Stabilization of encapsulated probiotics from the bacterium Lactobacillus casei by different drying techniques
| Autor: | J. Ignacio Lombraña, Elsa Maritza Acosta-Piantini, M. Carmen Villaran |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
Intensification
Lactobacillus casei Engineering Energy genetic structures biology Dehydration business.industry Probiotics Evaporation Sublimation food and beverages Dewatering biology.organism_classification Environmental Diffusion Lactobacillus Emerging technologies Process control Encapsulated Food science Products quality business Casei Drying |
| Zdroj: | RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia instname |
| DOI: | 10.4995/ids2018.2018.7744 |
| Popis: | [EN] The main objective of this work is to encapsulate and dry the bacterium probiotic Lactobacillus casei applying three different drying techniques (lyophilization, fluidized bed and flash freeze drying) as well as to evaluate their viability during storage in the dark at 20ºC and 34% relative humidity for 28 days. In addition, to compare viability of the bacterium processed with flash freeze drying with cryoprotectant (skim milk) and without cryoprotectant. In the case of flash freeze drying, the final level of viability shows the potential of this drying technique with much less operating costs than lyophilization. The authors thank for technical and human support provided by SGIker of UPV/EHU and European funding (ERDF and ESF), and the Ministery of Higher Education, Science and Technology and FONDOCYT of the Dominican Republic. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|