Stability of microencapsulated lactic acid bacteria under acidic and bile juice conditions

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorAndrade, Dayana Pereira de-
Autor(es): dc.creatorRamos, Cíntia Lacerda-
Autor(es): dc.creatorBotrel, Diego Alvarenga-
Autor(es): dc.creatorBorges, Soraia Vilela-
Autor(es): dc.creatorSchwan, Rosane Freitas-
Autor(es): dc.creatorDias, Disney Ribeiro-
Data de aceite: dc.date.accessioned2026-02-09T11:26:12Z-
Data de disponibilização: dc.date.available2026-02-09T11:26:12Z-
Data de envio: dc.date.issued2020-04-06-
Data de envio: dc.date.issued2020-04-06-
Data de envio: dc.date.issued2019-07-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/39799-
Fonte completa do material: dc.identifierhttps://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.14114-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1140765-
Descrição: dc.descriptionThe probiotic strains Lactobacillus brevis CCMA1284 and Lactobacillus plantarum CCMA0359 were microencapsulated by spray drying using different matrices – whey powder (W), whey powder with inulin (WI) and whey powder with maltodextrin (WM). Viability of the microencapsulated strains in acid and bile juices and during 90 days of storage (seven and 25 °C) was evaluated. The two strains exhibited high encapsulation efficiency (> 86%) by spray drying. The different matrices maintained L. plantarum viability above six log CFU g−1 at 7 °C for 90 days, whereas similar results for L. brevis were observed only for W. The use of inulin as matrix of encapsulation did not enhance bacterial viability in the evaluated conditions. In general, the use of W and WM as matrices was effective for L. plantarum viability. However, only W was effective for L. brevis in the evaluated conditions. The spray drying technique was successfully adopted for the encapsulation of L. plantarum CCMA0359 and L. brevis CCMA1284 strains.-
Idioma: dc.languageen-
Publicador: dc.publisherInstitute of Food Science and Technology-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceInternational Journal of Food Science and Technology-
Palavras-chave: dc.subjectLactobacillus brevis-
Palavras-chave: dc.subjectLactobacillus plantarum-
Palavras-chave: dc.subjectMilk proteins-
Palavras-chave: dc.subjectSpray drying-
Título: dc.titleStability of microencapsulated lactic acid bacteria under acidic and bile juice conditions-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

Não existem arquivos associados a este item.