Abstract
This research verified the behavior of Lactobacillus rhamnosus and Lactobacillus casei added to ice cream in free form or encapsulated with alginate-chitosan by comparing their: (1) resistance to low temperature; (2) encapsulation efficiency and (3) cell survivability in a simulated gastrointestinal environment. Calcium alginate-chitosan capsules were produced by extrusion method. The ice cream samples with probiotics were stored at −18 °C for 150 days, and the pH, titratable acidity, the cell viability of the probiotics and the gastrointestinal simulation were analyzed. Free L. casei (−1.64 log) were more resistant to freezing than free L. rhamnosus (−1.92 log). L. rhamnosus and L. casei presented encapsulation efficiencies of 73.8% and 79.5%, respectively. In the gastrointestinal simulation, 86.2% L. rhamnosus (−0,83 log) and 84% L. casei (−1,3 log) were protected by the alginate-chitosan capsules. The results demonstrated that microcapsules reduce cell loss in frozen storage and in simulated gastrointestinal conditions. The reduction in cell viability of encapsulated L. rhamnosus was superior to that of its free form, showing that the encapsulation process is not advantageous for all probiotic species. Therefore, considering cellular losses, the best option for preparing functional yellow mombin ice cream is to use free L. rhamnosus or encapsulated L. casei.
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