Preparation and characterization of alginate and gelatin microcapsules containing Lactobacillus rhamnosus
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , , |
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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Anais da Academia Brasileira de Ciências (Online) |
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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) |
instacron_str |
ABC |
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) |
repository.mail.fl_str_mv |
||aabc@abc.org.br |
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1754302864856973312 |