Use of prebiotic sources to increase probiotic viability in pectin microparticles obtained by emulsification/internal gelation followed by freeze-drying.

Food Research International
Greice Carine RaddatzCristiano Ragagnin de Menezes

Abstract

The aim of this study was to investigate the influence of hi-maize, inulin, and rice bran in the survival of Lactobacillus acidophilus LA-5 in pectin microparticles obtained by internal gelation and subjected to freeze-drying. For this, the development of a matrix capable of extending Lactobacillus acidophilus viability to develop new functional foods was emphasized. Microparticle size, encapsulation efficiency, probiotic survivability after gastrointestinal simulation, and storage stability were analyzed. The pectin + inulin encapsulation matrix presented the highest encapsulation efficiency (68.1%) compared to the other treatments. Microparticle sizes ranged from 166 ± 2 µm (pectin + hi-maize) to 345 ± 9 µm (pectin + inulin). The microparticles added from the different prebiotics showed better microorganism protection when compared to treatment without prebiotics, which presented greater viability in the gastrointestinal simulation. Under storage conditions of 25 °C and -18 °C, the microparticles containing hi-maize, inulin, and rice bran maintained the probiotic microorganisms viable for longer periods than the pectin microparticles. At 7 °C, the pectin + rice bran treatment stood out from the other treatments, as it was abl...Continue Reading

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Mar 2, 2021·Food Research International·Tatiana Beldarrain-IznagaJavier Leiva-Vega
Mar 3, 2021·Food Research International·Nerea Muñoz-AlmagroMar Villamiel
Nov 9, 2021·Critical Reviews in Food Science and Nutrition·Yuxing GaoZihao Wei

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