Please use this identifier to cite or link to this item: http://ciatej.repositorioinstitucional.mx/jspui/handle/1023/106
Viability of Bacillus coagulans microencapsulated using a multilayer emulsion as a protection barrier
NORMA MORALES HERNANDEZ
Acceso Abierto
Atribución-NoComercial-SinDerivadas
Emulsion multilayer, Probiotics, microencapsulation
The aim of this study was to evaluate the development of a multilayer emulsion of soy protein (SP) and gum Arabic (GA) to pH 3.0 to the formation of microcapsules of Bacillus coagulans. The strategy was carried out by formation of a primary emulsion where the bacteria was incorporated in peanut oil and soy protein as emulsifier prepared by homogenization, after was incorporated gum arabic (polyelectrolyte of opposite charge) and previous to be dried was adjusted to 20% total solids with maltodextrin. The viability of L. coagulans was measured before, during and after of dried process. The cells were enumerated by the spread plate method using MRS agar and were incubated at 37ºC for 48 hrs previous subjected to a heat resistance test (140ºC/40min). The final cell concentration was adjusted to 109 CFU/mL. The results confirm that the bacteria was growing in each stage during the formation of microencapsulates, however in the multilayer emulsion the growing was slower than the emulsion primary and the microcapsules had the same behavior, this can indicate that in the complex formation (soy protein – gum Arabic) could have improved the stability of emulsion because of a better adsorption to the surfaces the both biopolymers.
Institute of Food Technologists
2015
Póster de congreso
Inglés
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CIENCIAS AGROPECUARIAS Y BIOTECNOLOGÍA
Appears in Collections:CARTEL / POSTER

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