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: 0404 agricultural biotechnology; 04 agricultural and veterinary sciences; 0405 other agricultural sciences; 6. Clean water

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