Effect of natural polymers on the survival of Lactobacillus casei encapsulated in alginate microspheres |
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| Authors: | Fábio J Rodrigues Michele H Omura Marina F Cedran Robert F H Dekker Aneli M Barbosa-Dekker |
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| Institution: | 1. Departamento de Ciência e Tecnologia de Alimentos – CCA, Universidade Estadual de Londrina, Londrina, Brazil;2. Departamento de Ciência de Alimentos, Universidade Estadual de Campinas, Campinas, Brazil;3. Programa de Pós-Gradua??o em Engenharia Ambiental, Universidade Tecnológica Federal do Paraná, Londrina, Brazil;4. Departamento de Química – CCE, Universidade Estadual de Londrina, Londrina, Brazil |
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| Abstract: | Linseed and okra mucilages, the fungal exopolysaccharide botryosphaeran, and commercial fructo-oligosaccharides (FOS) were used to microencapsulate Lactobacillus casei LC-01 and L. casei BGP 93 in sodium alginate microspheres by the extrusion technique in calcium chloride. The addition of carbohydrate biopolymers from linseed, okra and the fungal exocellular (1 → 3)(1 → 6)-β-D-glucan, named botryosphaeran provided higher encapsulation efficiency (EE) (>93% and >86%) for L. casei LC 01 and L. casei BGP 93, respectively. The use of linseed, okra and botryosphaeran improved the stability of probiotics encapsulated in the microspheres during the storage period over 15 d at 5?°C when compared to microspheres formulated with sodium alginate alone as the main encapsulating agent (p?≤?0.05). In in vitro gastrointestinal simulation tests, the use of FOS combined with linseed mucilage was shown to be more effective in protecting L. casei cells LC-01 and L. casei BGP 93. |
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| Keywords: | Probiotic microencapsulation linseed and okra mucilage botryosphaeran (1→3)(1→6)-β-D-glucan fructo-oligosaccharides |
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