Abstract
Lactobacillus acidophilus was encapsulated in xanthan–chitosan (XC) and xanthan–chitosan–xanthan (XCX) polyelectrolyte complex (PEC) gels by extrusion method. The obtained capsules were characterized by X-ray diffraction and FTIR spectroscopy. The effects of microencapsulation on the changes in survival and release behavior of the Lactobacillus acidophilus during exposure to simulated gastric fluid (SGF) and simulated intestinal fluid (SIF) were studied. Encapsulated Lactobacillus acidophilus exhibited a significantly higher resistance to SGF and SIF than non-encapsulated samples. In addition, the viability of free and immobilized cells of Lactobacillus acidophilus incorporated into dairy beverages was assessed for 21 days both at room temperature and in refrigerated storage. The results indicated that xanthan–chitosan–xanthan (XCX) and xanthan–chitosan (XC) significantly (p < 0.05) improved the cell survival of Lactobacillus acidophilus in yogurt during 21 days of storage at 4 and 25 °C, when compared to free cells.
Highlights
Functional foods with the addition of living probiotic microorganisms, which are claimed to have positive effects on the host, have become an important trend in the food industry in recent years.Probiotics are described as “live microorganisms which when administered in adequate amounts confer a health benefit on the host” [1,2]
The diffraction pattern of xanthan gum did not have peaks associated with a short-range organization of the chains, which were characterized by a broad peak within the xanthan gum’s
XC capsules were prepared by the extrusion method between two oppositely charged polysaccharides
Summary
Functional foods with the addition of living probiotic microorganisms, which are claimed to have positive effects on the host, have become an important trend in the food industry in recent years.Probiotics are described as “live microorganisms which when administered in adequate amounts confer a health benefit on the host” [1,2]. To exert benefits on human health, the concentration of live probiotic bacteria should be approximately 107 CFU/mL in the product at the time of consumption. Microencapsulation is the envelopment of core material in a coating that protects it from adverse environments, and has been used widely in the food industry [6,7]. Many polymer materials, such as pectin, alginate, carrageenan, chitosan, whey, gelatin, and starch, have been used for bacteria microencapsulation, as reported in several studies [8,9].
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