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dc.contributor.author
Slavutsky, Anibal Marcelo

dc.contributor.author
Chávez, Mónica C.
dc.contributor.author
Favaro Rrindade, Carmen S.
dc.contributor.author
Bertuzzi, Maria Alejandra

dc.date.available
2018-10-04T19:18:33Z
dc.date.issued
2017-04
dc.identifier.citation
Slavutsky, Anibal Marcelo; Chávez, Mónica C.; Favaro Rrindade, Carmen S.; Bertuzzi, Maria Alejandra; Encapsulation of Lactobacillus Acidophilus in a Pilot-Plant Spray-Dryer. Effect of Process Parameters on Cell Viability; Wiley Blackwell Publishing, Inc; Journal Of Food Process Engineering; 40; 2; 4-2017; 1-9
dc.identifier.issn
0145-8876
dc.identifier.uri
http://hdl.handle.net/11336/61712
dc.description.abstract
Encapsulation is a practical technique for the preservation of probiotic cultures. This may be accomplished by spray-drying, even at large scales. The effect of process parameters such as feed rate and pectin concentration in the feed suspension, on cell viability and stability of encapsulated bacteria was studied. Physical characteristics of the dry powder after the drying process were determined in order to evaluate its influence on product stability and viability during 90 days. The studied parameters showed significant influence on the response variables. Process conditions that generated the highest cell viability after spray-drying are not the same as the conditions that caused the highest stability and viability after 90 days of storage. Water activity of the dry powder played a fundamental role in the stability of encapsulated bacteria. This indicates the most suitable operating conditions for the production of encapsulated lactic acid cultures in a pilot-plant spray-dryer. Practical Applications: The retention of viability during processing and storage of probiotic cultures is one of the most challenging problems of biotechnology and food industry. Spray-drying is a useful and economical technology to obtain encapsulated probiotic. The knowledge of the optimal encapsulating matrix and operating conditions of the pilot-plant spray-drying process allows to obtain probiotic cultures with high viability and stability. The combination of pectin and reconstituted skim milk improves bacteria protection due to the reinforcement of the structure resulting from the interaction between the components of both materials. It was found that the operational conditions that produce the highest cell viability after the drying process are not the same that conduct to the highest stability and viability after 90 days of storage. With this information, the most suitable operating conditions for a pilot-plant spray-drying can be defined.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Wiley Blackwell Publishing, Inc

dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject.classification
Biotecnología Industrial

dc.subject.classification
Biotecnología Industrial

dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS

dc.title
Encapsulation of Lactobacillus Acidophilus in a Pilot-Plant Spray-Dryer. Effect of Process Parameters on Cell Viability
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-09-27T15:36:41Z
dc.journal.volume
40
dc.journal.number
2
dc.journal.pagination
1-9
dc.journal.pais
Reino Unido

dc.journal.ciudad
Londres
dc.description.fil
Fil: Slavutsky, Anibal Marcelo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
dc.description.fil
Fil: Chávez, Mónica C.. Instituto Nacional de Tecnología Agropecuaria; Argentina
dc.description.fil
Fil: Favaro Rrindade, Carmen S.. Universidade de Sao Paulo; Brasil
dc.description.fil
Fil: Bertuzzi, Maria Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
dc.journal.title
Journal Of Food Process Engineering

dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://dx.doi.org/10.1111/jfpe.12394
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/jfpe.12394
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