Impact of protectants on the storage stability of freeze-dried probiotic .

The ability of rice protein supplemented with various prebiotics to protect probiotic TISTR 2075 upon freeze-drying and subsequent storage was determined. A combination of rice protein-fructooligosaccharide (RF) provided the best storage stability with the lowest specific rate of cell death () of 1.20 × 10 and 5.

Influence of biopolymer emulsifier type on formation and stability of rice bran oil-in-water emulsions: whey protein, gum arabic, and modified starch.

Rice bran oil (RBO) is used in foods, cosmetics, and pharmaceuticals due to its desirable health, flavor, and functional attributes. We investigated the effects of biopolymer emulsifier type and environmental stresses on the stability of RBO emulsions. Oil-in-water emulsions (5% RBO, 10 mM citrate buffer) stabilized by whey protein isolate (WPI), gum arabic (GA), or modified starch (MS) were prepared using high-pressure homogenization.