1. Evaluation of Modified Amaranth Starch as Shell Material for Encapsulation of Probiotics
- Author
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Reyna Nallely Falfán Cortés, Marcela Gaytán Martínez, Iñigo Verdalet Guzmán, Fernando Martínez Bustos, Carlos Raimundo Ferreira Grosso, and Silvia Lorena Amaya Llano
- Subjects
chemistry.chemical_classification ,Lactobacillus casei ,Thermoplastic ,Bifidobacterium breve ,biology ,ved/biology ,Starch ,Organic Chemistry ,ved/biology.organism_classification_rank.species ,food and beverages ,Amaranth ,biology.organism_classification ,chemistry.chemical_compound ,chemistry ,Spray drying ,Extrusion ,Food science ,Solubility ,Food Science - Abstract
The objective of this study was to develop with thermoplastic extrusion amaranth starch derivatives and to characterize and evaluate their functionality as encapsulating agents of Bifidobacterium breve ATCC 15700 and Lactobacillus casei ATCC 334 during spray drying. The survival of both probiotics during storage at different water activities and at two storage temperatures, their viability in a food model system, and their tolerance to a simulated gastrointestinal tract were determined. Native amaranth starch was chemically modified to obtain phosphorylated, acetylated, and succinylated starch. Starch derivatives were reduced in viscosity, and the solubility in water was increased. In general, the modified amaranth starches and control corn starch did not provide good protection to both probiotics during storage at 25°C. However, there was excellent viability during storage at 4°C for both probiotics. Microcapsules showed a uniform coverage of the cells. Storage for 35 days at 25°C of blends of o...
- Published
- 2014