Valorization of okara oil for the encapsulation of <i>Lactobacillus plantarum</i>

Oil-in-water (O/W) emulsions of okara oil-caseinate (1:2; 1:3 and 1:4 O/W ratios) were used to encapsulate Lactobacillus plantarum CIDCA 83114. Once encapsulated, microorganisms were freeze-dried or spray-dried, and observed by scanning electronic and confocal microscopies. A physical characterizati...

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Detalles Bibliográficos
Autores principales: Quintana, Gabriel Sebastián, Gerbino, Oscar Esteban, Gómez-Zavaglia, Andrea
Formato: Articulo
Lenguaje:Inglés
Publicado: 2018
Materias:
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/99315
https://ri.conicet.gov.ar/11336/87649
http://linkinghub.elsevier.com/retrieve/pii/S0963996917309079
Aporte de:
id I19-R120-10915-99315
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Química
Freeze-drying
Lactic acid bacteria
Oil-in-water emulsions
Spray-drying
Stability
spellingShingle Química
Freeze-drying
Lactic acid bacteria
Oil-in-water emulsions
Spray-drying
Stability
Quintana, Gabriel Sebastián
Gerbino, Oscar Esteban
Gómez-Zavaglia, Andrea
Valorization of okara oil for the encapsulation of <i>Lactobacillus plantarum</i>
topic_facet Química
Freeze-drying
Lactic acid bacteria
Oil-in-water emulsions
Spray-drying
Stability
description Oil-in-water (O/W) emulsions of okara oil-caseinate (1:2; 1:3 and 1:4 O/W ratios) were used to encapsulate Lactobacillus plantarum CIDCA 83114. Once encapsulated, microorganisms were freeze-dried or spray-dried, and observed by scanning electronic and confocal microscopies. A physical characterization of the dehydrated capsules was carried out by determining their moisture content, water activity, particle size, polydispersity index and zeta potential. Determining the induction times and peroxide values provided information about their susceptibility to oxidation. In turn, bacterial stability was analyzed by plate counting before and after freeze-drying and spray-drying, and during storage at 4 °C. Spray-dried emulsions had lower Z-sizes and polydispersity indexes, higher induction times and lower peroxide values than the freeze-dried ones, thus resulting better systems to protect L. plantarum CIDCA 83114. In addition, the culturability of spray-dried bacteria did not decrease neither after spray-drying nor up to 60 days of storage at 4 °C. The results showed that the better physical-chemical stability of spray-dried capsules determined the greater stability of microorganisms. This demonstrates the importance of defining adequate emulsions’ formulations for an efficient encapsulation of microorganisms, with promising applications in the development of novel functional foods.
format Articulo
Articulo
author Quintana, Gabriel Sebastián
Gerbino, Oscar Esteban
Gómez-Zavaglia, Andrea
author_facet Quintana, Gabriel Sebastián
Gerbino, Oscar Esteban
Gómez-Zavaglia, Andrea
author_sort Quintana, Gabriel Sebastián
title Valorization of okara oil for the encapsulation of <i>Lactobacillus plantarum</i>
title_short Valorization of okara oil for the encapsulation of <i>Lactobacillus plantarum</i>
title_full Valorization of okara oil for the encapsulation of <i>Lactobacillus plantarum</i>
title_fullStr Valorization of okara oil for the encapsulation of <i>Lactobacillus plantarum</i>
title_full_unstemmed Valorization of okara oil for the encapsulation of <i>Lactobacillus plantarum</i>
title_sort valorization of okara oil for the encapsulation of <i>lactobacillus plantarum</i>
publishDate 2018
url http://sedici.unlp.edu.ar/handle/10915/99315
https://ri.conicet.gov.ar/11336/87649
http://linkinghub.elsevier.com/retrieve/pii/S0963996917309079
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