Development And Characterization Of Alginate Microcapsules Containing Bifidobacterium Bb-12 Produced By Emulsification/internal Gelation Followed By Freeze Drying

dc.creatorHolkem
dc.creatorAugusto Tasch; Raddatz
dc.creatorGreice Carine; Nunes
dc.creatorGraciele Lorenzoni; Cichoski
dc.creatorAlexandre Jose; Jacob-Lopes
dc.creatorEduardo; Ferreira Grosso
dc.creatorCarlos Raimundo; de Menezes
dc.creatorCristiano Ragagnin
dc.date2016
dc.dateset
dc.date2017-11-13T11:33:16Z
dc.date2017-11-13T11:33:16Z
dc.date.accessioned2018-03-29T05:47:44Z
dc.date.available2018-03-29T05:47:44Z
dc.identifierLwt-food Science And Technology. Elsevier Science Bv, v. 71, p. 302 - 308, 2016.
dc.identifier0023-6438
dc.identifier1096-1127
dc.identifierWOS:000376800100041
dc.identifier10.1016/j.lwt.2016.04.012
dc.identifierhttp://www-sciencedirect-com.ez88.periodicos.capes.gov.br/science/article/pii/S0023643816301967
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/326233
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1363239
dc.descriptionEmulsification/internal gelation is an encapsulation method showing great potential to confer protection on probiotics that need to be added to foods with an unfavorable environment for their viability. The objective of this study was to produce probiotic microcapsules by internal ionic gelation associated with freeze drying, and evaluate the viability of the probiotics under simulated gastrointestinal conditions and their stability during storage. The results showed that microencapsulation culminated in a elevated viability of the probiotics and that the microcapsules were resistant to the simulated gastrointestinal conditions, providing substantial protection to Bifidobacterium BB-12. The encapsulated microorganisms maintained their viability of 7.88 +/- 0.05 log CFU g(-1) for up to 60 days at 25 degrees C, but the best results were conserved when submitted to refrigerated (7 degrees C) or frozen (-18 degrees C) storage. In addition to the micro capsules remained protected in a solution buffered at pH 4.5 but exposed total release of the probiotics in a solution buffered at pH 7.5, demonstrating conditions of controlled release for use with probiotic carriers for human consumption. Thus, the study demonstrated that emulsification/internal ionic gelation associated with the freeze drying process could be considered feasible technology for the protection, application and controlled release of probiotics for use in foods. (C) 2016 Elsevier Ltd. All rights reserved.
dc.description71
dc.description302
dc.description308
dc.languageEnglish
dc.publisherElsevier Science BV
dc.publisherAmsterdam
dc.relationLWT-Food Science and Technology
dc.rightsfechado
dc.sourceWOS
dc.subjectProbiotics
dc.subjectMicroencapsulation
dc.subjectAlginate
dc.subjectBifidobacterium
dc.titleDevelopment And Characterization Of Alginate Microcapsules Containing Bifidobacterium Bb-12 Produced By Emulsification/internal Gelation Followed By Freeze Drying
dc.typeArtículos de revistas


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