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<p>In recent years, there has been a growing consumer focus on health, leading to an increased demand for minimally processed functional foods. This study explores the microencapsulation of <i>Lactiplantibacillus paraplantarum</i> (BAL-28-ITTG) using spray drying, as well as the incorporation of the microcapsules into food films formulated with tamarind gum, whey, and beeswax. Additionally, the most effective film was applied as a coating for minimally processed jicama. <i>L. paraplantarum</i> (BAL-28-ITTG) was encapsulated via spray drying at temperatures of 140&#xa0;°C and 150&#xa0;°C, utilizing maltodextrin:gelatin blends in ratios of 19:1 (w:w) and 29:1 (w:w). The microcapsules were incorporated into films composed of whey, tamarind gum, and beeswax. A completely randomized experimental design with three replicates was employed. Results were analyzed using ANOVA (<i>p</i> &lt; 0.05). The study demonstrated the survival of the microorganism after spray drying, as well as within the film during 60 d of storage at 4&#xa0;°C. Incorporating the film containing encapsulated <i>L. paraplantarum</i> (BAL-28-ITTG) enhanced the functional properties of jicama. This study reports on the development of a probiotic film that can be utilized fortifying semi-processed foods.</p>

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Probiotic films based on tamarind gum, whey, and beeswax to fortify semi-processed jicama

  • 期刊论文

  • 发表日期：

    2026年2月11日

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  • Enna Berenice Estudillo-Diaz,
  • Geonel Rodriguez-Gattorno,
  • Federico Antonio Gutierrez-Miceli,
  • Rocío Meza-Gordillo,
  • María Celina Luján-Hidalgo,
  • Alicia Grajales-Lagunes,
  • Miguel Abud-Archila

摘要

In recent years, there has been a growing consumer focus on health, leading to an increased demand for minimally processed functional foods. This study explores the microencapsulation of Lactiplantibacillus paraplantarum (BAL-28-ITTG) using spray drying, as well as the incorporation of the microcapsules into food films formulated with tamarind gum, whey, and beeswax. Additionally, the most effective film was applied as a coating for minimally processed jicama. L. paraplantarum (BAL-28-ITTG) was encapsulated via spray drying at temperatures of 140 °C and 150 °C, utilizing maltodextrin:gelatin blends in ratios of 19:1 (w:w) and 29:1 (w:w). The microcapsules were incorporated into films composed of whey, tamarind gum, and beeswax. A completely randomized experimental design with three replicates was employed. Results were analyzed using ANOVA (p < 0.05). The study demonstrated the survival of the microorganism after spray drying, as well as within the film during 60 d of storage at 4 °C. Incorporating the film containing encapsulated L. paraplantarum (BAL-28-ITTG) enhanced the functional properties of jicama. This study reports on the development of a probiotic film that can be utilized fortifying semi-processed foods.