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Development of micro beads of Bifidobacterium animalis subsp. Bifidus BB-12 by spray-drier and spray-chilling techniques and evaluation of its application in fabrication of minas frescal and prato cheeses

Abstract

The industry of global food needs constant innovation in products and processes due to the current demands of consumers, driven by scientific evidence of health benefits resulting from the consumption of functional foods. Regardless of the accelerated progress, the two biggest challenges for the segment of probiotics are even, the improvement in survival of the micro-organism to the adverse conditions of the stages of manufacture and storage of food and maintaining the stability of the food during its useful life. This project aims to improve and compare the techniques Spray-drier and Spray-repainted for production of microparticles of Bifidobacterium animalis subsp. bifidum BB-12 and assess their potential for application in Minas Frescal cheese and Dish. The conditions of the process and the types of encapsulating material will be selected according to characteristics desirable microspheres (type and size, stability conditions for storage of bio-ingredient and manufacture and storage of cheese, and ability to release under conditions simulated from the gastrointestinal tract. The microcapsules selected will be characterized as the morphology, particle size, moisture content and behavior during the manufacture and storage of cheese. In addition, the economic viability of the production of probiotics microcapsules will be determined under conditions of risk and uncertainty. (AU)

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