Journal
ANAIS DA ACADEMIA BRASILEIRA DE CIENCIAS
Volume 89, Issue 3, Pages 1601-1613Publisher
ACAD BRASILEIRA DE CIENCIAS
DOI: 10.1590/0001-3765201720170071
Keywords
Probiotics; biopolymers; functional foods; microencapsulation
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Funding
- Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior (CAPES)
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This paper describes the preparation and characterization of alginate beads coated with gelatin and containing Lactobacillus rhamnosus. Capsules were obtained by extrusion method using CaCl 2 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 degrees C.
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