naa a22 4500 510726089 CHVBK 20180411082935.0 cr unu---uuuuu 180411e20131001xx s 000 0 eng 10.1007/s11947-012-0938-y doi (NATIONALLICENCE)springer-10.1007/s11947-012-0938-y The Viability of Lactobacillus rhamnosus GG and Lactobacillus acidophilus NCFM Following Double Encapsulation in Alginate and Maltodextrin [Elektronische Daten] [Asma Sohail, Mark Turner, Allan Coombes, Bhesh Bhandari] Lactobacillus rhamnosus GG (LGG) and Lactobacillus acidophilus NCFM (LNCFM) were encapsulated in alginate microgel particles (microbeads) by a novel dual aerosols method. The encapsulated probiotics in microbead gel matrix were further stabilized in maltodextrin solids by either spray or freeze-drying to form probiotic microcapsule powders. The free cells of probiotics were also sprayed and freeze-dried in maltodextrin only without microgel encapsulation. After rehydration of microgel-encapsulated powder, gel particles regained their shape. There was no difference in the loss of viability between encapsulated and unencapsulated probiotics during spray drying or freeze-drying. For LNCFM, spray-dried bacteria with or without gel encapsulation exhibited less death (3.03 and 3.07 log CFU/g reduction, respectively) than those of freeze-dried bacteria (4.36 and 4.89 log CFU/g reduction, respectively) after 6months storage at 4°C. The same trend was also observed in spray-dried LGG without gel encapsulation which showed 5.87 log CFU/g reduction in viability after 6months at 4°C; however, freeze-dried LGG without gel encapsulation exhibited a rapid reduction in viability of 5.91 log CFU/g within just 2months. Gel-encapsulated LGG which was freeze-dried exhibited less death (3.32 log CFU/g reduction) after 6months at 4°C. This work shows that spray drying results in improved subsequent probiotic survivability compared to freeze-drying and that alginate gel encapsulation can improve the survivability following freeze-drying in a probiotic-dependent manner. Springer Science+Business Media, LLC, 2012 Microencapsulation nationallicence Lactobacillus rhamnosus GG nationallicence Lactobacillus acidophilus NCFM nationallicence Spray drying nationallicence Freeze-drying nationallicence Alginate nationallicence Maltodextrin nationallicence Sohail Asma School of Agriculture and Food Sciences, University of Queensland, St Lucia, 4072, Brisbane, QLD, Australia aut Turner Mark School of Agriculture and Food Sciences, University of Queensland, St Lucia, 4072, Brisbane, QLD, Australia aut Coombes Allan Pharmacy Australia Centre of Excellence, University of Queensland, Woolloongabba, 4102, Brisbane, QLD, Australia aut Bhandari Bhesh School of Agriculture and Food Sciences, University of Queensland, St Lucia, 4072, Brisbane, QLD, Australia aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/10(2013-10-01), 2763-2769 1935-5130 6:10<2763 2013 6 11947 https://doi.org/10.1007/s11947-012-0938-y text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0938-y text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Sohail Asma School of Agriculture and Food Sciences, University of Queensland, St Lucia, 4072, Brisbane, QLD, Australia aut NATIONALLICENCE 700 1- Turner Mark School of Agriculture and Food Sciences, University of Queensland, St Lucia, 4072, Brisbane, QLD, Australia aut NATIONALLICENCE 700 1- Coombes Allan Pharmacy Australia Centre of Excellence, University of Queensland, Woolloongabba, 4102, Brisbane, QLD, Australia aut NATIONALLICENCE 700 1- Bhandari Bhesh School of Agriculture and Food Sciences, University of Queensland, St Lucia, 4072, Brisbane, QLD, Australia aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/10(2013-10-01), 2763-2769 1935-5130 6:10<2763 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer