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Advisor(s)
Abstract(s)
Microencapsulation is a promising alternative to ensure probiotic viability, mainly when the wall material resists
the adverse extrinsic conditions releasing the probiotics into the intestine. Therefore, Lactobacillus plantarum was
encapsulated in Acrycoat S100 by spray drying. The encapsulation process was analysed using a central composite
rotatable design (CCRD), varying the encapsulant and probiotic microorganism concentrations to evaluate
the microcapsule yield and encapsulation efficiency (EE). L. plantarum microcapsules added to a Milano-type
salami formulation for a probiotic product were characterised by physicochemical and morphological analysis,
and compared to a control. CCRD central points (5% encapsulant and 1% probiotic) showed the highest
yield (above 35%) and EE (above 78%) values. The optimum microcapsule formulation was obtained with 5.57%
encapsulant and 1% probiotic, achieving 80.9% EE. FTIR-ATR and thermal analysis showed efficient microorganisms
entrapment in the microcapsules, increasing their thermal stability in optimised assays. Milano-type
probiotic salami was obtained with 8 log CFU g-1 LAB counts. Physicochemical and sensory properties did
not differ for salami formulations and ensured their good acceptance, demonstrating pH-dependent controlled
release advantages compared to a usual probiotic product.
Description
Keywords
Central composite rotatable design Paired-preference test Thermal analysis Probiotic salami
Citation
Vasconcelos, Lia Inês Machado; Silva-Buzanello, Rosana Aparecida da; Kalschne, Daneysa Lahis; Scremin, Fernando Reinoldo; Bittencourt, Paulo Rodrigo Stival; Dias, Teresa; Canan, Cristiane; Corso, Marinês Paula (2021). Functional fermented sausages incorporated with microencapsulated Lactobacillus plantarum BG 112 in Acrycoat S100. LWT - Food Science and Technology. ISSN 0023-6438. 148, p. 1-9