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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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Published in: | Anais da Academia Brasileira de Ciências 2017-07, Vol.89 (3), p.1601-1613 |
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creator | Lopes, Susiany Bueno, Luciano Aguiar, Júnior, Francisco DE Finkler, Christine |
description | 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. |
doi_str_mv | 10.1590/0001-3765201720170071 |
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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.</description><identifier>ISSN: 0001-3765</identifier><identifier>ISSN: 1678-2690</identifier><identifier>EISSN: 1678-2690</identifier><identifier>DOI: 10.1590/0001-3765201720170071</identifier><identifier>PMID: 28876396</identifier><language>eng</language><publisher>Brazil: Academia Brasileira de Ciências</publisher><subject>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</subject><ispartof>Anais da Academia Brasileira de Ciências, 2017-07, Vol.89 (3), p.1601-1613</ispartof><rights>This work is licensed under a Creative Commons Attribution 4.0 International License.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c527t-d294c201bbb7719e995b622f63947ad93cc16abc96163bbb165209865cf205f23</citedby><cites>FETCH-LOGICAL-c527t-d294c201bbb7719e995b622f63947ad93cc16abc96163bbb165209865cf205f23</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>230,314,780,784,885,24150,27924,27925</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/28876396$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Lopes, Susiany</creatorcontrib><creatorcontrib>Bueno, Luciano</creatorcontrib><creatorcontrib>Aguiar, Júnior, Francisco DE</creatorcontrib><creatorcontrib>Finkler, Christine</creatorcontrib><title>Preparation and characterization of alginate and gelatin microcapsules containing Lactobacillus rhamnosus</title><title>Anais da Academia Brasileira de Ciências</title><addtitle>An Acad Bras Cienc</addtitle><description>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.</description><subject>Alginates - ultrastructure</subject><subject>biopolymers</subject><subject>Capsules - standards</subject><subject>Cell Survival</subject><subject>Drug Stability</subject><subject>Drug Storage</subject><subject>functional foods</subject><subject>Gelatin - ultrastructure</subject><subject>Lactobacillus rhamnosus - ultrastructure</subject><subject>microencapsulation</subject><subject>Microscopy, Electron, Scanning</subject><subject>MULTIDISCIPLINARY SCIENCES</subject><subject>Probiotics</subject><subject>Spectroscopy, Fourier Transform Infrared</subject><issn>0001-3765</issn><issn>1678-2690</issn><issn>1678-2690</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2017</creationdate><recordtype>article</recordtype><sourceid>DOA</sourceid><recordid>eNpVUU1v1DAUtBCILoWfAMqRS4o_Yjs-ooqPSisVCThbz46z9cqxFzs5wK_Habor9WBZ73lm3ngeQu8JviFc4U8YY9IyKTjFRK4HY0leoB0Rsm-pUPgl2l0wV-hNKUeMaad6_Bpd0b6XgimxQ_5HdifIMPsUG4hDYx9qZWeX_b-tmcYGwsFHmN0j4OBCfYjN5G1OFk5lCa40NsUZfPTx0OwrPRmwPoSlNPkBppjKUt6iVyOE4t493dfo99cvv26_t_v7b3e3n_et5VTO7UBVZ-t_jDFSEuWU4kZQOla7nYRBMWuJAGOVIIJVEFkTUL3gdqSYj5Rdo7tNd0hw1KfsJ8h_dQKvHxspHzTk2dvgNBuVFZgC7RjuRjwYxkHyflDEYAXEVK2bTatY70LSx7TkWM3rn2u0-hx_LTpMBCaV8HEjnHL6s7gy68kX60KA6NJSNFFMUN4LskL5Bq0xlpLdePFKsF5XrJ_NOK-48j48jVjM5IYL67xT9h8EuZ89</recordid><startdate>20170701</startdate><enddate>20170701</enddate><creator>Lopes, Susiany</creator><creator>Bueno, Luciano</creator><creator>Aguiar, Júnior, Francisco DE</creator><creator>Finkler, Christine</creator><general>Academia Brasileira de Ciências</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><scope>GPN</scope><scope>DOA</scope></search><sort><creationdate>20170701</creationdate><title>Preparation and characterization of alginate and gelatin microcapsules containing Lactobacillus rhamnosus</title><author>Lopes, Susiany ; Bueno, Luciano ; Aguiar, Júnior, Francisco DE ; Finkler, Christine</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c527t-d294c201bbb7719e995b622f63947ad93cc16abc96163bbb165209865cf205f23</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2017</creationdate><topic>Alginates - ultrastructure</topic><topic>biopolymers</topic><topic>Capsules - standards</topic><topic>Cell Survival</topic><topic>Drug Stability</topic><topic>Drug Storage</topic><topic>functional foods</topic><topic>Gelatin - ultrastructure</topic><topic>Lactobacillus rhamnosus - ultrastructure</topic><topic>microencapsulation</topic><topic>Microscopy, Electron, Scanning</topic><topic>MULTIDISCIPLINARY SCIENCES</topic><topic>Probiotics</topic><topic>Spectroscopy, Fourier Transform Infrared</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Lopes, Susiany</creatorcontrib><creatorcontrib>Bueno, Luciano</creatorcontrib><creatorcontrib>Aguiar, Júnior, Francisco DE</creatorcontrib><creatorcontrib>Finkler, Christine</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><collection>SciELO</collection><collection>DOAJ Directory of Open Access Journals</collection><jtitle>Anais da Academia Brasileira de Ciências</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Lopes, Susiany</au><au>Bueno, Luciano</au><au>Aguiar, Júnior, Francisco DE</au><au>Finkler, Christine</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Preparation and characterization of alginate and gelatin microcapsules containing Lactobacillus rhamnosus</atitle><jtitle>Anais da Academia Brasileira de Ciências</jtitle><addtitle>An Acad Bras Cienc</addtitle><date>2017-07-01</date><risdate>2017</risdate><volume>89</volume><issue>3</issue><spage>1601</spage><epage>1613</epage><pages>1601-1613</pages><issn>0001-3765</issn><issn>1678-2690</issn><eissn>1678-2690</eissn><abstract>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.</abstract><cop>Brazil</cop><pub>Academia Brasileira de Ciências</pub><pmid>28876396</pmid><doi>10.1590/0001-3765201720170071</doi><tpages>13</tpages><oa>free_for_read</oa></addata></record> |
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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 |
title | Preparation and characterization of alginate and gelatin microcapsules containing Lactobacillus rhamnosus |
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