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dc.contributor.authorBenavent Gil, Yaizaes_ES
dc.contributor.authorRodrigo Aliaga, Doloreses_ES
dc.contributor.authorRosell, Cristina M.es_ES
dc.date.accessioned2018-06-25T12:20:14Z-
dc.date.available2018-06-25T12:20:14Z-
dc.date.issued2018-06-11-
dc.identifier.citationCarbohydrate Polymers 197: 558-564 (2018)es_ES
dc.identifier.issn0144-8617-
dc.identifier.urihttp://hdl.handle.net/10261/166980-
dc.description.abstractIndustrial processing factors, such as temperature, compromise the viability of probiotic cells. Objective was to develop a system to thermally stabilize probiotic bacteria based on porous starches and using biopolymers as coating materials (gelatinized starch, guar gum and xanthan gum). Porous starches from corn and rice starches, having controlled number and size of porous were used as supporting material. Scanning electron microscopy confirmed the adsorption of the microorganism, leading microcapsules with corn starch but aggregates with rice starch. Surface pores of rice starch increased the encapsulation yield of rice starch around 10%, but that effect was not observed in porous corn starch. The highest encapsulation yield was obtained with porous starches coated with gelatinized starch, which ranged from 92 to 100%. Microencapsulates made with porous starches with small pores, like the ones obtained with α-amylase, and coated with gelatinized starch resulted in the highest thermal resistance at 55 °C.es_ES
dc.description.sponsorshipAuthors acknowledge the financial support of the Spanish Ministry of Economy and Competitiveness (Project AGL2014-52928-C2-1-R), the European Regional Development Fund (FEDER) and Generalitat Valenciana (Prometeo 2017/189). Y. Benavent-Gil would like to thank predoctoral fellowship from Spanish Ministry of Economy and Competitiveness.es_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.relationMINECO/ICTI2013-2016/AGL2014-52928-C2-1-Res_ES
dc.relation.isversionofPostprintes_ES
dc.rightsopenAccessen_EN
dc.subjectPorous starches_ES
dc.subjectEnzymeses_ES
dc.subjectProbioticses_ES
dc.subjectAmylasees_ES
dc.subjectAmyloglucosidasees_ES
dc.subjectL. plantarumes_ES
dc.subjectThermal stabilityes_ES
dc.titleThermal stabilization of probiotics by adsorption onto porous starcheses_ES
dc.typeartículoes_ES
dc.identifier.doi10.1016/j.carbpol.2018.06.044-
dc.description.peerreviewedPeer reviewedes_ES
dc.relation.publisherversionhttps://doi.org/10.1016/j.carbpol.2018.06.044es_ES
dc.embargo.terms2019-06-11es_ES
dc.rights.licensehttp://creativecommons.org/licenses/by-nc-nd/4.0/es_ES
dc.contributor.funderMinisterio de Economía y Competitividad (España)es_ES
dc.contributor.funderGeneralitat Valencianaes_ES
dc.contributor.funderEuropean Commissiones_ES
dc.relation.csices_ES
oprm.item.hasRevisionno ko 0 false*
dc.identifier.funderhttp://dx.doi.org/10.13039/501100000780es_ES
dc.identifier.funderhttp://dx.doi.org/10.13039/501100003329es_ES
dc.identifier.funderhttp://dx.doi.org/10.13039/501100003359es_ES
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