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EnglishHomogenization 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.
| Titolo: | HIGH PRESSURES HOMOGENIZATION TO MICROENCAPSULATE L. SALIVARIUS spp. SALIVARIUS IN MANDARIN JUICE. PROBIOTIC SURVIVAL AND IN VITRO DIGESTION | |
| Autore/i: | Laura Calabuig-Jiménez; Ester Betoret; Francesca Patrignani; Noelia Betoret; Rosalba Lanciotti; Marco Dalla Rosa | |
| Autore/i Unibo: | ||
| Anno: | 2017 | |
| Titolo del libro: | Book of Abstracts - Foodinnova 2017 | |
| Pagina iniziale: | 131 | |
| Pagina finale: | 131 | |
| 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. | |
| Data stato definitivo: | 11-mar-2018 | |
| Appare nelle tipologie: | 4.01 Contributo in Atti di convegno |
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