期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 117, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.lwt.2019.108686
关键词
Starch; Encapsulation; Lactobacillus; Viability; In-vitro digestion
资金
- CONACYT-Mexico
- Instituto Politecnico Nacional Mexico (National Polytechnic Institute) through the SIP Projects [20180817]
In this study, was evaluated the protective effect of two microencapsulation materials of different sized starch granules, taro (5.16 mu m) and rice (6.99 mu m), on the survival of Lactobacillus paracasei subsp. paracasei (LPSP) at controlled spray-drying inlet air temperatures of 70, 115, and 135 degrees C. Physicochemical properties, encapsulation efficiency, and gastrointestinal viability of microcapsules were analyzed. Rice microcapsules showed a slight increase in water activity and moisture values when compared with taro microcapsules. Viability of the microcapsules was affected drastically with the increase in inlet temperature during spray-drying. Small-sized taro starch granules showed a better formation of spherical aggregates for one logarithmic cycle in the initial viability of LPSP. Electron microscopy showed less LPSP on the outside of the taro starch microcapsules. The findings in this study indicated that use of microcapsules constructed from taro starch can offer better protection to probiotic strains.
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