Abstract
In this chapter, a detailed preparation of W/O emulsions using microfluidic devices is presented. Soybean oil is proposed as continuous phase, and two hydrophilic polymers, sodium caseinate and alginate, are proposed as dispersed phases. This approach enables the controlled encapsulation of different cells and/or bioactive compounds. The encapsulation of the probiotic strain Lactiplantibacillus plantarum CIDCA 83114 is presented.
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Acknowledgments
This work was supported by the Argentinean Agency for the Scientific and Technological Promotion (ANPCyT) [Projects PICT(2017)/1344 and PICT start-up (2016)/4808. G.Q. is fellow from CONICET. E.G. and A.G.-Z. are members of the research career CONICET.
Competing Interests: The authors declare that they have no competing interests.
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Quintana, G., Gerbino, E., Gómez-Zavaglia, A. (2021). Microfluidic Glass Capillary Devices: An Innovative Tool to Encapsulate Lactiplantibacillus plantarum. In: Gomez-Zavaglia, A. (eds) Basic Protocols in Encapsulation of Food Ingredients. Methods and Protocols in Food Science . Humana, New York, NY. https://doi.org/10.1007/978-1-0716-1649-9_7
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DOI: https://doi.org/10.1007/978-1-0716-1649-9_7
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