期刊
FOOD HYDROCOLLOIDS
卷 83, 期 -, 页码 109-117出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2018.05.001
关键词
Microencapsulation; Vegetable fat; Gum Arabic; Gelatin; Lactobacillus acidophilus; Bifidobacterium animalis subsp lactis
资金
- Sao Paulo Research Foundation (FAPESP) [2014/10754-5, 2014/14540-0, 2015/15300-5]
- National Council for Scientific and Technological Development [306708/2015-9]
Probiotics were enumerated in each step of the encapsulation process and the resistance of encapsulated microorganisms was verified under stress (temperature, pH, sodium chloride and sucrose) and simulated gastrointestinal conditions (SGC). Lipid particles were effective in protecting the probiotics subjected to environmental stress conditions (ESC) and SGC, when compared to free cells. After 30 days of storage at 25 degrees C, the viability of probiotics encapsulated by spray chilling was about 7.2 log cfu/g, while in the freeze- dried lipid particles covered by gelatin and gum Arabic the viability of probiotics was approximately 6.7 log cfu/g. Both encapsulation methods investigated were successful in protecting the probiotics in SGC and ESC, indicating their potential for application in food. However, the viability of encapsulated probiotics during storage must still be improved. (C) 2018 Elsevier Ltd. All rights reserved.
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