Thermal stabilization of probiotics by adsorption onto porous starches
2018
Benavent Gil, Yaiza | Rodrigo Aliaga, Dolores | Rosell, Cristina M. | Ministerio de Economía y Competitividad (España) | Generalitat Valenciana | European Commission | Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
Industrial processing factors, such as temperature, compromise the viability of probiotic cells. Objective was to develop a system to thermally stabilize probiotic bacteria based on porous starches and using biopolymers as coating materials (gelatinized starch, guar gum and xanthan gum). Porous starches from corn and rice starches, having controlled number and size of porous were used as supporting material. Scanning electron microscopy confirmed the adsorption of the microorganism, leading microcapsules with corn starch but aggregates with rice starch. Surface pores of rice starch increased the encapsulation yield of rice starch around 10%, but that effect was not observed in porous corn starch. The highest encapsulation yield was obtained with porous starches coated with gelatinized starch, which ranged from 92 to 100%. Microencapsulates made with porous starches with small pores, like the ones obtained with α-amylase, and coated with gelatinized starch resulted in the highest thermal resistance at 55 °C.
显示更多 [+] 显示较少 [-]Authors acknowledge the financial support of the Spanish Ministry of Economy and Competitiveness (Project AGL2014-52928-C2-1-R), the European Regional Development Fund (FEDER) and Generalitat Valenciana (Prometeo 2017/189). Y. Benavent-Gil would like to thank predoctoral fellowship from Spanish Ministry of Economy and Competitiveness.
显示更多 [+] 显示较少 [-]Peer reviewed
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