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encapsulation of lactobacillus fermentum k73 by refractance window drying - dupont mylar film

by:Cailong     2019-07-30
encapsulation of  lactobacillus fermentum  k73 by refractance window drying  -  dupont mylar film
The purpose of this work is to simulate the survival and drying dynamics of microorganisms during the fermentation of lactic acid bacteria K73 package through the refraction window drying.
The whey medium with and without the addition of malt syrup was used as the carrier matrix.
Drying microorganisms with encapsulated substrates at three water temperatures (
333,343 and 353 K)
Until the balance of moisture is reached.
The dynamics of microbial survival and thin layer drying were studied using mathematical models.
The results show that the improved Gompertz model and Midilli model describe the survival and drying dynamics of microorganisms, respectively.
The most favorable process conditions found by mathematical modeling are that the drying time is 353 s at a temperature of 2460 k.
Under these conditions, a product of 9.
1 Log CFU/g with a final humidity of 10% [wet basis]
The medium was used as the bag matrix.
The results show that microbial probiotics can be encapsulated by the refraction window and the microorganisms can survive normally.
FAO/Who defines probiotics as "living microorganisms that give health benefits to the host when administered in sufficient quantities ".
Evidence of the health impact of probiotics on consumers has driven the development of strategies to incorporate probiotics into the food matrix and produce non-Probiotics
Traditional dairy functional foods such as Oaxaca cheese or ice cream
Dairy products such as bread, fermented sausage and carrot juice;
These foods account for 60-70% of the functional food market, which is an opportunity for new product development.
So far, different kinds of probiotics have been selected according to the properties of probiotics.
Plants such as K73, from (
Typical fermented food from the Atlantic coast of Colombia)
It has been shown to have the effect of lowering cholesterol, which can be adsorbed on its cell membrane and has the activity of bile salt hydrolysis enzyme.
Due to the research potential of this strain, it is possible to include it in functional foods.
Functional foods rich in probiotic microorganisms should declare a minimum concentration of 10 or milliliters per gram at the time of consumption.
Encapsulation is an alternative that improves the survival of probiotics during food, storage, and protects them from gut stress;
It is defined as a technique for packaging a biologically active compound that can be in a solid, liquid, or gas state in the matrix.
Different substrates used to encapsulate probiotics are used to preserve their functions such as whey protein, malt syrup, Arabic gum, etc.
Whey protein was studied in the food industry because of its structural and physical and chemical properties and as a "natural transport system" at the intestinal level.
The encapsulation of probiotics is done by using emulsion, extrusion and using different drying techniques;
The choice of these technologies depends on foods that add probiotics.
In addition, for the stability of the product, the technology must guarantee the survival and low moisture content of probiotics.
An alternative to the drying technology of probiotic packaging that has not yet been explored is the drying of the refraction window (RW).
RW is a technology used to concentrate and dry solutions and products, allowing products to be obtained in the form of flakes or films.
During RW drying, the solution or pure is placed on a transparent polyester film called Mylar®(
DuPont polyester film companies in Wilmington, Germany
Contact with hot water (95–98u2009°C).
Mylar film creates a "window" that allows the transmission of heat from water to the infrared radiation of the product, at a wavelength corresponding to the absorption spectrum of moisture molecules in a solution or paste.
Due to the low thermal conductivity of the film, radiation allows the product to dry quickly, which makes RW drying a substitute for thermal products such as probiotics.
RW has been successfully used in Mango, pumpkin, asparagus and other foods.
Studies have shown that it can maintain color, vitamin C, antioxidant activity. Carrot-like and chili alkali preserve the physical and chemical properties and the quality of biologically active compounds in foods in a manner similar to freeze-drying, and have a better effect than spray-drying.
However, the potential of RW drying for the packaging process is rarely explored.
The orange oil is encapsulated by refraction window and spray drying. (2010).
When RW was used, it was observed that the retention of orange oil was greater (75. 7%)
Compared with spray drying (56. 9%)
Less formation of bad products, such as "", was observed.
It is necessary to evaluate the potential of refraction window drying as a packaging technology and to find operating conditions for probiotic survival and low moisture content.
Mathematical modeling is a common tool for this purpose.
Modified Ginger, Buchanan, cod-
The Buchanan model has been used to predict thermal inactivation of microorganisms under constant temperature conditions. Thin-
Layers such as Lewis, Logaritmic and Midilli were used to study the drying dynamics and estimate the drying time of the product.
Therefore, the purpose of this work is to study and mathematically model the survival and drying dynamics of K73, using two encapsulation matrices to select the process conditions humidity that allow high cell viability and low content, therefore, to explore the application of RW drying as a probiotic packaging technology.
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