Membrane emulsification to encapsulate beet by-product extract and probiotic

Identificador:  TDX:4462

Handle: https://hdl.handle.net/20.500.11797/TDX4462

Autores:  Camelo Silva, Callebe

Resumen:
Regularly consuming probiotics and bioactive compounds has been associated with promoting human health. However, adequate quantities must reach the site to be functional. Encapsulation can be used to ensure safe delivery of these compounds. In this sense, this doctoral thesis aimed to evaluate the potential of the membrane emulsification technique in producing probiotic microcapsules co-encapsulated with aqueous extract of beet by-products (EB). Firstly, microcapsules containing L. rhamnosus GG and sodium alginate (ALG) were produced using whey protein (WPI), rice protein (RPC) or pea protein (PPC), respectively. Preliminary results showed that WPI microcapsules were more promising in simulated gastrointestinal conditions. Then, a co-encapsulation study of L. rhamnosus GG with the aqueous extract of beet by-products was investigated. In this way, the encapsulating agents (ALG and WPI) and L. rhamnosus GG were solubilized in EB, and the emulsions were produced using a membrane emulsification system. The emulsions were dried in a spray dryer and added to sugar-free white chocolate.