Microencapsulation of probiotics by oil-in-water emulsification technique improves cell viability under different storage conditions
dc.contributor.author | Passos, Thaís Souza | |
dc.contributor.author | Silva, Sebastião Ânderson Dantas da | |
dc.contributor.author | Batista, Leonam da Silva Pereira | |
dc.contributor.author | Diniz, Dara Souza | |
dc.contributor.author | Nascimento, Sara Sayonara da Cruz | |
dc.contributor.author | Morais, Neyna Santos | |
dc.contributor.author | Assis, Cristiane Fernandes de | |
dc.contributor.author | Sousa Júnior, Francisco Canindé de | |
dc.contributor.authorID | https://orcid.org/0000-0003-2054-1544 | |
dc.contributor.authorID | https://orcid.org/0000-0003-1795-4620 | |
dc.contributor.authorID | https://orcid.org/0000-0002-4829-4648 | |
dc.contributor.authorID | https://orcid.org/0000-0002-9419-9027 | |
dc.contributor.authorID | https://orcid.org/0000-0002-6025-3793 | |
dc.contributor.authorID | https://orcid.org/0000-0001-7595-5395 | |
dc.contributor.authorID | https://orcid.org/0000-0003-2042-4348 | |
dc.date.accessioned | 2025-06-09T16:36:35Z | |
dc.date.available | 2025-06-09T16:36:35Z | |
dc.date.issued | 2023-01-05 | |
dc.description.resumo | Probiotics are associated with health benefits to the host. However, their application can be limited due to a decrease in cell viability during processing, storage, and passage through the gastrointestinal tract. Microencapsulation is a simple and efficient alternative to improve the physical protection and stability of probiotics. The present study aimed to produce and characterize alginate or gelatin-based microparticles containing Lactobacillus acidophilus NRRL B-4495 or Lactiplantibacillus plantarum NRRL B-4496 by oil-in-water (O/W) emulsification and to evaluate the stability under storage conditions. The results showed that L. acidophilus and L. plantarum encapsulated in gelatin (LAEG and LPEG) presented diameters of 26.08 ± 1.74 µm and 21.56 ± 4.17 µm and encapsulation efficiencies of 89.6 ± 4.2% and 81.1 ± 9.7%, respectively. However, those encapsulated in alginate (LAEA and LPEA) showed an encapsulation efficiency of <1.0%. Furthermore, LAEG was stable for 120 days of storage at 5 ◦C and 25 ◦C. Therefore, encapsulation in gelatin by O/W emulsification is a promising strategy for protecting and stabilizing probiotic bacteria, enabling future application in foods. | |
dc.identifier.citation | PASSOS, Thaís Souza; SILVA, Sebastião Ânderson Dantas da; BATISTA, Leonam da Silva Pereira; DINIZ, Dara Souza; NASCIMENTO, Sara Sayonara da Cruz; MORAIS, Neyna Santos; ASSIS, Cristiane Fernandes de; SOUSA JÚNIOR, Francisco Canindé de. Microencapsulation of probiotics by oil-in-water emulsification technique improves cell viability under different storage conditions. Foods, [S.l.], v. 12, n. 2, p. 1-15, 5 jan. 2023. DOI 10.3390/foods12020252. Disponível em: https://www.mdpi.com/2304-8158/12/2/252. Acesso em: 19 jul. 2024. | |
dc.identifier.issn | 2304-8158 | |
dc.identifier.other | DOI 10.3390/foods12020252 | |
dc.identifier.uri | https://repositorio.ufrn.br/handle/123456789/63873 | |
dc.language.iso | en_US | |
dc.publisher | Foods | |
dc.rights | Attribution 3.0 Brazil | en |
dc.rights.uri | http://creativecommons.org/licenses/by/3.0/br/ | |
dc.subject | Lactobacillus acidophilus | |
dc.subject | Lactiplantibacillus plantarum | |
dc.subject | Encapsulation | |
dc.subject | Porcine gelatin | |
dc.subject | Storage stability | |
dc.title | Microencapsulation of probiotics by oil-in-water emulsification technique improves cell viability under different storage conditions | |
dc.type | article |
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