Preparation and characterization of alginate and gelatin microcapsules containing Lactobacillus rhamnosus

Detalhes bibliográficos
Autor(a) principal: LOPES,SUSIANY
Data de Publicação: 2017
Outros Autores: BUENO,LUCIANO, AGUIAR JÚNIOR,FRANCISCO DE, FINKLER,CHRISTINE
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Anais da Academia Brasileira de Ciências (Online)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652017000401601
Resumo: ABSTRACT 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.
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spelling Preparation and characterization of alginate and gelatin microcapsules containing Lactobacillus rhamnosusProbioticsbiopolymersfunctional foodsmicroencapsulationABSTRACT 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.Academia Brasileira de Ciências2017-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652017000401601Anais da Academia Brasileira de Ciências v.89 n.3 2017reponame:Anais da Academia Brasileira de Ciências (Online)instname:Academia Brasileira de Ciências (ABC)instacron:ABC10.1590/0001-3765201720170071info:eu-repo/semantics/openAccessLOPES,SUSIANYBUENO,LUCIANOAGUIAR JÚNIOR,FRANCISCO DEFINKLER,CHRISTINEeng2019-11-29T00:00:00Zoai:scielo:S0001-37652017000401601Revistahttp://www.scielo.br/aabchttps://old.scielo.br/oai/scielo-oai.php||aabc@abc.org.br1678-26900001-3765opendoar:2019-11-29T00:00Anais da Academia Brasileira de Ciências (Online) - Academia Brasileira de Ciências (ABC)false
dc.title.none.fl_str_mv Preparation and characterization of alginate and gelatin microcapsules containing Lactobacillus rhamnosus
title Preparation and characterization of alginate and gelatin microcapsules containing Lactobacillus rhamnosus
spellingShingle Preparation and characterization of alginate and gelatin microcapsules containing Lactobacillus rhamnosus
LOPES,SUSIANY
Probiotics
biopolymers
functional foods
microencapsulation
title_short Preparation and characterization of alginate and gelatin microcapsules containing Lactobacillus rhamnosus
title_full Preparation and characterization of alginate and gelatin microcapsules containing Lactobacillus rhamnosus
title_fullStr Preparation and characterization of alginate and gelatin microcapsules containing Lactobacillus rhamnosus
title_full_unstemmed Preparation and characterization of alginate and gelatin microcapsules containing Lactobacillus rhamnosus
title_sort Preparation and characterization of alginate and gelatin microcapsules containing Lactobacillus rhamnosus
author LOPES,SUSIANY
author_facet LOPES,SUSIANY
BUENO,LUCIANO
AGUIAR JÚNIOR,FRANCISCO DE
FINKLER,CHRISTINE
author_role author
author2 BUENO,LUCIANO
AGUIAR JÚNIOR,FRANCISCO DE
FINKLER,CHRISTINE
author2_role author
author
author
dc.contributor.author.fl_str_mv LOPES,SUSIANY
BUENO,LUCIANO
AGUIAR JÚNIOR,FRANCISCO DE
FINKLER,CHRISTINE
dc.subject.por.fl_str_mv Probiotics
biopolymers
functional foods
microencapsulation
topic Probiotics
biopolymers
functional foods
microencapsulation
description ABSTRACT 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.
publishDate 2017
dc.date.none.fl_str_mv 2017-09-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652017000401601
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652017000401601
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/0001-3765201720170071
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Academia Brasileira de Ciências
publisher.none.fl_str_mv Academia Brasileira de Ciências
dc.source.none.fl_str_mv Anais da Academia Brasileira de Ciências v.89 n.3 2017
reponame:Anais da Academia Brasileira de Ciências (Online)
instname:Academia Brasileira de Ciências (ABC)
instacron:ABC
instname_str Academia Brasileira de Ciências (ABC)
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institution ABC
reponame_str Anais da Academia Brasileira de Ciências (Online)
collection Anais da Academia Brasileira de Ciências (Online)
repository.name.fl_str_mv Anais da Academia Brasileira de Ciências (Online) - Academia Brasileira de Ciências (ABC)
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