Microencapsulation of functional strains by high pressure homogenization for a potential use in fermented milk

Autores
Patrignani, Francesca; Siroli, Lorenzo; Serrazanetti, Diana I.; Braschi, Giacomo; Betoret, Ester; Reinheimer, Jorge Alberto; Lanciotti, Rosalba
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
This study was aimed to evaluate the potential of high pressure homogenization for the microencapsulation of two probiotic lactic acid bacteria, Lactobacillus paracasei A13 and Lactobacillus salivarius subsp. salivarius CET 4063 to produce functional fermented milks. Microcapsules of the considered functional microorganisms were obtained by HPH treatments at 50 MPa in the presence of sodium alginate and vegetable oil. The microencapsulated microorganisms were then inoculated as adjuncts to produce fermented milks. As controls were used fermented milks in which the two probiotic lactobacilli were inoculated without encapsulation. The viability of the strains was monitored during almost 2 months of refrigerated storage. The survival of lactic acid bacteria after the gastric-duodenal simulated test was determined. Fermented milk texture parameters, the presence of exo-polysaccharides and the production of volatile molecules were also evaluated over storage. The microcapsules, for both the considered probiotic strains, were homogeneous and with a size < 100 μM and therefore did not adversely affect the sensory properties of the fermented milks. The encapsulation decreased the hyperacidity phenomena generally related to the inclusion of probiotic microorganisms in fermented milks. The lower acidity of the products due to the microencapsulation was fundamental for the improvement of the viability of the starter culture and the sensory characteristics of the products. The microencapsulation conditions increased the resistance to the simulated digestion processes, although the strain Lb. paracasei A13 generally showed a higher resistance to the gastric barrier respect to Lb. salivarius CECT 4063. By contrast, the data obtained showed a reduction of EPS production by the microencapsulation. The volatile profiles showed specific profiles in relation to the probiotic strain used and microencapsulation process. In conclusion, the results of this study underlined the applicative potential of HPH microencapsulation of probiotic microorganisms to produce fermented milk with improved functionality and with enhanced sensory properties.
Fil: Patrignani, Francesca. Universidad de Bologna; Italia
Fil: Siroli, Lorenzo. Universidad de Bologna; Italia
Fil: Serrazanetti, Diana I.. Universidad de Bologna; Italia
Fil: Braschi, Giacomo. Universidad de Bologna; Italia
Fil: Betoret, Ester. Universidad Politécnica de Valencia; España
Fil: Reinheimer, Jorge Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Lanciotti, Rosalba. Universidad de Bologna; Italia
Materia
EXOPOLYSACCHARIDES
FERMENTED MILK
HIGH PRESSURE HOMOGENIZATION
MICROENCAPSULATION
VOLATILE MOLECULE PROFILES
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/117169
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/117169
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Microencapsulation of functional strains by high pressure homogenization for a potential use in fermented milkPatrignani, FrancescaSiroli, LorenzoSerrazanetti, Diana I.Braschi, GiacomoBetoret, EsterReinheimer, Jorge AlbertoLanciotti, RosalbaEXOPOLYSACCHARIDESFERMENTED MILKHIGH PRESSURE HOMOGENIZATIONMICROENCAPSULATIONVOLATILE MOLECULE PROFILEShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2This study was aimed to evaluate the potential of high pressure homogenization for the microencapsulation of two probiotic lactic acid bacteria, Lactobacillus paracasei A13 and Lactobacillus salivarius subsp. salivarius CET 4063 to produce functional fermented milks. Microcapsules of the considered functional microorganisms were obtained by HPH treatments at 50 MPa in the presence of sodium alginate and vegetable oil. The microencapsulated microorganisms were then inoculated as adjuncts to produce fermented milks. As controls were used fermented milks in which the two probiotic lactobacilli were inoculated without encapsulation. The viability of the strains was monitored during almost 2 months of refrigerated storage. The survival of lactic acid bacteria after the gastric-duodenal simulated test was determined. Fermented milk texture parameters, the presence of exo-polysaccharides and the production of volatile molecules were also evaluated over storage. The microcapsules, for both the considered probiotic strains, were homogeneous and with a size < 100 μM and therefore did not adversely affect the sensory properties of the fermented milks. The encapsulation decreased the hyperacidity phenomena generally related to the inclusion of probiotic microorganisms in fermented milks. The lower acidity of the products due to the microencapsulation was fundamental for the improvement of the viability of the starter culture and the sensory characteristics of the products. The microencapsulation conditions increased the resistance to the simulated digestion processes, although the strain Lb. paracasei A13 generally showed a higher resistance to the gastric barrier respect to Lb. salivarius CECT 4063. By contrast, the data obtained showed a reduction of EPS production by the microencapsulation. The volatile profiles showed specific profiles in relation to the probiotic strain used and microencapsulation process. In conclusion, the results of this study underlined the applicative potential of HPH microencapsulation of probiotic microorganisms to produce fermented milk with improved functionality and with enhanced sensory properties.Fil: Patrignani, Francesca. Universidad de Bologna; ItaliaFil: Siroli, Lorenzo. Universidad de Bologna; ItaliaFil: Serrazanetti, Diana I.. Universidad de Bologna; ItaliaFil: Braschi, Giacomo. Universidad de Bologna; ItaliaFil: Betoret, Ester. Universidad Politécnica de Valencia; EspañaFil: Reinheimer, Jorge Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Lanciotti, Rosalba. Universidad de Bologna; ItaliaElsevier Science2017-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/117169Patrignani, Francesca; Siroli, Lorenzo; Serrazanetti, Diana I.; Braschi, Giacomo; Betoret, Ester; et al.; Microencapsulation of functional strains by high pressure homogenization for a potential use in fermented milk; Elsevier Science; Food Research International; 97; 7-2017; 250-2570963-9969CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2017.04.020info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0963996917301667info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T11:20:11Zoai:ri.conicet.gov.ar:11336/117169instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-22 11:20:11.388CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Microencapsulation of functional strains by high pressure homogenization for a potential use in fermented milk
title Microencapsulation of functional strains by high pressure homogenization for a potential use in fermented milk
spellingShingle Microencapsulation of functional strains by high pressure homogenization for a potential use in fermented milk
Patrignani, Francesca
EXOPOLYSACCHARIDES
FERMENTED MILK
HIGH PRESSURE HOMOGENIZATION
MICROENCAPSULATION
VOLATILE MOLECULE PROFILES
title_short Microencapsulation of functional strains by high pressure homogenization for a potential use in fermented milk
title_full Microencapsulation of functional strains by high pressure homogenization for a potential use in fermented milk
title_fullStr Microencapsulation of functional strains by high pressure homogenization for a potential use in fermented milk
title_full_unstemmed Microencapsulation of functional strains by high pressure homogenization for a potential use in fermented milk
title_sort Microencapsulation of functional strains by high pressure homogenization for a potential use in fermented milk
dc.creator.none.fl_str_mv Patrignani, Francesca
Siroli, Lorenzo
Serrazanetti, Diana I.
Braschi, Giacomo
Betoret, Ester
Reinheimer, Jorge Alberto
Lanciotti, Rosalba
author Patrignani, Francesca
author_facet Patrignani, Francesca
Siroli, Lorenzo
Serrazanetti, Diana I.
Braschi, Giacomo
Betoret, Ester
Reinheimer, Jorge Alberto
Lanciotti, Rosalba
author_role author
author2 Siroli, Lorenzo
Serrazanetti, Diana I.
Braschi, Giacomo
Betoret, Ester
Reinheimer, Jorge Alberto
Lanciotti, Rosalba
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv EXOPOLYSACCHARIDES
FERMENTED MILK
HIGH PRESSURE HOMOGENIZATION
MICROENCAPSULATION
VOLATILE MOLECULE PROFILES
topic EXOPOLYSACCHARIDES
FERMENTED MILK
HIGH PRESSURE HOMOGENIZATION
MICROENCAPSULATION
VOLATILE MOLECULE PROFILES
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv This study was aimed to evaluate the potential of high pressure homogenization for the microencapsulation of two probiotic lactic acid bacteria, Lactobacillus paracasei A13 and Lactobacillus salivarius subsp. salivarius CET 4063 to produce functional fermented milks. Microcapsules of the considered functional microorganisms were obtained by HPH treatments at 50 MPa in the presence of sodium alginate and vegetable oil. The microencapsulated microorganisms were then inoculated as adjuncts to produce fermented milks. As controls were used fermented milks in which the two probiotic lactobacilli were inoculated without encapsulation. The viability of the strains was monitored during almost 2 months of refrigerated storage. The survival of lactic acid bacteria after the gastric-duodenal simulated test was determined. Fermented milk texture parameters, the presence of exo-polysaccharides and the production of volatile molecules were also evaluated over storage. The microcapsules, for both the considered probiotic strains, were homogeneous and with a size < 100 μM and therefore did not adversely affect the sensory properties of the fermented milks. The encapsulation decreased the hyperacidity phenomena generally related to the inclusion of probiotic microorganisms in fermented milks. The lower acidity of the products due to the microencapsulation was fundamental for the improvement of the viability of the starter culture and the sensory characteristics of the products. The microencapsulation conditions increased the resistance to the simulated digestion processes, although the strain Lb. paracasei A13 generally showed a higher resistance to the gastric barrier respect to Lb. salivarius CECT 4063. By contrast, the data obtained showed a reduction of EPS production by the microencapsulation. The volatile profiles showed specific profiles in relation to the probiotic strain used and microencapsulation process. In conclusion, the results of this study underlined the applicative potential of HPH microencapsulation of probiotic microorganisms to produce fermented milk with improved functionality and with enhanced sensory properties.
Fil: Patrignani, Francesca. Universidad de Bologna; Italia
Fil: Siroli, Lorenzo. Universidad de Bologna; Italia
Fil: Serrazanetti, Diana I.. Universidad de Bologna; Italia
Fil: Braschi, Giacomo. Universidad de Bologna; Italia
Fil: Betoret, Ester. Universidad Politécnica de Valencia; España
Fil: Reinheimer, Jorge Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Lanciotti, Rosalba. Universidad de Bologna; Italia
description This study was aimed to evaluate the potential of high pressure homogenization for the microencapsulation of two probiotic lactic acid bacteria, Lactobacillus paracasei A13 and Lactobacillus salivarius subsp. salivarius CET 4063 to produce functional fermented milks. Microcapsules of the considered functional microorganisms were obtained by HPH treatments at 50 MPa in the presence of sodium alginate and vegetable oil. The microencapsulated microorganisms were then inoculated as adjuncts to produce fermented milks. As controls were used fermented milks in which the two probiotic lactobacilli were inoculated without encapsulation. The viability of the strains was monitored during almost 2 months of refrigerated storage. The survival of lactic acid bacteria after the gastric-duodenal simulated test was determined. Fermented milk texture parameters, the presence of exo-polysaccharides and the production of volatile molecules were also evaluated over storage. The microcapsules, for both the considered probiotic strains, were homogeneous and with a size < 100 μM and therefore did not adversely affect the sensory properties of the fermented milks. The encapsulation decreased the hyperacidity phenomena generally related to the inclusion of probiotic microorganisms in fermented milks. The lower acidity of the products due to the microencapsulation was fundamental for the improvement of the viability of the starter culture and the sensory characteristics of the products. The microencapsulation conditions increased the resistance to the simulated digestion processes, although the strain Lb. paracasei A13 generally showed a higher resistance to the gastric barrier respect to Lb. salivarius CECT 4063. By contrast, the data obtained showed a reduction of EPS production by the microencapsulation. The volatile profiles showed specific profiles in relation to the probiotic strain used and microencapsulation process. In conclusion, the results of this study underlined the applicative potential of HPH microencapsulation of probiotic microorganisms to produce fermented milk with improved functionality and with enhanced sensory properties.
publishDate 2017
dc.date.none.fl_str_mv 2017-07
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/117169
Patrignani, Francesca; Siroli, Lorenzo; Serrazanetti, Diana I.; Braschi, Giacomo; Betoret, Ester; et al.; Microencapsulation of functional strains by high pressure homogenization for a potential use in fermented milk; Elsevier Science; Food Research International; 97; 7-2017; 250-257
0963-9969
CONICET Digital
CONICET
url http://hdl.handle.net/11336/117169
identifier_str_mv Patrignani, Francesca; Siroli, Lorenzo; Serrazanetti, Diana I.; Braschi, Giacomo; Betoret, Ester; et al.; Microencapsulation of functional strains by high pressure homogenization for a potential use in fermented milk; Elsevier Science; Food Research International; 97; 7-2017; 250-257
0963-9969
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2017.04.020
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0963996917301667
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.982451

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