Preparation and characterization of alginate and gelatin microcapsules containing Lactobacillus rhamnosus
An. acad. bras. ciênc
;
89(3): 1601-1613, July-Sept. 2017. tab, graf
Artigo
em Inglês
| 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.
Texto completo:
DisponíveL
Índice:
LILACS (Américas)
Assunto principal:
Cápsulas
/
Probióticos
/
Estabilidade de Medicamentos
/
Alginatos
/
Lacticaseibacillus rhamnosus
/
Gelatina
Idioma:
Inglês
Revista:
An. acad. bras. ciênc
Assunto da revista:
Ciência
Ano de publicação:
2017
Tipo de documento:
Artigo
País de afiliação:
Brasil
Instituição/País de afiliação:
Universidade Federal Rural de Pernambuco/BR
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