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Analysis of institutional authors

Cano, ACorresponding AuthorGonzalez-Martinez, CAuthorChiralt, AAuthor

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Article

Disaccharide incorporation to improve survival during storage of spray dried Lactobacillus rhamnosus in whey protein-maltodextrin carriers

Publicated to:Journal Of Functional Foods. 37 416-423 - 2017-10-01 37(), DOI: 10.1016/j.jff.2017.08.014

Authors: Agudelo, Jacqueline; Cano, Amalia; Gonzalez-Martinez, Chelo; Chiralt, Amparo

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Abstract

The viability of encapsulated L rhamnosus by spray drying, using carriers based on whey protein isolate-WPI and maltodextrins-MD, with and without sucrose or trehalose as protective agents, was studied as a function of the storage time and the equilibrium water activity (a(w)) at 20 degrees C. The water sorption and water plasticization behaviour of the dried products were also analysed. Although all the formulations were physically stable at a(w) below 0.43, the formulations stored at 4, of 0.11 exhibited the best cell counts. No cell survival was observed after 84 days in WPI:MD formulations, but the partial replacement of maltodextrin by trehalose or sucrose allows for viable cells after 196 days. Cold storage of formulations enhanced cell preservation, although after 7 storage months only formulations containing disaccharide had viable cells. So, the incorporation of sucrose or trehalose to WPI:MD carriers is a good strategy to extend the shelf-life of L. rhamnosus probiotic products. (C) 2017 Elsevier Ltd. All rights reserved.

Keywords

BiocontrolFormulationGgGrowthLactobacillus rhamnosusMicroencapsulationOptimizationPhysical-propertiesProbiotic productsProbiotic survivalShelf-lifeStabilitySucroseTrehaloseWater plasticizationWater sorption

Quality index

Bibliometric impact. Analysis of the contribution and dissemination channel

The work has been published in the journal Journal Of Functional Foods due to its progression and the good impact it has achieved in recent years, according to the agency WoS (JCR), it has become a reference in its field. In the year of publication of the work, 2017, it was in position 16/133, thus managing to position itself as a Q1 (Primer Cuartil), in the category Food Science & Technology.

From a relative perspective, and based on the normalized impact indicator calculated from World Citations provided by WoS (ESI, Clarivate), it yields a value for the citation normalization relative to the expected citation rate of: 1.88. This indicates that, compared to works in the same discipline and in the same year of publication, it ranks as a work cited above average. (source consulted: ESI Nov 14, 2024)

This information is reinforced by other indicators of the same type, which, although dynamic over time and dependent on the set of average global citations at the time of their calculation, consistently position the work at some point among the top 50% most cited in its field:

  • Weighted Average of Normalized Impact by the Scopus agency: 1.92 (source consulted: FECYT Feb 2024)
  • Field Citation Ratio (FCR) from Dimensions: 5.78 (source consulted: Dimensions Jun 2025)

Specifically, and according to different indexing agencies, this work has accumulated citations as of 2025-06-06, the following number of citations:

  • WoS: 49
  • Scopus: 56
  • OpenCitations: 49

Impact and social visibility

From the perspective of influence or social adoption, and based on metrics associated with mentions and interactions provided by agencies specializing in calculating the so-called "Alternative or Social Metrics," we can highlight as of 2025-06-06:

  • The use of this contribution in bookmarks, code forks, additions to favorite lists for recurrent reading, as well as general views, indicates that someone is using the publication as a basis for their current work. This may be a notable indicator of future more formal and academic citations. This claim is supported by the result of the "Capture" indicator, which yields a total of: 79 (PlumX).

Leadership analysis of institutional authors

There is a significant leadership presence as some of the institution’s authors appear as the first or last signer, detailed as follows: First Author (Agudelo, J) and Last Author (Chiralt Boix, Mª Amparo).

the author responsible for correspondence tasks has been Cano Cabañero, Andrea.