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Production of probiotic microcapsules using thermogel-prilling followed by fluidized bed

Grant number: 15/15300-5
Support type:Scholarships abroad - Research Internship - Master's degree
Effective date (Start): October 12, 2015
Effective date (End): April 11, 2016
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Engineering
Principal researcher:Carmen Sílvia Fávaro Trindade
Grantee:Marluci Palazzolli da Silva
Supervisor abroad: Denis Poncelet
Home Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil
Research place: Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation de Nantes-Atlantique, France  
Associated to the scholarship:14/10754-5 - Development and characterization of semisweet probiotic chocolate containing micro-organisms in free form and encapsulated, BP.MS

Abstract

Probiotic cultures are susceptible to harsh conditions, as low pH and high temperature, reducing the viability of microorganisms and consequently making its application in food difficult. Microencapsulation improves the viability during food processing and controls the release of microorganisms in the intestine. Thermogel-prilling is a promising technology that has not been deeply studied particularly for probiotic encapsulation. It consists making a dispersion of the inoculum in a gel-forming solution, extruding it dropwise in cold air to provoke gelation of droplets. For industrial applications, microcapsules have to be dried before storage, transport and selling. In this study is then proposed to verify the probiotic survival during thermogel-prilling but especially the impact of the drying process. Generally, drying is realized by lyophilization, however it is a long and costly process. Drying in fluid bed would be a more efficient method but may affect the viability of microorganisms. The encapsulation will be conducted in France on home-design thermogel-prilling system allowing production from lab to pilot scale and the drying will be realized in a Glatt fluid bed. In addition, Professor Poncelet is an expert in encapsulation and drying into fluidized bed, which justifies the scholarship request. Experiments will include optimization of the thermogel solution and comparing the drying methods. The probiotic microcapsules will be evaluated through the morphology, by optical microscopy and scanning electron microscopy, resistance of probiotic to drying process, particle size distribution and stability of the encapsulated material. The data will be statistically analyzed by ANOVA and Tukey test at 5%. (AU)

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Scientific publications
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
SILVA, MARLUCI P.; TULINI, FABRICIO L.; MATOS-, JR., FERNANDO E.; OLIVEIRA, MARIANA G.; THOMAZINI, MARCELO; FAVARO-TRINDADE, CARMEN S. Application of spray chilling and electrostatic interaction to produce lipid microparticles loaded with probiotics as an alternative to improve resistance under stress conditions. FOOD HYDROCOLLOIDS, v. 83, p. 109-117, OCT 2018. Web of Science Citations: 3.
SILVA, MARLUCI P.; TULINI, FABRICIO L.; MARTINS, EVANDRO; PENNING, MANFRED; FAVARO-TRINDADE, CARMEN S.; PONCELET, DENIS. Comparison of extrusion and co-extrusion encapsulation techniques to protect Lactobacillus acidophilus LA3 in simulated gastrointestinal fluids. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 89, p. 392-399, MAR 2018. Web of Science Citations: 7.
SILVA, MARLUCI P.; TULINI, FABRICIO L.; RIBAS, MARCELA M.; PENNING, MANFRED; FAVARO-TRINDADE, CARMEN S.; PONCELET, DENIS. Microcapsules loaded with the probiotic Lactobacillus paracasei BGP-1 produced by co-extrusion technology using alginate/shellac as wall material: Characterization and evaluation of drying processes. Food Research International, v. 89, n. 1, p. 582-590, NOV 2016. Web of Science Citations: 6.

Please report errors in scientific publications list by writing to: cdi@fapesp.br.