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Type: Artigo de Periódico
Title: Effect Of Resistant Starch (hi-maize) On The Survival Of Lactobacillus Acidophilus Microencapsulated With Sodium Alginate
Author: Etchepare
MD; Raddatz
GC; Cichoski
AJ; Flores
EMM; Barin
JS; Zepka
LQ; Jacob-Lopes
E; Grosso
CRF; de Menezes
Abstract: Resistant starch (Hi-maize) at a concentration of 1% was used for the microencapsulation of Lactobacillus acidophilus in alginate beads. Moist and freeze-dried microparticles were obtained. The addition of prebiotics did not increase the size of the moist particles. By contrast, the freeze-dried microparticles of alginate and alginate + Hi-maize had diameters of 114.51 and 78.49 mu m, respectively. The Hi-maize provided better protection for the probiotics after exposure to simulated gastrointestinal juice for both the moist and the freeze-dried microparticles. Regarding the viability of the probiotic culture during storage, both treatments proved to be viable, with suitable values conferring probiotic effects (<6 log CFU g(-1)) with at least 30 days of stability in the freeze-dried form and 135 days in the moist form, both under storage at room temperature (25 degrees C). (C) 2015 Elsevier Ltd. All rights reserved.
Subject: Probiotics
Citation: Journal Of Functional Foods. ELSEVIER SCIENCE BV, n. 21, p. 321 - 329.
Rights: fechado
Identifier DOI: 10.1016/j.jff.2015.12.025
Date Issue: 2016
Appears in Collections:Unicamp - Artigos e Outros Documentos

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