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FUNCTIONAL PROPERTIES OF LACTOBACILLUS CASEI C24 IMPROVED BY MICROENCAPSULATION USING MULTILAYER DOUBLE EMULSION

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dc.creatorJAVIER IVÁN LEIVA VEGA
dc.creatorRICARDO DARÍO VILLALOBOS CARVAJAL
dc.date2021
dc.date.accessioned2025-01-10T15:18:38Z
dc.date.available2025-01-10T15:18:38Z
dc.date.issued2021
dc.description.abstractTO PROVIDE THEIR HEALTH EFFECT, PROBIOTICS NEED TO MAINTAIN THEIR VIABILITY, ADHERE TO THE INTESTINAL EPITHELIUM, AND COLONIZE IT WITHOUT LOSING THEIR PROBIOTIC PROPERTIES. IN THE PRESENT STUDY, LACTOBACILLUS CASEI WAS ENCAPSULATED IN A DOUBLE EMULSION AND THEN COATED WITH ALGINATE AND CHITOSAN USING THE LAYER-BY-LAYER ELECTROSTATIC DEPOSITION TECHNIQUE. THE SURVIVAL RATE AND FUNCTIONAL PROPERTIES OF L. CASEI (CHOLESTEROL ASSIMILATION, SURFACE HYDROPHOBICITY, AUTO-AGGREGATION, AND CO-AGGREGATION) WERE EVALUATED AFTER THE FREEZE-DRYING PROCESS AND DURING THE TRANSIT THROUGH THE SIMULATED GASTROINTESTINAL TRACT. RESERVOIR TYPE MULTILAYER MICROCAPSULES WITH A SMALL PARTICLE SIZE (6.2-12.2 ?M) WERE OBTAINED. FREEZE-DRIED MICROCAPSULES MAINTAINED THE INITIAL CELL COUNT (9.4 LOG UFC/G) WITHOUT AFFECTING ITS FUNCTIONAL PROPERTIES. THE RESISTANCE OF L. CASEI CELLS TO THE CONDITIONS OF SALIVARY, GASTRIC, AND INTESTINAL DIGESTION WAS NOTICEABLY IMPROVED WHEN INCREASING THE NUMBER OF LAYERS IN THE MICROCAPSULES, ESPECIALLY WHEN THEY WERE COATED WITH ALGINATE AND CHITOSAN. THE ALGINATE-CHITOSAN LAYERS PROVIDED ADDITIONAL PROTECTION TO L. CASEI CELL MEMBRANES, SUBSTANTIALLY PRESERVING THE CHOLESTEROL ASSIMILATION ABILITY, SURFACE HYDROPHOBICITY, AUTO-AGGREGATION, AND CO-AGGREGATION OF L. CASEI AFTER SIMULATED IN VITRO DIGESTION. THIS ENCAPSULATION METHOD NOT ONLY GUARANTEES THE PRESENCE OF THE PROBIOTIC IN THE GASTROINTESTINAL TRACT, BUT IT DOES NOT LOSE ITS PROBIOTIC PROPERTIES AND ENSURES THAT IT EXERTS ITS PROBIOTIC EFFECT.
dc.formatapplication/pdf
dc.identifier.doi10.1016/j.foodres.2021.110136
dc.identifier.issn1873-7145
dc.identifier.issn0963-9969
dc.identifier.urihttps://repositorio.ubiobio.cl/handle/123456789/11406
dc.languagespa
dc.publisherFOOD RESEARCH INTERNATIONAL
dc.relation.uri10.1016/j.foodres.2021.110136
dc.rightsPUBLICADA
dc.titleFUNCTIONAL PROPERTIES OF LACTOBACILLUS CASEI C24 IMPROVED BY MICROENCAPSULATION USING MULTILAYER DOUBLE EMULSION
dc.title.alternativePROPIEDADES FUNCIONALES DE LACTOBACILLUS CASEI C24 MEJORADAS POR MICROENCAPSULACIÓN MEDIANTE EMULSIÓN DOBLE MULTICAPA
dc.typeARTÍCULO
dspace.entity.typePublication
ubb.EstadoPUBLICADA
ubb.Otra ReparticionDIRECCION DE INNOVACION
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.SedeCONCEPCIÓN
ubb.SedeCHILLÁN
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