Probióticos encapsulados por gelación iónica: Aliados blindados
DOI:
https://doi.org/10.59741/agraria.v23i3.766Palabras clave:
Probióticos, Gelación iónica, Encapsulación, AlginatoResumen
La encapsulación por gelificación iónica es una técnica que protege y preserva diversos microorganismos de interés, incluidos los probióticos. Su función consiste en formar una barrera que ayuda a mantener su viabilidad durante el procesamiento de los alimentos y frente a las condiciones adversas del sistema digestivo, favoreciendo así su llegada al intestino delgado y al colon, donde pueden ejercer efectos beneficiosos para el consumidor. Además, se trata de un método económico, sencillo y seguro, lo que lo hace atractivo para la industria alimentaria en el desarrollo de alimentos funcionales. Su aplicación puede contribuir a fomentar el consumo de probióticos, favorecer el equilibrio de la microbiota intestinal y mejorar la digestión.
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