Publicación:
INFLUENCE OF MULTILAYER MICROENCAPSULATION ON THE VIABILITY OF LACTOBACILLUS CASEI USING A COMBINED DOUBLE EMULSION AND IONIC GELATION APPROACH

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dc.creatorTATIANA BELDARRAÍN IZNAGA
dc.creatorJAVIER IVÁN LEIVA VEGA
dc.creatorRICARDO DARÍO VILLALOBOS CARVAJAL
dc.date2020
dc.date.accessioned2025-01-10T15:15:33Z
dc.date.available2025-01-10T15:15:33Z
dc.date.issued2020
dc.description.abstractAN EFFECTIVE ENCAPSULATION SYSTEM IS NECESSARY TO PROTECT LACTOBACILLUS CASEI AGAINST HARSH CONDITIONS DURING FOOD PROCESSING AND GASTROINTESTINAL PASSAGE. IN THIS STUDY, L. CASEI WAS ENCAPSULATED BY DOUBLE EMULSION COATED WITH AN OUTER LAYER OF CROSS-LINKED ALGINATE; THE EFFECT ON ITS VIABILITY AFTER FREEZE DRYING, THERMAL TREATMENT, IN VITRO DIGESTION, AND DURING STORAGE WAS EVALUATED. THE INTERFACIAL STRUCTURE OF THE MICROCAPSULES PRODUCED BY THE FORMATION OF DOUBLE EMULSION AND ALGINATE COATING IMPROVED THE PROTECTIVE FUNCTION OF L. CASEI UNDER STRESS CONDITIONS, ESPECIALLY WHEN THE ALGINATE OUTER LAYER WAS SUBJECTED TO IONIC GELATION. MICROENCAPSULATED L. CASEI ACHIEVED 97.3% ENCAPSULATION EFFICIENCY AND 98% SURVIVAL RATE AFTER THE FREEZE?DRYING PROCESS, WHILE MAINTAINING COUNTS ABOVE 107 CFU/G AT 50 AND 70 °C FOR 20 MIN. THE MICROCAPSULES PROVIDED HIGH VIABILITY IN THE INTESTINAL PHASE (106 CFU/G) AND GREATER STABILITY DURING STORAGE AT 4 °C (107 CFU/G, 17 WK). GREATER MICROCAPSULE PROTECTIVE CAPACITY CAN BE ASSOCIATED WITH INCREASED GLASS TRANSITION AND MELTING TEMPERATURES OF THE ENCAPSULATING MATRIX AND FORMATION OF A MORE COMPACT ALGINATE LAYER. THE PROPOSED ENCAPSULATION TECHNOLOGY REPRESENTS AN ALTERNATIVE TO IMPROVE L. CASEI VIABILITY UNDER STRESS CONDITIONS AND IT COULD BE USED TO DEVELOP FUNCTIONAL FOODS.
dc.formatapplication/pdf
dc.identifier.doi10.1016/j.fbp.2020.08.009
dc.identifier.issn1744-3571
dc.identifier.issn0960-3085
dc.identifier.urihttps://repositorio.ubiobio.cl/handle/123456789/11164
dc.languagespa
dc.publisherFOOD AND BIOPRODUCTS PROCESSING
dc.relation.uri10.1016/j.fbp.2020.08.009
dc.rightsPUBLICADA
dc.titleINFLUENCE OF MULTILAYER MICROENCAPSULATION ON THE VIABILITY OF LACTOBACILLUS CASEI USING A COMBINED DOUBLE EMULSION AND IONIC GELATION APPROACH
dc.title.alternativeINFLUENCIA DE LA MICROENCAPSULACIÓN MULTICAPA EN LA VIABILIDAD DE LACTOBACILLUS CASEI UTILIZANDO UN ENFOQUE COMBINADO DE DOBLE EMULSIÓN Y GELIFICACIÓN IÓNICA
dc.typeARTÍCULO
dspace.entity.typePublication
ubb.EstadoPUBLICADA
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.Otra ReparticionDIRECCION DE INNOVACION
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.SedeCHILLÁN
ubb.SedeCONCEPCIÓN
ubb.SedeCHILLÁN
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