Microencapsulation of probiotics by oil-in-water emulsification technique improves cell viability under different storage conditions

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dc.contributor.authorPassos, Thaís Souza
dc.contributor.authorSilva, Sebastião Ânderson Dantas da
dc.contributor.authorBatista, Leonam da Silva Pereira
dc.contributor.authorDiniz, Dara Souza
dc.contributor.authorNascimento, Sara Sayonara da Cruz
dc.contributor.authorMorais, Neyna Santos
dc.contributor.authorAssis, Cristiane Fernandes de
dc.contributor.authorSousa Júnior, Francisco Canindé de
dc.contributor.authorIDhttps://orcid.org/0000-0003-2054-1544
dc.contributor.authorIDhttps://orcid.org/0000-0003-1795-4620
dc.contributor.authorIDhttps://orcid.org/0000-0002-4829-4648
dc.contributor.authorIDhttps://orcid.org/0000-0002-9419-9027
dc.contributor.authorIDhttps://orcid.org/0000-0002-6025-3793
dc.contributor.authorIDhttps://orcid.org/0000-0001-7595-5395
dc.contributor.authorIDhttps://orcid.org/0000-0003-2042-4348
dc.date.accessioned2025-06-09T16:36:35Z
dc.date.available2025-06-09T16:36:35Z
dc.date.issued2023-01-05
dc.description.resumoProbiotics 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.citationPASSOS, 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.issn2304-8158
dc.identifier.otherDOI 10.3390/foods12020252
dc.identifier.urihttps://repositorio.ufrn.br/handle/123456789/63873
dc.language.isoen_US
dc.publisherFoods
dc.rightsAttribution 3.0 Brazilen
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/br/
dc.subjectLactobacillus acidophilus
dc.subjectLactiplantibacillus plantarum
dc.subjectEncapsulation
dc.subjectPorcine gelatin
dc.subjectStorage stability
dc.titleMicroencapsulation of probiotics by oil-in-water emulsification technique improves cell viability under different storage conditions
dc.typearticle

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