| Full text | |
| Author(s): |
Guedes Silva, Karen Cristina
[1]
;
Cezarino, Eliza Cristina
[1]
;
Michelon, Mariano
[2]
;
Kawazoe Sato, Ana Carla
[1]
Total Authors: 4
|
| Affiliation: | [1] Univ Estadual Campinas, Sch Food Engn, Dept Food Engn, BR-13083862 Campinas, SP - Brazil
[2] Pontifical Catholic Univ Rio De Janeiro, Dept Mech Engn, BR-22451900 Rio De Janeiro, RJ - Brazil
Total Affiliations: 2
|
| Document type: | Journal article |
| Source: | LWT-FOOD SCIENCE AND TECHNOLOGY; v. 89, p. 503-509, MAR 2018. |
| Web of Science Citations: | 9 |
| Abstract | |
Lactobacillus acidophibm was microencapsulated in alginate-gelatin (AG) and alginate-gelatin-fructooligo-saccharides (AGF) microbeads by external gelation, with the purpose of increasing the viability of the probiotic culture when exposed to gastrointestinal tract (GIT) and during storage when added to yogurt. The micro encapsulation provided greater protection of cells when exposed to simulated GIT. Moreover the addition of fructooligosaccharide (FOS) to the matrix promoted the formation of a more interconnected network, which contributed to better protection of cells and controlled delivery. Microencapsulation process proved to not affect cell viability. Microbeads AG and AGF improved probiotic survival during the storage in yogurt compared to free L. acidophilus (FLA). This study showed that symbiotic microencapsulation provided greater viability of L. acidophilus during the storage in yogurt and in GIT, as well as providing functional characteristics of yogurt with added of AGF microbeads. (AU) | |
| FAPESP's process: | 09/54137-1 - Acquisition of a particle size/distribution analyzer, a zeta potential measurement system, a spray dryer, and an ultra-high-pressure liquid chromatograph/mass spectrometer |
| Grantee: | Miriam Dupas Hubinger |
| Support Opportunities: | Multi-user Equipment Program |