Microencapsulation by spray-drying of Manilkara zapota pulp and probiotics (Lactobacillus fermentum A15): Assessment of shelf-life in a food matrix

Abstract

Modelado de la biodegradación en biorreactores de lodos de hidrocarburos totales del petróleo intemperizados en suelos y sedimentos (Biodegradation modeling of sludge bioreactors of total petroleum hydrocarbons weathering in soil and sediments)

Swelling, erosion and physicochemical characteristics of plum powder tablets obtained by spray drying

“…Water activity values lower than 0.6 assure lack of deterioration by microorganisms and biochemical reaction on the spray dried plum juice powder (Martínez-Preciado et al, 2021). This parameter was estimated by a water activity meter at 25 °C (Aqualab, Series 3 TE, Decagon, Washington).…”

Physicochemical characteristics and survivability of Lactobacillus paracasei encapsulated by a gum arabic-pectin mixture as wall material and added to fresh panela cheese

“…These temperatures generate a strong physical barrier in capsules to properly protect and release the active center under controlled conditions. So, in the present work, the inlet temperatures (150, 170 and 190 ºC) were considered determining parameters to obtain the greatest protection of the bacteria encapsulated by spray drying (Martínez-Preciado et al, 2021). In contrast, the moisture content and water activity should be optimized to obtain a powder with improved stability and shelf-life; and an optimum viability of bacteria (Avila-Reyes et al, 2014).…”

“…To achieve probiotic effect, the fundamental challenge is to assure the viability of the beneficial bacteria during its storge within the food matrix and at the passage through the gastrointestinal tract conditions, to increase its colonization and growth rate in gut (Ceja-Medina et al, 2021;Martínez-Preciado et al, 2021). In this sense, different technologies have been developed to protect the viability of microorganisms against the stressful conditions, improving their controlled delivery within foods and ensuring their positive bioactivities (Alfaro-Galarza et al, 2020).…”

“…One of the methods to protect probiotics is microencapsulation, which allows to obtain microcapsules that can be stored either by freeze-drying, fluidized bed drying and spray-drying (Avila-Reyes et al, 2014;Arepally et al, 2020a;Juárez-Trujillo et al, 2021). The spray-drying is a widely used method to obtain stable bacterial microcapsules, due to its short exposure time to heat and fast particle drying, suitable for drying a variety of heat-sensitive products with relative simplicity, low cost for bulk production and high efficiency (Ceja-Medina et al, 202x1;Martínez-Preciado et al, 2021).…”

Structural, physicochemical, and emulsifying properties of pectin obtained by aqueous extraction from red pitaya (Hylocereus polyrhizus) peel

“…The main source for global pectin production is from citrus fruits, which coupled to the high great demand has caused a rise in the cost of this commodity in the recent years (Lai et al, 2022). On the other hand, fruit processing industries generate wastes comprising peels, seeds, liquid juice and wash water waste, among others, which can be converted into added value products (Lai et al, 2022, Gutiérrez-Antonio et al, 2022Martínez-Preciado et al, 2021). That is, some kinds of fruit waste have significant valorization potential as a source of pectin for use in numerous applications (Dao et al, 2021).…”