VI GÓI Lactobacillus plantarum VỚI HỖN HỢP SKIM MILK VÀ TINH BỘT CHUỐI GIÀU RS BẰNG PHƯƠNG PHÁP SẤY PHUN

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Tác giả: Thị Mỹ Linh Đào, Thị Thúy Lê, Đăng Khoa Nguyễn, Thị Quỳnh Mai Nguyễn, Thiên Nga Sơn

Ngôn ngữ: vie

Ký hiệu phân loại:

Thông tin xuất bản: Tạp chí Khoa học Công nghệ và Thực phẩm (Tên mới: Tạp chí Khoa học Đại học Công Thương), 2022

Mô tả vật lý: tr.87

Bộ sưu tập: Metadata

ID: 330496

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Nghiên cứu nhằm tạo ra các vi hạt Lactobacillus plantarum bằng phương pháp sấy phun với mong muốn tăng cường khả năng sống sót của probiotic khi qua hệ thống tiêu hóa. Hiệu quả tạo vi hạt với chất mang skim milk 15-25% (w/v) và tỷ lệ phối trộn skim milk: tinh bột chuối giàu RS (15-25% : 1,5%) được khảo sát. Sự ổn định của vi hạt trong các điều kiện nhiệt độ bảo quản khác nhau (37 °C và 4 °C) được tiến hành theo dõi. Hiệu quả bảo vệ của vi hạt so với chủng tự do được đánh giá trong điều kiện mô phỏng của hệ tiêu hóa. Kết quả cho thấy, khả năng bảo vệ và hiệu suất vi gói không có sự khác biệt thống kê giữa các nghiệm thức sấy với skim milk so với nghiệm thức skim milk bổ sung tinh bột chuối giàu RS. Mật độ Lactobacillus plantarum trong vi hạt vẫn duy trì 108 CFU/g sau 28 ngày bảo quản và tỷ lệ sống sót sau 6 giờ trong môi trường mô phỏng hệ thống tiêu hóa đạt trên 50%.The study aimed to create microencapsulated Lactobacillus plantarum by spray-drying method with the desire to enhance the viability of probiotic when passing through the digestive system. The efficiency of encapsulation with skim milk carrier 15-25% (w/v) and skim milk: RS-rich banana starch (15-25% : 1.5%) were investigated. The stability of the microparticles under different storage temperature conditions (37 ºC and 4 ºC) was observed. The protective effect of microparticles compared with free strains was assessed under simulated digestive system conditions. The results showed that the protection ability and efficiency of encapsulation were not statistically different between the treatments spray-drying with skim milk and the skim milk supplemented with banana starch rich in RS. The number of L. plantarum in microencapsulated sample remained 108 CFU/g after 28 days of storage and the survival rate after 6 hours reached over 50% in the artificial conditions of digestive system.

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