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Comparison of extrusion and co-extrusion encapsulation techniques to protect Lactobacillus acidophilus LA3 in simulated gastrointestinal fluids

Silva, Marluci P., Tulini, Fabrício L., Martins, Evandro, Penning, Manfred, Fávaro-Trindade, Carmen S., Poncelet, Denis
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.89 pp. 392-399
Lactobacillus acidophilus, alginates, encapsulation, extrusion, functional foods, gastric juice, probiotics, storage time, sunflower oil, survival rate, viability
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.