Viability of lactic acid bacteria microencapsulated by spray drying with malanga starch in two dietary supplements

Viability of lactic acid bacteria microencapsulated by spray drying with malanga starch in two dietary supplements

Malanga corms are an underground stem with a high nutritional value as it contains carbohydrates and proteins, in addition to being highly digestive; The starch extracted from them can be used in the encapsulation of probiotic microorganisms, which are of great importance for human health. The objec...

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Main Authors: Díaz-López, Ana Cecilia, Villa-Cruz, Virginia, Vela-Gutiérrez, Gilber
Format: Online
Language:spa
Published: Universidad Autónoma de Tamaulipas 2023
Online Access:https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1804
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id oai:ojs.pkp.sfu.ca:article-1804
record_format ojs
institution CIENCIA UAT
collection OJS
language spa
format Online
author Díaz-López, Ana Cecilia
Villa-Cruz, Virginia
Vela-Gutiérrez, Gilber
spellingShingle Díaz-López, Ana Cecilia
Villa-Cruz, Virginia
Vela-Gutiérrez, Gilber
Viability of lactic acid bacteria microencapsulated by spray drying with malanga starch in two dietary supplements
author_facet Díaz-López, Ana Cecilia
Villa-Cruz, Virginia
Vela-Gutiérrez, Gilber
author_sort Díaz-López, Ana Cecilia
title Viability of lactic acid bacteria microencapsulated by spray drying with malanga starch in two dietary supplements
title_short Viability of lactic acid bacteria microencapsulated by spray drying with malanga starch in two dietary supplements
title_full Viability of lactic acid bacteria microencapsulated by spray drying with malanga starch in two dietary supplements
title_fullStr Viability of lactic acid bacteria microencapsulated by spray drying with malanga starch in two dietary supplements
title_full_unstemmed Viability of lactic acid bacteria microencapsulated by spray drying with malanga starch in two dietary supplements
title_sort viability of lactic acid bacteria microencapsulated by spray drying with malanga starch in two dietary supplements
description Malanga corms are an underground stem with a high nutritional value as it contains carbohydrates and proteins, in addition to being highly digestive; The starch extracted from them can be used in the encapsulation of probiotic microorganisms, which are of great importance for human health. The objective of this work was to develop a food supplement with functional characteristics, added with lactic acid bacteria (Lactobacillus casei) (LAB), using malanga (Xanthosoma sagittifolium) starch. The supplement was obtained by mixing 150 mL of cooked fruit pulp (mango or apple) with 400 mL of sweet whey (pH of 6.0), at a temperature of 45 ± 1 °C until the desired consistency (449.9 mPas/s at a temperature of 25 °C) was achieved. Subsequently, 1 % or 2 % of malanga starch (p/v) and 10 mL of probiotic cultures were added per each 100 mL of mixture. it was then dehydrated at 80 ºC and 150 °C with an air flow of 20 mL/min for apple and 8 mL/min for mango by spray drying. The yield was 12 %, with viability of LAB in the dehydrated supplement at 3 months of storage higher than 1 x 108 CFU/g. The absence of coliform bacteria, as well as Salmonella and Shigella, indicate that the supplements are safe and suitable for consumption. The nutritional composition of the apple supplement was 2.23 % fiber, 5.93 % fat, 4.95 % protein and 79 % carbohydrates; the mango supplement content was 0.59 % fiber, 7.6 % fat, 4.2 % protein and 80.20 % carbohydrates. The malanga starch allowed the LAB microencapsulation and the maintenance of their viability during the storage of sweet whey and fruit-based food supplements.
publisher Universidad Autónoma de Tamaulipas
publishDate 2023
url https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1804
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AT villacruzvirginia viabilityoflacticacidbacteriamicroencapsulatedbyspraydryingwithmalangastarchintwodietarysupplements
AT velagutierrezgilber viabilityoflacticacidbacteriamicroencapsulatedbyspraydryingwithmalangastarchintwodietarysupplements
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spelling oai:ojs.pkp.sfu.ca:article-18042024-03-22T16:31:19Z Viability of lactic acid bacteria microencapsulated by spray drying with malanga starch in two dietary supplements Viabilidad de bacterias ácido lácticas microencapsuladas mediante secado por aspersión con almidón de malanga en dos suplementos alimenticios Díaz-López, Ana Cecilia Villa-Cruz, Virginia Vela-Gutiérrez, Gilber suplemento alimenticio almidón de malanga alimento funcional secado por aspersión encapsulacion dietary supplement malanga starch functional food spray drying encapsulation Malanga corms are an underground stem with a high nutritional value as it contains carbohydrates and proteins, in addition to being highly digestive; The starch extracted from them can be used in the encapsulation of probiotic microorganisms, which are of great importance for human health. The objective of this work was to develop a food supplement with functional characteristics, added with lactic acid bacteria (Lactobacillus casei) (LAB), using malanga (Xanthosoma sagittifolium) starch. The supplement was obtained by mixing 150 mL of cooked fruit pulp (mango or apple) with 400 mL of sweet whey (pH of 6.0), at a temperature of 45 ± 1 °C until the desired consistency (449.9 mPas/s at a temperature of 25 °C) was achieved. Subsequently, 1 % or 2 % of malanga starch (p/v) and 10 mL of probiotic cultures were added per each 100 mL of mixture. it was then dehydrated at 80 ºC and 150 °C with an air flow of 20 mL/min for apple and 8 mL/min for mango by spray drying. The yield was 12 %, with viability of LAB in the dehydrated supplement at 3 months of storage higher than 1 x 108 CFU/g. The absence of coliform bacteria, as well as Salmonella and Shigella, indicate that the supplements are safe and suitable for consumption. The nutritional composition of the apple supplement was 2.23 % fiber, 5.93 % fat, 4.95 % protein and 79 % carbohydrates; the mango supplement content was 0.59 % fiber, 7.6 % fat, 4.2 % protein and 80.20 % carbohydrates. The malanga starch allowed the LAB microencapsulation and the maintenance of their viability during the storage of sweet whey and fruit-based food supplements. Los cormos de malanga son tallos subterráneos con alto valor nutrimental por su contenido de carbohidratos y proteínas, además de ser altamente digestivos. El almidón que se extrae de ellos puede ser utilizado en la encapsulación de microorganismos probióticos, de gran importancia para la salud. El objetivo de este trabajo fue desarrollar un suplemento alimenticio con características funcionales, usando bacterias ácido lácticas (BAL) (Lactobacilos casei), encapsuladas en almidón de malanga (Xanthosoma sagittifolium). El suplemento se realizó mezclando 150 mL de pulpa de fruta cocida (mango o manzana) con 400 mL de suero de leche (pH de 6.0), a 45 ± 1 °C, hasta conseguir la consistencia deseada (449.9 mPas/s a una temperatura de 25 ºC). Posteriormente, se adicionaron 1 % o 2 % de almidón de malanga (p/v) y 10 mL de cultivo probiótico por cada 100 mL de mezcla. Se deshidrató a 80 ºC y 150 ºC con flujo de aire de 20 mL/min para manzana y 8 mL/min para mango mediante secado por aspersión. El rendimiento fue de 12 %, con una viabilidad de las BAL en el suplemento deshidratado a los 3 meses de almacenamiento superior a 1 x 108 UFC/g. La ausencia de bacterias coliformes, así como de salmonella y shigella, indican que los suplementos son inocuos y aptos para consumo. La composición nutrimental del suplemento de manzana obtenido fue 2.23 % de fibra, 5.93 % de grasa, 4.95 % de proteína y un 79 % de hidratos de carbono; el suplemento de mango, el contenido fue 0.59 % de fibra, 7.6 % de grasa, 4.2 % de proteína y 80.20 % de hidratos de carbono. El almidón de malanga permitió la microencapsulación de las BAL y mantener su viabilidad durante el almacenamiento de los suplementos alimenticios desarrollados con base en suero de leche y fruta. Universidad Autónoma de Tamaulipas 2023-11-16 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf text/html text/xml https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1804 10.29059/cienciauat.v18i2.1804 CienciaUAT; Vol 18 No. 2. January-June 2024; 145-154 CienciaUAT; Vol. 18 No. 2: Enero-Junio 2024; 145-154 2007-7858 2007-7521 spa https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1804/1174 https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1804/1157 https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1804/1216 Derechos de autor 2023 Universidad Autónoma de Tamaulipas https://creativecommons.org/licenses/by-nc-sa/4.0

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