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http://hdl.handle.net/1843/41528| Type: | Artigo de Periódico |
| Title: | Effect of microencapsulation conditions on the viability and functionality of Bifidobacterium longum 51A |
| Authors: | Beatriz Silva Pereira Bernucci Cristina de Mello Loures Sávia Caldeira de Araújo Lopes Mônica Cristina de Oliveira Adriano de Paula Sabino José Mario Carneiro Vilela Margareth Spangler Andrade Inayara Cristina Alves Lacerda Jacques Robert Nicoli Evelyn de Souza Oliveira |
| Abstract: | This study aimed to evaluate cell injuries in Bifidobacterium longum 51A caused by different microencapsulation processes. For this purpose, the probiotic was microencapsulated by emulsification using alginate with starch or chitosan as well as by spray drying using skim milk as the matrix. The microcapsules were characterized by atomic force microscopy, and cell viability was determined by plate count during storage (−20 °C/90 days). Under simulated gastrointestinal conditions cell injury was analysed using fluorescence of two probes followed by flow cytometry, and the hydrophobicity of cells was evaluated by bacterial adhesion to hexadecane. During storage, B. longum 51A remained above 7.51 log10 CFU g−1 in all microcapsules. However, flow cytometry showed that only microencapsulation by spray drying maintained the cells without injury and ensured viability under simulated gastrointestinal conditions. The microstructural analysis showed few cells without coating in these microcapsules. In addition, flow cytometry showed the limitation of plate count method to assess cell viability, indicating that even when injured the bacterial cells grow in culture medium. Microencapsulation by spray drying also ensured the recovery of hydrophobicity during storage. Spray drying microcapsules can be an alternative to preserve the viability and functionality of probiotics to be incorporated into foods. |
| Subject: | Tecnologia de alimentos Leite Quitosana Amido Bifidobacterium |
| language: | eng |
| metadata.dc.publisher.country: | Brasil |
| Publisher: | Universidade Federal de Minas Gerais |
| Publisher Initials: | UFMG |
| metadata.dc.publisher.department: | FAR - DEPARTAMENTO DE ALIMENTOS FAR - DEPARTAMENTO DE ANÁLISES CLÍNICAS E TOXICOLÓGICAS FAR - DEPARTAMENTO DE PRODUTOS FARMACÊUTICOS ICB - DEPARTAMENTO DE MICROBIOLOGIA |
| Rights: | Acesso Restrito |
| metadata.dc.identifier.doi: | 10.1016/j.lwt.2017.02.036 |
| URI: | http://hdl.handle.net/1843/41528 |
| Issue Date: | Jul-2017 |
| metadata.dc.url.externa: | https://www.sciencedirect.com/science/article/pii/S0023643817301378 |
| metadata.dc.relation.ispartof: | LWT - Food Science and Technology |
| Appears in Collections: | Artigo de Periódico |
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