Viability of microencapsulated Lactobacillus acidophilus by complex coacervation associated with enzymatic crosslinking under application in different fruit juices

Using Lactobacillus acidophilus stains is a challenge in producing lactic acid fermented vegetable and fruit juices. There were analysed the correlation between the most important physico-chemical parameters of the substrate and the bacterial biomass accumulation in two vegetable and fruit juices. The data were collected during a 48 hour lactic acid fermentation using usually chemical and microbiological methods. There was analysed the correlation between the reducing sugar content and the lactic acid production, the correlation between the pH and lactic acid production, the correlation between the reducing sugar of the substrate and the microbial biomass accumulation and also between the lactic acid production and biomass accumulation. These correlations were analysed using simple regression on scatter plots. They were best fitted by the polynomial equation where the highest R2 were calculated. The two last correlations had large differences between the two experimental batches so that regression is not satisfactory to describe them. If all parameters were considered using the multiple regression, the correlation had a medium value because the cell multiplication of the bacteria Lactobacillus acidophilus in vegetable and fruit juices is influenced by many other environmental parameters. These had a large influence because juices are not the natural medium for this kind of lactic acid bacteria.

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Development, characterization and viability study of probiotic microcapsules produced by complex coacervation followed by freeze-drying

Ciência Rural ◽

10.1590/0103-8478cr20180775 ◽

2019 ◽

Vol 49 (7) ◽

Cited By ~ 1

Author(s):

Thaiane Marques da Silva ◽

Juliano Smanioto Barin ◽

Eduardo Jacob Lopes ◽

Alexandre José Cichoski ◽

Erico Marlon de Moraes Flores ◽

...

Keyword(s):

Lactobacillus Acidophilus ◽

Encapsulation Efficiency ◽

Freeze Drying ◽

Gum Arabic ◽

Significant Protection ◽

Complex Coacervation ◽

Gastrointestinal Conditions ◽

Viability Study ◽

Different Temperatures ◽

And Storage

ABSTRACT: Technique of complex coacervation was used to produce microcapsules of Lactobacillus acidophilus La-5 encapsulated in gelatin and gum arabic which were then freeze-drying. Microcapsules were characterized using scanning electron and optical microscopy, and resistance of probiotics was evaluated during release into a simulated gastrointestinal tract and storage at different temperatures. The complex coacervation process produced microcapsules with a high encapsulation efficiency (77.60% and 87.53%), ranging from 127.14-227.05 μm with uniform distribution. Microencapsulation was an efficient approach to achieve significant protection of probiotics against simulated gastrointestinal conditions compared with free cells. Encapsulation also improved the viability of probiotics during storage at either −18 ºC for 120 days, 7 ºC for 105 days or 25 ºC for 45 days. Therefore, complex coacervation was demonstrated to be adequate and promising for encapsulation of probiotics.

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