Comparison of extrusion and co-extrusion encapsulation techniques to protect Lactobacillus acidophilus LA3 in simulated gastrointestinal fluids

Autor(es)

Silva, Marluci P. ^{[1, 2]} ; Tulini, Fabricio L. ^{[1, 3]} ; Martins, Evandro ^[4] ; Penning, Manfred ^[5] ; Favaro-Trindade, Carmen S. ^[1] ; Poncelet, Denis ^[2]

Afiliação do(s) autor(es)

^[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

• Tipo de documento: Artigo Científico
• Fonte: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 89, p. 392-399, MAR 2018.
• Citações Web of Science: 7

Resumo

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)

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