在酸基中封装乳清菌
Alma Yadira Cid-Córdoba1, Georgina Calderón-Domínguez2, María de Jesús Perea-Flores3
1Tecnológico Nacional de México/TES de San Felipe del Progreso, San Felipe del Progreso 50640, Mexico.
Gels (Basel, Switzerland)
|August 28, 2025
概括
这项研究使用酸水凝开发了一种功能性粉末,用于在食品加工过程中保护益生菌. 该方法确保了高封装效率和细菌活力,产生了稳定,富含营养的产品.
科学领域:
- 食品科学与技术
- 生物材料工程
- 微生物学
背景情况:
- 由于恶劣的条件, 益生菌的稳定性在食品加工中是一个挑战.
- 水凝封装为敏感的食品成分提供保护矩阵.
- 电动力喷射 (EHDA) 是一种适用于封装活细胞的非热技术.
研究的目的:
- 使用乳清和牛奶基质开发一种包含益生菌 (Lactobacillus reuteri) 的功能性粉末.
- 使用藻酸和EHDA来增强益生菌的保护和稳定性.
- 评估由此产生的冷饮料粉末的营养和微观结构性质.
主要方法:
- 使用电水动力喷射 (EHDA) 在酸水凝中封装Lactobacillus reuteri
- 将封装剂加入红色水果和梨味饮料中,然后冷干燥.
- 微观结构特性 (CLSM,SEM),细菌活力,营养成分和分子特征的分析 (拉曼光谱).
主要成果:
- 在溶解后达到99.0 ± 0.01%的封装效率和超过9.9 log10 CFU/ mL的细菌活力.
- 显微镜证实了水凝和球形多孔微囊中的同质细胞分布.
- 拉曼光谱检测发现了关键化合物,证实了粉末的功能潜力和抗氧化特性.
结论:
- 在加工和冷解过程中,酸水凝有效地保护Lactobacillus reuteri.
- 与水凝相结合的EHDA方法提供了一个可行的策略,用于制造稳定,功能性的益生菌粉末.
- 这种方法支持下一代功能性食品的开发,
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