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

Autor(es)

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]

Afiliação do(s) autor(es)

^[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

• Tipo de documento: Artigo Científico
• Fonte: FOOD HYDROCOLLOIDS; v. 83, p. 109-117, OCT 2018.
• Citações Web of Science: 3

Resumo

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)

• Processo FAPESP: 14/14540-0 - Coencapsulação de proantocianidinas da canela (Cinnamomum zeylanicum) e a-tocoferol em micropartículas obtidas por spray chilling: desenvolvimento e caracterização
• Beneficiário: Fabricio Luiz Tulini
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado
• Processo FAPESP: 15/15300-5 - Produção de microcápsulas probióticas usando termogel-prilling seguido por leito fluidizado
• Beneficiário: Marluci Palazzolli da Silva Padilha
• Modalidade de apoio: Bolsas no Exterior - Estágio de Pesquisa - Mestrado
• Processo FAPESP: 14/10754-5 - Desenvolvimento e caracterização de chocolate meio amargo contendo micro-organismos probióticos na forma livre e encapsulada
• Beneficiário: Marluci Palazzolli da Silva Padilha
• Modalidade de apoio: Bolsas no Brasil - Mestrado