Microencapsualtion of probiotics can maintain survival rates and viability higher over the shelf life compared to non encapsulated cells (1). Encapsulation and the inclusion of bioactive compounds into a food structure are strategies that can control the liberation of the component in the target site, increasing its functionality (2). The aim of this work is to determine the effect of hot air drying on the survival and resistance to digestion of an encapsulated and non encapsulated probiotic microorganism included into a food matrix and stored during one month.
Laura Calabuig-Jiménez, Ester Betoret, Francesca Patrignani, Noelia Betoret, Rosalba Lanciotti, Marco Dalla Rosa (2017). EFFECT OF HOT AIR DRYING ON THE PROBIOTIC SURVIVAL AND IN VITRO DIGESTION OF L. SALIVARIUS SPP SALIVARIUS ENCAPSULATED WITH HIGH PRESSURES HOMOGENIZATION AND INCORPORATED INTO A FOOD MATRIX. Valencia : Knowledge Management for Food Innovation - KM4FI.
EFFECT OF HOT AIR DRYING ON THE PROBIOTIC SURVIVAL AND IN VITRO DIGESTION OF L. SALIVARIUS SPP SALIVARIUS ENCAPSULATED WITH HIGH PRESSURES HOMOGENIZATION AND INCORPORATED INTO A FOOD MATRIX
Ester BetoretMethodology
;Francesca PatrignaniConceptualization
;Rosalba LanciottiWriting – Review & Editing
;Marco Dalla RosaSupervision
2017
Abstract
Microencapsualtion of probiotics can maintain survival rates and viability higher over the shelf life compared to non encapsulated cells (1). Encapsulation and the inclusion of bioactive compounds into a food structure are strategies that can control the liberation of the component in the target site, increasing its functionality (2). The aim of this work is to determine the effect of hot air drying on the survival and resistance to digestion of an encapsulated and non encapsulated probiotic microorganism included into a food matrix and stored during one month.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
