encapsulación de alimentos probióticos mediante liofilización en presencia de prebióticos

Abstract

During lyophilization and storage the effects of the prebiotics inulin and fructo-oligosaccharide-FOS (25% w/v) on the physicochemical properties of powders and the viability of the strains L. casei ATCC-393 y Lactobacillus rhamnosus ATCC-9469 were evaluated. Humidity, water activity and the viable cell counts not less than 106 CFUg-1 were the stability criteria. Properties of rehydration (hygroscopicity, wettability, solubility) and structural properties (pore size, surface area) were evaluated. Significant differences in survival during storage (20 ± 2 ° C) were determined. For L casei was 70.49% after 63 days and for L. rhamnosus was 73.58% after 98 days. For both microorganisms, the moisture and the water activity, increased above 50%; the pore size was increased by addition of prebiotics and the surface area (BET) reported low values. It is shown that inulin generates greater stability for L. rhamnosus, allowing its application in functional foods with symbiotic potential.