Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/347543
Type: Artigo
Title: Effect of resistant starch (hi-maize) on the survival of lactobacillus acidophilus microencapsulated with sodium alginate
Author: Etchepare, Mariana de Araújo
Raddatz, Greice Carine
Cichoski, Alexandre José
Flores, Érico Marlon Moraes
Barin, Juliano Smanioto
Zepka, Leila Queiroz
Jacob-Lopes, Eduardo
Grosso, Carlos Raimundo Ferreira
Menezes, Cristiano Ragagnin de
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 µm, 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 °C)
Subject: Probióticos
Country: Países Baixos
Editor: Elsevier
Rights: Fechado
Identifier DOI: 10.1016/j.jff.2015.12.025
Address: https://www.sciencedirect.com/science/article/pii/S1756464615006295
Date Issue: 2016
Appears in Collections:FEA - Artigos e Outros Documentos

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