Ciencia e Ingeniería en Alimentos y Biotecnología

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Author: search.filters.author.Lozada Solís, María de los ÁngelesSubject: search.filters.subject.PREBIÓTICOS

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    Microencapsulación de probióticos de yogur en presencia de inulina como prebiótico
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2023-09) Lozada Solís, María de los Ángeles; López Hernández, Orestes Darío
    Probiotics are microorganisms that, when administered in the correct doses, confer health benefits on the host. These microorganisms are present in several fermented dairy products, including yogurt. However, the survival of probiotics through the gastrointestinal tract and to environmental conditions is one of the biggest challenges for the industry. The development of microencapsulated probiotics in the presence of prebiotics makes it possible to offer stable symbiotic products that have a positive impact on human health and complement the daily diet. This study showed that the microencapsulation of yogurt with maltodextrin, gum arabic and inulin in a 30:70 ratio, presented a high percentage of cell viability (60,38 percent) after the process, however, due to storage conditions, after 60 days the number of viable microorganisms decreased considerably. In addition, the products of the spray drying process were characterized by Fourier Transform Infrared Spectroscopy (FTIR-ATR) and Scanning Electron Microscopy (SEM). This work aims to test strategies to improve the stability of probiotics and spray-drying microencapsulation has been proposed as an effective means to protect probiotics from degradation and promote their ability to colonize mucous membranes and surfaces. In addition, the presence of inulin as a prebiotic is able to provide the bacteria with suitable conditions for their growth and subsistence. Furthermore, this work sets a precedent for the development of future functional foods and food supplements.