Obtenciòn de un simbiòtico encapsulado a base de diferentes niveles de Inulina y Lactobacillus casei

Abstract

In the biotechnology and research laboratories from School of Sciences at ESPOCH as well as the laboratory of prototypes, production and agribusiness from UTPL-LOJA the combination of 6 different types of encapsulated symbiotic was evaluated by using Lactobacillus casei (50, 100 and 150 mg) combined with Inulin (40 mg and 80 mg) for each of the treatments. A completely randomized design was applied in a bi-factorial arrangement with 10 repetitions per treatment and an experimental unit size of 200 ml. Statistically determining the best combination with 150 mg of Lactobacillus casei with 80 mg of Inulin obtaining a quantity of BAL 2.99E + 06 CFU/g which is within the norm. A decrease of these were reported in front of the initial count due to the process own atomization since it is exposed to microorganisms at high temperatures (initial 100 °C). The powders obtained reflect a pH within the ranges of neutrality due to the Inulin acts as a buffer solution against the high °Brix of the biomass as an effect of the high concentration of maltodextrin (1: 3). The density of the microencapsulated are in a mean of 0.66 g/ml that is relatively low caused by the encapsulating material which is obtained by hydrolysis of starch and therefore has a low molecular weight. In addition, it was observed that the study variables did not have an influence on the addition of Inulin amounts, if not for other factors mentioned above. The application of microencapsulation in different food matrices is recommended to obtain a food; it works in turn to perform electric scanning micrography (E-SEM) of the powders to a deep analysis.