Evaluation of the viability of a lactic acid bacteria at different encapsulation processes
242 páginas
- Autores:
-
Aragón Rojas, Stephania
- Tipo de recurso:
- Fecha de publicación:
- 2018
- Institución:
- Universidad de la Sabana
- Repositorio:
- Repositorio Universidad de la Sabana
- Idioma:
- eng
- OAI Identifier:
- oai:intellectum.unisabana.edu.co:10818/35112
- Acceso en línea:
- http://hdl.handle.net/10818/35112
- Palabra clave:
- Liofilización
Microencapsulación
Secado por aspersión
Suero de leche
- Rights
- License
- Attribution-NonCommercial-NoDerivatives 4.0 International
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Evaluation of the viability of a lactic acid bacteria at different encapsulation processes |
| title |
Evaluation of the viability of a lactic acid bacteria at different encapsulation processes |
| spellingShingle |
Evaluation of the viability of a lactic acid bacteria at different encapsulation processes Liofilización Microencapsulación Secado por aspersión Suero de leche |
| title_short |
Evaluation of the viability of a lactic acid bacteria at different encapsulation processes |
| title_full |
Evaluation of the viability of a lactic acid bacteria at different encapsulation processes |
| title_fullStr |
Evaluation of the viability of a lactic acid bacteria at different encapsulation processes |
| title_full_unstemmed |
Evaluation of the viability of a lactic acid bacteria at different encapsulation processes |
| title_sort |
Evaluation of the viability of a lactic acid bacteria at different encapsulation processes |
| dc.creator.fl_str_mv |
Aragón Rojas, Stephania |
| dc.contributor.advisor.none.fl_str_mv |
Hernández Sánchez, Humberto Ruiz Pardo, Ruth Yolanda Quintanilla Carvajal, María Ximena |
| dc.contributor.author.none.fl_str_mv |
Aragón Rojas, Stephania |
| dc.subject.es_CO.fl_str_mv |
Liofilización Microencapsulación Secado por aspersión Suero de leche |
| topic |
Liofilización Microencapsulación Secado por aspersión Suero de leche |
| description |
242 páginas |
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2018 |
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2018-11-06 |
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2019-03-11T13:38:33Z |
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eng |
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Universidad de La Sabana |
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Doctorado en Biociencias |
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Facultad de Ingeniería |
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Universidad de La Sabana Intellectum Repositorio Universidad de La Sabana |
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Hernández Sánchez, HumbertoRuiz Pardo, Ruth YolandaQuintanilla Carvajal, María XimenaAragón Rojas, StephaniaDoctor en Biociencias2019-03-11T13:38:33Z2019-03-11T13:38:33Z2018-11-06http://hdl.handle.net/10818/35112270397TE09971242 páginasThe aim of this study was to evaluate the effect of the microencapsulation process on the viability of Lactobacillus fermentum K73. The response surface methodology (RSM) was applied to design a culture medium (CM) with sweet whey and yeast extract in order to increase the production of biomass. The selected CM was used to hydrate the combinations between maltodextrin, sweet whey and / or gum arabic proposed by the mixtures experimental design. Cell viability and tolerance to in vitro gastrointestinal conditions were evaluated to obtain the optimal mixture. The CM and the optimal mixture were dried by spray-drying, freeze-drying and Refractance windowTM drying. The temperature was varied in the three drying technologies. The process conditions were determined by RSM (spray-drying and freeze-drying) and mathematical modelling (Refractance windowTM). The physicochemical properties and shelf life of the powder product were determinate. The viability of L. fermentum K73 were evaluated in a dynamic in vitro digestive system (IViDiS). The results showed that the optimized CM increased biomass production to 10.05 ± 0.39 Log10 CFU/mL. The cell viability was >8.90 Log10 CFU/g with the optimized mixture CM-maltodextrin-milk whey and >8.42 Log10 CFU/g with the CM as carrier material in the three drying technologies. The values of the physicochemical properties were within the normal range of a powder product. CM spray-dried was the powder that increased the viability of the microorganism during the shelf life and in IViDiS. Therefore, this study showed that the microencapsulation process of L. fermentum K73 with CM is a promising alternative for the manufacture of powder products stable over time and tolerant to gastrointestinal conditions.application/pdfengUniversidad de La SabanaDoctorado en BiocienciasFacultad de IngenieríaAttribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/http://purl.org/coar/access_right/c_16ecUniversidad de La SabanaIntellectum Repositorio Universidad de La SabanaLiofilizaciónMicroencapsulaciónSecado por aspersiónSuero de lecheEvaluation of the viability of a lactic acid bacteria at different encapsulation processesdoctoralThesispublishedVersionhttp://purl.org/coar/version/c_970fb48d4fbd8a85http://purl.org/coar/resource_type/c_db06PublicationTEXTAragón Rojas_Evaluación de la Viabilidad de una bacteria acido láctica a diferentes procesos de encapsulación_2018.pdf.txtAragón Rojas_Evaluación de la Viabilidad de una bacteria acido láctica a diferentes procesos de encapsulación_2018.pdf.txtExtracted texttext/plain400233https://dspace-unisabana.metabuscador.org/bitstreams/40a78ec4-ba2e-4480-ae5a-0ad720c451e5/download1052837ca036c04c5b5eb82fe7b1b6aeMD55falseORIGINALAragón Rojas_Evaluación de la Viabilidad de una bacteria acido láctica a diferentes procesos de encapsulación_2018.pdfAragón Rojas_Evaluación de la Viabilidad de una bacteria acido láctica a diferentes procesos de encapsulación_2018.pdfVer documento en PDFapplication/pdf4442850https://dspace-unisabana.metabuscador.org/bitstreams/749a2783-ade8-46e6-ad77-25de6ad70461/download5b99f6c18bc3cd27e6d510b95ad4aeaaMD51trueLICENSElicense.txtlicense.txttext/plain; charset=utf-8498https://dspace-unisabana.metabuscador.org/bitstreams/83358a1a-7acc-43b9-b9fc-0f218a82e978/downloadf52a2cfd4df262e08e9b300d62c85cabMD53falseAdministratorREADAnonymousREADCarta aval biblioteca_Noviembre 3.pdfCarta aval biblioteca_Noviembre 3.pdfCartaapplication/pdf1091062https://dspace-unisabana.metabuscador.org/bitstreams/f9a646db-f3f7-4392-b8e0-e06a186d05df/download14fd1c82b5f720b231805d1dbdaa9350MD54falseCC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; charset=utf-8805https://dspace-unisabana.metabuscador.org/bitstreams/450c5139-1dbc-4f63-a0b5-be63c8463c03/download4460e5956bc1d1639be9ae6146a50347MD52falseAdministratorREADAnonymousREADTHUMBNAILAragón Rojas_Evaluación de la Viabilidad de una bacteria acido láctica a diferentes procesos de encapsulación_2018.pdf.jpgAragón Rojas_Evaluación de la Viabilidad de una bacteria acido láctica a diferentes procesos de encapsulación_2018.pdf.jpgGenerated Thumbnailimage/jpeg7041https://dspace-unisabana.metabuscador.org/bitstreams/11283ae6-fc94-4907-bfdf-6d312ff09112/download349cc7992d70ffbc64b420231499db62MD56false10818/35112oai:dspace-unisabana.metabuscador.org:10818/351122025-08-08 11:30:42.767http://creativecommons.org/licenses/by-nc-nd/4.0/Attribution-NonCommercial-NoDerivatives 4.0 Internationalrestrictedhttps://dspace-unisabana.metabuscador.orgIntellectum Repositorio Universidad de La Sabanacontactointellectum@unisabana.edu.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 |