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Development of a Double Emulsion Microencapsulation System for Lactobacillus rhamnosus GG Using Pea Protein and Cellulose Nanocrystals.

紀錄類型:	書目-語言資料,手稿 : Monograph/item
正題名/作者:	Development of a Double Emulsion Microencapsulation System for Lactobacillus rhamnosus GG Using Pea Protein and Cellulose Nanocrystals./
作者:	Vanare, Sanket Prakash.
面頁冊數:	1 online resource (99 pages)
附註:	Source: Masters Abstracts International, Volume: 85-12.
Contained By:	Masters Abstracts International85-12.
標題:	Food science. -
電子資源:	click for full text (PQDT)
ISBN:	9798382794631

Development of a Double Emulsion Microencapsulation System for Lactobacillus rhamnosus GG Using Pea Protein and Cellulose Nanocrystals.
Vanare, Sanket Prakash.

Development of a Double Emulsion Microencapsulation System for Lactobacillus rhamnosus GG Using Pea Protein and Cellulose Nanocrystals. - 1 online resource (99 pages)

Source: Masters Abstracts International, Volume: 85-12.

Thesis (M.S.)--University of Georgia, 2024.

Includes bibliographical references

Microencapsulation can improve the viability of probiotic cells during storage and digestion. In this study, a double emulsion microencapsulation system WC/O/WF was designed to microencapsulate Lactobacillus rhamnosus GG using pea protein (PP) and cellulose nanocrystals (CNC). The double emulsions were prepared by a two-step emulsification process. Six formulations of WF were tested with varying proportions of PP:CNC. Double emulsions with higher CNC proportions were significantly more stable and showed smaller particle sizes. The encapsulation efficiency for all the emulsions did not differ significantly. The double emulsions significantly improved the viability of encapsulated cells during a simulated gastrointestinal digestion study. CNC delayed the digestion of PP in the gastric phase but did not affect the overall degree of hydrolysis. The study presented promising results for employing a double emulsion system for the microencapsulation of probiotics and the potential of PP and CNC in designing such systems.

Electronic reproduction.
Ann Arbor, Mich. :
ProQuest,
2024

Mode of access: World Wide Web

ISBN: 9798382794631Subjects--Topical Terms:

1179759
Food science.
Subjects--Index Terms:

Cellulose nanocrystalsIndex Terms--Genre/Form:

554714
Electronic books.

Development of a Double Emulsion Microencapsulation System for Lactobacillus rhamnosus GG Using Pea Protein and Cellulose Nanocrystals.
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520 $a Microencapsulation can improve the viability of probiotic cells during storage and digestion. In this study, a double emulsion microencapsulation system WC/O/WF was designed to microencapsulate Lactobacillus rhamnosus GG using pea protein (PP) and cellulose nanocrystals (CNC). The double emulsions were prepared by a two-step emulsification process. Six formulations of WF were tested with varying proportions of PP:CNC. Double emulsions with higher CNC proportions were significantly more stable and showed smaller particle sizes. The encapsulation efficiency for all the emulsions did not differ significantly. The double emulsions significantly improved the viability of encapsulated cells during a simulated gastrointestinal digestion study. CNC delayed the digestion of PP in the gastric phase but did not affect the overall degree of hydrolysis. The study presented promising results for employing a double emulsion system for the microencapsulation of probiotics and the potential of PP and CNC in designing such systems.
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538 $a Mode of access: World Wide Web
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650 4 $a Microbiology. $3 591510
650 4 $a Nutrition. $3 581367
653 $a Cellulose nanocrystals
653 $a Double emulsions
653 $a In vitro digestion
653 $a Microencapsulation
653 $a Pea protein
653 $a Probiotics
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