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

Author:
Silva, Marluci P., Tulini, Fabrício L., Martins, Evandro, Penning, Manfred, Fávaro-Trindade, Carmen S., Poncelet, Denis
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.89 pp. 392-399
ISSN:
0023-6438
Subject:
Lactobacillus acidophilus, alginates, encapsulation, extrusion, functional foods, gastric juice, probiotics, storage time, sunflower oil, survival rate, viability
Abstract:
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.
Agid:
5857508