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Microencapsulation of ginsenosides using polymerised whey protein ( PWP ) as wall material and its application in probiotic fermented milk
Author(s) -
Wang Mu,
Gao Feng,
Zheng Huajie,
Zhang Tiehua,
Guo Mingruo
Publication year - 2017
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13365
Subject(s) - food science , syneresis , chemistry , probiotic , fermentation , whey protein , population , ginsenoside , chromatography , ginseng , bacteria , biology , medicine , genetics , alternative medicine , environmental health , pathology
Summary Ginsenosides was microencapsulated using heat‐induced polymerised whey protein as wall material. The entrapment yield was 95.46 ± 1.95% and release rates were about 20% and 100% in gastric and intestine juices, respectively. Microencapsulated ginsenosides (0.03% ginsenosides, w/v) were used for fermented milk formulation. Samples with microencapsulated ginsenosides had much higher acceptability compared with those with ginsenoside extract ( P < 0.01). Addition of microencapsulated ginsenosides significantly decreased the syneresis of the sample ( P < 0.01). The probiotics remained above 10 6 CFU mL −1 during the first 6 weeks, and no significant difference was observed in probiotics population during 10‐week storage for all samples. SEM micrograph revealed that addition of microcapsules did not change the structure of the samples considerably. The polymerised whey protein‐based microencapsulation might be an effective technique to deliver ginsenosides to small intestine through stomach. It also masked bitter taste and improved the colour of the fermented milks containing ginsenosides.