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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Application of spray chilling and electrostatic interaction to produce lipid microparticles loaded with probiotics as an alternative to improve resistance under stress conditions

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Author(s):
Silva, Marluci P. [1] ; Tulini, Fabricio L. [2, 1] ; Matos-, Jr., Fernando E. [1, 3] ; Oliveira, Mariana G. [1] ; Thomazini, Marcelo [1] ; Favaro-Trindade, Carmen S. [1]
Total Authors: 6
Affiliation:
[1] Univ Sao Paulo, FZEA, Dept Engn Alimentos ZEA, Sao Paulo - Brazil
[2] UFOB, CCBS, Barreiras, BA - Brazil
[3] Univ Fed Acre UFAC, Ctr Ciencias Saude & Desporto, Rio Branco, Acre - Brazil
Total Affiliations: 3
Document type: Journal article
Source: FOOD HYDROCOLLOIDS; v. 83, p. 109-117, OCT 2018.
Web of Science Citations: 3
Abstract

Probiotics were enumerated in each step of the encapsulation process and the resistance of encapsulated microorganisms was verified under stress (temperature, pH, sodium chloride and sucrose) and simulated gastrointestinal conditions (SGC). Lipid particles were effective in protecting the probiotics subjected to environmental stress conditions (ESC) and SGC, when compared to free cells. After 30 days of storage at 25 degrees C, the viability of probiotics encapsulated by spray chilling was about 7.2 log cfu/g, while in the freeze- dried lipid particles covered by gelatin and gum Arabic the viability of probiotics was approximately 6.7 log cfu/g. Both encapsulation methods investigated were successful in protecting the probiotics in SGC and ESC, indicating their potential for application in food. However, the viability of encapsulated probiotics during storage must still be improved. (C) 2018 Elsevier Ltd. All rights reserved. (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 type: Scholarships in Brazil - Post-Doctorate
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
Support type: Scholarships in Brazil - Master
FAPESP's process: 15/15300-5 - Production of probiotic microcapsules using thermogel-prilling followed by fluidized bed
Grantee:Marluci Palazzolli da Silva
Support type: Scholarships abroad - Research Internship - Master's degree