info:eu-repo/semantics/article
Spray dried lactobacilli maintain viability and feruloyl esterase activity during prolonged storage and under gastrointestinal tract conditions
Fecha
2021-05Registro en:
Russo, Matias Irineo; Abeijon Mukdsi, Maria Claudia; Santacruz López, Yolanda Arlette; Ross, Gloria Romina; López Malo, Aurelio; et al.; Spray dried lactobacilli maintain viability and feruloyl esterase activity during prolonged storage and under gastrointestinal tract conditions; Association of Food Scientists and Technologists of India; Journal of Food Science and Technology; 2021; 5-2021; 1-9
0022-1155
0975-8402
CONICET Digital
CONICET
Autor
Russo, Matias Irineo
Abeijon Mukdsi, Maria Claudia
Santacruz López, Yolanda Arlette
Ross, Gloria Romina
López Malo, Aurelio
Gauffin Cano, María Paola
Medina, Roxana Beatriz
Resumen
The use of lactobacilli with feruloyl esterase (FE) activity in the development of functional foods has gained considerable interest in recent years. Microencapsulation of FE-producing bacteria to facilitate their incorporation into food is a challenge. The aim of this study was to evaluate survival and maintenance of FE activity during storage at 4 °C and under simulated gastrointestinal tract (GIT) conditions of microcapsules of FE-producing Lactobacillus (Lb.) strains obtained by spray drying. Lb. fermentum CRL1446 and Lb. johnsonii CRL1231 powders maintained viability at concentrations ≥ 106 CFU/g (minimum probiotic dose) when stored at 4 °C for 12 months. Lb. acidophilus CRL1014 powders were only able to maintain ≥ 106 CFU/g during 4 months of storage. FE activity was conserved in three microencapsulated strains evaluated, an increase of specific activity being observed until month 12 of storage. Powders of the three strains incubated under GIT conditions maintained their viability (≥ 106 CFU/g), but specific FE activity was only detected in Lb. fermentum and Lb. johnsonii powders (0.80- 0.83 U/mg and 0.21- 0.56 U/mg, respectively). CRL1446 and CRL1231 microcapsules were able to resist prolonged storage and GIT conditions, retaining FE activity and preserving their probiotic potential and could be incorporated into functional foods.