Effective Lactobacillus plantarum and Bifidobacterium infantis encapsulation with chia seed (Salvia hispanica L.) and flaxseed (Linum usitatissimum L.) mucilage and soluble protein by spray drying

Mariela Bustamante, B. Dave Oomah, Mónica Rubilar, Carolina Shene
  • Food Chemistry, February 2017, Elsevier
  • DOI: 10.1016/j.foodchem.2016.08.019

What is it about?

Chia seed and flaxseed fractions (mucilage and soluble protein) can protect probiotics during spray drying and against simulated gastrointestinal conditions.

Why is it important?

Chia and flax seed fractions are effective as encapsulating agents in protecting the probiotics (Lactobacillus plantarum and Bifidobacterium infantis) during thermal processing. Products supplemented with encapsulated probiotics exhibit high viability after extended (45 days) refrigerated storage.

Perspectives

Dr B. Dave Oomah (Author)
Formerly with AAFC

Mucilage and/or soluble protein from chia and flax seeds are functional ingredients with potential use as encapsulating agents.

Read Publication

http://dx.doi.org/10.1016/j.foodchem.2016.08.019

The following have contributed to this page: Dr B. Dave Oomah