Preparation and characterization of alginate and gelatin microcapsules containing Lactobacillus rhamnosus
An. acad. bras. ciênc
;
89(3): 1601-1613, July-Sept. 2017. tab, graf
Article
in English
| LILACS
| ID: biblio-886732
ABSTRACT
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.
Full text:
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Index:
LILACS (Americas)
Main subject:
Capsules
/
Probiotics
/
Drug Stability
/
Alginates
/
Lacticaseibacillus rhamnosus
/
Gelatin
Language:
English
Journal:
An. acad. bras. ciênc
Journal subject:
Science
Year:
2017
Type:
Article
Affiliation country:
Brazil
Institution/Affiliation country:
Universidade Federal Rural de Pernambuco/BR
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