Microencapsulation of Bifidobacterium animalis subsp. lactis and Lactobacillus acidophilus in cocoa butter using spray chilling technology
Microencapsulation of Bifidobacterium animalis subsp. lactis and Lactobacillus acidophilus in cocoa butter using spray chilling technology
复制标题
动物双歧杆菌亚种的微囊化。
DOI：
--
复制
发表时间：
2014
影响因子：
2.2
通讯作者：
C. Fávaro
中科院分区：
文献类型：
--
作者：
D. L. Pedroso;M. Dogenski;M. Thomazini;R. Heinemann;C. Fávaro
在本研究中，动物双歧杆菌亚种的细胞。采用喷雾冷却技术将乳酸杆菌（BI-01）和嗜酸乳杆菌（LAC-04）包埋在可可脂中。进行存活测定以评估益生菌对喷雾冷却过程的抗性、它们对模拟胃液和肠液（SGF和SIF）的抗性以及它们在90天储存期间的稳定性。细胞的活力不受微囊化的影响。B的游离细胞和包囊细胞。动物双歧杆菌乳酸亚种乳酸菌对SGF和SIF都有抗性。将L.嗜酸乳杆菌对SGF和SIF的耐受性高于游离细胞;微囊化细胞的存活率提高了67%，而游离细胞达到了方法的检测限（103 CFU/g）。包封的益生菌在20 °C下储存时不稳定。包囊L.当它们在7 °C下储存时，嗜酸乳杆菌急剧减少;在储存90天后，只有20%的细胞是活的。包封的B的活细胞百分比。然而，在相同的储存期后，动物乳亚种的死亡率为72%。当微粒储存在-18 °C时，获得了有希望的结果;冷冻给予封装细胞90天的保质期。这些结果表明，以可可脂为载体的喷雾冷却过程保护了L。胃肠道液体中的嗜酸乳杆菌。然而，必须改善储存期间细胞的活力。
In the present study, the cells of Bifidobacterium animalis subsp. lactis (BI-01) and Lactobacillus acidophilus (LAC-04) were encapsulated in cocoa butter using spray-chilling technology. Survival assays were conducted to evaluate the resistance of the probiotics to the spray-chilling process, their resistance to the simulated gastric and intestinal fluids (SGF and SIF), and their stability during 90 days of storage. The viability of the cells was not affected by microencapsulation. The free and encapsulated cells of B. animalis subsp. lactis were resistant to both SGF and SIF. The micro-encapsulated cells of L. acidophilus were more resistant to SGF and SIF than the free cells; the viability of the encapsulated cells was enhanced by 67%, while the free cells reached the detection limit of the method (103 CFU/g). The encapsulated probiotics were unstable when they were stored at 20 °C. The population of encapsulated L. acidophilus decreased drastically when they were stored at 7 °C; only 20% of cells were viable after 90 days of storage. The percentage of viable cells of the encapsulated B. animalis subsp.lactis, however, was 72% after the same period of storage. Promising results were obtained when the microparticles were stored at −18 °C; the freeze granted 90 days of shelf life to the encapsulated cells. These results suggest that the spray-chilling process using cocoa butter as carrier protects L. acidophilus from gastrointestinal fluids. However, the viability of the cells during storage must be improved.