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	Provedor de dados Ciência Rural (2) Autor Barin,Juliano Smanioto (2) Flores,Erico Marlon de Moraes (2) Lopes,Eduardo Jacob (2) Menezes,Cristiano Ragagnin de (2) Cichoski,Alexandre José (1) Fonseca,Bruna de Souza (1) Poletto,Gabriela (1) Raddatz,Greice Carine (1) Silva,Cristiane de Bona da (1) Silva,Thaiane Marques da (1) Wagner,Roger (1) Mais... Palavra-chave Microencapsulation (2) Gelatin (1) Gum Arabic (1) Hi-maize (1) Inulin (1) Lactobacillus acidophilus (1) Probiotics (1) Rice bran (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2019 (2) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Encapsulation of Lactobacillus acidophilus and different prebiotic agents by external ionic gelation followed by freeze-drying Ciência Rural Poletto,Gabriela; Fonseca,Bruna de Souza; Raddatz,Greice Carine; Wagner,Roger; Lopes,Eduardo Jacob; Barin,Juliano Smanioto; Flores,Erico Marlon de Moraes; Menezes,Cristiano Ragagnin de. ABSTRACT: The aim of this study was to investigate the influence of the addition of prebiotics rice bran, inulin and hi-maize, on the survival of Lactobacillus acidophilus in alginate microparticles obtained by external ionic gelation followed by freeze-drying. The microparticles size ranged from 127.5μm to 234.6μm. Microparticles added from the different prebiotics demonstrated an increase in the protection of the microorganism, which presented greater viability against the gastrointestinal simulation. As for storage under different conditions, rice bran treatment at 25ºC kept probiotics viable for 30 days. Under storage conditions -18°C and 7°C, treatments containing prebiotics hi-maize and rice bran maintained viable probiotic microorganisms for a... Tipo: Info:eu-repo/semantics/article Palavras-chave: Microencapsulation; Probiotics; Rice bran; Inulin; Hi-maize. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000200751 Development, characterization and viability study of probiotic microcapsules produced by complex coacervation followed by freeze-drying Ciência Rural Silva,Thaiane Marques da; Barin,Juliano Smanioto; Lopes,Eduardo Jacob; Cichoski,Alexandre José; Flores,Erico Marlon de Moraes; Silva,Cristiane de Bona da; Menezes,Cristiano Ragagnin de. ABSTRACT: Technique of complex coacervation was used to produce microcapsules of Lactobacillus acidophilus La-5 encapsulated in gelatin and gum arabic which were then freeze-drying. Microcapsules were characterized using scanning electron and optical microscopy, and resistance of probiotics was evaluated during release into a simulated gastrointestinal tract and storage at different temperatures. The complex coacervation process produced microcapsules with a high encapsulation efficiency (77.60% and 87.53%), ranging from 127.14-227.05 μm with uniform distribution. Microencapsulation was an efficient approach to achieve significant protection of probiotics against simulated gastrointestinal conditions compared with free cells. Encapsulation also improved... Tipo: Info:eu-repo/semantics/article Palavras-chave: Microencapsulation; Lactobacillus acidophilus; Gelatin; Gum Arabic. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000700752 Registros recuperados: 2 Primeira ... 1 ... Última

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