Producción Científica Profesorado

Effect of amylose content and chemical modification of cassava starch on the microencapsulation of Lactobacillus pentosus



Gómez Aldapa, Carlos Alberto

2019

Cruz-Benitez, MM., Gomez-Aldapa, CA., Castro-Rosas, J., Hernandez-Hernandez, E., Gomez-Hernandez, E., Fonseca-Florido, HA., Effect of amylose content and chemical modification of cassava starch on the microencapsulation of Lactobacillus pentosus, LWT-FOOD SCIENCE AND TECHNOLOGY, 2019, 105, 110-117DOI: 10.1016/j.lwt.2019.01.069


Abstract


This study aimed to assess the potential of two types of cassava starch with different amylose content (normal and waxy) for the encapsulation of Lactobacillus pentosus. These two cassava starches were modified via acid hydrolysis, phosphatized, and succinated, and evaluated as material for the encapsulation after administering the following four treatments for each type of starch: octenylsuccinate (OSA), sodium tripolyphosphate salt (TPS), 75% OSA/25% TPS, and 25% OSA/75% TPS. Optimal conditions were established for hydrolysis (2.15?M HCl for both starches; 4.56?h for waxy cassava starch [WCS] and 2.44?h for normal cassava starch [NCS]), and the solubility index of the modified starches was significantly increased (p???0.05) relative to their native and hydrolyzed forms in terms of the morphology of the starch granules; this was affected owing to chemical modification. Together with chemical modifications, amylose content and solubility index were the primary factors influencing the encapsulation. The highest percentage of Encapsulation Efficiency (EE) was achieved using 75% OSA/25% TPS-NCS (93.72%) and TPS-WCS (99.22%). In these mixtures, a synergistic effect was observed between the modified starches, thereby enhancing the (EE); however, the phosphatized starches yielded optimal microencapsulation.



Producto de Investigación




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