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A Journal on Biotechnology and Molecular Biology

Indexed/Abstracted in: EMBASE, Science Citation Index Expanded (SciSearch), Scopus
Impact Factor 0,246

Frequency: Quarterly

ISSN 1120-4826

Online ISSN 1827-160X


Minerva Biotecnologica 2007 March;19(1):27-32


Influence of hydrocolloid interactions on their encapsulation properties using spray-drying

Weissbrodt J., Kunz B.

Department of Nutrition and Food Science University of Bonn, Bonn, Germany

Aim. Microencapsulation of bioactive food ingredients like probiotics is done in order to protect these valuable additives against destructive factors. This work lines out how specific capsule material interactions can influence the protective effect of microcapsules.
Methods. Single materials are often not able to meet the requirements. Therefore, combinations of capsule materials are used. Often, when choosing the materials to be combined, only the properties of the single materials are regarded without taking into consideration that specific capsule material interactions can occur. This study presents a systematic examination of the influence of capsule material interactions on their suitability to protect lactic acid bacteria against harmful conditions during processing of the powders, loss of viable cells during storage and residence time in a model food system and finally against the aggressive conditions of the stomach.
Results. The processing of capsules loaded with lactic acid bacteria by extrusion and then spray drying of the gained capsules leads to additives with dissimilar properties depending on the materials used for the inclusion. Strong interactions either attractive or repulsive can be identified, which might have caused the different protective effects. Strong interaction either – attractive or repulsive – between the capsule materials enhance the protection compared to formulations based on materials with weak interaction or the single material.
Conclusion. This study clearly indicates that the choice of the capsule materials has a pronounced effect on the stability of microencapsulated lactic acid bacteria. Therefore a proper choice of capsule material combinations can lead to customized food additives

language: English


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