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Alginate-based films as probiotic carriers

Grant number: 18/12733-6
Support type:Regular Research Grants
Duration: April 01, 2019 - March 31, 2021
Field of knowledge:Agronomical Sciences - Food Science and Technology
Principal Investigator:Henriette Monteiro Cordeiro de Azeredo
Grantee:Henriette Monteiro Cordeiro de Azeredo
Home Institution: Embrapa Instrumentação Agropecuária. Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA). Ministério da Agricultura, Pecuária e Abastecimento (Brasil). São Carlos , SP, Brazil
Assoc. researchers:Andréia Bagliotti Meneguin ; Cristiane Sanchez Farinas ; Hernane da Silva Barud ; Katia Sivieri ; Luiz Henrique Capparelli Mattoso

Abstract

This proposal is focused on the development of edible films and coatings that work as carriers of probiotic bacteria, protecting them against degradation on processing, storage, and passage through the stomach, but releasing them at the intestine. The films will be based on alginate, due to its polyanionic character, which favors probiotic immobilization at the low pH of the stomach and release at the pH of the small intestine. Five films will be formulated: alginate (control), alginate with cutin emulsion (stabilized with bacterial cellulose nanocrystals - BCNC), alginate with BCNC, alginate with probiotic, and alginate with cutin and probiotic. The BCNCs will be added to the films containing cutin as Pickering emulsion stabilizers. The probiotic strain to be used is Bacillus coagulans BC4. The films will be evaluated in terms of their physical-mechanical properties as well as their ability to keep the probiotic viability on processing, storage, and passage through stomach, at the same time releasing as much as viable probiotics in the intestine as possible (as determined by using a gastrointestinal tract simulator). The same dispersions used for the films will be used in preliminary tests of strawberry coatings. Two or three formulations that result in better strawberry stability (necessarily including one formulation containing probiotic) will be selected and submitted to a detailed study on their influence of strawberry quality, as well as stability of the probiotic bacteria. (AU)