Production of Multiphase Water-Insoluble Microcapsules for Cell Microencapsulation Using an Emulsification/Spray-drying Technology

Journal of Food Science

Volumn 68, Issue 9, 2003, Pages 2693-2700

  Picot, A ^a   Lacroix, C ^b  

^a UNIVERSITÉ LAVAL   (Canada)

^b ETH ZURICH   (Switzerland)

Author keywords

Microencapsulation; Milk fat; Probiotic cultures; Spray dried emulsion; Whey proteins

Indexed keywords

EID: 0346958142     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb05790.x     Document Type: Article

References (34)

1. Adhikari K, Mustapha A, Grün IU, Fernando L. 2000. Viability of microencapsulated bifidobacteria in set yogurt during refrigerated storage. J Dairy Sci 83:1946-51.
2. Bryant CM, McClements DJ. 1998. Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey. Trends Food Sci Tech 9:143-51.
3. Bryant CM, McClements DJ. 2000. Optimizing preparation conditions for heat-denatured whey protein solutions to be used as cold-gelling ingredients. J Food Sci 65:259-63.
4. Champagne CP, Mondou F, Raymond Y, Roy D. 1996. Effect of polymers and storage temperature on the stability of freeze-dried lactic acid bacteria. Food Res Int 29:555-62.
5. Couture R, Gagné D, Champagne CP. 1991. Effet de divers additifs sur la survie à la lyophilisation de Lactococcus lactis. Can Inst Sci Technol J 24:224-7.
6. Dinakar P, Mistry VV. 1994. Growth and viability of Bifidobacterium longum in cheddar cheese. J Dairy Sci 77:2854-64.
7. Doi E. 1993. Gels and gelling of globular proteins. Trends Food Sci Tech 4:1-5.
8. Fäldt P, Bergenstȧhl B. 1995. Fat encapsulation in spray-dried food powders. J Am Oil Chem Soc 72:171-6.
9. Gibbs BF, Kermasha S, Alli I, Mulligan CN. 1999. Encapsulation in the food industry: a review. Int J Food Sci Nutr 50:213-24.
10. Guarner F, Schaafsma GJ. 1998. Probiotics. Int J Food Microbiol 39:237-8.
11. Hogan SA, McNamee BF, O'Riordan ED, O'Sullivan M. 2001. Microencapsulating properties of whey protein concentrates 75. J Food Sci 66:675-80.
12. 2+-induced cold gelation of whey protein isolate. J Food Sci 62:382-5.
13. Hussein SA, Kebary KMK. 1999. Improving viability of bifidobacteria by microentrapment and their effect on some pathogenic bacteria in stirred yoghurt. Acta Aliment 28:113-31.
14. Keogh MK, O'Kennedy BT. 1999. Milk fat microencapsulation using whey proteins. Int Dairy J 9:657-63.
15. Knorr D. 1998. Technology aspects related to microorganism in functional foods. Trends Food Sci Tech 9:295-306.
16. Lee KI, Heo TR. 2000. Survival of Bifidobacterium longum immobilized in calcium alginate beads in simulated gastric juices and bile salt solution. Appl Environ Microbiol 66:869-73.
17. Moreau DL, Rosenberg M. 1993. Microstructure and fat extractability in microcapsules based on whey proteins or mixtures of whey proteins and lactose. Food Struct 12:457-68.
18. Onwulata C, Smith PW, Craig Jr JC, Holsinger VH. 1994. Physical properties of encapsulated spray dried milkfat. J Food Sci 59:316-20.
19. Onwulata C, Smith PW, Holsinger VH. 1995 Flow and compaction of spray-dried powders of anhydrous butter oil and high melting milkfat encapsulated in disaccharides. J Food Sci 60:836-40.
20. Picot A, Lacroix C. 2003a. Optimization of dynamic loop mixer operating conditions for production of o/w emulsion for cell microencapsulation. Lait 83:237-50.
21. Picot A, Lacroix C. 2003b. Effects of micronization on viability and thermotolerance of probiotic freeze-dried cultures. Int Dairy J 13:455-62.
22. Poncelet D, Neufeld RJ. 1996. Fundamentals of dispersion in encapsulation technology. In: Wijffels RH, Buitelaar RM, Bucke C, Tramper J, editors. Immobilized cells: basics and applications. Amsterdam: Elsevier Science. p 47-54.
23. Rašic JLJ, Kurmann JA. 1983. Bifidobacteria and their role. Basel: Birkhäuser Verlag.
24. Rosenberg M, Talmon Y, Kopelman IJ. 1988. The microstructure of spray-dried microcapsules. Food Microstruct 7:15-23.
25. Rosenberg M, Young SL. 1993. Whey proteins as microencapsulating agents. Microencapsulation of anhydrous milkfat - structure evaluation. Food Struct 12:31-41.
26. Rosenberg M, Sheu TY. 1996. Microencapsulation of volatiles by spray-drying in whey protein-based wall systems. Int Dairy J 6:273-84.
27. Rosenberg M, inventor; Regents of the Univ. of California, assignee. 1997 Feb. II. Milk derived whey protein-based microencapsulating agents and a method of use. U.S. patent 5,601,760.
28. Shah NP, Ravula RR. 2000. Microencapsulation of probiotic bacteria and their survival in frozen fermented dairy desserts. Aust J Dairy Technol 55:139-44.
29. Shahidi F, Han XQ. 1993. Encapsulation of food ingredients. Crit Rev Food Sci Nutr 33:501-47.
30. Sunohara H, Ohno T, Shibata N, Seki K, inventors; Morishita Jintan Co. Ltd., assignee. 1995 Dec. 26. Process for producing capsule and capsule obtained thereby. U.S. patent 5,478,570.
31. van Boekel MAJS, Walstra P. 1981. Stability of oil-in-water emulsions with crystals in the disperse phase. Colloids Surf 3:109.
32. Wenrong S, Griffiths MW. 2000. Survival of bifidobacteria in yoghurt and simulated gastric juice following immobilization in gellan-xanthan beads. Int J Food Microbiol 61:17-25.
33. Young SL, Sarda X, Rosenberg M. 1993a. Microencapsulating properties of whey proteins. 1. Microencapsulation of anhydrous milk fat. J Dairy Sci 76:2868-77.
34. Young SL, Sarda X, Rosenberg M. 1993b. Microencapsulating properties of whey proteins. 2. Combination of whey proteins with carbohydrates. J Dairy Sci 76:2878-85.