Bertha Alejandra Flores Nuño
Universidad de Guadalajara
Title: Microencapsulation of Chicozapote pulp (Manilkara sapota) and Mamey (Pouteria sapota) pulp added with the probiotic Lactobacillus fermentum: assessment of their stability in food matrices.
Biography
Biography: Bertha Alejandra Flores Nuño
Abstract
The current style of life makes it difficult to include fresh fruits and foods in the diet, for this reason we seek to develop new products of fast consumption and that have beneficial bioactive components for the organism such as antioxidants and probiotics that help to improve the health of the consumer. To protect antioxidants, as well as probiotics from conditions that may affect them during the storage as part of a food matrix or their passage through the intestinal tract, microencapsulation has been used. The aim of this work was to optimize a process of microencapsulation of chicozapote (Manilkara sapota) pulp and mamey (Pouteria Sapota) pulp and the probiotic strain of Lactobacillus fermentum to ensure the chemical and biological stability of its bioactive components, as well as evaluating their behavior in food matrices. For the microencapsulation of the fruit pulp a screening design was used: 22 with 2 central points with two blocks. The experimental runs were carried out in a spray dryer, inlet temperatures and maltodextrin concentration ranged from 100 to 130 °C and from 11 to 21%, respectively. The best conditions were 11%, 130°C with 0.086 µg Trolox/g and 11%, 100°C with 0.428 µg Trolox/g for chicozapote and mamey pulps microencapsulated powder respectively. The mixture for microencapsulation of Lactobacillus fermentum contained inulin, alginate, maltodextrin, isolated protein (soy and whey) and an inicial cellular viability of 1x108 CFU/mL of the probiotic strain. Two food matrices were formulated with the microencapsulated fruits and probiotic strain and their stability was evaluated.