Silva, Marluci P.
Tulini, Fabricio L.
Matos-, Jr., Fernando E.
Oliveira, Mariana G.
Favaro-Trindade, Carmen S.
Total Authors: 6
 Univ Sao Paulo, FZEA, Dept Engn Alimentos ZEA, Sao Paulo - Brazil
 UFOB, CCBS, Barreiras, BA - Brazil
 Univ Fed Acre UFAC, Ctr Ciencias Saude & Desporto, Rio Branco, Acre - Brazil
Total Affiliations: 3
Web of Science Citations:
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)