| Full text | |
| Author(s): |
Silva, Marluci P.
[1, 2]
;
Tulini, Fabricio L.
[1, 3]
;
Martins, Evandro
[4]
;
Penning, Manfred
[5]
;
Favaro-Trindade, Carmen S.
[1]
;
Poncelet, Denis
[2]
Total Authors: 6
|
| Affiliation: | [1] Univ Sao Paulo, FZEA, Dept Engn Alimentos ZEA, Pirassununga, SP - Brazil
[2] Ecole Natl Vet Agroalimentaire & Alimentat Nantes, Nantes - France
[3] UFOB, CCBS, Barreiras, BA - Brazil
[4] Univ Fed Vicosa, Dept Engn Alimentos DTA, Vicosa, MG - Brazil
[5] PennConsult, Mainz - Germany
Total Affiliations: 5
|
| Document type: | Journal article |
| Source: | LWT-FOOD SCIENCE AND TECHNOLOGY; v. 89, p. 392-399, MAR 2018. |
| Web of Science Citations: | 7 |
| Abstract | |
This study aimed to compare two processes for the encapsulation of Lactobacillus acidophilus LA3 using alginate or a blend of alginate-shellac as the wall material and sunflower oil as the core. The particles were dried and stored for up to 60 days at 25 degrees C for stability studies, and the survival of the encapsulated probiotics in simulated gastrointestinal fluids was evaluated. The viability of the LA3 encapsulated by co-extrusion using alginate or a blend of alginate-shellac was, respectively, 6.2 and 7.2 log CFU/g (colony-forming units per gram), after 60 days of storage, while the viability of the LA3 encapsulated by extrusion was, respectively, 5.3 and 6.2 log CFU/g. The particles produced with the blend of alginate-shellac presented additional protection to the probiotics, as revealed by the increased survival rates in simulated gastrointestinal fluids. Taken together, these data provide a promising alternative for the incorporation of the probiotic L. acidophilus LA3 into new functional foods. (AU) | |
| FAPESP's process: | 14/14540-0 - Coencapsulation of cinnamon proanthocyanidins (Cinnamomum zeylanicum) and a-tocopherol in solid lipid microparticles produced by spray chilling: development and characterization |
| Grantee: | Fabricio Luiz Tulini |
| Support Opportunities: | Scholarships in Brazil - Post-Doctoral |
| FAPESP's process: | 15/15300-5 - Production of probiotic microcapsules using co-extrusion followed by fluidized bed drying |
| Grantee: | Marluci Palazzolli da Silva Padilha |
| Support Opportunities: | Scholarships abroad - Research Internship - Master's degree |
| FAPESP's process: | 14/10754-5 - Development and Characterization of semisweet probiotic chocolate containing micro-organisms in free form and encapsulated |
| Grantee: | Marluci Palazzolli da Silva Padilha |
| Support Opportunities: | Scholarships in Brazil - Master |