Preparation and characterization of alginate and gelatin microcapsules containing Lactobacillus rhamnosus.

Susiany Lopes,Luciano Bueno,Francisco De Aguiar Júnior,Christine Finkler

doi:10.1590/0001-3765201720170071

Abstract

This paper describes the preparation and characterization of alginate beads coated with gelatin and containing Lactobacillus rhamnosus. Capsules were obtained by extrusion method using CaCl2 as cross linker. An experimental design was performed using alginate and gelatin concentrations as the variables investigated, while the response variable was the concentration of viable cells. Beads were characterized in terms of size, morphology, scanning electron microscopy (SEM), moisture content, Fourier Transform Infrared Spectrometry (FTIR), thermal behavior and cell viability during storage. The results showed that the highest concentration of viable cells (4.2 x 109 CFU/g) was obtained for 1 % w/v of alginate and 0.1 % w/v of gelatin. Capsules were predominantly spherical with a rough surface, a narrow size distribution ranging from 1.53 to 1.90 mm and a moisture content of 97.70 ± 0.03 %. Furthermore, FTIR and thermogravimetric analysis indicated an interaction between alginate-gelatin. Cell concentration of alginate/gelatin microcapsules was 105 CFU/g after 4 months of storage at 8 oC.

Highlights

In recent years, consumer demands for foods that contribute directly to people’s health have increased considerably
Sodium alginate was purchased from Danisco (Denmark), pectin type LM was purchased from CP Kelco (USA), gelatin, Na2HPO4.2H2O and KH2PO4.2H2O were obtained from Vetec (Brazil), Na3C6H5O7, CaCl2, NaCl and KCl were purchased from Quimica Moderna (Brazil), MRS broth was purchased from Merck (Germany), glucose was obtained from Nuclear (Brazil) and Agar was purchased from AgarGel (Brazil)
The pellet was re-suspended in 30 ml of lyophilization medium and the cell suspension was divided into 3 ml portions in vials

Summary

Introduction

Consumer demands for foods that contribute directly to people’s health have increased considerably. The current trend is that food is for nutritional purposes, and to prevent nutrition-related diseases and improve the physical and mental well-being of consumers (Menrad 2003). In this regard, functional foods play a significant role. According to Martirosyan and Singh (2015) The Functional Food Center (FFC) announced a proposed new definition for ‘functional food’, and examples of these foods include carotenids, dietary (functional and total) fiber, fatty acids, flavonoids, isothiocyanates, minerals, phenolic acids, plant stanols/sterols, polyols, phytoestrogens, soy protein, sulfides/thiols, vitamins, prebiotics and probiotics (Singh 2015)

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