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dc.contributor.author
Patrignani, Francesca
dc.contributor.author
Siroli, Lorenzo
dc.contributor.author
Serrazanetti, Diana I.
dc.contributor.author
Braschi, Giacomo
dc.contributor.author
Betoret, Ester
dc.contributor.author
Reinheimer, Jorge Alberto
dc.contributor.author
Lanciotti, Rosalba
dc.date.available
2020-10-29T17:44:53Z
dc.date.issued
2017-07
dc.identifier.citation
Patrignani, Francesca; Siroli, Lorenzo; Serrazanetti, Diana I.; Braschi, Giacomo; Betoret, Ester; et al.; Microencapsulation of functional strains by high pressure homogenization for a potential use in fermented milk; Elsevier Science; Food Research International; 97; 7-2017; 250-257
dc.identifier.issn
0963-9969
dc.identifier.uri
http://hdl.handle.net/11336/117169
dc.description.abstract
This study was aimed to evaluate the potential of high pressure homogenization for the microencapsulation of two probiotic lactic acid bacteria, Lactobacillus paracasei A13 and Lactobacillus salivarius subsp. salivarius CET 4063 to produce functional fermented milks. Microcapsules of the considered functional microorganisms were obtained by HPH treatments at 50 MPa in the presence of sodium alginate and vegetable oil. The microencapsulated microorganisms were then inoculated as adjuncts to produce fermented milks. As controls were used fermented milks in which the two probiotic lactobacilli were inoculated without encapsulation. The viability of the strains was monitored during almost 2 months of refrigerated storage. The survival of lactic acid bacteria after the gastric-duodenal simulated test was determined. Fermented milk texture parameters, the presence of exo-polysaccharides and the production of volatile molecules were also evaluated over storage. The microcapsules, for both the considered probiotic strains, were homogeneous and with a size < 100 μM and therefore did not adversely affect the sensory properties of the fermented milks. The encapsulation decreased the hyperacidity phenomena generally related to the inclusion of probiotic microorganisms in fermented milks. The lower acidity of the products due to the microencapsulation was fundamental for the improvement of the viability of the starter culture and the sensory characteristics of the products. The microencapsulation conditions increased the resistance to the simulated digestion processes, although the strain Lb. paracasei A13 generally showed a higher resistance to the gastric barrier respect to Lb. salivarius CECT 4063. By contrast, the data obtained showed a reduction of EPS production by the microencapsulation. The volatile profiles showed specific profiles in relation to the probiotic strain used and microencapsulation process. In conclusion, the results of this study underlined the applicative potential of HPH microencapsulation of probiotic microorganisms to produce fermented milk with improved functionality and with enhanced sensory properties.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier Science
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
EXOPOLYSACCHARIDES
dc.subject
FERMENTED MILK
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HIGH PRESSURE HOMOGENIZATION
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MICROENCAPSULATION
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VOLATILE MOLECULE PROFILES
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Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
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INGENIERÍAS Y TECNOLOGÍAS
dc.title
Microencapsulation of functional strains by high pressure homogenization for a potential use in fermented milk
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2020-10-22T18:18:59Z
dc.journal.volume
97
dc.journal.pagination
250-257
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Patrignani, Francesca. Universidad de Bologna; Italia
dc.description.fil
Fil: Siroli, Lorenzo. Universidad de Bologna; Italia
dc.description.fil
Fil: Serrazanetti, Diana I.. Universidad de Bologna; Italia
dc.description.fil
Fil: Braschi, Giacomo. Universidad de Bologna; Italia
dc.description.fil
Fil: Betoret, Ester. Universidad Politécnica de Valencia; España
dc.description.fil
Fil: Reinheimer, Jorge Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
dc.description.fil
Fil: Lanciotti, Rosalba. Universidad de Bologna; Italia
dc.journal.title
Food Research International
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.foodres.2017.04.020
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0963996917301667
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