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| Format: | Artículo científico |
| Language: | en |
| Published: |
Universidad Nacional de Colombia
2013
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| Online Access: | https://www.redalyc.org/articulo.oa?id=77629802009 |
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Table of Contents:
- Obtaining size-controlled microcapsules by ionic gelation with high and low acyl gellans containing Lactococcus lactis Rafael E. González Juan A. Salazar Jaime A. Pérez Biología ionic gelation low acyl gellan high acyl gellan Microencapsulation Lactococcus lactis Control the diameter of microcapsules obtained with functional biopolymer is a crucial parameter in the success of food applications, since it affects the protection of microencapsulated microorganism and also in the texture of the final product. The aim of this study was to assess the obtaining of controlled size microcapsules containing Lactococcus lactis, using mixtures of high acyl gellan (HA) and low acyl gellan (LA). A concentration of 0.2% (w/w) gellan was employed using a simple design, generating the following mixtures: 100HA/0.0LA, 0.0HA/100LA, 25HA/75LA, 50HA/50LA and 75HA/25LA. The diameter of the microcapsules, efficiency of microencapsulation and viability of the microencapsulated microorganism were studied in function of the speed of agitation (400-800 rpm) and surfactant concentration (sorbitan monooleate) (0.0-0.2%)v/v. The results indicated that mixtures with concentration equal or greater than 50% of HA gellan are not efficient for obtaining microcapsules, only the LA gellan and the mixture 25HA/75LA gave acceptable results. The viability of the microorganism and the efficiency of microencapsulation were descending function of the stirring speed and surfactant concentration. The microcapsules obtained had diameters not greater than 80 μm when the highest concentrations of surfactant (0.2% v/v) and stirring speed (800 rpm) were used, suggesting that the ionic gelation can be used to obtain microcapsules of controlled size (15-75 μm) containing Lactococcus lactis with high viability (83.32%) and high efficiency of microencapsulation (82.4%), which makes it feasible for use in food applications. 2013 artículo científico 0123-3475 https://www.redalyc.org/articulo.oa?id=77629802009 en http://www.redalyc.org/revista.oa?id=776 Revista Colombiana de Biotecnología application/pdf Universidad Nacional de Colombia Revista Colombiana de Biotecnología (Colombia) Num.2 Vol.XV