Pomegranate peel flour as a co-encapsulant improves the survival of lactic acid bacteria in simulated gastrointestinal conditions and thermal treatment
Alfonso Totosaus,
Jorge Luís Garrido-Cruz,
José Ángel Pérez-Álvarez
et al.
Abstract:Pomegranate peel flour was employed as a co-encapsulant of two lactic acid bacteria, by alginate emulsion templated microencapsulation, to enhance their resistance to thermal treatment, acidic pHs and gastric conditions. Samples with pomegranate peel flour increased the tolerance to heat treatment, results consistent with thermal properties related to higher denaturation enthalpy of microcapsules. Co-encapsulated microcapsules also enhanced the survival to low pHs and enhanced almost 60% up the tolerance to bi… Show more
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