Изучено влияние условий микрокапсулирования (температура, оС – 4, 15, 30; скорость перемешивания, об/мин – 50, 70) на физико-технологические характеристики микрокапсул.
Проведена оценка характеристик полученных микрокапсул: при анализе органолептических и санитарно-гигиенических показателей установлено, что капсулы по совокупности показателей являются микробиологически и токсикологически безопасными. В результате изучения эффективности инкапсулирования установлена оптимальная температура диспергирования капсул – 4 оС.
Проведена модификация полученных микрокапсул. Определён оптимальный модификатор – танин, который позволяет получить микрокапсулы с улучшенными физико-химическими показателями.
Опытным путём подтверждена хорошая переносимость и полная безвредность микрокапсул, состоящих из природных биодеградируемых полимеров, содержащих бифидобактерии, для организма мышей. Представлены результаты экспериментов, подтверждающие, что микрокапсулы не вызывают хроническую и острую токсичность, не обладают дермонекротическими свойствами и могут быть использованы для обогащения продуктов питания.
БИБЛИОГРАФИЧЕСКИЙ СПИСОК
A review of the progress in enzymatic concentration and microencapsulation of omega-3 rich oil from fish and microbial sources / J. A. Kralovec, S. C. Zhang, W. Zhang, C. J. Barrow // Food Chemistry. – Vol. 131. – 2012. – Р. 639–644.
A review of the preparation and application of flavour and essential oils microcapsules based on complex coacervation technology / Z. Xiao [et al.] // Journal of the Science of Food and Agriculture. – 2014. – Vol. 94. – Р. 1482–1494.
Aguilera, J. M. Food Materials Science: Principles and Practice / J. M. Aguilera, P. J. Lillford. – New York: Springer Science & Business Media, 2007. – P. 368.
Ahn, J. Physiological responses of oxygen tolerant anaerobic Bifidobacterium longum under oxygen / J. B. Ahn, J. H. Hwang, J. Park // Journal of Microbiology and Biotechnology. – 2000. – Vol. 11. – P. 443–451.
Anal, A. K. Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery / A. K. Anal, H. Singh // Food Science & Technology. – 2007. – Vol. 18 (5). – Р. 240–251.
Anwar, S. H. The influence of drying methods on the stabilization of fish oil microcapsules: comparison of spray granulation, spray drying, and freeze drying / S. H. Anwar, B. Kunz // Journal of Food Engineering. – 2011. – Vol. 105. – Р. 367–378.
Applications of spray-drying in microencapsulation of food ingredients: an overview / A. Gharsallaoui [et al.] // Food Research International. – 2007. – Vol. 40. – Р. 1107–1121.
Arnaud, P. Encapsulation of bifidobacteria in whey protein-based microcapsules and survival in simulated gastrointestinal conditions and in yoghurt / P. Arnaud, C. Lacroix // International Dairy Journal. – 2004. – Vol. 14. – P. 505–515.
Arunachalam, K. D. Role of bifidobacteria in nutrition, medicine and technology / K. D. Arunachalam // Nutrition Research. – 1999. – Vol. 19(10). – P. 1559–1597.
Brazel C. S. Microencapsulation: offering solutions for the food industry / C. S. Brazel // Cereal Foods World. – 1999. – Vol. 44. – Р. 388–390.
Burgain J. Encapsulation of probiotic living cells: From laboratory scale to industrial applications / J. Burgain, C. Gaiani, M. Linder // Journal of Food Engineering. – 2011. Vol. 104. – P. 467–483.
Carrageenan: a food-grade and biocompatible support for immobilisation techniques / van de Velde F. [et al.] // Tech. Adv. Synth. Catal. – 2002. – Vol. 344. – Р. 815–835.
Challenges facing development of probiotic-containing functional foods / D. C. Stanton [et al.] // Handbook of fermented functional foods. – 1999. – P. 27–59.
Champagne, C. P. Immobilized cell technology for the dairy industry / C. P. Champagne, C. Lacroix, I. Sodini-Gallot // Critical Reviews in Biotechnology. – 1994. – Vol. 14. – P. 109–134.
Characterization of spray-dried microalgal oil encapsulated in cross-linked sodium caseinate matrix induced by microbial transglutaminase / S. S. Bao [et al.] // Journal of Food Science. – 2011. – Vol. 76. – Р. 112–118.
Chemical composition, antimicrobial property and microencapsulation of Mustard (Sinapis alba) seed essential oil by complex coacervation. / C. Peng [et al.] // Food Chemistry. – 2014. – Vol. 165. – Р. 560–568.
Collado, M. C. Method for direct selection of potentially probiotic Bifidobacterium strains from human faeces based on their acidadaptation ability / M. C. Collado, Y. Sanz // Journal of Microbiology Methods. – 2000. – Vol. 66. – P. 560–563.
Continuous mixed strain mesophilic lactic starter production in supplemented whey permeate medium using immobilized cell technology / L. Lamboley, C. Lacroix, C. P. Champagne, J. C. Vuillemard // Biotechnology and Bioengineering. – 1997. – Vol. 56. – P. 502–516.
Dark chocolates supplemented with Lactobacillus strains / E. Nebesny, D. Zyzelewicz, I. Motyl, Z. Libudzisz // European Food Research Technology. – 2006. – Vol. 225 (1). – P. 33–42.
Dave, R. I. Ingredient supplementation effects on viability of probiotic bacteria in yogurt / R. I. Dave, N. P. Shah // Journal of Dairy Science. – 1998. – Vol. 81. – P. 2804–2816.
Desai, K. G. H. Recent developments in microencapsulation of food ingredients / K.G.H. Desai, H. Jin Park // Drying Technology. – 2005. – Vol. 23. – Р. 1361–1394.
Desobry, S. A. Comparison of spray-drying, drum-drying and freeze-drying for β-carotene encapsulation and preservation / S. A. Desobry, F. M. Netto, T. B. Labuza // Journal of Food Science. – 1997. –Vol. 62. – Р. 1158–1162.
Development of hydrocortisone succinic acid/and 5-fluorouracil/chitosan microcapsules for oral and topical drug deliveries / P.-L. Lam [et al.] // Bioorganic & Medicinal Chemistry Letters. – 2012. –Vol. 22. – P. 3213–3218.
Development of a soup powder enriched with microencapsulated linseed oil as a source of omega-3 fatty acids. / M. Rubilar [et al.] // European Journal of Lipid Science and Technology. – 2012a. –Vol. 114. – Р. 423–433.
Development and evaluation of novel flavor microcapsules containing vanilla oil using complex coacervation approach / Z. M. Yang [et al.] // Food Chem. – 2014. – Vol. 145. – Р. 272–277.
Dinakar, P. Growth and viability of Bifidobacterium bifidum in cheddar cheese / P. Dinakar, V. V. Mistry // Journal of Dairy Science. – 1994. – Vol. 77. – P. 2854–2864.
Doleyres, Y. Increased stress tolerance of Bifidobacterium longum and Lactococcus lactis produced during continuousmixed-strain immobilized-cell fermentation / Y. Doleyres, I. Fliss, C. Lacroix // Journal of Applied Microbiology. – 2004. – Vol. 97. – P. 527–539.
Doleyres, Y. Technologies with free and immobilised cells for probiotic bifidobacteria production and protection / Y. Doleyres, C. Lacroix // International Dairy Journal. – 2005. – Vol. 15. – Р. 973–988.
Dubey, R. Microencapsulation technology and application / R. Dubey, T. C. Shami, K. B. Rao // Defence Science Journal. – 2009. – Vol. 59. – Р. 82–95.
Effect of solids content and oil load on the microencapsulation process of rosemary essential oil. / R.V. de Barros Fernandes, G. R. Marques, S. V. Borges, D. A. Botrel // Industrial Crops and Products. – 2014. – Vol. 58. – Р. 173–181.
Effect of microencapsulation and resistant starch on the probiotic survival and sensory properties of synbiotic ice cream / A. Homayouni [et al.] // Food Chemistry. – 2008. – Vol. 111. – P. 50–55.
Effects of microencapsulation on the gastrointestinal transit and tissue distribution
