Data/hora: 04/06/2024 10:05:50

Provedor de dados: | 42
País: | Brazil
Título: | Preparation and characterization of alginate and gelatin microcapsules containing Lactobacillus rhamnosus
Autores: | LOPES,SUSIANY; BUENO,LUCIANO; AGUIAR JÚNIOR,FRANCISCO DE; FINKLER,CHRISTINE.
Data: | 2017-09-01
Ano: | 2017
Palavras-chave: | Probiotics; Biopolymers; Functional foods; Microencapsulation.
Resumo: | ABSTRACT This paper describes the preparation and characterization of alginate beads coated with gelatin and containing Lactobacillus rhamnosus. Capsules were obtained by extrusion method using CaCl2 as cross linker. An experimental design was performed using alginate and gelatin concentrations as the variables investigated, while the response variable was the concentration of viable cells. Beads were characterized in terms of size, morphology, scanning electron microscopy (SEM), moisture content, Fourier Transform Infrared Spectrometry (FTIR), thermal behavior and cell viability during storage. The results showed that the highest concentration of viable cells (4.2 x 109 CFU/g) was obtained for 1 % w/v of alginate and 0.1 % w/v of gelatin. Capsules were predominantly spherical with a rough surface, a narrow size distribution ranging from 1.53 to 1.90 mm and a moisture content of 97.70 ± 0.03 %. Furthermore, FTIR and thermogravimetric analysis indicated an interaction between alginate-gelatin. Cell concentration of alginate/gelatin microcapsules was 105 CFU/g after 4 months of storage at 8 oC.
Tipo: | Info:eu-repo/semantics/article
Idioma: | Inglês
Identificador: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652017000401601
Editor: | Academia Brasileira de Ciências
Relação: | 10.1590/0001-3765201720170071
Formato: | text/html
Fonte: | Anais da Academia Brasileira de Ciências  v.89 n.3 2017
Fonte: | info:eu-repo/semantics/openAccess