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Abstract
The feasibility of microencapsulating Lactobacillus rhamnosus GG (LRGG) with jellyfish gelatin (JG) and maltodextrin (MD) via mixed-flow spray drying (MXSD) and/or freeze drying (FD) was first evaluated in this study. JG with low mineral content was successfully produced from salted and dried cannonball jellyfish. Higher cell viability of LRGG was observed after MXSD (26.69%) compared to FD (3.63%), which suggested the presence of heat-sensitive antimicrobial compounds in JG.
Then, the effect of ultra-high-pressure homogenization (UHPH) at 150 and/or 300 MPa of soymilk (SOY) and/or skim milk (SKIM) used to microencapsulate Lactobacillus plantarum NRRL B-1927 (LP) via concurrent (CCSD), MXSD and/or FD was studied. Higher cell survival (%) of LP was observed in powders microencapsulated with UHPH-treated than with non-UHPH-treated SOY and SKIM.
This demonstrated that LRGG can be successfully microencapsulated with JG and MD, and the potential of using UHPH to improve the microencapsulating ability of SOY and SKIM.
Then, the effect of ultra-high-pressure homogenization (UHPH) at 150 and/or 300 MPa of soymilk (SOY) and/or skim milk (SKIM) used to microencapsulate Lactobacillus plantarum NRRL B-1927 (LP) via concurrent (CCSD), MXSD and/or FD was studied. Higher cell survival (%) of LP was observed in powders microencapsulated with UHPH-treated than with non-UHPH-treated SOY and SKIM.
This demonstrated that LRGG can be successfully microencapsulated with JG and MD, and the potential of using UHPH to improve the microencapsulating ability of SOY and SKIM.