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Characterization of Sea Buckthorn Extract and its effect on free and encapsulated Lactobacillus casei

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Characterization of Sea Buckthorn Extract and its effect on free and encapsulated Lactobacillus casei

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dc.contributor.author Pop, O.L. es_ES
dc.contributor.author Dulf, F.V. es_ES
dc.contributor.author Cuibus, L. es_ES
dc.contributor.author Castro Giraldez, Marta es_ES
dc.contributor.author Fito Suñer, Pedro José es_ES
dc.contributor.author Vodnar, D.C. es_ES
dc.contributor.author Coman, C. es_ES
dc.contributor.author Socaciu, C. es_ES
dc.contributor.author Suharoschi, R. es_ES
dc.date.accessioned 2020-09-10T03:31:53Z
dc.date.available 2020-09-10T03:31:53Z
dc.date.issued 2017-11-24 es_ES
dc.identifier.uri http://hdl.handle.net/10251/149721
dc.description.abstract [EN] Probiotics are bacteria that can provide health benefits to consumers and are suitable to be added to a variety of foods. In this research, viability of immobilized Lactobacillus casei in alginate with or without sea buckthorn lipid extract were studied during heat treatment and with an in vitro gastrointestinal model. The characterization of the lipid extract was also done using the UV-Vis spectrometry (UV-Vis), high-performance liquid chromatography photodiode array detection method (HPLC-PDA), gas chromatography coupled with mass spectrometry (GS-MS) and Cryo scanning electron microscopy (Cryo-SEM). During heat treatment, the entrapped probiotic cells proved high viability (>6 CFU log/g), even at temperatures above 50 degrees C. The rich in monounsaturated fatty acids sea buckthorn fraction improved the in vitro digestion passage regarding the probiotic viability. The survival of the probiotic cells was 15% higher after 2 h in the acidic medium of the simulated gastric fluid in the sample where L. casei was encapsulated with the sea buckthorn extract compared with the samples where no extract was added. Thus, this approach may be effective for the future development of probiotic-supplemented foods as foods with health welfare for the consumers. es_ES
dc.description.sponsorship This work was supported by a grant of the Romanian National Authority for Scientific Research and Innovation, CNCS-UEFISCDI, project number PN-II-RU-TE-2014-4-1255 and PN-III-P2-2.1-CI-2017-0056. es_ES
dc.language Inglés es_ES
dc.publisher MDPI AG es_ES
dc.relation.ispartof International Journal of Molecular Sciences es_ES
dc.rights Reconocimiento (by) es_ES
dc.subject Lactobacillus casei es_ES
dc.subject Heat treatment es_ES
dc.subject Gastrointestinal passage es_ES
dc.subject Sea buckthorn es_ES
dc.subject Encapsulation es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Characterization of Sea Buckthorn Extract and its effect on free and encapsulated Lactobacillus casei es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.3390/ijms18122513 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/UEFISCDI//PN-II-RU-TE-2014-4-1255/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/UEFISCDI//PN-III-P2-2.1-CI-2017-0056/ es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Pop, O.; Dulf, F.; Cuibus, L.; Castro Giraldez, M.; Fito Suñer, PJ.; Vodnar, D.; Coman, C.... (2017). Characterization of Sea Buckthorn Extract and its effect on free and encapsulated Lactobacillus casei. International Journal of Molecular Sciences. 18(12):1-15. https://doi.org/10.3390/ijms18122513 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.3390/ijms18122513 es_ES
dc.description.upvformatpinicio 1 es_ES
dc.description.upvformatpfin 15 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 18 es_ES
dc.description.issue 12 es_ES
dc.identifier.eissn 1422-0067 es_ES
dc.identifier.pmid 29186761 es_ES
dc.identifier.pmcid PMC5751116 es_ES
dc.relation.pasarela S\348638 es_ES
dc.contributor.funder Executive Agency for Higher Education, Scientific Research, Development and Innovation Funding, Rumanía es_ES
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