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	Provedor de dados Ciência Rural (2) Autor Barin,Juliano Smanioto (2) Menezes,Cristiano Ragagnin de (2) Silva,Cristiane de Bona da (2) Silva,Thaiane Marques da (2) Cichoski,Alexandre José (1) Codevilla,Cristiane Franco (1) Etchepare,Mariana de Araújo (1) Flores,Erico Marlon de Moraes (1) Fonseca,Bruna de Souza (1) Lopes,Eduardo Jacob (1) Menezes,Maria Fernanda da Silveira Cáceres de (1) Sonza,Vandré Pinto (1) Mais... Palavra-chave External ionic gelation (1) Gelatin (1) Gum Arabic (1) Lactobacillus acidophilus (1) Microencapsulation (1) Pectin (1) Whey protein concentrate (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 Improvement of the viability of probiotics (Lactobacillus acidophilus) by multilayer encapsulation Ciência Rural Menezes,Maria Fernanda da Silveira Cáceres de; Silva,Thaiane Marques da; Etchepare,Mariana de Araújo; Fonseca,Bruna de Souza; Sonza,Vandré Pinto; Codevilla,Cristiane Franco; Barin,Juliano Smanioto; Silva,Cristiane de Bona da; Menezes,Cristiano Ragagnin de. ABSTRACT: This study produced pectin microcapsules containing Lactobacillus acidophilus by external ionic gelation, followed by the adsorption of whey protein and pectin to form multilayers. The viability of free and microencapsulated lactobacilli was evaluated after in vitro exposure to gastrointestinal conditions. They were also assessed by heat treatment, and stability was examined at -18 °C, 5 °C and 25 °C for 120 days. Exposure to different pHs, simulating passage through the gastrointestinal tract, showed that treatment of the microcapsules with only pectin (LA/P0) and with one and two layers of whey protein (treatments LA/P1 and LA/P3, respectively), were able to protect Lactobacillus acidophilus , with microcapsules increasing the release of... Tipo: Info:eu-repo/semantics/article Palavras-chave: Pectin; Whey protein concentrate; External ionic gelation. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000900751 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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