Thermal stabilization of probiotics by adsorption onto porous starches

Yaiza Benavent-Gil; Dolores Rodrigo; Cristina M Rosell

doi:10.1016/j.carbpol.2018.06.044

Thermal stabilization of probiotics by adsorption onto porous starches

Carbohydr Polym. 2018 Oct 1:197:558-564. doi: 10.1016/j.carbpol.2018.06.044. Epub 2018 Jun 11.

Authors

Yaiza Benavent-Gil¹, Dolores Rodrigo¹, Cristina M Rosell²

Affiliations

¹ Institute of Agrochemistry and Food Technology (IATA-CSIC), C/ Agustin Escardino, 7, Paterna 46980, Valencia, Spain.
² Institute of Agrochemistry and Food Technology (IATA-CSIC), C/ Agustin Escardino, 7, Paterna 46980, Valencia, Spain. Electronic address: crosell@iata.csic.es.

PMID: 30007647
DOI: 10.1016/j.carbpol.2018.06.044

Abstract

Industrial processing factors, such as temperature, compromise the viability of probiotic cells. Objective was to develop a system to thermally stabilize probiotic bacteria based on porous starches and using biopolymers as coating materials (gelatinized starch, guar gum and xanthan gum). Porous starches from corn and rice starches, having controlled number and size of porous were used as supporting material. Scanning electron microscopy confirmed the adsorption of the microorganism, leading microcapsules with corn starch but aggregates with rice starch. Surface pores of rice starch increased the encapsulation yield of rice starch around 10%, but that effect was not observed in porous corn starch. The highest encapsulation yield was obtained with porous starches coated with gelatinized starch, which ranged from 92 to 100%. Microencapsulates made with porous starches with small pores, like the ones obtained with α-amylase, and coated with gelatinized starch resulted in the highest thermal resistance at 55 °C.

Keywords: Amylase; Amyloglucosidase; Enzymes; L. plantarum; Porous starch; Probiotics; Thermal stability.