.identifier.issue10en_HK
dc.identifier.spage1261en_HK
dc.identifier.epage1269en_HK
dc.identifier.isiWOS:000251112600008-
dc.publisher.placeUnited Kingdomen_HK
dc.identifier.scopusauthoridCapela, P=9735079200en_HK
dc.identifier.scopusauthoridHay, TKC=9733909900en_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK

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