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益生菌封装:珠子设计在体外消化过程中提高了细菌的性能 (第二部分:振动技术的操作条件)

Yesica Vanesa Rojas-Muñoz¹, María de Jesús Perea-Flores², María Ximena Quintanilla-Carvajal^1,3

¹Universidad de La Sabana, Facultad de Ingeniería, Maestría en Diseño y Gestión de Procesos, Campus Universitario del Puente del Común, Chía 250001, Cundinamarca, Colombia.

|September 14, 2024

概括

这项研究优化了Lactobacillus fermentum K73的挤出封装,提高了益生菌的生存率. 最佳条件产生了高封装效率,在胃肠道条件下改善了细菌活力.

科学领域:

食品科学与技术食品科学与技术
微生物学微生物学
生物技术是生物技术.

背景情况:

功能性食品提供疾病预防,但面临着益生菌稳定性的挑战.
像Lactobacillus fermentum K73这样的益生菌对加工和胃肠道条件敏感.
封装对于保护功能性食品应用中的益生菌至关重要.

研究的目的:

使用振动技术优化乳杆菌发酵K73的挤出封装参数.
评估操作条件对细菌活力和珠子形态学的影响.
在模拟的胃肠道条件下评估封装L. fermentum的存活率.

主要方法:

用一种最佳的实验设计方法来确定甜-藻酸盐珠生产的最佳频率,电压和速率.
使用RAMAN光谱学,扫描电子显微镜和共聚焦激光扫描显微镜来表征微球.
在体外生存率使用模拟口腔,胃和肠道阶段的INFOGEST模型进行评估.

主要成果:

在最佳的封装条件下 (70 Hz,250 V,20 mL/min),细胞计数为8.43 Log10 (CFU/mL),封装产率为94.3%.
珠子的平均粒子直径为620±5.3微米.
与自由细胞相比,封装的L. fermentum在模拟的胃肠道条件下显著改善了生存率 (7.6 Log10 (CFU/mL)).

结论:

使用振动技术的挤出封装有效地保护乳酸菌发酵K73.3.
优化的参数可以在加工和胃肠道过境期间提高益生菌的活力.
这种方法支持开发稳定,可行的益生菌功能性食品.

关键词:

信息报道信息报道封装的封装方式功能性食品是一种功能性食品.益生菌益生菌是一种益生菌.振动技术技术的振动技术是什么

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