Data/hora: 05/06/2024 08:02:32

Provedor de dados: | 65
País: | Brazil
Título: | Improvement of the viability of probiotics (Lactobacillus acidophilus) by multilayer encapsulation
Autores: | 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.
Data: | 2019-01-01
Ano: | 2019
Palavras-chave: | Pectin; Whey protein concentrate; External ionic gelation.
Resumo: | 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 probiotics from the stomach into the intestines. Free cells showed a decrease in their counts over the course of the simulated gastrointestinal system. Regarding heat treatments, microcapsules with a layer of whey protein (LA/P1) maintained the viability of their encapsulated Lactobacillus acidophilus (9.57 log CFU/g-1). The best storage viability was at -18 °C, with a count of 7.86 log CFU/g-1at 120 days for microcapsule LA/P1,with those consisting of two layers of whey protein (LA/P3)having a 6.55 log CFU/g-1 at 105 days. This study indicated that external ionic gelation was effective and could be used for the production of pectin microcapsules, with multilayer whey protein promoting greater protection and viability of Lactobacillus acidophilus.
Tipo: | Info:eu-repo/semantics/article
Idioma: | Inglês
Identificador: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000900751
Editor: | Universidade Federal de Santa Maria
Relação: | 10.1590/0103-8478cr20181020
Formato: | text/html
Fonte: | Ciência Rural  v.49 n.9 2019
Fonte: | info:eu-repo/semantics/openAccess