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Effect of atomization on viability of microencapsulated probiotics

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Title: Effect of atomization on viability of microencapsulated probiotics
Author(s): Lee, Eun Young
Advisor(s): Lee, Youngsoo
Department / Program: Food Science & Human Nutrition
Discipline: Food Science & Human Nutrition
Degree Granting Institution: University of Illinois at Urbana-Champaign
Degree: M.S.
Genre: Thesis
Subject(s): probiotics microencapsulation spray drying atomization simulated gastrointestinal tract
Abstract: Probiotics are getting its popularity due to its possible health benefits such as antimicrobial activity, alleviating diarrhea, anticarcinogenic properties, improving lactose intolerance and immune system. Therefore, various food products containing probiotics have been marketed including yogurt, milk powder and frozen desserts. However, those health benefits are strain specific and no single strain has all of the proposed health benefits. Also, many probiotics containing food products are fail to maintain the recommended probiotics concentration, which is 10^6 CFU/g of food product, due to instability of probiotics in food matrices. Therefore, microencapsulation using spray drying has been used as an effective method for protecting probiotics from harsh environments and controlled release at desired conditions increasing the applicability of probiotics in various food products. Although atomization is a critical step for spray drying operation, the choice of atomization method has not been based on availability as well as experience but based on general acceptance that one atomization is better than the other. Therefore, the objectives of this study was to 1) evaluate the effect of atomization methods on survivability of bacterial cells during microencapsulation process and storage and 2) evaluate the effect of microencapsulation on viability of selected probiotics for storage and simulated gastrointestinal tract. In order to accomplish these objectives, two different atomization methods and wall matrices were tested to determine an optimal process to encapsulate probiotics. Then viability of probiotics during microencapsulation process, storage and simulated GI tract was evaluated. Results showed that microencapsulation was significantly effective for probiotics during the process, long-term storage and simulated GI tract. Especially, whey protein concentrate (WPC) and two-fluid nozzle atomization were significantly effective to maintain viable counts of probiotics during simulated GI tract.
Issue Date: 2012-09-18
URI: http://hdl.handle.net/2142/34434
Rights Information: Copyright 2012 Eun Young Lee
Date Available in IDEALS: 2012-09-18
Date Deposited: 2012-08
 

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