Research and Development Area, National Centre for Food Technology and Safety - CNTA, San Adrián, Spain.
Department of Pharmacy and Pharmaceutical Technology, University of Navarra, Pamplona, Spain.
J Microencapsul. 2020 May;37(3):242-253. doi: 10.1080/02652048.2020.1724203. Epub 2020 Feb 9.
The influence on the stability of CECT 220 (25 °C/60% relative humidity) of microencapsulation by simple coacervation followed by spray-drying using different Ca-to-soybean protein isolate ratios was evaluated. After optimisation, the selected soybean protein concentrate (SPC) microparticles were used to evaluate the tolerance of under acidic conditions (lactic acid, pH = 4; and HCl, pH = 3) and heat stress (80 °C for 1 min) in contrast to free cells. Moreover, after the heat treatment, the influence of the simulated gastric fluid was evaluated. Additionally, different foods were formulated using either microencapsulated or freeze-dried , and the stability of cells during the shelf-life of the formulated foods was studied. Results show that encapsulation with SPC enhanced significantly the stability of the Lactic Acid Bacteria all along the probiotic food value chain, from production to the end of the food shelf-life.
采用简单共凝聚法并通过喷雾干燥对 CECT 220（25°C/60%相对湿度）进行微囊化，评估不同 Ca 与大豆分离蛋白比例对其稳定性的影响。经过优化，选择大豆浓缩蛋白（SPC）微囊用于评估在酸性条件（乳酸，pH=4；和 HCl，pH=3）和热应激（80°C 1 分钟）下的耐受性，与游离细胞相比。此外，在热处理后，评估了模拟胃液的影响。此外，使用微囊化或冷冻干燥的 配制不同的食品，并研究了在配制食品的保质期内细胞的稳定性。结果表明，用 SPC 进行包封可显著提高益生菌食品价值链（从生产到食品保质期结束）中乳酸菌的稳定性。
