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Evaluation of Modified Amaranth Starch as Shell Material for Encapsulation of Probiotics

¹CINVESTAV unidad Querétaro, Apdo. Postal 1-798, Querétaro, Qro., México. ²Inst. Ciencias Basicas, UV, Col Ind Animas, Xalapa, Veracruz, México. ³Facultad de Química, PROPAC, Centro Universitario s/n. Apdo. Postal 76010, Querétaro, Qro., México. ⁴Faculty of Food Engineering, UNICAMP, Campinas, Sao Paulo, Brazil. ⁵Corresponding author. Phone +52 (442) 2119905. Fax: +52 (442) 2119938. E-mail: fmartinez@qro.cinvestav.mx

The objective of this study was to develop with thermoplastic extrusion amaranth starch derivatives and to characterize and evaluate their functionality as encapsulating agents of Bifidobacterium breve ATCC 15700 and Lactobacillus casei ATCC 334 during spray drying. The survival of both probiotics during storage at different water activities and at two storage temperatures, their viability in a food model system, and their tolerance to a simulated gastrointestinal tract were determined. Native amaranth starch was chemically modified to obtain phosphorylated, acetylated, and succinylated starch. Starch derivatives were reduced in viscosity, and the solubility in water was increased. In general, the modified amaranth starches and control corn starch did not provide good protection to both probiotics during storage at 25°C. However, there was excellent viability during storage at 4°C for both probiotics. Microcapsules showed a uniform coverage of the cells. Storage for 35 days at 25°C of blends of oat with succinylated amaranth microcapsules with probiotics had a lower reduction. Also, this succinylated amaranth starch containing probiotics showed a higher resistance to simulated gastrointestinal conditions. The results with food model systems supported the applicability of the modified starches.