Protection of Bifidobacterium lactis and Lactobacillus acidophilus by microencapsulation using spray-chilling

Pedroso, Fiona L.; Thomazini, Marcelo; Heinemann, Riana Jordão Barrozo; Favaro-Trindade, Carmen Sílvia

doi:10.1016/j.idairyj.2012.04.008

Cited by 125 publications

(36 citation statements)

References 33 publications

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“…Isso pode ser explicado, pois os micro-organismos são metabolicamente ativos dentro das microcápsulas, produzindo ácidos metabólicos e bacteriocinas e/ou a perda de substratos (PEdROSO et al, 2012 (2011), a umidade relativa elevada, a alta temperatura e longos períodos de armazenamento são prejudiciais para a sobrevivência de probióticos.…”

Section: Resultsunclassified

Microencapsulação de probióticos por spray drying: avaliação da sobrevivência sob condições gastrointestinais simuladas e da viabilidade sob diferentes temperaturas de armazenamento

et al. 2015

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Section: Resultsunclassified

Microencapsulação de probióticos por spray drying: avaliação da sobrevivência sob condições gastrointestinais simuladas e da viabilidade sob diferentes temperaturas de armazenamento

et al. 2015

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“…In previous works our group used spray chilling to produce microparticles of B.animalis subsp. lactis and L. acidophilus using an interesterified fat with palm and palm kernel as carrier (Pedroso et al , 2012; Okuro et al , 2013a). In this work, however, we used a natural carrier with large application in food products.…”

Section: Introductionmentioning

confidence: 99%

Microencapsulation of Bifidobacterium animalis subsp. lactis and Lactobacillus acidophilus in cocoa butter using spray chilling technology

Pedroso

Dogenski

Thomazini

et al. 2013

Braz. J. Microbiol.

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In the present study, the cells of Bifidobacterium animalis subsp. lactis (BI-01) and Lactobacillus acidophilus (LAC-04) were encapsulated in cocoa butter using spray-chilling technology. Survival assays were conducted to evaluate the resistance of the probiotics to the spray-chilling process, their resistance to the simulated gastric and intestinal fluids (SGF and SIF), and their stability during 90 days of storage. The viability of the cells was not affected by microencapsulation. The free and encapsulated cells of B. animalis subsp. lactis were resistant to both SGF and SIF. The micro-encapsulated cells of L. acidophilus were more resistant to SGF and SIF than the free cells; the viability of the encapsulated cells was enhanced by 67%, while the free cells reached the detection limit of the method (103 CFU/g). The encapsulated probiotics were unstable when they were stored at 20 °C. The population of encapsulated L. acidophilus decreased drastically when they were stored at 7 °C; only 20% of cells were viable after 90 days of storage. The percentage of viable cells of the encapsulated B. animalis subsp.lactis, however, was 72% after the same period of storage. Promising results were obtained when the microparticles were stored at −18 °C; the freeze granted 90 days of shelf life to the encapsulated cells. These results suggest that the spray-chilling process using cocoa butter as carrier protects L. acidophilus from gastrointestinal fluids. However, the viability of the cells during storage must be improved.

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“…Therefore, the possibility of encapsulating probiotics with lipid matrices is an interesting proposal, once lipids are digested by intestinal lipases, enabling the release of the microorganisms in the site where they are supposed to act, which is essential ensure their health benefits (Nori et al, 2009;Fávaro-Trindade et al, 2011;Pedroso et al 2012Pedroso et al , 2013Okuro et al 2013b), as shown in Figure 5.2.…”

Section: Bifidobacterium Lactis and Lactobacillus Acidophilusmentioning

confidence: 99%

“…Pedroso et al (2012) produced solid lipid microparticles containing B. animalis subsp. lactis and L. acidophilus by spray chilling using an interesterified fat produced with fully hydrogenated palm oil and kernel oil.…”

Section: Bifidobacterium Lactis and Lactobacillus Acidophilusmentioning

confidence: 99%

Encapsulation via Spray Chilling/Cooling/Congealing

Fávaro-Trindade¹,

Okuro²,

Matos³

2015

Handbook of Encapsulation and Controlled Release

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Protection of Bifidobacterium lactis and Lactobacillus acidophilus by microencapsulation using spray-chilling

Cited by 125 publications

References 33 publications

Microencapsulação de probióticos por spray drying: avaliação da sobrevivência sob condições gastrointestinais simuladas e da viabilidade sob diferentes temperaturas de armazenamento

Microencapsulação de probióticos por spray drying: avaliação da sobrevivência sob condições gastrointestinais simuladas e da viabilidade sob diferentes temperaturas de armazenamento

Microencapsulation of Bifidobacterium animalis subsp. lactis and Lactobacillus acidophilus in cocoa butter using spray chilling technology

Encapsulation via Spray Chilling/Cooling/Congealing

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