Microencapsulation of Lactobacillus acidophilus NCFM incorporated with mannitol and its storage stability in mulberry tea
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Ciência e Agrotecnologia (Online) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542019000100401 |
Resumo: | ABSTRACT Lactobacillus acidophilus NCFM (L-NCFM) was microencapsulated via co-extrusion technique with mannitol. Optimization of coating material, locust bean gum (0% to 2%, w/v) and prebiotic, mannitol (0% to 5%, w/v) was tested on bead size and microencapsulation efficiency. L-NCFM cells microencapsulated in three different forms were tested in simulated gastric juice (pH 2.0) and simulated intestinal juice (pH 7.5) and storage test at 4 °C and 25 °C for 4 weeks. 0.5% (w/v) locust bean gum and 3% (w/v) of mannitol are the optimal concentrations to produce bead size of 570 µm, microencapsulation efficiency of 96.81% and cell count 8.92 log CFU/mL. Microencapsulation of L-NCFM with mannitol protect cells better in acidic environment. The viability of encapsulated L-NCFM with mannitol at 4 °C throughout the storage period for 30 days ranged from 8.62 log cfu/mL to 6.80 log cfu/mL, which met the minimum required for probiotic (106CFU/mL). |
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Ciência e Agrotecnologia (Online) |
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Microencapsulation of Lactobacillus acidophilus NCFM incorporated with mannitol and its storage stability in mulberry teaProbioticco-extrusionmannitolLactobacillus.ABSTRACT Lactobacillus acidophilus NCFM (L-NCFM) was microencapsulated via co-extrusion technique with mannitol. Optimization of coating material, locust bean gum (0% to 2%, w/v) and prebiotic, mannitol (0% to 5%, w/v) was tested on bead size and microencapsulation efficiency. L-NCFM cells microencapsulated in three different forms were tested in simulated gastric juice (pH 2.0) and simulated intestinal juice (pH 7.5) and storage test at 4 °C and 25 °C for 4 weeks. 0.5% (w/v) locust bean gum and 3% (w/v) of mannitol are the optimal concentrations to produce bead size of 570 µm, microencapsulation efficiency of 96.81% and cell count 8.92 log CFU/mL. Microencapsulation of L-NCFM with mannitol protect cells better in acidic environment. The viability of encapsulated L-NCFM with mannitol at 4 °C throughout the storage period for 30 days ranged from 8.62 log cfu/mL to 6.80 log cfu/mL, which met the minimum required for probiotic (106CFU/mL).Editora da UFLA2019-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542019000100401Ciência e Agrotecnologia v.43 2019reponame:Ciência e Agrotecnologia (Online)instname:Universidade Federal de Lavras (UFLA)instacron:UFLA10.1590/1413-7054201943005819info:eu-repo/semantics/openAccessYee,Wong LokYee,Chan LiLin,Nyam KarPhing,Pui Lieweng2019-08-05T00:00:00Zoai:scielo:S1413-70542019000100401Revistahttp://www.scielo.br/cagroPUBhttps://old.scielo.br/oai/scielo-oai.php||renpaiva@dbi.ufla.br|| editora@editora.ufla.br1981-18291413-7054opendoar:2022-11-22T16:31:40.137133Ciência e Agrotecnologia (Online) - Universidade Federal de Lavras (UFLA)true |
dc.title.none.fl_str_mv |
Microencapsulation of Lactobacillus acidophilus NCFM incorporated with mannitol and its storage stability in mulberry tea |
title |
Microencapsulation of Lactobacillus acidophilus NCFM incorporated with mannitol and its storage stability in mulberry tea |
spellingShingle |
Microencapsulation of Lactobacillus acidophilus NCFM incorporated with mannitol and its storage stability in mulberry tea Yee,Wong Lok Probiotic co-extrusion mannitol Lactobacillus. |
title_short |
Microencapsulation of Lactobacillus acidophilus NCFM incorporated with mannitol and its storage stability in mulberry tea |
title_full |
Microencapsulation of Lactobacillus acidophilus NCFM incorporated with mannitol and its storage stability in mulberry tea |
title_fullStr |
Microencapsulation of Lactobacillus acidophilus NCFM incorporated with mannitol and its storage stability in mulberry tea |
title_full_unstemmed |
Microencapsulation of Lactobacillus acidophilus NCFM incorporated with mannitol and its storage stability in mulberry tea |
title_sort |
Microencapsulation of Lactobacillus acidophilus NCFM incorporated with mannitol and its storage stability in mulberry tea |
author |
Yee,Wong Lok |
author_facet |
Yee,Wong Lok Yee,Chan Li Lin,Nyam Kar Phing,Pui Liew |
author_role |
author |
author2 |
Yee,Chan Li Lin,Nyam Kar Phing,Pui Liew |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Yee,Wong Lok Yee,Chan Li Lin,Nyam Kar Phing,Pui Liew |
dc.subject.por.fl_str_mv |
Probiotic co-extrusion mannitol Lactobacillus. |
topic |
Probiotic co-extrusion mannitol Lactobacillus. |
description |
ABSTRACT Lactobacillus acidophilus NCFM (L-NCFM) was microencapsulated via co-extrusion technique with mannitol. Optimization of coating material, locust bean gum (0% to 2%, w/v) and prebiotic, mannitol (0% to 5%, w/v) was tested on bead size and microencapsulation efficiency. L-NCFM cells microencapsulated in three different forms were tested in simulated gastric juice (pH 2.0) and simulated intestinal juice (pH 7.5) and storage test at 4 °C and 25 °C for 4 weeks. 0.5% (w/v) locust bean gum and 3% (w/v) of mannitol are the optimal concentrations to produce bead size of 570 µm, microencapsulation efficiency of 96.81% and cell count 8.92 log CFU/mL. Microencapsulation of L-NCFM with mannitol protect cells better in acidic environment. The viability of encapsulated L-NCFM with mannitol at 4 °C throughout the storage period for 30 days ranged from 8.62 log cfu/mL to 6.80 log cfu/mL, which met the minimum required for probiotic (106CFU/mL). |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-01-01 |
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=S1413-70542019000100401 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542019000100401 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1413-7054201943005819 |
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 |
Editora da UFLA |
publisher.none.fl_str_mv |
Editora da UFLA |
dc.source.none.fl_str_mv |
Ciência e Agrotecnologia v.43 2019 reponame:Ciência e Agrotecnologia (Online) instname:Universidade Federal de Lavras (UFLA) instacron:UFLA |
instname_str |
Universidade Federal de Lavras (UFLA) |
instacron_str |
UFLA |
institution |
UFLA |
reponame_str |
Ciência e Agrotecnologia (Online) |
collection |
Ciência e Agrotecnologia (Online) |
repository.name.fl_str_mv |
Ciência e Agrotecnologia (Online) - Universidade Federal de Lavras (UFLA) |
repository.mail.fl_str_mv |
||renpaiva@dbi.ufla.br|| editora@editora.ufla.br |
_version_ |
1799874971164475392 |