کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8891978 | 1628510 | 2018 | 40 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Comparison of extrusion and co-extrusion encapsulation techniques to protect Lactobacillus acidophilus LA3 in simulated gastrointestinal fluids
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
This study aimed to compare two processes for the encapsulation of Lactobacillus acidophilus LA3 using alginate or a blend of alginate-shellac as the wall material and sunflower oil as the core. The particles were dried and stored for up to 60 days at 25 °C for stability studies, and the survival of the encapsulated probiotics in simulated gastrointestinal fluids was evaluated. The viability of the LA3 encapsulated by co-extrusion using alginate or a blend of alginate-shellac was, respectively, 6.2 and 7.2 log CFU/g (colony-forming units per gram), after 60 days of storage, while the viability of the LA3 encapsulated by extrusion was, respectively, 5.3 and 6.2 log CFU/g. The particles produced with the blend of alginate-shellac presented additional protection to the probiotics, as revealed by the increased survival rates in simulated gastrointestinal fluids. Taken together, these data provide a promising alternative for the incorporation of the probiotic L. acidophilus LA3 into new functional foods.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Volume 89, March 2018, Pages 392-399
Journal: LWT - Volume 89, March 2018, Pages 392-399
نویسندگان
Marluci P. Silva, FabrÃcio L. Tulini, Evandro Martins, Manfred Penning, Carmen S. Fávaro-Trindade, Denis Poncelet,