Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/347546
Type: Artigo
Title: Effect of resistant starch and chitosan on survival of lactobacillus acidophilus microencapsulated with sodium alginate
Author: Etchepare, Mariana de Araújo
Raddatz, Greice Carine
Flores, Érico Marlon de Moraes
Zepka, Leila Queiroz
Jacob-Lopes, Eduardo
Barin, Juliano Smanioto
Grosso, Carlos Raimundo Ferreira
Menezes, Cristiano Ragagnin de
Abstract: Resistant starch (Hi maize) and chitosan at concentrations of 1% and 0.4% were added to the microencapsulation of Lactobacillus acidophilus in alginate beads by extrusion technique. Moist and freeze-dried microparticles were analyzed. The addition of prebiotics and chitosan increased the size of the moist particles, whose diameter was 70.37 μm, while the diameter of the microparticles containing alginate alone was 55.13 μm. In contrast, the freeze-dried microparticles of alginate and alginate + Hi–Maize + chitosan had diameters of 114.51 μm and 112.50 μm, respectively. Both Hi–maize and chitosan provided better protection of probiotics after exposure of the moist microparticles to simulated gastric and intestinal juice, with counts of 6.35 log CFU g−1, while lower counts were observed for the freeze-dried microcapsules. Regarding the viability of the probiotic culture during the storage periods and temperatures, all treatments were viable, with suitable values to confer the probiotic effects (<6 log CFU g−1), with counts up to 6 logs for at least 30 days for the microparticles stored in the freeze-dried form, and 135 days in the moist form, both under storage at room temperature (25 °C)
Subject: Probióticos
Quitosana
Country: Países Baixos
Editor: Elsevier
Rights: Fechado
Identifier DOI: 10.1016/j.lwt.2015.08.039
Address: https://www.sciencedirect.com/science/article/pii/S002364381530133X
Date Issue: 2016
Appears in Collections:FEA - Artigos e Outros Documentos

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