Shu Guowei, He Yunxia, Chen Li, Song Yajuan, Meng Jiangpeng, Chen He
School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China.
Polymers (Basel). 2017 Dec 20;9(12):733. doi: 10.3390/polym9120733.
Microencapsulations of in xanthan-chitosan (XC) and xanthan-chitosan-xanthan (XCX) polyelectrolyte complex (PEC) gels were prepared in this study. The process of encapsulation was optimized with the aid of response surface methodology (RSM). The optimum condition was chitosan of 0.68%, xanthan of 0.76%, xanthan- mixture (XLM)/chitosan of 1:2.56 corresponding to a high viable count (1.31 ± 0.14) × 10 CFU·g, and encapsulation yield 86 ± 0.99%, respectively. Additionally, the application of a new encapsulation system (XC and XCX) in yoghurt achieved great success in bacterial survival during the storage of 21 d at 4 °C and 25 °C, respectively. Specially, pH and acidity in yogurt were significantly influenced by the new encapsulation system in comparison to free suspension during 21 d storage. Our study provided a potential encapsulation system for probiotic application in dairy product which paving a new way for functional food development.
本研究制备了黄原胶 - 壳聚糖（XC）和黄原胶 - 壳聚糖 - 黄原胶（XCX）聚电解质复合物（PEC）凝胶对[具体物质]的微胶囊。借助响应面法（RSM）对包封过程进行了优化。最佳条件为壳聚糖0.68%、黄原胶0.76%、黄原胶混合物（XLM）/壳聚糖为1:2.56，相应的活菌数为(1.31±0.14)×10 CFU·g，包封率分别为86±0.99%。此外，新型包封系统（XC和XCX）应用于酸奶时，在4℃和25℃分别储存21 d期间，细菌存活率方面取得了巨大成功。特别地，在21 d储存期间，与游离悬浮液相比，新型包封系统对酸奶中的pH值和酸度有显著影响。我们的研究为益生菌在乳制品中的应用提供了一种潜在的包封系统，为功能性食品的开发开辟了一条新途径。
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