ArticleFood science of animal resources2026
Oxidative stability and growth-promoting effect for Lactobacillus acidophilus ATCC 43121 of whey protein isolate/inulin Maillard conjugates-based nanoemulsion delivery system containing fish oil.
Article in Food science of animal resources, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
This study investigated the oxidative stability and growth-promoting effect for Lactobacillus acidophilus ATCC 43121 of a nanoemulsion delivery system (NDS) composed of whey protein isolate (WPI)/inulin Maillard conjugates. WPI/inulin Maillard conjugates prepared at pH 8.4 and a temperature of 85 °C had enhanced ABTS radical scavenging activity and were used as coating materials for the NDS. The WPI/inulin Maillard conjugates-based NDS exhibited a smaller droplet size than the WPI-based NDS. A droplet size of approximately 180 nm was observed in the NDS containing the WPI/inulin Maillard conjugates. The WPI/inulin Maillard conjugates-based NDS maintained a consistent droplet size and polydispersity index throughout 16 d of storage, indicating excellent physical stability. Compared to both fish oil encapsulated in NDS and WPI-based NDS, fish oil in WPI/inulin Maillard conjugates-based NDS demonstrated lower PV and p-anisidine value and reduced production of potential markers of oxidation during a 16 d storage period. This indicated that the WPI/inulin Maillard conjugates-based NDS had enhanced oxidative stability. The viability of L. acidophilus ATCC 43121 increased in minimum media supplemented with WPI/inulin Maillard conjugates-based NDS compared to WPI- or inulin-based NDS, suggesting that WPI/inulin Maillard conjugates-based NDS had a growth-promoting effect for L. acidophilus ATCC 43121. In conclusion, the use of WPI/inulin Maillard conjugates-based NDS is an effective way to enhance the oxidative stability of fish oil and its growth-promoting effect for L. acidophilus ATCC 43121.
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