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Microencapsulation of Lactobacillus plantarum by spray drying with mixtures of Aloe vera mucilage and agave fructans as wall materials
Journal of Food Process Engineering ( IF 2.7 ) Pub Date : 2020-05-22 , DOI: 10.1111/jfpe.13436 Luis Isaac Ceja‐Medina 1 , Rosa Isela Ortiz‐Basurto 1 , Luis Medina‐Torres 2 , Fausto Calderas 3 , Maria Josefa Bernad‐Bernad 2 , Ruben Francisco González‐Laredo 4 , Juan Arturo Ragazzo‐Sánchez 1 , Montserrat Calderón‐Santoyo 1 , Marisela González‐ávila 5 , Isaac Andrade‐González 6 , Octavio Manero 7
Journal of Food Process Engineering ( IF 2.7 ) Pub Date : 2020-05-22 , DOI: 10.1111/jfpe.13436 Luis Isaac Ceja‐Medina 1 , Rosa Isela Ortiz‐Basurto 1 , Luis Medina‐Torres 2 , Fausto Calderas 3 , Maria Josefa Bernad‐Bernad 2 , Ruben Francisco González‐Laredo 4 , Juan Arturo Ragazzo‐Sánchez 1 , Montserrat Calderón‐Santoyo 1 , Marisela González‐ávila 5 , Isaac Andrade‐González 6 , Octavio Manero 7
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In this work, a spray‐drying process is used to encapsulate a probiotic strain of Lactobacillus plantarum with mixtures of Aloe vera mucilage (AVM) (Aloe barbadensis Miller) and agave fructans of high degree of polymerization (AFHDP). Physicochemical properties of the powders reveal moisture contents lower than 10% and water activity between 0.195 and 0.3, suggesting stability during storage. A non‐Newtonian shear‐thinning behavior arises in the reconstituted powders under steady shear flow and viscosity is shown to depend on the concentration, pH, and temperature. A predominant viscous behavior is exhibited in the viscoelastic properties under small amplitude oscillatory flow with equal values of the elastic and viscous moduli at high frequencies (G´ = G´´), suggesting a random coil conformation. Scanning electron microscope observations reveal a spherical microcapsule morphology possessing homogeneous surfaces with modal particle‐size distribution (D [4,3] =21.3 μm). The addition of arabic gum to the AVM‐AFHDP mixtures induces a shift in the glass transition temperature (Tg) to 150°C. Preserved stability of the AVM‐AFHDP functional groups with the probiotic after spray drying reveals the effective encapsulation of the microorganism, as corroborated by transmission electron microscopy and Fourier‐transform infrared. Enhanced microorganism survival rate of 70% in the mixture is recorded, representing an alternative for probiotic encapsulation.
中文翻译：
喷雾干燥芦荟粘胶和龙舌兰果聚糖混合物作为壁材料对植物乳杆菌的微囊化
在这项工作中，使用喷雾干燥工艺将益生菌菌株乳杆菌与芦荟粘液（AVM）（芦荟巴巴多斯米勒（Aloe barbadensis Miller））和龙舌兰高聚合度龙舌兰（AFHDP）的混合物封装在一起。粉末的理化性质表明其水分含量低于10％，水分活度在0.195至0.3之间，表明在储存过程中具有稳定性。在稳定的剪切流量下，重组粉中会出现非牛顿的剪切稀化行为，并且粘度取决于浓度，pH和温度。在小振幅振荡流下，在高频下具有相等的弹性模量和粘性模量值的粘弹性表现为主要的粘弹性（ģ '= G ^ ''），表明无规卷曲构象。扫描电子显微镜观察显示球形微囊形态具有均质的表面，具有模态粒度分布（D [4,3] = 21.3μm）。在AVM-AFHDP混合物中添加阿拉伯胶会导致玻璃化转变温度（T g）转变为150°C。喷雾干燥后，益生菌与AVM-AFHDP官能团之间保持的稳定性揭示了微生物的有效包封，这已得到透射电子显微镜和傅里叶变换红外光谱的证实。记录到混合物中微生物的存活率提高了70％，代表了益生菌包封的替代方法。
更新日期：2020-05-22
中文翻译：
喷雾干燥芦荟粘胶和龙舌兰果聚糖混合物作为壁材料对植物乳杆菌的微囊化
在这项工作中，使用喷雾干燥工艺将益生菌菌株乳杆菌与芦荟粘液（AVM）（芦荟巴巴多斯米勒（Aloe barbadensis Miller））和龙舌兰高聚合度龙舌兰（AFHDP）的混合物封装在一起。粉末的理化性质表明其水分含量低于10％，水分活度在0.195至0.3之间，表明在储存过程中具有稳定性。在稳定的剪切流量下，重组粉中会出现非牛顿的剪切稀化行为，并且粘度取决于浓度，pH和温度。在小振幅振荡流下，在高频下具有相等的弹性模量和粘性模量值的粘弹性表现为主要的粘弹性（ģ '= G ^ ''），表明无规卷曲构象。扫描电子显微镜观察显示球形微囊形态具有均质的表面，具有模态粒度分布（D [4,3] = 21.3μm）。在AVM-AFHDP混合物中添加阿拉伯胶会导致玻璃化转变温度（T g）转变为150°C。喷雾干燥后，益生菌与AVM-AFHDP官能团之间保持的稳定性揭示了微生物的有效包封，这已得到透射电子显微镜和傅里叶变换红外光谱的证实。记录到混合物中微生物的存活率提高了70％，代表了益生菌包封的替代方法。
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