Valorization of okara oil for the encapsulation of Lactobacillus plantarum

QUINTANA, G.; GERBINO, E.; GÓMEZ-ZAVAGLIA, A.

FOOD RESEARCH INTERNATIONAL

ELSEVIER SCIENCE BV

Año: 2018 vol. 106 p. 81 - 89

0963-9969

Oil-in-water (O/W) emulsions of okara oil-caseinate (1:2; 1:3 and 1:4 O/W ratios) were used to encapsulate Lactobacillus plantarum CIDCA 83114. Once encapsulated, microorganisms were freeze-dried or spray-dried, and observed by scanning electronic and confocal microscopies. A physical characterization of the dehydrated capsules was carried out by determining their moisture content, water activity, particle size, polydispersity index and zeta potential. Determining the induction times and peroxide values provided information about their susceptibility to oxidation. In turn, bacterial stability was analyzed by plate counting before and after freeze-drying and spray-drying, and during storage at 4 °C.Spray-dried emulsions had lower Z-sizes and polydispersity indexes, higher induction times and lower peroxide values than the freeze-dried ones, thus resulting better systems to protect L. plantarum CIDCA 83114. In addition, the culturability of spray-dried bacteria did not decrease neither after spray-drying nor up to 60 days of storage at 4 °C.The results showed that the better physical-chemical stability of spray-dried capsules determined the greater stability of microorganisms. This demonstrates the importance of defining adequate emulsions´ formulations for an efficient encapsulation of microorganisms, with promising applications in the development of novel functional foods.