Abstract
The present study seeks to evaluate different matrixes (chitosan, gelatin – bloom 189, gelatin – bloom 246, gum Arabic, and maltodextrin) to encapsulate Lactobacillus helveticus (LH 091), as well as optimal spray-drying conditions. L. helveticus displayed a survival rate close to 89%, with their viability above the minimum level of 107 CFU/g at point of delivery, after microencapsulation in a gum Arabic-maltodextrin (1:1) matrix followed by spray-drying (air in at 70 to 80ºC, a feed rate of 0.09 mL/min, and a pressure of 0.10 bar). Microcapsules containing probiotic displayed a water activity of 0.494, rounded edges and an average size of 2.6 µm. The differential scanning calorimetry and thermogravimetry pointed to the thermal stability of the microparticles with encapsulated probiotics. These favorable properties of the probiotic microparticles make them suitable for incorporation into functional food.
Publisher
AMG Transcend Association
Subject
Molecular Biology,Molecular Medicine,Biochemistry,Biotechnology
Cited by
8 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献