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Symbiotic microencapsulation to enhance Lactobacillus acidophilus survival

Silva, Karen Cristina Guedes, Cezarino, Eliza Cristina, Michelon, Mariano, Sato, Ana Carla Kawazoe
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.89 pp. 503-509
Lactobacillus acidophilus, cell viability, fructooligosaccharides, functional properties, gastrointestinal system, gelation, microbeads, microencapsulation, probiotics, yogurt
Lactobacillus acidophilus was microencapsulated in alginate-gelatin (AG) and alginate-gelatin-fructooligosaccharides (AGF) microbeads by external gelation, with the purpose of increasing the viability of the probiotic culture when exposed to gastrointestinal tract (GIT) and during storage when added to yogurt. The microencapsulation provided greater protection of cells when exposed to simulated GIT. Moreover the addition of fructooligosaccharide (FOS) to the matrix promoted the formation of a more interconnected network, which contributed to better protection of cells and controlled delivery. Microencapsulation process proved to not affect cell viability. Microbeads AG and AGF improved probiotic survival during the storage in yogurt compared to free L. acidophilus (FLA). This study showed that symbiotic microencapsulation provided greater viability of L. acidophilus during the storage in yogurt and in GIT, as well as providing functional characteristics of yogurt with added of AGF microbeads.