Characterisation, storage viabilit, and application of microspheres with Lactobacillus paracasei obtained by the extrusion technique

• DOI: 10.1111/ijfs.14807
• Publication Date: 2020-09-19T02:55:05Z
• Authors: Javier Castro‐Rosas; Carlos Alberto Gó...; Edgar Arturo Cháv...; Monserrat Hernánd...; María Luisa Rodrí...; Zaira Esmeralda C...; Reyna Nallely Fal...
• Keywords: Lactobacillus paracasei; Zeta potential

Abstract The objective of this study was to evaluate the influence pH, bile salts and different storage conditions at two temperatures (30 4 °C) on viability free microencapsulated Lactobacillus paracasei . Microspheres encapsulating L. were obtained using an extrusion method. efficiency 87.6%, diameter 70 µm zeta potential 7.22 ± 0.05 mV. Encapsulated showed higher resistance stomach pH compared cells. evaluated under four conditions: fresh, suspended in a solution with 4, saline lyophilised. lyophilised microspheres presented highest stability 89.2% survival rate after six weeks storage; however, bacteria (0.145 N) 65.3% rate. Finally, new product (a strawberry ice popsicle) possible functional characteristics