SURVIVABILITY OF ENTRAPPED Lactobacillus rhamnosus IN LIQUID- AND GEL-CORE ALGINATE BEADS DURING STORAGE AND SIMULATED GASTROINTESTINAL CONDITIONS

被引：0

作者：

Rodriguez-Huezo, M. E. ^{[2
]}

Lobato-Calleros, C. ^{[3
]}

Reyes-Ocampo, J. G. ^{[4
]}

Sandoval-Castilla, O. ^{[4
]}

Perez-Alonso, C. ^{[5
]}

Pimentel-Gonzalez, D. J. ^{[1
]}

机构：

[1] Univ Autonoma Estado Hidalgo, Inst Ciencias Agr, Tulancingo 43600, Hgo, Mexico

[2] Tecnol Estudios Super Ecatepec, Dept Ingn Quim & Bioquim, Ecatepec, Edo Mexico, Mexico

[3] Univ Autonoma Chapingo, Dept Preparatoria Agr, Chapingo, Estado De Mexic, Mexico

[4] Univ Autonoma Metropolitana Unidad Iztapalapa, Dept Biotecnol, Mexico City, DF, Mexico

[5] Univ Autonoma Estado Mexico, Fac Quim, Dept Ingn Quim, Toluca, Estado De Mexic, Mexico

来源：

REVISTA MEXICANA DE INGENIERIA QUIMICA | 2011年 / 10卷 / 03期

关键词：

encapsulation; gelation; sequestration; Lactobacillus rhamnosus; liquid core beads; survivability; ENCAPSULATION; TEXTURE; WHEY; MICROENCAPSULATION; GROWTH; CHEESE;

D O I：

暂无

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

L. rhamnosus cells were encapsulated in liquid-core (LCBR) and gel-core (GCBR) calcium alginate beads, and cell survivability under storage conditions and simulated gastrointestinal conditions were evaluated, and compared with that of non-encapsulated cells. The average external diameters of both beads (1.37 +/- 0.25 mm) were non-significantly different, and the average thickness of alginate gelled layer in LCBR was of 0.27 +/- 0.01 mm. The bacteria entrapped into LCBR tended to gather together forming clusters in the bulk of the liquid phase of the bead, whereas the bacteria entrapped into GCBR were compartmentalized in the gelled bead biopolymer matrix. LCBR showed significant lower hardness and chewiness, higher cohesiveness, and comparable springiness values than GCBR. Cells survivability under storage and simulated gastrointestinal conditions was significantly higher in LCBR than in GCBR and for the non-encapsulated free cells.

引用

页码：353 / 361

页数：9

共 29 条

[1] Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery [J].

Anal, Anil Kumar ;

Singh, Harjinder .

TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2007, 18 (05) :240-251

[2]

ARNAUD JP, 1992, BIOTECHNOL TECH, V6, P265

[3] Rheology of pure and mixed kappa-carrageenan gels in lactic acid fermentation conditions [J].

Artignan, JM ;

Corrieu, G ;

Lacroix, C .

JOURNAL OF TEXTURE STUDIES, 1997, 28 (01) :47-70

[4]

Bennett A. N., 1989, Alginate gels, Patent No. [EP0345886, 0345886]

[5]

Bourne M.C., 2002, FOOD TEXTURE VISCOSI, P107

[6] Effect of microencapsulation on survival of Lactobacillus plantarum in simulated gastrointestinal conditions, refrigeration, and yogurt [J].

Brinques, Graziela Brusch ;

Zachia Ayub, Marco Antonio .

JOURNAL OF FOOD ENGINEERING, 2011, 103 (02) :123-128

[7] An improved method of microencapsulation and its evaluation to protect Lactobacillus spp. in simulated gastric conditions [J].

Chandramouli, V ;

Kailasapathy, K ;

Peiris, P ;

Jones, M .

JOURNAL OF MICROBIOLOGICAL METHODS, 2004, 56 (01) :27-35

[8] Growth characteristics and acidifying activity of Lactobacillus rhamnosus in alginate/starch liquid-core capsules [J].

Dembczynski, R ;

Jankowski, T .

ENZYME AND MICROBIAL TECHNOLOGY, 2002, 31 (1-2) :111-115

[9]

Figueroa-González I, 2010, REV MEX ING QUIM, V9, P11

[10] Cultivation of yeast and plant cells entrapped in the low-viscous liquid-core of an alginate membrane capsule prepared using polyethylene glycol [J].

Koyama, K ;

Seki, M .

JOURNAL OF BIOSCIENCE AND BIOENGINEERING, 2004, 97 (02) :111-118

← 1 2 3 →