Effect Of Resistant Starch (hi-maize) On The Survival Of Lactobacillus Acidophilus Microencapsulated With Sodium Alginate

dc.creatorEtchepare
dc.creatorMariana de Araujo; Raddatz
dc.creatorGreice Carine; Cichoski
dc.creatorAlexandre Jose; Moraes Flores
dc.creatorErico Marlon; Barin
dc.creatorJuliano Smanioto; Zepka
dc.creatorLeila Queiroz; Jacob-Lopes
dc.creatorEduardo; Ferreira Grosso
dc.creatorCarlos Raimundo; de Menezes
dc.creatorCristiano Ragagnin
dc.date2016
dc.datemar
dc.date2017-11-13T13:24:36Z
dc.date2017-11-13T13:24:36Z
dc.date.accessioned2018-03-29T05:57:08Z
dc.date.available2018-03-29T05:57:08Z
dc.identifierJournal Of Functional Foods. Elsevier Science Bv, v. 21, p. 321 - 329, 2016.
dc.identifier1756-4646
dc.identifierWOS:000371281900032
dc.identifier10.1016/j.jff.2015.12.025
dc.identifierhttp://www.sciencedirect.com/science/article/pii/S1756464615006295
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/328338
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1365363
dc.descriptionResistant 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.
dc.description21
dc.description321
dc.description329
dc.languageEnglish
dc.publisherElsevier Science BV
dc.publisherAmsterdam
dc.relationJournal of Functional Foods
dc.rightsfechado
dc.sourceWOS
dc.subjectProbiotics
dc.subjectPrebiotics
dc.subjectAlginate
dc.subjectMicroencapsulation
dc.subjectViability
dc.titleEffect Of Resistant Starch (hi-maize) On The Survival Of Lactobacillus Acidophilus Microencapsulated With Sodium Alginate
dc.typeArtículos de revistas


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