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Journal of Experimental Food Chemistry | Volume: 4
3
rd
International Conference on
May 16-18, 2018 | Montreal, Canada
Food Chemistry & Nutrition
Whey protein based microencapsulation of bioactive compounds and probiotics
Mingruo Guo
1,2
and
Mu Wang
1
1
Northeast Agricultural University, China
2
The University of Vermont, USA
G
insenosides is a group of the bioactive compounds in ginseng. Its application in functional dairy foods is limited due to
the bitter taste and yellowish color of ginsenosides. Using polymerized whey protein as the wall material to capsulate
ginsenosides may effectively mask its bitter taste and improve the color. Probiotics are widely used in functional fermented
foods. Polymerized whey protein based microencapsulation of probiotics might improve their survivability during digestion.
The results showed that entrapment yield of the microencapsulated ginsenosides and
Lactobacillus Acidophilus (L. Acidophilus)
was 95.46±1.95% and 92.90±3.97%, respectively. The probiotic yogurt chemical composition, texture, syneresis, viscosity
and sensory properties were analyzed and compared between the experimental sample and the control. There was no
significant difference in moisture and ash content between the experimental and the control sample (p>0.05). The yoghurt
with microencapsulated ginsenosides displayed the higher viscosity, gumminess, hardness and adhesiveness. The syneresis of
experimental sample was significantly lower than that of the control (p<0.01). Sensory evaluation (score scale 1-5) showed that
the acceptability score of the experimental yoghurt (3.7) was much higher than the control (1.6). The population the probiotic
was above 106 CFU/ml in the yoghurt for the first six-week storage. Results showed that the microcapsules of
L. Acidophilus
were intact after treated by gastric juice but
L. Acidophilus
were released in the small intestine juice while the free cells had
died out. The results indicated that the polymerized whey protein based microencapsulation might be an effective technique to
mask bitter taste and improve the color of probiotic yoghurt containing ginsenosides. They could be released from the capsules
in small intestine. And the polymerized whey protein based microencapsulation might protect
L. Acidophilus
from the acidic
gastric juice.
Biography
Mingruo Guo, a food chemist and a full Professor in the Department of Nutrition and Food Sciences at the University of Vermont (UVM), USA. He holds a Ph.D.
degree in Food Chemistry from the National University of Ireland at Cork in 1990. Dr. Guo`s scholarly interests include human milk biochemistry and infant
formula manufacturing technology, functional foods, the utilization of whey protein in creating functional foods and environmentally safe products; biochemistry and
technology of fermented dairy products. He published the first textbook on functional foods in the US in 2007 another book titled: Human milk Biochemistry and
Infant Formula Manufacturing Technology was published in 2014. He has published more than 150 research articles, book chapters and conference proceedings.
Ming.R.Guo@uvm.eduMingruo Guo et al., J Exp Food Chem 2018, Volume: 4
DOI: 10.4172/2472-0542-C1-011