Artículos de revistas
Effect Of Resistant Starch (hi-maize) On The Survival Of Lactobacillus Acidophilus Microencapsulated With Sodium Alginate
Registro en:
Journal Of Functional Foods. Elsevier Science Bv, v. 21, p. 321 - 329, 2016.
1756-4646
WOS:000371281900032
10.1016/j.jff.2015.12.025
Autor
Etchepare
Mariana de Araujo; Raddatz
Greice Carine; Cichoski
Alexandre Jose; Moraes Flores
Erico Marlon; Barin
Juliano Smanioto; Zepka
Leila Queiroz; Jacob-Lopes
Eduardo; Ferreira Grosso
Carlos Raimundo; de Menezes
Cristiano Ragagnin
Institución
Resumen
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. 21 321 329