Functional fermented sausages incorporated with microencapsulated Lactobacillus plantarum BG 112 in Acrycoat S100
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10198/24600 |
Resumo: | Microencapsulation is a promising alternative to ensure probiotic viability, mainly when the wall material resists the adverse extrinsic conditions releasing the probiotics into the intestine. Therefore, Lactobacillus plantarum was encapsulated in Acrycoat S100 by spray drying. The encapsulation process was analysed using a central composite rotatable design (CCRD), varying the encapsulant and probiotic microorganism concentrations to evaluate the microcapsule yield and encapsulation efficiency (EE). L. plantarum microcapsules added to a Milano-type salami formulation for a probiotic product were characterised by physicochemical and morphological analysis, and compared to a control. CCRD central points (5% encapsulant and 1% probiotic) showed the highest yield (above 35%) and EE (above 78%) values. The optimum microcapsule formulation was obtained with 5.57% encapsulant and 1% probiotic, achieving 80.9% EE. FTIR-ATR and thermal analysis showed efficient microorganisms entrapment in the microcapsules, increasing their thermal stability in optimised assays. Milano-type probiotic salami was obtained with 8 log CFU g-1 LAB counts. Physicochemical and sensory properties did not differ for salami formulations and ensured their good acceptance, demonstrating pH-dependent controlled release advantages compared to a usual probiotic product. |
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Functional fermented sausages incorporated with microencapsulated Lactobacillus plantarum BG 112 in Acrycoat S100Central composite rotatable designPaired-preference testThermal analysisProbiotic salamiMicroencapsulation is a promising alternative to ensure probiotic viability, mainly when the wall material resists the adverse extrinsic conditions releasing the probiotics into the intestine. Therefore, Lactobacillus plantarum was encapsulated in Acrycoat S100 by spray drying. The encapsulation process was analysed using a central composite rotatable design (CCRD), varying the encapsulant and probiotic microorganism concentrations to evaluate the microcapsule yield and encapsulation efficiency (EE). L. plantarum microcapsules added to a Milano-type salami formulation for a probiotic product were characterised by physicochemical and morphological analysis, and compared to a control. CCRD central points (5% encapsulant and 1% probiotic) showed the highest yield (above 35%) and EE (above 78%) values. The optimum microcapsule formulation was obtained with 5.57% encapsulant and 1% probiotic, achieving 80.9% EE. FTIR-ATR and thermal analysis showed efficient microorganisms entrapment in the microcapsules, increasing their thermal stability in optimised assays. Milano-type probiotic salami was obtained with 8 log CFU g-1 LAB counts. Physicochemical and sensory properties did not differ for salami formulations and ensured their good acceptance, demonstrating pH-dependent controlled release advantages compared to a usual probiotic product.This study was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - Brasil (CAPES) -Finance Code 001, CNPq, and Fundação Araucária.Biblioteca Digital do IPBVasconcelos, LiaSilva-Buzanello, RosanaKalschne, Daneysa LahisScremin, Fernando ReinoldoBittencourt, Paulo Rodrigo StivalDias, TeresaCanan, CristianeCorso, Marinês Paula2022-01-12T16:33:50Z20212021-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/24600engVasconcelos, Lia Inês Machado; Silva-Buzanello, Rosana Aparecida da; Kalschne, Daneysa Lahis; Scremin, Fernando Reinoldo; Bittencourt, Paulo Rodrigo Stival; Dias, Teresa; Canan, Cristiane; Corso, Marinês Paula (2021). Functional fermented sausages incorporated with microencapsulated Lactobacillus plantarum BG 112 in Acrycoat S100. LWT - Food Science and Technology. ISSN 0023-6438. 148, p. 1-90023-643810.1016/j.lwt.2021.111596info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-03-06T01:21:15Zoai:bibliotecadigital.ipb.pt:10198/24600Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:15:36.026946Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Functional fermented sausages incorporated with microencapsulated Lactobacillus plantarum BG 112 in Acrycoat S100 |
title |
Functional fermented sausages incorporated with microencapsulated Lactobacillus plantarum BG 112 in Acrycoat S100 |
spellingShingle |
Functional fermented sausages incorporated with microencapsulated Lactobacillus plantarum BG 112 in Acrycoat S100 Vasconcelos, Lia Central composite rotatable design Paired-preference test Thermal analysis Probiotic salami |
title_short |
Functional fermented sausages incorporated with microencapsulated Lactobacillus plantarum BG 112 in Acrycoat S100 |
title_full |
Functional fermented sausages incorporated with microencapsulated Lactobacillus plantarum BG 112 in Acrycoat S100 |
title_fullStr |
Functional fermented sausages incorporated with microencapsulated Lactobacillus plantarum BG 112 in Acrycoat S100 |
title_full_unstemmed |
Functional fermented sausages incorporated with microencapsulated Lactobacillus plantarum BG 112 in Acrycoat S100 |
title_sort |
Functional fermented sausages incorporated with microencapsulated Lactobacillus plantarum BG 112 in Acrycoat S100 |
author |
Vasconcelos, Lia |
author_facet |
Vasconcelos, Lia Silva-Buzanello, Rosana Kalschne, Daneysa Lahis Scremin, Fernando Reinoldo Bittencourt, Paulo Rodrigo Stival Dias, Teresa Canan, Cristiane Corso, Marinês Paula |
author_role |
author |
author2 |
Silva-Buzanello, Rosana Kalschne, Daneysa Lahis Scremin, Fernando Reinoldo Bittencourt, Paulo Rodrigo Stival Dias, Teresa Canan, Cristiane Corso, Marinês Paula |
author2_role |
author author author author author author author |
dc.contributor.none.fl_str_mv |
Biblioteca Digital do IPB |
dc.contributor.author.fl_str_mv |
Vasconcelos, Lia Silva-Buzanello, Rosana Kalschne, Daneysa Lahis Scremin, Fernando Reinoldo Bittencourt, Paulo Rodrigo Stival Dias, Teresa Canan, Cristiane Corso, Marinês Paula |
dc.subject.por.fl_str_mv |
Central composite rotatable design Paired-preference test Thermal analysis Probiotic salami |
topic |
Central composite rotatable design Paired-preference test Thermal analysis Probiotic salami |
description |
Microencapsulation is a promising alternative to ensure probiotic viability, mainly when the wall material resists the adverse extrinsic conditions releasing the probiotics into the intestine. Therefore, Lactobacillus plantarum was encapsulated in Acrycoat S100 by spray drying. The encapsulation process was analysed using a central composite rotatable design (CCRD), varying the encapsulant and probiotic microorganism concentrations to evaluate the microcapsule yield and encapsulation efficiency (EE). L. plantarum microcapsules added to a Milano-type salami formulation for a probiotic product were characterised by physicochemical and morphological analysis, and compared to a control. CCRD central points (5% encapsulant and 1% probiotic) showed the highest yield (above 35%) and EE (above 78%) values. The optimum microcapsule formulation was obtained with 5.57% encapsulant and 1% probiotic, achieving 80.9% EE. FTIR-ATR and thermal analysis showed efficient microorganisms entrapment in the microcapsules, increasing their thermal stability in optimised assays. Milano-type probiotic salami was obtained with 8 log CFU g-1 LAB counts. Physicochemical and sensory properties did not differ for salami formulations and ensured their good acceptance, demonstrating pH-dependent controlled release advantages compared to a usual probiotic product. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021 2021-01-01T00:00:00Z 2022-01-12T16:33:50Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10198/24600 |
url |
http://hdl.handle.net/10198/24600 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Vasconcelos, Lia Inês Machado; Silva-Buzanello, Rosana Aparecida da; Kalschne, Daneysa Lahis; Scremin, Fernando Reinoldo; Bittencourt, Paulo Rodrigo Stival; Dias, Teresa; Canan, Cristiane; Corso, Marinês Paula (2021). Functional fermented sausages incorporated with microencapsulated Lactobacillus plantarum BG 112 in Acrycoat S100. LWT - Food Science and Technology. ISSN 0023-6438. 148, p. 1-9 0023-6438 10.1016/j.lwt.2021.111596 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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