| Full text | |
| Author(s): |
dos Santos, Douglas Xavier
[1, 2, 3]
;
Casazza, Alessandro Alberto
[2]
;
Aliakbarian, Bahar
[2, 4]
;
Bedani, Raquel
[1, 3]
;
Isay Saad, Susana Marta
[1, 3]
;
Perego, Patrizia
[2]
Total Authors: 6
|
| Affiliation: | [1] Univ Sao Paulo, Food Res Ctr, Sao Paulo - Brazil
[2] Univ Genoa, Dept Civil Chem & Environm Engn, Via Opera Pia 15, I-16145 Genoa - Italy
[3] Univ Sao Paulo, Sch Pharmaceut Sci, Dept Biochem & Pharmaceut Technol, Ave Prof Lineu Prestes, 580, Bl 16, BR-05508000 Sao Paulo - Brazil
[4] Michigan State Univ, Axia Inst, 715 E Main St, Suite 115, Midland, MI 48640 - USA
Total Affiliations: 4
|
| Document type: | Journal article |
| Source: | LWT-FOOD SCIENCE AND TECHNOLOGY; v. 99, p. 404-410, JAN 2019. |
| Web of Science Citations: | 7 |
| Abstract | |
This study aimed to optimize the spray drying process for the microencapsulation of Lactobacillus acidophilus La 5, using inulin as coating agent to increase its gastrointestinal survival. Moreover, the survival of the micro encapsulated and the free microorganism incorporated or not in a synbiotic mousse to in vitro simulated gastrointestinal conditions was evaluated. Microencapsulation process conditions were optimized at 80 mL/min, 82%, and 10%, for feed flow, aspiration rate, and inulin concentration, respectively. Subsequently, a synbiotic diet mousse was produced with the addition both of the free and of the microencapsulated probiotic strain, and microorganism in vitro gastrointestinal resistance was evaluated. The lowest reduction of cell counts, after 6 h of the in vitro assays, occurred for mousse with microencapsulated cells (1.3 log cycles), followed by micro encapsulated cells (2.0 log cycles), mousse with free cells (3.0 log cycles), and free cells (7.4 log cycles). Therefore, the spray drying process was appropriate to encapsulate the probiotic strain evaluated using inulin as coating agent and providing resistance to the microencapsulated microorganism. Moreover, the protection given by the microencapsulation process tested was further increased by the food product. (AU) | |
| FAPESP's process: | 13/07914-8 - FoRC - Food Research Center |
| Grantee: | Bernadette Dora Gombossy de Melo Franco |
| Support Opportunities: | Research Grants - Research, Innovation and Dissemination Centers - RIDC |
| FAPESP's process: | 13/04422-7 - Synbiotic aerated dessert: diet product development and evaluation of the intake effects in individuals with metabolic syndrome. |
| Grantee: | Douglas Xavier dos Santos |
| Support Opportunities: | Scholarships in Brazil - Doctorate |