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https://locus.ufv.br//handle/123456789/22026
Tipo: | Artigo |
Título: | Comparison of extrusion and co-extrusion encapsulation techniques to protect Lactobacillus acidophilus LA3 in simulated gastrointestinal fluids |
Autor(es): | Martins, Evandro Tulini, Fabrício L. Silva, Marluci P. Penning, Manfred Trindade, Carmen S. Fávaro Poncelet, Denis |
Abstract: | 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 °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. |
Palavras-chave: | Probiotic Alginate Sunflower oil Shellac Fluidized bed drying |
Editor: | LWT |
Tipo de Acesso: | Elsevier B. V. |
URI: | https://doi.org/10.1016/j.lwt.2017.11.008 http://www.locus.ufv.br/handle/123456789/22026 |
Data do documento: | Mar-2018 |
Aparece nas coleções: | Artigos |
Arquivos associados a este item:
Arquivo | Descrição | Tamanho | Formato | |
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artigo.pdf Until 2100-12-31 | Texto completo | 1,3 MB | Adobe PDF | Visualizar/Abrir ACESSO RESTRITO |
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