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Food Science and Biotechnology

, Volume 24, Issue 2, pp 383–391 | Cite as

Encapsulation of Bifidobacterium adolescentis cells with legume proteins and survival under stimulated gastric conditions and during storage in commercial fruit juices

  • Jiapei Wang
  • Darren R. Korber
  • Nicholas H. Low
  • Michael T. Nickerson
Research Review

Abstract

Highly acid-sensitive Bifidobacterium adolescentis (ATCC 15703) cells were entrapped in pea, soy, faba, and lentil protein-alginate capsules and subjected to challenge studies in synthetic gastric juice (SGJ, pH 2.5/37°C) and intestinal fluids (SIF, pH 6.5/37°C). B. adolescentis cells trapped in pea, soy, faba, and lentil protein-alginate capsules showed 1.9, 3.3, 5.1, and 5.5 log reductions in cell numbers, respectively after a 2 h challenge. Release of encapsulated B. adolescentis cells in SIF over 3 h indicated that after the first 10 min, almost all cells were released, regardless of the wall material. Storage of pea protein-based capsules was also tested in commercial orange, pineapple, and white grape juices at 4 and 22°C for a 6-week duration. Encapsulated B. adolescentis cells survived in pineapple and white grape juice, but not in orange juice.

Keywords

encapsulation Bifidobacterium adolescentis fruit juice 

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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht 2015

Authors and Affiliations

  • Jiapei Wang
    • 1
  • Darren R. Korber
    • 1
  • Nicholas H. Low
    • 1
  • Michael T. Nickerson
    • 1
  1. 1.Department of Food and Bioproduct SciencesUniversity of SaskatchewanSaskatoonCanada

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