| Revista: | Anais da Academia Brasileira de Ciencias |
| Base de datos: | PERIÓDICA |
| Número de sistema: | 000412260 |
| ISSN: | 0001-3765 |
| Autores: | Lopes, Susiany1 Bueno, Luciano2 Aguiar-Junior, Francisco de3 Finkler, Christine3 |
| Instituciones: | 1Universidade Federal Rural de Pernambuco, Departamento de Quimica, Recife, Pernambuco. Brasil 2Universidade Federal do ABC, Centro de Engenharia, Modelagem e Ciencias Sociais e Aplicadas, Santo Andre, Sao Paulo. Brasil 3Universidade Federal de Pernambuco, Centro Academico de Vitoria, Vitoria de Santo Antao, Pernambuco. Brasil |
| Año: | 2017 |
| Periodo: | Sep |
| Volumen: | 89 |
| Número: | 3 |
| Paginación: | 1601-1614 |
| País: | Brasil |
| Idioma: | Inglés |
| Tipo de documento: | Artículo |
| Enfoque: | Experimental, aplicado |
| Resumen en inglés | This paper describes the preparation and characterization of alginate beads coated with gelatin and containing Lactobacillus rhamnosus. Capsules were obtained by extrusion method using CaCl2 as cross linker. An experimental design was performed using alginate and gelatin concentrations as the variables investigated, while the response variable was the concentration of viable cells. Beads were characterized in terms of size, morphology, scanning electron microscopy (SEM), moisture content, Fourier Transform Infrared Spectrometry (FTIR), thermal behavior and cell viability during storage. The results showed that the highest concentration of viable cells (4.2 x 109 CFU/g) was obtained for 1 % w/v of alginate and 0.1 % w/v of gelatin. Capsules were predominantly spherical with a rough surface, a narrow size distribution ranging from 1.53 to 1.90 mm and a moisture content of 97.70 ± 0.03 %. Furthermore, FTIR and thermogravimetric analysis indicated an interaction between alginate-gelatin. Cell concentration of alginate/gelatin microcapsules was 105 CFU/g after 4 months of storage at 8 oC |
| Disciplinas: | Biología, Química |
| Palabras clave: | Bacterias, Química de alimentos, Biopolímeros, Alginatos, Microencapsulación, Lactobacillus rhamnosus, Probióticos, Alimentos funcionales |
| Keyword: | Biology, Chemistry, Bacteria, Food chemistry, Biopolymers, Alginates, Microencapsulation, Lactobacillus rhamnosus, Probiotics, Functional foods |
| Texto completo: | Texto completo (Ver HTML) |
