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Encapsulation of lactic acid bacteria in W1/O/W2 emulsions stabilized by mucilage:pectin complexes.
La Cava, Enzo; Di Clemente, Natalia A; Gerbino, Esteban; Sgroppo, Sonia; Gomez-Zavaglia, Andrea.
Afiliação
  • La Cava E; Facultad de Ciencias Exactas y Naturales y Agrimensura, Universidad Nacional del Nordeste (UNNE) and Instituto de Química Básica y Aplicada del Nordeste Argentino (IQUIBA-NEA) UNNE-CONICET, Avenida Libertad 5470, 3400 Corrientes, Argentina.
  • Di Clemente NA; Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata) RA1900, La Plata, Argentina.
  • Gerbino E; Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata) RA1900, La Plata, Argentina.
  • Sgroppo S; Facultad de Ciencias Exactas y Naturales y Agrimensura, Universidad Nacional del Nordeste (UNNE) and Instituto de Química Básica y Aplicada del Nordeste Argentino (IQUIBA-NEA) UNNE-CONICET, Avenida Libertad 5470, 3400 Corrientes, Argentina.
  • Gomez-Zavaglia A; Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata) RA1900, La Plata, Argentina. Electronic address: angoza@qui.uc.pt.
Food Res Int ; 180: 114076, 2024 Mar.
Article em En | MEDLINE | ID: mdl-38395576
ABSTRACT
Opuntia silvestri mucilage obtained from dried stems was explored as an emulsifier to prepare double emulsions aiming to encapsulate Lactiplantibacillus plantarum CIDCA 83114. W1/O/W2 emulsions were prepared using a two-step emulsification method. The aqueous phase (W1) consisted of L. plantarum CIDCA 83114, and the oil phase (O) of sunflower oil. The second emulsion was prepared by mixing the internal W1/O emulsion with the W2 phase, consisting of 4 % polysaccharides, formulated with different mucilage(citric)pectin ratios. Their stability was assessed after preparation (day 0) and during storage at 4 °C (28 days). Determinations included creaming index, color, particle size, viscosity, turbidity, and bacterial viability, along with exposure to simulated gastrointestinal conditions. Significant differences were evaluated by analysis of variance (ANOVA) and Duncan's test (P < 0.05). After 28 days storage, bacterial viability in the W1/O/W2 emulsions was above 6 log CFU/mL for all the pectinmucilage ratios. Emulsions containing mucilage and pectins showed lower creaming indices after 15 days, remaining stable until the end of the storage period. Formulations including 11 pectinmucilage ratio exhibited the highest bacterial viability under simulated gastrointestinal conditions and were more homogeneous in terms of droplet size distributions at day 0, hinting at a synergistic effect between mucilage components (e.g., proteins, Ca2+) and pectin in stabilizing the emulsions. These results showed that Opuntia silvestri mucilage enhanced the stability of emulsions during refrigerated storage, highlighting its potential for encapsulating lactic acid bacteria. This presents an economical and natural alternative to traditional encapsulating materials.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Pectinas / Emulsificantes Idioma: En Revista: Food Res Int Ano de publicação: 2024 Tipo de documento: Article País de afiliação: Argentina País de publicação: Canadá
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Pectinas / Emulsificantes Idioma: En Revista: Food Res Int Ano de publicação: 2024 Tipo de documento: Article País de afiliação: Argentina País de publicação: Canadá