Application of a probiotic( Lactobacillus reuteri ATCC 53608) microencapsulated in a fruit pulp(banana and mango) sobert drink as a functional food and its appication in the foof industry
Keywords:
Probiotics, funtional food, microencapsulation, food industry, companyAbstract
Probiotics are microorganisms that when administered in adequate amounts confer benefits to the consumer, they are used in the fermentation of dairy products and in various food matrices, however, gastrointestinal factors, processes and storage put the efficiency of the microorganism at risk. In this order of ideas, microencapsulation is a tool that protects and guarantees the stability of the probiotic for its subsequent application in the food, pharmaceutical or intestinal health industries. In this way, the application of a microencapsulated probiotic (Lactobacillus reuteri ATCC 53608) to a fruit pulp-based drink is proposed as a functional food proposal, for which, the reconstitution and sowing of L. reuteri is carried out. By adjusting the inoculum and the McFarland extraction, the UFC / mL was adjusted to microencapsulate by the spray drying method with the addition of inulin and maltodextrin (5% w / v). After storing 50 days, structure, dimension and morphology were characterized by means of scanning electron microscopy, followed by tests to establish, effectiveness, viability and physical tests were carried out to establish: Solubility, wettability, water activity (Aw) and humidity. A continuous simulated gastrointestinal model was then established to evaluate UFC/mL. Finally, a food was formulated with the inclusion of the microencapsulated probiotic and its organoleptic characteristics were analyzed by means of a survey
References
Avila-Reyes, S. V, Garcia-Suarez, F. J., Jiménez, T., San Martín-Gonzalez, M. F., & Bello-Perez, L. A. (2014). Protection of L. rhamnosus by spray-drying using two prebiotics colloids to enhance the viability. Carbohydrate Polymers, 102, 423–430. https://doi.org/10.1016/j.carbpol.2013.11.033
Cruz Pacheco, K., Madrigal Mendoza, G. A., Valencia, G., & Páramo Durán, E. (2009). VIABILIDAD DE LACTOBACILLUS DELBRUECKII LIBRE E INMOVILIZADO BAJO CONDICIONES GASTROINTESTINALES SIMULADAS IN VITRO. 1–22.
CRUZ VERDE - Alflorex Frasco X
Cápsulas. (n.d.). Retrieved November 11, 2021, from https://www.cruzverde.com.co/alflorex-frasco-x-30-capsulas/COCV_163175.html
De Araujo Uribe, N. (2016). Viabilidad de los Probióticos Bacillus polymyxa, Bacillus megaterium y Lactobacillus delbruekii subsp. bulgaricus microencapsulados bajo la técnica de s
ecado por aspersión. Universidad Nacional de Colombia.
El-Enshasy, H. A., & Yang, S.-T. (2021). Probiotics, the Natural Microbiota in Living Organisms. In Probiotics, the Natural Microbiota in Living Organisms (1st ed.). CRC Press. https://doi.org/10.1201/9781351027540
Fabio, P. :, Zambrano, M., & Godet, M. (2012). PROSPECTIVA DE LA CADENA LÁCTEA DEL DEPARTAMENTO DE NARIÑO AL HORIZONTE DEL AÑO 2020 “No es necesario padecer el futuro. ¡Podemos construirlo!” XIII(1), 36–54
Gonzales Cuello, R., Perez Mendoza, J., & Morón Alcazar, L. (2015). Efecto de la Microencapsulación sobre la Viabilidad de Lactobacillus delbrueckii sometido a Jugos Gástricos Simulados. Información Tecnológica, 26(5), 11–16. https://doi.org/10.4067/S0718-07642015000500003
Hernandez Espinosa, L. (2009). LAS DENOMINACIONES DE ORIGEN COMO ESTRATEGIA PARA MEJORAR EL POSICIONAMIENTO INTERNACIONAL DE PRODUCTOS AGROALIMENTARIOS COLOMBIANOS: CASO DEL CAFÉ Y EL BANANO [UNIVERSIDAD COLEGIO MAYOR DE NUESTRA SEÑORA DEL ROSARIO]. In Angewandte Chemie International Edition, 6(11), 951–952. https://repository.urosario.edu.co/bitstream/handle/10336/1491/32939151.pdf?sequence=1
Hill, C., Guarner, F., Reid, G., Gibson, G. R., Merenstein, D. J., Pot, B., Morelli, L., Canani, R. B., Flint, H. J., Salminen, S., Calder, P. C., & Sanders, M. E. (2014). Expert consensus document: The international scientific association for probiotics and prebiotics consensus statement on the scope and appropriate use of the term probiotic. Nature Reviews Gastroenterology and Hepatology, 11(8), 506–514. https://doi.org/10.1038/nrgastro.2014.66
Instituto Colombiano de Bienestar Familiar 2018. (2018). Tabla De Composición De Alimentos Colombianos. In Icbf (pp. 1–147). https://www.icbf.gov.co/bienestar/nutricion/tabla-alimentos%0Ahttps://www.icbf.gov.co/sites/default/files/tcac_web.pdf
Juárez Tomás, M. S., Romina, P., Leccese Terraf, M. C., & Nader Macias, M. E. F. (2015). Encapsulation and subsequent freeze-drying of Lactobacillus reuteri CRL 1324 for its potential inclusion in vaginal probiotic formulations. European Journal of Pharmaceutical Sciences, 79, 87–95. https://doi.org/10.1016/j.ejps.2015.08.010
Melo Sabogal, D. V., Torres Grisales, Y., Serna Jimenez, J. A., & Torres Valenzuela, L. S. (2015). Vista de Aprovechamiento de pulpa y cáscara de plátano (musa paradisiaca spp) para la obtención de maltodextrina. Biotecnología En El Sector Agropecuario, 76–85. https://revistas.unicauca.edu.co/index.php/biotecnologia/article/view/406/570
Paez, R. B. (2013). Desarrollo de cultivos probióticos deshidratados por secado spray para aplicación en alimentos. Estudios microbiológicos y tecnológicos. [Universidad Nacional de la Plata]. http://sedici.unlp.edu.ar/bitstream/handle/10915/38116/Documento_completo__.pdf?sequence=1
Probiotic supplements: market value by application Latin America 2027 | Statista. (n.d.). Retrieved November 10, 2021, from https://www.statista.com/statistics/1199909/value-probiotoc-supplements-market-application-latin-america/
Rai, R., & Bai, J. A. (2014). Beneficial Microbes in Fermented and Functional Foods. In Beneficial Microbes in Fermented and Functional Foods. https://doi.org/10.1201/b17912
Ramirez Garzon, Y. (2020). Análisis Del Potencial Exportador Del Mango En El Departamento Del Tolima. Sustainability (Switzerland), 1. https://repository.urosario.edu.co/bitstream/handle/10336/1491/32939151.pdf?sequence=1
Rios-Aguirre, S., & Gil-Garzón, M. A. (2021). Microencapsulación por secado por aspersión de compuestos bioactivos en diversas matrices: una revisión. TecnoLógicas, 24(51), e1836. https://doi.org/10.22430/22565337.1836
Rodríguez-Barona, S., Montes, L. M., & De J Ramirez, D. (2012). MICROENCAPSULACIÓN DE PROBIÓTICOS MEDIANTE SECADO POR ASPERSIÓN EN PRESENCIA DE PREBIÓTICOS. Red de Revistas Científicas de América Latina, El Caribe, España y Portugal, 19(1), 186–188. http://www.r-project.org/
Rodríguez, Y. A., Rojas, A. F., & Rodrígue, S. (2016). ENCAPSULACIÓN DE PROBIÓTICOS PARA APLICACIONES ALIMENTICIAS. Revista Biosalud, 15(2). https://doi.org/10.17151/biosa.2016.15.2.10
Sanchez Hernandez, M. del R. (2010). Evaluación de mezclas de inulina, maltodextrina y goma arábiga para la microencapsulación de L. casei. Universidad de las Americas Puebla.
Sierre Ames, P. L., & Guillen Sullca, J. M. (2017). EVALUACION DE LA VIABILIDAD DEL Lactobacillus spp. ENCAPSULADO EN MALTODEXTRINA COMO PROBIÓTICO EN EL JUGO DE AGUAYMANTO [Universidad Nacional del Centro del Perú]. http://hdl.handle.net/20.500.12894/1591
Sinsajoa-Tepud, M., Jurado-Gamez, H., & Narváez-Rodríguez, M. (2019). Evaluación de Lactobacillus plantarum microencapsulado y su viabilidad bajo condiciones gastrointestinales simuladas e inhibición frente a Escherichia coli O157:H7. Revista de La Facultad de Medicina Veterinaria y Zootecnia, 66(3), 231–244. https://doi.org/10.15446/rfmvz.v66n3.84260
Tecnas. (2020). Ficha técnica de producto terminado - MALTODEXTRINA. 2.
Tecnas. (2021). Ficha técnica de producto terminado - INULINA. 2.
Tufarelli, V., & Laudadio, V. (2016). AN OVERVIEW ON THE FUNCTIONAL FOOD CONCEPT: PROSPECTIVES AND APPLIED RESEARCHES IN PROBIOTICS, PREBIOTICS AND SYNBIOTICS. Journal of Experimental Biology and Agricultural Sciences, 4(3). https://doi.org/10.18006/2016.4(3S).273.278
Valero Gaspar, T., Rodríguez Alonso, P., Ruiz Moreno, E., Ávila Torres, J. M., & Varela Moreiras, G. (2018). “La Alimentación Española: características nutricionales de los principales alimentos de nuestra dieta.” In Alimentación Española. http://recs.codesian.com/wp-content/uploads/2018/09/LA-ALIMENTACIÓN-ESPAÑOLA.pdf
Zambrano-Mora, E. J., & Jurado-Gámez, H. (2020). Efecto de Lactobacillus casei microencapsulado sobre la salud intestinal y parámetros bioquímicos y productivos en pollo de engorde TT - Effect of microencapsulated Lactobacillus casei on intestinal health and on biochemical and productive parameters in. Rev. Udca Actual. Divulg. Cient, 23(2), e1480–e1480. http://www.scielo.org.co/scielo.php?script=sci_arttext&%0Apid=S0123-42262020000200017
Downloads
Published
Versions
- 2021-12-16 (5)
- 2021-12-15 (4)
- 2022-04-29 (3)
- 2021-12-15 (2)
- 2022-04-01 (1)
Issue
Section
License
Authors who publish in this journal agree to the following terms:
a. Authors give their rights to the article in a non-exclusive way for the magazine to be published for the first time by the journal as well as licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgment of authorship of work and initial publication in this magazine.
b. Authors can establish separate additional agreements for non-exclusive distribution of the version of the work published in the journal (for example, to an institutional repository or to publish it in a book), with an acknowledgment of its initial publication in this journal.
c. Authors are allowed and encouraged to disseminate their work electronically (e.g., in institutional repositories or your own website) prior to and during the submission process, as it can lead to productive exchanges, as well as a citation more early and most of published work (See the Effect of Open Access) (in English).
