Homogenization pressures can be used as a technology to microcapsulate probiotic bacteria (3). Encapsualtion of probiotics can maintain survival rates and viability higher over the shelf life compared to non encapsulated cells (1). The aim of this work was to evaluate the effect of microencapsulation of L. Salivarius spp. Salivarius by using homogenization pressures in mandarin juice on the physicochemical properties of the juice, particle size and rheology as well as on the survival of the probiotic and its effect under simulated gastrointestinal conditions.
Laura Calabuig-Jiménez, Ester Betoret, Francesca Patrignani, Noelia Betoret, Rosalba Lanciotti, Marco Dalla Rosa (2017). HIGH PRESSURES HOMOGENIZATION TO MICROENCAPSULATE L. SALIVARIUS spp. SALIVARIUS IN MANDARIN JUICE. PROBIOTIC SURVIVAL AND IN VITRO DIGESTION. Valencia : Knowledge Management for Food Innovation - KM4FI.
HIGH PRESSURES HOMOGENIZATION TO MICROENCAPSULATE L. SALIVARIUS spp. SALIVARIUS IN MANDARIN JUICE. PROBIOTIC SURVIVAL AND IN VITRO DIGESTION
Ester Betoret
Writing – Original Draft Preparation
;Francesca PatrignaniMethodology
;Rosalba LanciottiWriting – Review & Editing
;Marco Dalla RosaSupervision
2017
Abstract
Homogenization pressures can be used as a technology to microcapsulate probiotic bacteria (3). Encapsualtion of probiotics can maintain survival rates and viability higher over the shelf life compared to non encapsulated cells (1). The aim of this work was to evaluate the effect of microencapsulation of L. Salivarius spp. Salivarius by using homogenization pressures in mandarin juice on the physicochemical properties of the juice, particle size and rheology as well as on the survival of the probiotic and its effect under simulated gastrointestinal conditions.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
