Preparation and characterization of alginate and gelatin microcapsules containing Lactobacillus rhamnosus

This paper describes the preparation and characterization of alginate beads coated with gelatin and containing Lactobacillus rhamnosus. Capsules were obtained by extrusion method using CaCl2 as cross linker. An experimental design was performed using alginate and gelatin concentrations as the variab...

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Bibliographic Details
Published in:Anais da Academia Brasileira de Ciências 2017-07, Vol.89 (3), p.1601-1613
Main Authors: Lopes, Susiany, Bueno, Luciano, Aguiar, Júnior, Francisco DE, Finkler, Christine
Format: Article
Language:English
Subjects:
Alginates - ultrastructure
biopolymers
Capsules - standards
Cell Survival
Drug Stability
Drug Storage
functional foods
Gelatin - ultrastructure
Lactobacillus rhamnosus - ultrastructure
microencapsulation
Microscopy, Electron, Scanning
MULTIDISCIPLINARY SCIENCES
Probiotics
Spectroscopy, Fourier Transform Infrared
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Summary:This paper describes the preparation and characterization of alginate beads coated with gelatin and containing Lactobacillus rhamnosus. Capsules were obtained by extrusion method using CaCl2 as cross linker. An experimental design was performed using alginate and gelatin concentrations as the variables investigated, while the response variable was the concentration of viable cells. Beads were characterized in terms of size, morphology, scanning electron microscopy (SEM), moisture content, Fourier Transform Infrared Spectrometry (FTIR), thermal behavior and cell viability during storage. The results showed that the highest concentration of viable cells (4.2 x 109 CFU/g) was obtained for 1 % w/v of alginate and 0.1 % w/v of gelatin. Capsules were predominantly spherical with a rough surface, a narrow size distribution ranging from 1.53 to 1.90 mm and a moisture content of 97.70 ± 0.03 %. Furthermore, FTIR and thermogravimetric analysis indicated an interaction between alginate-gelatin. Cell concentration of alginate/gelatin microcapsules was 105 CFU/g after 4 months of storage at 8 oC.
ISSN:0001-3765
1678-2690
1678-2690
DOI:10.1590/0001-3765201720170071