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Development of a Double Emulsion Mic...

Vanare, Sanket Prakash.

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Development of a Double Emulsion Microencapsulation System for Lactobacillus rhamnosus GG Using Pea Protein and Cellulose Nanocrystals.

Record Type:	Electronic resources : Monograph/item
Title/Author:	Development of a Double Emulsion Microencapsulation System for Lactobacillus rhamnosus GG Using Pea Protein and Cellulose Nanocrystals./
Author:	Vanare, Sanket Prakash.
Published:	Ann Arbor : ProQuest Dissertations & Theses, : 2024,
Description:	99 p.
Notes:	Source: Masters Abstracts International, Volume: 85-12.
Contained By:	Masters Abstracts International85-12.
Subject:	Food science. -
Online resource:	https://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=31141345
ISBN:	9798382794631

Development of a Double Emulsion Microencapsulation System for Lactobacillus rhamnosus GG Using Pea Protein and Cellulose Nanocrystals.
Vanare, Sanket Prakash.

Development of a Double Emulsion Microencapsulation System for Lactobacillus rhamnosus GG Using Pea Protein and Cellulose Nanocrystals. - Ann Arbor : ProQuest Dissertations & Theses, 2024 - 99 p.

Source: Masters Abstracts International, Volume: 85-12.

Thesis (M.S.)--University of Georgia, 2024.

Microencapsulation can improve the viability of probiotic cells during storage and digestion. In this study, a double emulsion microencapsulation system WC/O/WF was designed to microencapsulate Lactobacillus rhamnosus GG using pea protein (PP) and cellulose nanocrystals (CNC). The double emulsions were prepared by a two-step emulsification process. Six formulations of WF were tested with varying proportions of PP:CNC. Double emulsions with higher CNC proportions were significantly more stable and showed smaller particle sizes. The encapsulation efficiency for all the emulsions did not differ significantly. The double emulsions significantly improved the viability of encapsulated cells during a simulated gastrointestinal digestion study. CNC delayed the digestion of PP in the gastric phase but did not affect the overall degree of hydrolysis. The study presented promising results for employing a double emulsion system for the microencapsulation of probiotics and the potential of PP and CNC in designing such systems.

ISBN: 9798382794631Subjects--Topical Terms:

3173303
Food science.
Subjects--Index Terms:

Cellulose nanocrystals

Development of a Double Emulsion Microencapsulation System for Lactobacillus rhamnosus GG Using Pea Protein and Cellulose Nanocrystals.
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245 1 0 $a Development of a Double Emulsion Microencapsulation System for Lactobacillus rhamnosus GG Using Pea Protein and Cellulose Nanocrystals.
260 1 $a Ann Arbor : $b ProQuest Dissertations & Theses, $c 2024
300 $a 99 p.
500 $a Source: Masters Abstracts International, Volume: 85-12.
500 $a Advisor: Kong, Fanbin;Singh, Rakesh.
502 $a Thesis (M.S.)--University of Georgia, 2024.
520 $a Microencapsulation can improve the viability of probiotic cells during storage and digestion. In this study, a double emulsion microencapsulation system WC/O/WF was designed to microencapsulate Lactobacillus rhamnosus GG using pea protein (PP) and cellulose nanocrystals (CNC). The double emulsions were prepared by a two-step emulsification process. Six formulations of WF were tested with varying proportions of PP:CNC. Double emulsions with higher CNC proportions were significantly more stable and showed smaller particle sizes. The encapsulation efficiency for all the emulsions did not differ significantly. The double emulsions significantly improved the viability of encapsulated cells during a simulated gastrointestinal digestion study. CNC delayed the digestion of PP in the gastric phase but did not affect the overall degree of hydrolysis. The study presented promising results for employing a double emulsion system for the microencapsulation of probiotics and the potential of PP and CNC in designing such systems.
590 $a School code: 0077.
650 4 $a Food science. $3 3173303
650 4 $a Microbiology. $3 536250
650 4 $a Nutrition. $3 517777
653 $a Cellulose nanocrystals
653 $a Double emulsions
653 $a In vitro digestion
653 $a Microencapsulation
653 $a Pea protein
653 $a Probiotics
690 $a 0359
690 $a 0410
690 $a 0570
710 2 $a University of Georgia. $b Food Science - MS. $3 3703253
773 0 $t Masters Abstracts International $g 85-12.
790 $a 0077
791 $a M.S.
792 $a 2024
793 $a English
856 4 0 $u https://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=31141345