Microencapsulation by spray-dryingcontenido of manilkara zapota pulp and probiotics (Lactobacillus fermentum a15): Assessment of shelf-life in a food matrix

Abstract

In the interest of getting a functional and non-dairy food product which improves human health, this research was conducted and sediments) to obtain an edible gel containing probiotic Lactobacillus fermentum A15, and bioactive compounds from an autochthonous Mexican fruit known as chicozapote S.A. Medina-Moreno, (Manilkara S. Huerta-Ochoa, zapota). Probiotic C.A. Lucho-Constantino, and fruit pulp were L. encapsulated Aguilera-Vázquez, separately A. Jiménez-by means of the spray-drying process andGonzálezlater incorporatedy M. Gutiérrez-Rojasinto the food matrix. Water activity, hygroscopicity, total phenolic compounds, total flavonoids and antioxidant259 Crecimiento,capacitysobrevivenciawere determinedy adaptaciónon thede pulpBifidobacteriumfruit microcapsules.infantis a condicionesMeanwhileácidas viability was measured on the microencapsulated probiotic. Both microparticles were incorporated in a food gel and its shelf-life stability was evaluated by measuring the evolution(Growth,of the survivalafore-mentionedand adaptationparametersof Bifidobacteriumwith time.infantisThe viabilityto acidicofconditions)probiotics (1 × 107 CFU/mL) was highlighted. The results suggestL. Mayorga-Reyes,that this newP.non-dairyBustamante-Camilo,product couldA. Gutiérrez-Nava,be of particular E.interestBarranco-Floridofor lactose-intoleranty A. Azaola-consumers and attractive to the new food market demands.