Producción Científica Profesorado

Characterisation, storage viabilit, and application of microspheres with Lactobacillus paracasei obtained by the extrusion technique



Gómez Aldapa, Carlos Alberto

2021

Javier Castro?Rosas, Carlos Alberto Gómez?Aldapa, Edgar Arturo Chávez?Urbiola, Monserrat Hernández?Bautista, María Luisa Rodríguez?Marín, Zaira Esmeralda Cabrera?Canales, Reyna Nallely Falfán?Cortés. Characterisation, storage viabilit, and application of microspheres with Lactobacillus paracasei obtained by the extrusion technique.International Journal of Food Science and Technology. 2021, 56(4), 1809?1817.


Abstract


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 m 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.



Producto de Investigación




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