Viability during refrigerated storage in selected food products and during simulated gastrointestinal conditions of individual and combined lactobacilli encapsulated in alginate or alginate-chitosan

The viability of Lactobacillus acidophilus and Lactobacillus reuteri combined or individually encapsulated in alginate (AG) or alginate-chitosan (AG-CH), when they were added to milk, peach nectar, or blackberry jam set-style yogurt; and stored at 5 °C for 30 days was evaluated. Survival of studied...

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Bibliographic Details
Published in:Food science & technology 2015-09, Vol.63 (1), p.482-489
Main Authors: García-Ceja, Adelfo, Mani-López, Emma, Palou, Enrique, López-Malo, Aurelio
Format: Article
Language:English
Subjects:
Alginate
Chitosan
Combined lactobacilli
Double encapsulation
Lactobacilli viability
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Summary:The viability of Lactobacillus acidophilus and Lactobacillus reuteri combined or individually encapsulated in alginate (AG) or alginate-chitosan (AG-CH), when they were added to milk, peach nectar, or blackberry jam set-style yogurt; and stored at 5 °C for 30 days was evaluated. Survival of studied encapsulated lactobacilli when exposed to simulated gastrointestinal tract (GIT) conditions was also determined. AG-CH encapsulation provided better protection than AG and improved lactobacilli survival during storage in milk, peach nectar, or blackberry jam set-style yogurt; lactobacilli counts were ≥107 CFU/g after 30 days, except for encapsulated combined lactobacilli in peach nectar. Not significant (p 
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2015.03.071