首页|Development and characterization of Lactobacillus acidophilus (LA-3) microparticles with reducing substances and its addition to Reino cheese

Development and characterization of Lactobacillus acidophilus (LA-3) microparticles with reducing substances and its addition to Reino cheese

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  • NSTL
  • Elsevier
Probiotic microencapsulation provides additional protection to the microorganism, facilitating its survival in cheese. This study aimed to develop and to characterize Lb. acidophilus microparticles with L-cysteine hydrochloride and/or ascorbic acid and subsequently add them to Reino cheese. Four microparticles formulations were developed, the survival percentage of Lb. acidophillus was monitored during refrigeration (60 days) and the best formulation was characterized by morphology, distribution and size analysis. Three cheese formulations were developed, T1 (without Lb. acidophilus), T2 (containing free microorganism) and T3 (containing produced microparticles). The cheeses were analyzed after 1 and 25 days of ripening for the microbiological quality control parameters and viability of Lactobacillus spp. The encapsulation yield was over 80% in all microparticles. Formulation F3 showed 33 +/- 0.16% lactobacilli survival even after 60 days, demonstrated the effect of the reducing substance added and had a mean diameter of 58 +/- 1.51 mu m and were spherical, smooth and uniform in shape. The T3 cheese containing the probiotic microparticles showed the highest lactobacilli viability (8.49 +/- 0.08 Log CFU/g), provided additional protection to the Lb. acidophilus microorganism benefiting microbial cell survival, and therefore resulted in a ripened Reino cheese with functional probiotic potential for industrial cheese application.

Ripened cheeseMicroencapsulationProbioticFunctional potentialIonic gelation

Pereira Lopes Neto, Jose Honorio、Gomes dos Santos, Marilia Cicera、Leite, Kerolayne Santos、da Silva, Liliane Andrade、Ferreira Campos, Maria Isabel、da Silveira, Emmanuel Souza、Sousa Amaral, Joao Bosco、Madruga, Marta Suely、Mattos Braga, Ana Luiza、Cardarelli, Haissa Roberta

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Paraiba Fed Univ, Dept Food Engn, Postgrad Program Food Sci & Technol, Joao Pessoa, Paraiba, Brazil

Paraiba Fed Univ, Dept Mech Engn, Postgrad Program Mech Engn, Joao Pessoa, Paraiba, Brazil

Paraiba Fed Univ, Technol Ctr, Dept Food Engn, Joao Pessoa, Paraiba, Brazil

Paraiba Fed Univ, Dept Food Technol, Meat & Fish Proc Lab, Joao Pessoa, Paraiba, Brazil

Paraiba Fed Univ, Dept Food Engn, Lab Chem Food Anal, Joao Pessoa, Paraiba, Brazil

Paraiba Fed Univ, Dept Food Technol, Joao Pessoa, Paraiba, Brazil

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2021

10.1016/j.lwt.2021.111083

LWT-Food Science & Technology

LWT-Food Science & Technology

ISSN：0023-6438
年,卷(期)：2021.143
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