Effect of resistant starch (Hi-maize) on the survival of Lactobacillus acidophilus microencapsulated with sodium alginate. (March 2016)

• Record Type: Journal Article
• Authors: Etchepare, Mariana de Araújo; Raddatz, Greice Carine; Cichoski, Alexandre José; Flores, Érico Marlon Moraes; Barin, Juliano Smanioto; Queiroz Zepka, Leila; Jacob-Lopes, Eduardo; Grosso, Carlos Raimundo Ferreira; de Menezes, Cristiano Ragagnin
• Is Part Of: Journal of functional foods. Volume 21(2016)
• Page Start: 321
• Page End: 329
• Publication Date: 2016-03
• Subjects: Probiotics -- Prebiotics -- Alginate -- Microencapsulation -- Viability; Functional foods -- Analysis -- Periodicals; Food -- Biotechnology -- Periodicals; Nutrition -- Periodicals; 613.2
• DOI: 10.1016/j.jff.2015.12.025
• Languages: English
• ISSNs: 1756-4646

Abstract

Highlights: Hi-maize containing microcapsules improve protection of probiotics. The viability of the probiotic was enhaced under storage conditions. Hi-maize protected Lactobacillus acidophilus in gastrointestinal stress tests. Abstract: 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 µm, 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 °C).