Microencapsulation ofBifidobacterium animalissubsp.lactisin Modified Alginate-chitosan Beads and Evaluation of Survival in Simulated Gastrointestinal Conditions

Encapsulation Technology to Protect Probiotic Bacteria

“…In 2002, Shah and Ravula [126] encapsulated Bifidobacterium and Lactobacillus acidophilus in calcium alginate in frozen fermented milk-based dessert, and, in general, the survival of bacteria cells was improved by encapsulation. Some studies employed to encapsulate Bifidobacteria alginate alone and a mixture with other compounds and observed more resistant to the acidic medium than the free cells [5,112,127]. A similar result was observed by Chávarri and collaborators [67], where chitosan was used as coating material to improve the stability of alginate beads with probiotics.…”

“…Encapsulation is a process to entrap active agents within a carrier material and it is a useful tool to improve living cells into foods, to protect [3,4,5,6,7], to extend their storage life and to convert them into a powder form for convenient use [8,9,10,11]. In addition, encapsulation can promote controlled release and optimize delivery to the site of action, thereby potentiating the efficacy of the respective probiotic strain.…”

Eficiência de materiais encapsulantes naturais e comerciais na liberação controlada de probiótico encapsulado

“…Este comportamento dependente do pH pode ser explorado para perfis de liberação controlada do núcleo (GEORGE e ABRAHAM, 2006). Liserre et al (2007) submeteram cápsulas de Bifidobacterium animalis subsp. lactis obtidas por extrusão em alginato 2 % (p/v), sob as mesmas condições gastrointestinais in vitro desempenhadas neste projeto e concluíram que a encapsulação favoreceu a sobrevivência do microrganismo quando comparada à das células não encapsuladas.…”

“…O desprendimento das células durante a simulação pode ser avaliado sem que ocorram respostas subestimadas, pois as leveduras conseguem sobreviver durante todo o processo. Segundo Liserre et al (2007), estudos sobre a sobrevivência de bactérias probióticas em soluções tampão podem levar a resultados errôneos, porque o potencial de sobrevivência pode ser subestimado. Ainda ressaltam que os resultados da literatura sobre a eficácia de encapsulamento para proteção de culturas probióticas são controversos e existe uma alta variação nos parâmetros avaliados, o que torna difícil a identificação do melhor procedimento de microencapsulação.…”

<b>Fermented sausage production using <i>E. faecium</i> as starter culture: Physicochemical and microbiological profile, sensorial acceptance and cellular viability

“…Survival in gastrointestinal conditions after 28 days of ripening was estimated according to Liserre, Re, and Franco (2007), with modifications. Samples of fermented sausage were ground in a multiprocessor and 10 g were added in Erlenmeyer flasks containing 0.5% saline solution (90 mL ) and lipase (0.9 mg L -1 ) were added in the test tubes and incubated at 37ºC under agitation.…”