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World Nutrition 2018
J u n e 1 8 - 1 9 , 2 0 1 8
P a r i s , F r a n c e
Page 23
Journal of Clinical Nutrition & Dietetics
ISSN 2472-1921
W o r l d C o n g r e s s o n
Nutrition and Dietetics
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 is a Food Chemist and Full Professor in the
Department of Nutrition and Food Sciences at the University
of Vermont (UVM), USA. He received his BS and MS from the
Northeast Agricultural University (NEAU), Harbin, China. He
was awarded his PhD degree from the National University of
Ireland in 1990. In 1993, he joined the Department of Animal
and Food Sciences at UVM. He was recruited as Associate
Professor in the Department of Nutrition and Food Sciences
at UVM in 1999 and promoted to Full Professor in 2007. He
teaches Functional Foods: Principles and Technology at UVM.
His scholarly interests include the utilization of whey in creating
environmentally safe products; functional foods development,
pre- and probiotics; component interactions in infant formula
and nutritional products; biochemistry and technology of
fermented dairy products; He published the first textbook on
functional foods in the US in 2007. He has published more
than 150 research articles, book chapters and conference
proceedings.
mguo@uvm.eduWhey protein based microencapsulation of bioactive compounds and
probiotics
Mu Wang
1
and Mingruo Guo
1,2
1
Northeast Agricultural University, China
2
The University of Vermont, USA
Mingruo Guo et al., J Clin Nutr Diet 2018 Volume: 4
DOI: 10.4172/2472-1921-C1-002