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.

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 Patrignani
Methodology
;
Rosalba Lanciotti
Writing – Review & Editing
;
Marco Dalla Rosa
Supervision
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.
2017
Book of Abstracts - Foodinnova 2017
131
131
Laura Calabuig-Jiménez; Ester Betoret;Francesca Patrignani; Noelia Betoret; Rosalba Lanciotti; Marco Dalla Rosa
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11585/630640
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