Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/172589
Share/Export:
logo share SHARE logo core CORE BASE
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE
Title

Agarose-based freeze-dried capsules prepared by the oil-induced biphasic hydrogel particle formation approach for the protection of sensitive probiotic bacteria

AuthorsAlehosseini, Ali; Gómez del Pulgar, Eva María; Fabra, María José CSIC ORCID; Gómez-Mascaraque, Laura G. CSIC ORCID; Benítez Páez, Alfonso; Sarabi-Jama, M.; Ghorani, B.; López-Rubio, Amparo CSIC ORCID
KeywordsEncapsulation
Probiotics
Agarose
Freeze-drying
GIT
WPC
Issue Date20-Aug-2018
PublisherElsevier
CitationFood Hydrocolloids 87: 487-496 (2019)
AbstractThis work reports on a simple, fast and food-grade encapsulation approach with potential for probiotic protection, which consists on the formation of agarose-based hydrogel particles. These were generated by the supramolecular self-assembly of the probiotic-containing carbohydrate solutions by dripping them into a biphasic bath with an upper oil layer, which acted as the particle-forming antisolvent, and a lower aqueous layer, where the hydrogel particles were collected. This technique, which we have named “oil-induced biphasic hydrogel particle formation”, has been used to encapsulate the sensitive strain Bifidobacterium pseudocatenulatum CECT 7765. In order to avoid agarose gelling at 40 °C before the encapsulation process, this seaweed-derived carbohydrate was combined with other hydrocolloids (alginate, whey protein concentrate, and gelatin), and the obtained probiotic-containing hydrogel particles were subsequently freeze-dried. The protection ability of this method versus directly freeze-drying the probiotic-containing solutions was demonstrated during storage and simulated in-vitro digestion. Both the formation of a continuous layer surrounding the bacteria and the optimal combination of materials (agarose providing suitable oxygen barrier and WPC with proven probiotic affinity) rendered encapsulation systems keeping viability levels required for commercial applications.
Publisher version (URL)https://doi.org/10.1016/j.foodhyd.2018.08.032
URIhttp://hdl.handle.net/10261/172589
DOI10.1016/j.foodhyd.2018.08.032
ISSN0268-005X
Appears in Collections:(IATA) Artículos

Files in This Item:
File Description SizeFormat
Alehosseini_FH_2018.pdfArtículo principal840,07 kBAdobe PDFThumbnail
View/Open
Show full item record
Review this work

SCOPUSTM   
Citations

26
checked on Jan 17, 2022

WEB OF SCIENCETM
Citations

25
checked on Jan 20, 2022

Page view(s)

274
checked on Jan 20, 2022

Download(s)

253
checked on Jan 20, 2022

Google ScholarTM

Check

Altmetric

Dimensions


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.