<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2007-7858</journal-id>
<journal-title><![CDATA[CienciaUAT]]></journal-title>
<abbrev-journal-title><![CDATA[CienciaUAT]]></abbrev-journal-title>
<issn>2007-7858</issn>
<publisher>
<publisher-name><![CDATA[Universidad Autónoma de Tamaulipas]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-78582024000100145</article-id>
<article-id pub-id-type="doi">10.29059/cienciauat.v18i2.1804</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Viabilidad de bacterias ácido lácticas microencapsuladas mediante secado por aspersión con almidón de malanga en dos suplementos alimenticios]]></article-title>
<article-title xml:lang="en"><![CDATA[Viability of lactic acid bacteria microencapsulated by spray drying with malanga starch in two dietary supplements]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Díaz-López]]></surname>
<given-names><![CDATA[Ana Cecilia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Villa-Cruz]]></surname>
<given-names><![CDATA[Virginia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Vela-Gutiérrez]]></surname>
<given-names><![CDATA[Gilber]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de Ciencias y Artes de Chiapas Facultad de Ciencias de la Nutrición y Alimentos Laboratorio de Investigación y Desarrollo de Productos Funcionales]]></institution>
<addr-line><![CDATA[Tuxtla Gutiérrez Chiapas]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad de Guadalajara Departamento de Ciencias de la Tierra y de la Vida ]]></institution>
<addr-line><![CDATA[Lagos de Moreno Jalisco]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2024</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2024</year>
</pub-date>
<volume>18</volume>
<numero>2</numero>
<fpage>145</fpage>
<lpage>154</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-78582024000100145&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-78582024000100145&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-78582024000100145&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen: Los cormos de malanga son tallos subterráneos con alto valor nutrimental por su contenido de carbohidratos y proteínas, además de ser altamente digestivos. El almidón que se extrae de ellos puede ser utilizado en la encapsulación de microorganismos probióticos, de gran importancia para la salud. El objetivo de este trabajo fue desarrollar un suplemento alimenticio con características funcionales, usando bacterias ácido lácticas (BAL) (Lactobacilos casei), encapsuladas en almidón de malanga (Xanthosoma sagittifolium). El suplemento se realizó mezclando 150 mL de pulpa de fruta cocida (mango o manzana) con 400 mL de suero de leche (pH de 6.0), a 45 ± 1 °C, hasta conseguir la consistencia deseada (449.9 mPas/s a una temperatura de 25 ºC). Posteriormente, se adicionaron 1 % o 2 % de almidón de malanga (p/v) y 10 mL de cultivo probiótico por cada 100 mL de mezcla. Se deshidrató a 80 ºC y 150 ºC con flujo de aire de 20 mL/min para manzana y 8 mL/min para mango mediante secado por aspersión. El rendimiento fue de 12 %, con una viabilidad de las BAL en el suplemento deshidratado a los 3 meses de almacenamiento superior a 1 x 108 UFC/g. La ausencia de bacterias coliformes, así como de salmonella y shigella, indican que los suplementos son inocuos y aptos para consumo. La composición nutrimental del suplemento de manzana obtenido fue2.23 % de fibra, 5.93 % de grasa, 4.95 % de proteína y un 79 % de hidratos de carbono; el suplemento de mango, el contenido fue 0.59 % de fibra, 7.6 % de grasa, 4.2 % de proteína y 80.20 % de hidratos de carbono. El almidón de malanga permitió la microencapsulación de las BAL y mantener su viabilidad durante el almacenamiento de los suplementos alimenticios desarrollados con base en suero de leche y fruta.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract: Malanga corms are an underground stem with a high nutritional value as it contains carbohydrates and proteins, in addition to being highly digestive; The starch extracted from them can be used in the encapsulation of probiotic microorganisms, which are of great importance for human health. The objective of this work was to develop a food supplement with functional characteristics, added with lactic acid bacteria (Lactobacillus casei) (LAB), using malanga (Xanthosoma sagittifolium) starch. The supplement was obtained by mixing 150 mL of cooked fruit pulp (mango or apple) with 400 mL of sweet whey (pH of 6.0), at a temperature of 45 ± 1 °C until the desired consistency (449.9 mPas/s at a temperature of 25 °C) was achieved. Subsequently, 1 % or 2 % of malanga starch (p/v) and 10 mL of probiotic cultures were added per each 100 mL of mixture. it was then dehydrated at 80 ºC and 150 °C with an air flow of 20 mL/min for apple and 8 mL/min for mango by spray drying. The yield was 12 %, with viability of LAB in the dehydrated supplement at 3 months of storage higher than 1 x 108 CFU/g. The absence of coliform bacteria, as well as Salmonella and Shigella, indicate that the supplements are safe and suitable for consumption. The nutritional composition of the apple supplement was 2.23 % fiber, 5.93 % fat, 4.95 % protein and 79 % carbohydrates; the mango supplement content was 0.59 % fiber, 7.6 % fat, 4.2 % protein and 80.20 % carbohydrates. The malanga starch allowed the LAB microencapsulation and the maintenance of their viability during the storage of sweet whey and fruit-based food supplements.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[suplemento alimenticio]]></kwd>
<kwd lng="es"><![CDATA[almidón de malanga]]></kwd>
<kwd lng="es"><![CDATA[alimento funcional]]></kwd>
<kwd lng="es"><![CDATA[secado por aspersión]]></kwd>
<kwd lng="es"><![CDATA[encapsulacion]]></kwd>
<kwd lng="en"><![CDATA[dietary supplement]]></kwd>
<kwd lng="en"><![CDATA[malanga starch]]></kwd>
<kwd lng="en"><![CDATA[functional food]]></kwd>
<kwd lng="en"><![CDATA[spray drying]]></kwd>
<kwd lng="en"><![CDATA[encapsulation]]></kwd>
</kwd-group>
</article-meta>
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