Effect of calcium alginate and resistant starch microencapsulation on the survival rate of Lactobacillus acidophilus La5 and sensory properties in Iranian white brined cheese

Effect of microencapsulation plus resistant starch on survival of Lactobacillus casei and Bifidobacterium bifidum in mayonnaise sauce

“…Furthermore, microencapsulation with resistant starch may improve viable cells of bacteria in acidic foods. This finding is in agreement with those of Kebary and Hussein (1999), Sultana et al (2000), Krasaekoopt et al (2003), Homayouni et al (2008) and Mirzaei et al (2012). The himaize starch could give a higher survival ability of probiotics (10 5 to 10 6 /g) in acidic environment of mayonnaise sauce.…”

“…Several reports have shown that larger capsules (more than 1 mm) give sandy texture to product (Arnaud et al, 1992;Hansen et al, 2002). Similar shapes of microcapsules were also shown by many researchers (Sultana et al, 2000;Mokarram et al, 2009;Mirzaei et al, 2012;Zanjani et al, 2012).…”

“…Probiotics are microencapsulated gently and consequently high yield are observed (Khalil and Mansour, 1998). The addition of Prebiotic compounds, such as starch, and oligosaccahrides promotes the survival of Probiotic bacteria (Modler et al, 1990;Mituoka, 1992;Sultana et al, 2000;Dembczynski and Jankowski, 2002;Homayouni et al, 2008;Donthidi et al, 2010;Mirzaei et al, 2012). A limiting factor in survival of probiotic bacteria has been reported as low pH (3.6 to 4.6) of mayonnaise sauce owing to the concentration of acetic acid (Radford and Board, 1993;Khalil and Mansour, 1998).…”

Microencapsulation: concepts, mechanisms, methods and some applications in food technology

“…Additionally, a very limited range of wall materials is available for extrusion encapsulation (GOUIN, 2004). MIRZAEI et al (2012) microencapsulated L. acidophilus in a calcium alginate gel and resistant starch by extrusion, resulting in an increased survival rate of L. acidophilus in Iranian white-brined cheese after 6 months of storage. YULIANI et al (2006) showed that the microencapsulation of limonene with β-cyclodextrin by extrusion offered an effective means against oxidation.…”

Microencapsulação de probióticos: avanços e perspectivas

“…Os propósitos gerais da microencapsulação consistem na possibilidade de fazer um líquido comportar-se como sólido, separar materiais reativos, reduzir a toxicidade do material ativo, controlar a liberação do material, reduzir volatilidade de líquidos, mascarar gosto de componentes amargos, aumentar o shelflife e proteger contra a luz, água, e calor (FÁVARO-TRINDADE et al, 2008;MIRZAEI et al, 2012).…”