Abstract
Microcapsules containing B. lactis were produced by complex coacervation in gelatin and gum Arabic followed by freeze drying and characterized by optical microscopy and scanning electron microscopy, as well as the resistance of probiotics to the in-vitro release in the simulated gastrointestinal tract and storage under different temperature conditions. Therefore, it formed microcapsules with high encapsulation efficiency (86.04% and 99.52%) and size between 100.12 and 203.32 μm. In addition, microencapsulated probiotics, both in wet and dry forms, maintained viability against the simulated gastrointestinal conditions. Finally, complex coacervation method was also efficient in maintaining the viability of probiotics during storage at temperatures of −18 °C for 120 days, 7 °C for 120 days and 25 °C for 90 days. Thus, our results demonstrated that complex coacervation method is an appropriate alternative to increase the viability of probiotics.
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