TY - JOUR
T1 - Characterisation, storage viabilit, and application of microspheres with Lactobacillus paracasei obtained by the extrusion technique
AU - Castro-Rosas, Javier
AU - Gómez-Aldapa, Carlos Alberto
AU - Chávez-Urbiola, Edgar Arturo
AU - Hernández-Bautista, Monserrat
AU - Rodríguez-Marín, María Luisa
AU - Cabrera-Canales, Zaira Esmeralda
AU - Falfán-Cortés, Reyna Nallely
N1 - Publisher Copyright:
© 2020 Institute of Food, Science and Technology (IFSTTF)
PY - 2021/4
Y1 - 2021/4
N2 - The objective of this study was to evaluate the influence of pH, bile salts and different storage conditions at two different temperatures (30 and 4 °C) on the viability of free and microencapsulated Lactobacillus paracasei. Microspheres encapsulating L. paracasei were obtained using an extrusion method. The efficiency was 87.6%, the diameter 70 µm and the zeta potential 7.22 ± 0.05 mV. Encapsulated L. paracasei showed higher resistance to stomach pH and bile salts compared to free cells. Microspheres were evaluated under four different storage conditions: fresh, suspended in a solution with a pH of 4, suspended in saline solution and lyophilised. The lyophilised microspheres presented the highest stability with 89.2% survival rate after six weeks of storage; however, free bacteria in saline solution (0.145 N) presented a 65.3% survival rate. Finally, a new product (a strawberry ice popsicle) with possible functional characteristics was obtained using microencapsulated L. paracasei.
AB - The objective of this study was to evaluate the influence of pH, bile salts and different storage conditions at two different temperatures (30 and 4 °C) on the viability of free and microencapsulated Lactobacillus paracasei. Microspheres encapsulating L. paracasei were obtained using an extrusion method. The efficiency was 87.6%, the diameter 70 µm and the zeta potential 7.22 ± 0.05 mV. Encapsulated L. paracasei showed higher resistance to stomach pH and bile salts compared to free cells. Microspheres were evaluated under four different storage conditions: fresh, suspended in a solution with a pH of 4, suspended in saline solution and lyophilised. The lyophilised microspheres presented the highest stability with 89.2% survival rate after six weeks of storage; however, free bacteria in saline solution (0.145 N) presented a 65.3% survival rate. Finally, a new product (a strawberry ice popsicle) with possible functional characteristics was obtained using microencapsulated L. paracasei.
KW - Lactobacillus
KW - Microspheres
KW - functional food
KW - storage viability
UR - http://www.scopus.com/inward/record.url?scp=85092132532&partnerID=8YFLogxK
U2 - 10.1111/ijfs.14807
DO - 10.1111/ijfs.14807
M3 - Artículo
AN - SCOPUS:85092132532
SN - 0950-5423
VL - 56
SP - 1809
EP - 1817
JO - International Journal of Food Science and Technology
JF - International Journal of Food Science and Technology
IS - 4
ER -