Comparison of extrusion and co-extrusion encapsulation techniques to protect Lactobacillus acidophilus LA3 in simulated gastrointestinal fluids. (March 2018)
- Record Type:
- Journal Article
- Title:
- Comparison of extrusion and co-extrusion encapsulation techniques to protect Lactobacillus acidophilus LA3 in simulated gastrointestinal fluids. (March 2018)
- Main Title:
- Comparison of extrusion and co-extrusion encapsulation techniques to protect Lactobacillus acidophilus LA3 in simulated gastrointestinal fluids
- Authors:
- Silva, Marluci P.
Tulini, Fabrício L.
Martins, Evandro
Penning, Manfred
Fávaro-Trindade, Carmen S.
Poncelet, Denis - Abstract:
- Abstract: This study aimed to compare two processes for the encapsulation of Lactobacillus acidophilus LA3 using alginate or a blend of alginate–shellac as the wall material and sunflower oil as the core. The particles were dried and stored for up to 60 days at 25 °C for stability studies, and the survival of the encapsulated probiotics in simulated gastrointestinal fluids was evaluated. The viability of the LA3 encapsulated by co-extrusion using alginate or a blend of alginate–shellac was, respectively, 6.2 and 7.2 log CFU/g (colony-forming units per gram), after 60 days of storage, while the viability of the LA3 encapsulated by extrusion was, respectively, 5.3 and 6.2 log CFU/g. The particles produced with the blend of alginate–shellac presented additional protection to the probiotics, as revealed by the increased survival rates in simulated gastrointestinal fluids. Taken together, these data provide a promising alternative for the incorporation of the probiotic L. acidophilus LA3 into new functional foods. Highlights: Co-extrusion increased probiotic survival by about 80% in gastrointestinal fluids. Drying the particles extended probiotic viability. Shellac is a promising natural polymer to improve particles' structure. After 60 days ca. 83% of the probiotics loaded into dried particles were viable.
- Is Part Of:
- Lebensmittel-Wissenschaft + Technologie =. Volume 89(2018)
- Journal:
- Lebensmittel-Wissenschaft + Technologie =
- Issue:
- Volume 89(2018)
- Issue Display:
- Volume 89, Issue 2018 (2018)
- Year:
- 2018
- Volume:
- 89
- Issue:
- 2018
- Issue Sort Value:
- 2018-0089-2018-0000
- Page Start:
- 392
- Page End:
- 399
- Publication Date:
- 2018-03
- Subjects:
- Probiotic -- Alginate -- Sunflower oil -- Shellac -- Fluidized bed drying
Food industry and trade -- Periodicals
Food -- Composition -- Periodicals
Microbiology -- Periodicals
Nutrition -- Periodicals
664.005 - Journal URLs:
- http://www.sciencedirect.com/science/journal/00236438 ↗
http://www.elsevier.com/journals ↗ - DOI:
- 10.1016/j.lwt.2017.11.008 ↗
- Languages:
- English
- ISSNs:
- 0023-6438
- Deposit Type:
- Legaldeposit
- View Content:
- Available online (eLD content is only available in our Reading Rooms) ↗
- Physical Locations:
- British Library DSC - 3983.070000
British Library DSC - BLDSS-3PM
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- 5483.xml