Effect of microencapsulation conditions on the viability and functionality of Bifidobacterium longum 51A

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dc.creatorBeatriz Silva Pereira Bernucci
dc.creatorCristina de Mello Loures
dc.creatorSávia Caldeira de Araújo Lopes
dc.creatorMônica Cristina de Oliveira
dc.creatorAdriano de Paula Sabino
dc.creatorJosé Mario Carneiro Vilela
dc.creatorMargareth Spangler Andrade
dc.creatorInayara Cristina Alves Lacerda
dc.creatorJacques Robert Nicoli
dc.creatorEvelyn de Souza Oliveira
dc.date.accessioned2022-05-10T22:26:21Z
dc.date.accessioned2025-09-08T23:36:21Z
dc.date.available2022-05-10T22:26:21Z
dc.date.issued2017-07
dc.description.sponsorshipFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Gerais
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
dc.description.sponsorshipOutra Agência
dc.identifier.doi10.1016/j.lwt.2017.02.036
dc.identifier.issn0023-6438
dc.identifier.urihttps://hdl.handle.net/1843/41528
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofLWT - Food Science and Technology
dc.rightsAcesso Restrito
dc.subjectTecnologia de alimentos
dc.subjectLeite
dc.subjectQuitosana
dc.subjectAmido
dc.subjectBifidobacterium
dc.subject.otherBifidobacterium
dc.subject.otherMicroencapsulation
dc.subject.otherSpray drying
dc.subject.otherFunctionality
dc.subject.otherFlow cytometry
dc.titleEffect of microencapsulation conditions on the viability and functionality of Bifidobacterium longum 51A
dc.typeArtigo de periódico
local.citation.epage347
local.citation.spage341
local.citation.volume80
local.description.resumoThis 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.
local.publisher.countryBrasil
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.departmentFAR - DEPARTAMENTO DE ANÁLISES CLÍNICAS E TOXICOLÓGICAS
local.publisher.departmentFAR - DEPARTAMENTO DE PRODUTOS FARMACÊUTICOS
local.publisher.departmentICB - DEPARTAMENTO DE MICROBIOLOGIA
local.publisher.initialsUFMG
local.url.externahttps://www.sciencedirect.com/science/article/pii/S0023643817301378

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