Artículos de revistas
Evaluation Of Modified Amaranth Starch As Shell Material For Encapsulation Of Probiotics
Registro en:
Cereal Chemistry. American Association Of Cereal Chemists, v. 91, n. 3, p. 300 - 308, 2014.
90352
10.1094/CCHEM-06-13-0112-R
2-s2.0-84900467646
Autor
Cortes R.N.F.
Martinez M.G.
Guzman I.V.
Llano S.L.A.
Grosso C.R.F.
Bustos F.M.
Institución
Resumen
The objective of this study was to develop with thermoplastic extrusion amaranth starch derivatives and to characterize and evaluate their functionality as encapsulating agents of Bifidobacterium breve ATCC 15700 and Lactobacillus casei ATCC 334 during spray drying. The survival of both probiotics during storage at different water activities and at two storage temperatures, their viability in a food model system, and their tolerance to a simulated gastrointestinal tract were determined. Native amaranth starch was chemically modified to obtain phosphorylated, acetylated, and succinylated starch. Starch derivatives were reduced in viscosity, and the solubility in water was increased. In general, the modified amaranth starches and control corn starch did not provide good protection to both probiotics during storage at 25°C. However, there was excellent viability during storage at 4°C for both probiotics. Microcapsules showed a uniform coverage of the cells. Storage for 35 days at 25°C of blends of oat with succinylated amaranth microcapsules with probiotics had a lower reduction. Also, this succinylated amaranth starch containing probiotics showed a higher resistance to simulated gastrointestinal conditions. The results with food model systems supported the applicability of the modified starches. © 2014 AACC International, Inc. 91 3 300 308 (1999) Approved Methods of Analysis, , http://dx.doi.org/10.1094/AACCIntMethod-61-02.01, AACC International, 11th Ed. Method 61-02.01. Determination of the pasting properties of rice with the Rapid Visco Analyser. Approved October 15, 1997 reapproved November 3. AACC International: St. Paul, MN Akhiar, M., Enhancement of probiotics survival by microencapsulation with alginate and prebiotics (2010) Basic Biotechnol., 6, pp. 13-18 Anal, A.K., Singh, H., Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery review (2007) Trends Food Sci. Technol., 18, pp. 240-251 Anderson, R.A., Conway, H.F., Pfeifer, V.F., Griffin Jr., E.L., Gelatinization of corn grits by roll and extrusion cooking (1969) Cereal Sci. Today., 14, pp. 4-12 Bhosale, R., Singhal, R., Process optimization for the synthesis of octenyl succinyl derivative of waxy corn and amaranth starches (2006) Carbohydr. Polym., 66, pp. 521-527 Blazenka, K., Jagoda, S., Jadranka, G., Srecko, M., Viability of Lactobacillus acidophilus M92 in simulated gastrointestinal conditions (2000) Food Technol. Biotechnol., 38, pp. 121-127 Brown, A.C., Valiere, A., Probiotics and medical nutrition therapy (2004) Nutr. Clin. Care, 7, pp. 56-68 Cai, Y.Z., Corke, H., Production and properties of spray-dried Amaranthus betacyanin pigments (2000) J Food Sci., 65, pp. 1248-1252 Chang, Y.H., Lii, C.Y., Preparation of starch phosphates by extrusion (1992) J. Food Sci., 57, pp. 203-205 Crittenden, R., Weerakkody, R., Sanguansri, L., Augustin, M., Symbiotic microcapsules that enhance microbial viability during nonrefrigerated storage and gastrointestinal transit (2006) Appl. Environ. Microbiol., 72, pp. 2280-2282 Drusch, S., Serfert, Y., Scampicchio, M., Schmidt-Hansberg, B., Schwarz, K., Impact of physicochemical characteristics on the oxidative stability of fish oil microencapsulated by spray drying (2007) J. Agric. Food Chem., 55, pp. 11044-11051 Greenspan, L., Humidity fixed points of binary saturated aqueous solutions (1977) J. Res. NBS A Phys. Chem., 81, pp. 89-96 Harper, J.M., Extrusion processing of starch (1992) Developments in Carbohydrate Chemistry, pp. 37-64. , R. J. Alexander and H. F. Zobel, eds. American Association of Cereal Chemists: St. Paul, MN Hsiao, H.C., Lian, W.C., Chou, C.C., Effect of packaging conditions and temperature on viability of microencapsulated bifidobacteria during storage (2004) J. Sci. Food Agric., 84, pp. 134-139 Ishibashi, N., Shimamura, S., Bifidobacteria: Research and development in Japan (1993) Food Technol., 47, pp. 126-136 Kailasapathy, K., Rybka, S., L. Acidophilus and Bifidobacterium spp.-Their therapeutic potential and survival in yoghurt (1997) Aust. J. Dairy Technol., 52, pp. 28-33 Labuza, T.P., Kaanane, A., Chen, J.Y., Effect of temperature on the moisture sorption isotherms and water activity shift of two dehydrated foods (1985) J. Food Sci., 50, pp. 385-391 Landerito, N.A., Wang, Y.-J., Preparation and properties of starch phosphates using waxy, common, and high-amylose corn starches. II. Reactive extrusion method (2005) Cereal Chem., 82, pp. 271-276 Lourens-Hattingh, A., Viljoen, B.C., Review: Yoghurt as probiotic carrier food (2001) Int. Dairy J., 11, pp. 1-17 Murúa-Pagola, B., Beristain-Guevara, C.I., Martínez-Bustos, F., Preparation of starch derivatives using reactive extrusion and evaluation of modified starches as shell materials for encapsulation of flavoring agents by spray drying (2009) J. Food Eng., 91, pp. 380-386 O'brien, S., Wang, Y.J., Vervaet, C., Remon, J.P., Starch phosphates prepared by reactive extrusion as a sustained release agent (2009) Carbohydr. Polym., 76, pp. 557-566 Oliveira, A.C., Moretti, T.S., Boschini, C., Baliero, J.C.C., Freitas, L.A.P., Freitas, O., Favaro-Trindade, C.S., Microencapsulation of B. Lactis (BI 01) and L. Acidophilus (LAC 4) by complex coacervation followed by spouted-bed drying (2007) Drying Technol., 25, pp. 1687-1693 O'riordan, K., Andrews, D., Buckle, K., Conway, P., Evaluation of microencapsulation of a Bifidobacterium strain with starch as an approach to prolonging viability during storage (2001) J. Appl. Microbiol., 91, pp. 1059-1066 Petreska, I.T., Petruševska-Tozi, L., Dabevska, K.M., Geškovski, N., Grozdanov, A., Stain, C., Stafilov, T., Mladenovska, K., Microencapsulation of Lactobacillus casei in chitosan-Ca-alginate microparticles using spray-drying method (2012) Eur. Food Res. Technol., 231, pp. 1-12 Phillips, D.L., Liu, H., Pan, D., Corke, H., General application of Raman spectroscopy for the determination of level of acetylation in modified starches (1999) Cereal Chem., 76, pp. 439-443 Praznik, W., Mundigler, N., Kogler, A., Pelzl, B., Huber, A., Wollendorfer, M., Molecular background of technological properties of selected starches (1999) Starch/Stärke, 51, pp. 197-211 Radosavljevic, M., Jane, J., Johnson, L.A., Isolation of amaranth starch by diluted alkaline-protease treatment (1998) Cereal Chem., 75, pp. 212-216 Rascón, M.P., Beristain, C.I., García, S.H., Salgado, A.M., Carotenoid retention and storage stability of spray dried encapsulated paprika oleoresin (2010) LWT-Food Sci. Technol., 44, pp. 549-557 Reineccius, G.A., Flavor encapsulation (1989) Food Rev. Int., 5, pp. 147-176 Rodriguez-Hueso, M.E., Duran-Lugo, R., Prado-Barragan, L.A., Cruz-Sosa, F., Lobato-Calleros, C., Alvarez-Ramirez, J., Vernon-Carter, E.J., Pre-selection of protective colloids for enhanced viability of Bifidobacterium bifidum following spray-drying and storage, and evaluation of aguamiel as thermoprotective prebiotics (2007) Food Res. Int., 40, pp. 1299-1306 Saarela, M., Mogensen, G., Fonden, R., Matto, J., Mattila-Sandholm, T., Probiotic bacteria: Safety, functional and technological properties (2000) J. Biotechnol., 84, pp. 197-215 Shah, N.P., Probiotic bacteria: Selective enumeration and survival in dairy foods (2000) J. Dairy Sci., 83, pp. 894-907 Singh-Sodhi, N., Singh, N., Characteristics of acetylated starches prepared using starches separated from different rice cultivars (2005) J. Food Eng., 70, pp. 117-127 Smith, R.J., Caruso, J.L., Determination of phosphorus and ash (1964) Methods in Carbohydrate Chemistry, p. 311. , R. L. Whistler, ed. Springer: Berlin, Germany Sultana, K., Godward, G., Reynolds, N., Arumugaswamy, R., Peiris, P., Kailasapathy, K., Encapsulation of probiotic bacteria with alginate-starch and evaluation of survival in simulated gastrointestinal conditions and in yoghurt (2000) Int. J. Microbiol., 62, pp. 47-55 Talwalkar, A., Miller, C.W., Kailasapathy, K., Nguyen, M.H., Effect of packaging materials and dissolved oxygen on the survival of probiotic bacteria in yoghurt (2004) Int. J. Food Sci. Technol., 39, pp. 605-611 Vasanthan, T., Sosulski, F.W., Hoover, R., The reactivity of native and autoclaved starches from different origins towards acetylation and cationization (1995) Starch/Stärke, 4, pp. 135-143 Weinbreck, F., Bodnár, I., Marco, M.L., Can encapsulation lengthen the shelf-life of probiotic bacteria in dry products? Int (2010) J. Food Microbiol., 136, pp. 364-367 Whistler, R.L., Paschall, E.F., (1967) Starch Chemistry and Technology, pp. 369-389. , Academic Press: New York Wurzburg, O.B., Starch, modified starch and dextrin (1978) Products of the Corn Refining Industry: Seminar Proceedings, pp. 23-32. , Corn Refiners Association: Washington, DC Ying, D.Y., Phoon, M.C., Sanguansri, L., Weerakkody, R., Burgar, I., Augustin, M.A., Microencapsulated Lactobacillus rhamnosus GG powders: Relationship of powder physical properties to probiotic survival during storage (2010) J. Food Sci., 75, pp. 588-595