Abstract
Survival of Lactococcus lactis subsp. lactis R7, microencapsulated with whey and inulin, was analyzed when added to blueberry juice, milk, and cream. For 28days, cell viability was evaluated for storage (4°C), simulated gastrointestinal tract (GIT), and thermal resistance. All matrices demonstrated high cell concentration when submitted to GIT (11.74 and 12 log CFU mL-1), except for the blueberry juice. The thermal resistance analysis proved the need for microencapsulation, regardless of the food matrix. The results indicate that L. lactis R7 microcapsules have potential for application in different matrices and development of new probiotic products by thermal processing.
Highlights
Lactococcus lactis (L. lactis) belongs to the group of lactic acid bacteria, often used in dairy fermentation, especially in the production of cheese, yogurt, and similar products
Survival of Lactococcus lactis subsp. lactis R7 microencapsulated with whey and inulin was analyzed when applied in blueberry juice, milk and cream
The results indicate that L. lactis R7 microcapsules have potential for application in different matrices and in the development of new probiotic products by thermal processing
Summary
Lactococcus lactis (L. lactis) belongs to the group of lactic acid bacteria, often used in dairy fermentation, especially in the production of cheese, yogurt, and similar products. Among its characteristics for food administration is the status of being recognized as safe (GRAS) and of having probiotic properties [2]. The use of different probiotic-carrier food matrices allows regular intake of probiotics and ensures that their beneficial health effects are maintained [3]. A large number of dairy products have been developed as delivery vehicles for probiotic bacteria including fermented milk, dairy drinks, ice cream, desserts, cheese, and powdered milk [4]. Soy-based beverages, cereals, fruits, and vegetables have been proposed as new probiotic carrier products [5]
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