Mixed κ/ι-carrageenan - LM pectin gels: Relating the rheological and mechanical properties with the capacity for probiotic encapsulation.
Int J Biol Macromol
; 273(Pt 1): 133009, 2024 Jul.
Article
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| MEDLINE
| ID: mdl-38852727
ABSTRACT
The rheological and mechanical properties of mixed κ/ι-carrageenan - LM pectin gels were determined, and the potential of these gels for the formation of beads using the extrusion method and for the encapsulation of Lacticaseibacillus rhamnosus ATCC 53103 (LGG) was evaluated. Self-standing gels were obtained with all formulations evaluated. Carrageenan-rich gels, with carrageenan fraction (XC) ≥ 0.75, exhibited the highest storage modulus, but they were also brittle, while pectin-rich gels (XC ≤ 0.25) presented the highest hardness and cohesiveness. Pectin-rich formulations formed beads with the smallest initial diameter (2.40-2.45 mm), and the addition of carrageenan produced significantly more spherical beads compared to pure-pectin ones. As pectin-rich beads were the formulations that resisted simulated gastrointestinal conditions, these were selected for the encapsulation of LGG. These beads showed high encapsulation yields (87-96 %), and the percentage reduction of CFU/g during storage and simulated gastrointestinal conditions was not significantly different among formulations, the latter being significantly lower for encapsulated cells (8.64-15.03 %) compared to free cells (71.20 %). These results indicate that carrageenan-pectin gel beads with XC ≤ 0.25 were successful in encapsulating probiotic bacteria, and this capacity was related to the rheological and mechanical properties of the gels.
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Base de datos:
MEDLINE
Asunto principal:
Reología
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Carragenina
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Pectinas
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Probióticos
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Lacticaseibacillus rhamnosus
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Geles
Idioma:
En
Revista:
Int J Biol Macromol
Año:
2024
Tipo del documento:
Article