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Effect of resistant starch (Hi-maize) on the survival of Lactobacillus acidophilus microencapsulated with sodium alginate
- Etchepare, Mariana de Araújo, Raddatz, Greice Carine, Cichoski, Alexandre José, Flores, Érico Marlon Moraes, Barin, Juliano Smanioto, Queiroz Zepka, Leila, Jacob-Lopes, Eduardo, Grosso, Carlos Raimundo Ferreira, de Menezes, Cristiano Ragagnin
- Journal of functional foods 2016 v.21 pp. 321-329
- Lactobacillus acidophilus, ambient temperature, freeze drying, gastric juice, microencapsulation, prebiotics, probiotics, resistant starch, sodium alginate, viability
- Resistant starch (Hi-maize) at a concentration of 1% was used for the microencapsulation of Lactobacillus acidophilus in alginate beads. Moist and freeze-dried microparticles were obtained. The addition of prebiotics did not increase the size of the moist particles. By contrast, the freeze-dried microparticles of alginate and alginate + Hi-maize had diameters of 114.51 and 78.49 µm, respectively. The Hi-maize provided better protection for the probiotics after exposure to simulated gastrointestinal juice for both the moist and the freeze-dried microparticles. Regarding the viability of the probiotic culture during storage, both treatments proved to be viable, with suitable values conferring probiotic effects (<6 log CFU g−1), with at least 30 days of stability in the freeze-dried form and 135 days in the moist form, both under storage at room temperature (25 °C).