Abstract
AbstractThe objective of this study was to evaluate the influence of pH, bile salts and different storage conditions at two different temperatures (30 and 4 °C) on the viability of free and microencapsulated Lactobacillus paracasei. Microspheres encapsulating L. paracasei were obtained using an extrusion method. The efficiency was 87.6%, the diameter 70 µm and the zeta potential 7.22 ± 0.05 mV. Encapsulated L. paracasei showed higher resistance to stomach pH and bile salts compared to free cells. Microspheres were evaluated under four different storage conditions: fresh, suspended in a solution with a pH of 4, suspended in saline solution and lyophilised. The lyophilised microspheres presented the highest stability with 89.2% survival rate after six weeks of storage; however, free bacteria in saline solution (0.145 N) presented a 65.3% survival rate. Finally, a new product (a strawberry ice popsicle) with possible functional characteristics was obtained using microencapsulated L. paracasei.
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