In this study,a co-microencapsulated system was developed using spray drying,integrating Lacticaseibacillus paracasei and betalains extracted from pitahaya(Hylocereus ocamponis).A combination of pitahaya peel flour wi...In this study,a co-microencapsulated system was developed using spray drying,integrating Lacticaseibacillus paracasei and betalains extracted from pitahaya(Hylocereus ocamponis).A combination of pitahaya peel flour with whey protein concentrate(WPC)or gum arabic(GA)respectively was used as wall materials to form co-microcapsules in a 1:8 ratio.The co-microcapsules obtained were incorporated into yoghurt as a functional matrix.The co-microcapsules made with GA showed a higher retention of total betalains(93.93%)at the end of the drying process and after storage(8 months),as well as a higher antioxidant capacity,as measured by DPPH and ABTS,compared to WPC co-microcapsules.However,the latter showed higher viability of L.paracasei after drying(1.45 x 10^(11) CFU/g)and after eight months of storage(4.75 x 10^(8) CFU/g).The yoghurt with co-microcapsules exhibited a pale pink colour,a lower percentage of syneresis,and adequate rheological properties.These results demonstrate the potential of pitahaya juice and peel and L.paracasei as an innovative strategy for the development of functional foods with enhanced antioxidant and probiotic benefits.展开更多
基金SECIHTI for the postdoctoral fellowship awarded to Naida Juárez Trujillo(CVU 598614).
文摘In this study,a co-microencapsulated system was developed using spray drying,integrating Lacticaseibacillus paracasei and betalains extracted from pitahaya(Hylocereus ocamponis).A combination of pitahaya peel flour with whey protein concentrate(WPC)or gum arabic(GA)respectively was used as wall materials to form co-microcapsules in a 1:8 ratio.The co-microcapsules obtained were incorporated into yoghurt as a functional matrix.The co-microcapsules made with GA showed a higher retention of total betalains(93.93%)at the end of the drying process and after storage(8 months),as well as a higher antioxidant capacity,as measured by DPPH and ABTS,compared to WPC co-microcapsules.However,the latter showed higher viability of L.paracasei after drying(1.45 x 10^(11) CFU/g)and after eight months of storage(4.75 x 10^(8) CFU/g).The yoghurt with co-microcapsules exhibited a pale pink colour,a lower percentage of syneresis,and adequate rheological properties.These results demonstrate the potential of pitahaya juice and peel and L.paracasei as an innovative strategy for the development of functional foods with enhanced antioxidant and probiotic benefits.
