Abstract

GONZALEZ, Rafael E; TARON, Arnulfo  and  MORON, Lena B. Sized-Controlled Microcapsules Formation by Ionic Gelation Using Binary Biopolymer Mixtures. Inf. tecnol. [online]. 2015, vol.26, n.6, pp.31-38. ISSN 0718-0764.  http://dx.doi.org/10.4067/S0718-07642015000600005.

The aim of this study was to develop a methodology for obtaining controlled size microcapsules by ionic gelation using binary biopolymer mixtures. Controlling the diameter of microcapsules is a critical parameter in the successful of its integration in food applications. The diameter of the microcapsules and the microencapsulation efficiency of Lactobacillus casei were studied as a function of stirring speeds (300900 rpm) and of the surfactant concentration (0.0- 0.6 % v/v). The results indicate that it is possible to develop a process of microencapsulation of L. casei obtaining ideal mean diameters for food applications (85 μm) with an efficiency of 80% using agitation velocity of 300 rpm and surfactant addition of 0.6 % (v/v).

Keywords : biopolymers; microcapsules; surfactant; agitation velocity.

        · abstract in Spanish     · text in Spanish     · Spanish ( pdf )