Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 89, Issue -, Pages 392-399Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2017.11.008
Keywords
Probiotic; Alginate; Sunflower oil; Shellac; Fluidized bed drying
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Funding
- Sao Paulo Research Foundation (FAPESP) [2014/10754-5, 2014/14540-0, 2015/15300-5]
- National Council for Scientific and Technological Development (CNPq) [306708/2015-9]
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This study aimed to compare two processes for the encapsulation of Lactobacillus acidophilus LA3 using alginate or a blend of alginate-shellac as the wall material and sunflower oil as the core. The particles were dried and stored for up to 60 days at 25 degrees C for stability studies, and the survival of the encapsulated probiotics in simulated gastrointestinal fluids was evaluated. The viability of the LA3 encapsulated by co-extrusion using alginate or a blend of alginate-shellac was, respectively, 6.2 and 7.2 log CFU/g (colony-forming units per gram), after 60 days of storage, while the viability of the LA3 encapsulated by extrusion was, respectively, 5.3 and 6.2 log CFU/g. The particles produced with the blend of alginate-shellac presented additional protection to the probiotics, as revealed by the increased survival rates in simulated gastrointestinal fluids. Taken together, these data provide a promising alternative for the incorporation of the probiotic L. acidophilus LA3 into new functional foods.
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