2019
DOI: 10.1590/0103-8478cr20181020
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Abstract: 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 conditions. They were also assessed by heat treatment, and stability was examined at -18 °C, 5 °C and 25 °C for 120 days. Exposure to different pHs, simulating passage through the gastrointestinal tract, showed that tre… Show more

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Cited by 14 publications
(5 citation statements)
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References 32 publications
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“…88 L. acidophilus was encapsulated by external ionic gelation with 2% low methoxylation pectin under a spraying environment, followed by the layer-by-layer adsorption of whey protein and pectin to form multilayers. 87 The multilayer technique allowed the probiotic to withstand gastric enzymes, prolonged storage conditions, and high temperatures. 87 Similar results have been produced by multilayer encapsulation of L. rhamnosus GG with poly lactic-co-glycolic acid and L. acidophilus with whey protein and sodium alginate layers.…”
Section: Microencapsulation Of Flavorsmentioning
confidence: 99%
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“…88 L. acidophilus was encapsulated by external ionic gelation with 2% low methoxylation pectin under a spraying environment, followed by the layer-by-layer adsorption of whey protein and pectin to form multilayers. 87 The multilayer technique allowed the probiotic to withstand gastric enzymes, prolonged storage conditions, and high temperatures. 87 Similar results have been produced by multilayer encapsulation of L. rhamnosus GG with poly lactic-co-glycolic acid and L. acidophilus with whey protein and sodium alginate layers.…”
Section: Microencapsulation Of Flavorsmentioning
confidence: 99%
“…87 The multilayer technique allowed the probiotic to withstand gastric enzymes, prolonged storage conditions, and high temperatures. 87 Similar results have been produced by multilayer encapsulation of L. rhamnosus GG with poly lactic-co-glycolic acid and L. acidophilus with whey protein and sodium alginate layers. 89,90 In some instances, incorporating oligosaccharides or fructooligosaccharides (FOS) into these biopolymer matrices dramatically enhances the viability of probiotics, particularly in dairy products.…”
Section: Microencapsulation Of Flavorsmentioning
confidence: 99%
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“…In recent years, the microencapsulation method has been applied in order to increase the viability of probiotic microorganisms and to prevent the product from being affected by the compounds formed during the storage process (Rezaei et al, 2019;Menezes et al, 2019;Pivetta et al, 2020). Microencapsulation is defined as "[...] the coating of solid, liquid or gaseous materials as micro particles with a protein or carbohydrate-based material or both selected as coating material" (Čakarević et al, 2020).…”
Section: Introductionmentioning
confidence: 99%