Evaluation of the viability of a lactic acid bacteria at different encapsulation processes

242 páginas

Autores:

Tipo de recurso:

Fecha de publicación:: 2018

Institución:: Universidad de la Sabana

Repositorio:: Repositorio Universidad de la Sabana

Idioma:: eng

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spelling	Evaluation of the viability of a lactic acid bacteria at different encapsulation processesLiofilizaciónMicroencapsulaciónSecado por aspersiónSuero de leche242 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.Universidad de La SabanaDoctorado en BiocienciasFacultad de IngenieríaHernández Sánchez, HumbertoRuiz Pardo, Ruth YolandaQuintanilla Carvajal, María XimenaAragón Rojas, Stephania2019-03-11T13:38:33Z2019-03-11T13:38:33Z2018-11-06Tesis/Trabajo de grado – DoctoradoTesis/Trabajo de grado – Doctoradoinfo:eu-repo/semantics/acceptedVersionhttp://purl.org/coar/resource_type/c_db06info:eu-repo/semantics/doctoralThesisapplication/pdfapplication/pdfhttps://hdl.handle.net/10818/35112270397TE09971Universidad de La SabanaIntellectum Repositorio Universidad de La SabanaengAttribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/http://purl.org/coar/access_right/c_16ecoai:intellectum.unisabana.edu.co:10818/351122025-10-15T22:15:35Z
dc.title.none.fl_str_mv	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.contributor.none.fl_str_mv	Hernández Sánchez, Humberto Ruiz Pardo, Ruth Yolanda Quintanilla Carvajal, María Ximena
dc.subject.none.fl_str_mv	Liofilización Microencapsulación Secado por aspersión Suero de leche
topic	Liofilización Microencapsulación Secado por aspersión Suero de leche
description	242 páginas
publishDate	2018
dc.date.none.fl_str_mv	2018-11-06 2019-03-11T13:38:33Z 2019-03-11T13:38:33Z
dc.type.none.fl_str_mv	Tesis/Trabajo de grado – Doctorado Tesis/Trabajo de grado – Doctorado info:eu-repo/semantics/acceptedVersion http://purl.org/coar/resource_type/c_db06 info:eu-repo/semantics/doctoralThesis
status_str	acceptedVersion
dc.identifier.none.fl_str_mv	https://hdl.handle.net/10818/35112 270397 TE09971
url	https://hdl.handle.net/10818/35112
identifier_str_mv	270397 TE09971
dc.language.none.fl_str_mv	eng
language	eng
dc.rights.none.fl_str_mv	Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.rights.coar.fl_str_mv	http://purl.org/coar/access_right/c_16ec
rights_invalid_str_mv	Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ http://purl.org/coar/access_right/c_16ec
dc.format.none.fl_str_mv	application/pdf application/pdf
dc.publisher.none.fl_str_mv	Universidad de La Sabana Doctorado en Biociencias Facultad de Ingeniería
publisher.none.fl_str_mv	Universidad de La Sabana Doctorado en Biociencias Facultad de Ingeniería
dc.source.none.fl_str_mv	Universidad de La Sabana Intellectum Repositorio Universidad de La Sabana
institution	Universidad de la Sabana
repository.name.fl_str_mv
repository.mail.fl_str_mv
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Evaluation of the viability of a lactic acid bacteria at different encapsulation processes

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