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metadata.artigo.dc.title: Stability of microencapsulated lactic acid bacteria under acidic and bile juice conditions
metadata.artigo.dc.creator: Andrade, Dayana Pereira de
Ramos, Cíntia Lacerda
Botrel, Diego Alvarenga
Borges, Soraia Vilela
Schwan, Rosane Freitas
Dias, Disney Ribeiro
metadata.artigo.dc.subject: Lactobacillus brevis
Lactobacillus plantarum
Milk proteins
Spray drying
metadata.artigo.dc.publisher: Institute of Food Science and Technology Jul-2019
metadata.artigo.dc.identifier.citation: ANDRADE, D. P. de et al. Stability of microencapsulated lactic acid bacteria under acidic and bile juice conditions. International Journal of Food Science and Technology, [S.l.], v. 54, n. 7, p. 2355-2362, July 2019.
metadata.artigo.dc.description.abstract: The probiotic strains Lactobacillus brevis CCMA1284 and Lactobacillus plantarum CCMA0359 were microencapsulated by spray drying using different matrices – whey powder (W), whey powder with inulin (WI) and whey powder with maltodextrin (WM). Viability of the microencapsulated strains in acid and bile juices and during 90 days of storage (seven and 25 °C) was evaluated. The two strains exhibited high encapsulation efficiency (> 86%) by spray drying. The different matrices maintained L. plantarum viability above six log CFU g−1 at 7 °C for 90 days, whereas similar results for L. brevis were observed only for W. The use of inulin as matrix of encapsulation did not enhance bacterial viability in the evaluated conditions. In general, the use of W and WM as matrices was effective for L. plantarum viability. However, only W was effective for L. brevis in the evaluated conditions. The spray drying technique was successfully adopted for the encapsulation of L. plantarum CCMA0359 and L. brevis CCMA1284 strains.
metadata.artigo.dc.language: en_US
Appears in Collections:DBI - Artigos publicados em periódicos
DCA - Artigos publicados em periódicos

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