Resumen de Microencapsulación de lactobacillus casei con proteínas lácteas geladas enzimáticamente y evaluación de su supervivencia en condiciones gastrointestinales simuladas
Irene Arenales, Consuelo Lobato, Jaime Vernon, Gabriel Leyva
Lactobacillus casei cells were microencapsulated in milk protein matrices without or with chitosan (Q) or sodium alginate (A) coating by means of emulsification, enzymatic gelation, and subsequent dispersion in Q or A solutions (0.1 or 0.5% w/w). The diameter, yield, entrapment efficiency, and microstructure of the microcapsules and the survivability of entrapped Lactobacillus casei cells in simulated gastrointestinal conditions (CGIS) were evaluated. Spherical or semispherical microcapsules exhibiting 104.8- 142.2 Ým in diameter, and 74.8-96.36% of yield were obtained. The inner structure of the microcapsules was like fresh cheese microstructure and their morphology and outer topography was affected by the nature and concentration of the polysaccharides used as coating. In all cases, probiotic cells entrapment efficiency was higher than 95%. The microcapsules coated with 0.5% w/w Q solution provided a significant better protection to Lactobacillus casei against CGIS.
