Improvement of the viability of probiotics (Lactobacillus acidophilus) by multilayer encapsulation

• Published in: Ciência rural Vol. 49; no. 9
• Main Authors: Menezes, Maria Fernanda da Silveira Cáceres de, Silva, Thaiane Marques da, Etchepare, Mariana de Araújo, Fonseca, Bruna de Souza, Sonza, Vandré Pinto, Codevilla, Cristiane Franco, Barin, Juliano Smanioto, Silva, Cristiane de Bona da, Menezes, Cristiano Ragagnin de
• Format: Journal Article
• Language: English
• Published: Santa Maria Universidade Federal de Santa Maria Centro de Ciencias Rurais 2019; Universidade Federal de Santa Maria
• Subjects: AGRONOMY; Biopolymers; Efficiency; Encapsulation; Esophagus; Exposure; external ionic gelation; Gastrointestinal system; Gastrointestinal tract; Gelation; Heat; Heat treatment; Heat treatments; Hydrochloric acid; Intestine; Lactobacilli; Lactobacillus acidophilus; Microcapsules; Microencapsulation; Multilayers; Particle size; Pectin; Polymers; Probiotics; Proteins; Simulation; Stability analysis; Survival analysis; Variance analysis; Viability; Whey; Whey protein; whey protein concentrate; Brazil; Rio de Janeiro Brazil; St Louis Missouri; United States > US; Japan; Germany; external ionic gelation; gelificação iônica externa; pectina; whey protein concentrate; pectin; concentrado proteico do soro de leite

This study produced pectin microcapsules containing Lactobacillus acidophilus by external ionic gelation, followed by the adsorption of whey protein and pectin to form multilayers. The viability of free and microencapsulated lactobacilli was evaluated after in vitro exposure to gastrointestinal cond...