| Registro completo |
| Provedor de dados: |
Ciência Rural
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| País: |
Brazil
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| Título: |
Improvement of the viability of probiotics (Lactobacillus acidophilus) by multilayer encapsulation
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| 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
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| Data: |
2019-01-01
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| Ano: |
2019
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| Palavras-chave: |
Pectin
Whey protein concentrate
External ionic gelation
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| 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.
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| Tipo: |
Info:eu-repo/semantics/article
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| Idioma: |
Inglês
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| Identificador: |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000900751
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| Editor: |
Universidade Federal de Santa Maria
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| Relação: |
10.1590/0103-8478cr20181020
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| Formato: |
text/html
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| Fonte: |
Ciência Rural v.49 n.9 2019
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| Direitos: |
info:eu-repo/semantics/openAccess
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