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| Format: | Artículo científico |
| Language: | en |
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Academia Brasileira de Ciências
2017
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| Online Access: | https://www.redalyc.org/articulo.oa?id=32752675019 |
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Table of Contents:
- Preparation and characterization of alginate and gelatin microcapsules containing Lactobacillus rhamnosus SUSIANY LOPES LUCIANO BUENO FRANCISCO DE AGUIAR JÚNIOR CHRISTINE FINKLER Multidisciplinaria (Ciencias Naturales y Exactas) Probiotics biopolymers functional foods microencapsulation 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°C. 2017 artículo científico 0001-3765 https://www.redalyc.org/articulo.oa?id=32752675019 en http://www.redalyc.org/revista.oa?id=327 Anais da Academia Brasileira de Ciências application/pdf Academia Brasileira de Ciências Anais da Academia Brasileira de Ciências (Brasil) Num.3 Vol.89