Abstract
Flour from Pereskia aculeata leaf and green banana were used as ingredients in the formulation of a cereal bar with added Lactobacillus acidophilus LA02-ID-1688. Encapsulation in a calcium-alginate hydrogel reinforced with magnesium hydroxide was used as a strategy to protect the probiotic cells under gastrointestinal conditions and to prolong shelf-life. The results are relevant especially for maintaining cell viability during shelf-life; a challenge for the food industry in relation to dry probiotic products. Encapsulation promoted the protection of probiotic cells in simulated gastric and intestinal conditions, allowing the maintenance of high viable cell counts (> 10 log CFU, colony forming unit). Encapsulation also contributed to cellular protection under extreme temperature conditions, with reductions of cell viability of < 1 logarithmic cycle when the capsules were subjected to 55ºC/10 min. Even at 75ºC/10 min, encapsulation protected the probiotic cells 3-times greater than the free-cells. The food bar proved to be rich in dietary fiber (19 g 100 g−1), lipids (12.63 g 100 g−1) and showed an appreciable protein content (5.44 g 100 g−1). A high viable probiotic cell count on storage over 120 days (12.54 log CFU) was observed, maintaining a probiotic survival rate > 90% and viability levels sufficient to promote health benefits.
Highlights
Flour from Pereskia aculeata leaf and green banana were used as ingredients in the formulation of a cereal bar with added Lactobacillus acidophilus LA02-ID-1688
In order to obtain hydrogel spheres of high cell density, a suspension of 15.5 log CFU m L−1 L. acidophilus LA02 ID 1688 was added to the alginate solution in the encapsulation process
This strategy was used to circumvent possible reduction in cell viability during the crosslinking step of the alginate in calcium chloride solution. This approach resulted in a 1.63 log CFU decrease in the number of viable cells in the hydrogel spheres compared to the probiotic cells added to the cell suspension prior to alginate bead formation
Summary
Flour from Pereskia aculeata leaf and green banana were used as ingredients in the formulation of a cereal bar with added Lactobacillus acidophilus LA02-ID-1688. In the formulation of cereal bars, different ingredients with nutraceutical potential have been used, which enrich the nutritional quality of the product and promote health benefits to the body Cereals such as oats contribute to the proper functioning of the gastrointestinal system through their content of dietary fibers that includes the β-glucans[2]. Green banana flour, another ingredient, is rich in resistant s tarch[3] and phenolic compounds; the first being converted by beneficial gut microbiota into butyrate, a short-chain fatty acid source of e nergy[4]. Universidade Tecnológica Federal do Paraná, Via do Conhecimento Km 01, Pato Branco, Paraná CEP 85503‐390, Brazil. 4Beta‐Glucan Produtos Farmoquímicos EIRELI, Lote 24A, Bloco Zircônia, Universidade Tecnológica Federal do Paraná, Câmpus Londrina, Avenida João Miguel Caram 731, Londrina, Paraná CEP 86036‐700, Brazil. 5Everton
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