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Title: Incorporation of WPI solution in cocoa butter matrix improves the viability of the probiotics
Authors: Pal, Kunal
Qureshi, Dilshad
Kim, Doman
Keywords: WPI solution
Cocoa butter matrix
Issue Date: Jun-2019
Citation: International Symposium and Annual Meeting of Korean Society for Food Science and Technology (KoSFoST 2019), Incheon, South Korea, 26-28 June 2019
Abstract: Probiotics have recently emerged as effective therapeutic agents to improve intestinal health. In this research work, we have developed cocoa butter (CB) and Whey protein isolate (WPI) based emulgels through hot‐emulsification technique. The formulations were thoroughly characterized. Microscopic evaluation confirmed the formation of biphasic systems. X‐ray diffraction studies illustrated WPI solution improved the crystallinity of the emulgels. The IR spectroscopic studies suggested a considerable increment in the hydrogen bonding between the components of the formulations containing WPI. The thermograms the formation of stable polymorphs, Form IV (β’) and Form V (β), in the presence of WPI. Incorporation of WPI solution increased the viscous component of the emulgels (increased %SR) in a concentration‐dependent manner. Furthermore, the survivability of model probiotic L. planatarum was found to be more prominent in the emulgels contrarily to the control. Based on the observations, we firmly suggest that the prepared emulgels can serve as efficient encapsulating matrices for the delivery of probiotics.
Description: Copyright of this document belongs to proceedings publisher.
Appears in Collections:Conference Papers

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