title: Microencapsulation of Bifidobacterium animalis subsp. lactis and Lactobacillus acidophilus in cocoa butter using spray chilling technology.
abstract: In the present study, the cells of Bifidobacterium animalis subsp. lactis (BI-01) and Lactobacillus acidophilus (LAC-04) were encapsulated in cocoa butter using spray-chilling technology. Survival assays were conducted to evaluate the resistance of the probiotics to the spray-chilling process, their resistance to the simulated gastric and intestinal fluids (SGF and SIF), and their stability during 90 days of storage. The viability of the cells was not affected by microencapsulation. The free and encapsulated cells of B. animalis subsp. lactis were resistant to both SGF and SIF. The micro-encapsulated cells of L. acidophilus were more resistant to SGF and SIF than the free cells; the viability of the encapsulated cells was enhanced by 67%, while the free cells reached the detection limit of the method (10(3) CFU/g). The encapsulated probiotics were unstable when they were stored at 20 °C. The population of encapsulated L. acidophilus decreased drastically when they were stored at 7 °C; only 20% of cells were viable after 90 days of storage. The percentage of viable cells of the encapsulated B. animalis subsp.lactis, however, was 72% after the same period of storage. Promising results were obtained when the microparticles were stored at -18 °C; the freeze granted 90 days of shelf life to the encapsulated cells. These results suggest that the spray-chilling process using cocoa butter as carrier protects L. acidophilus from gastrointestinal fluids. However, the viability of the cells during storage must be improved.
authors: Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Pirassununga, SP, Brazil.
authors: D L
authors: DL
authors: Pedroso
authors: Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Pirassununga, SP, Brazil.
authors: M
authors: M
authors: Dogenski
authors: Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Pirassununga, SP, Brazil.
authors: M
authors: M
authors: Thomazini
authors: Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Pirassununga, SP, Brazil.
authors: R J B
authors: RJ
authors: Heinemann
authors: Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Pirassununga, SP, Brazil.
authors: C S
authors: CS
authors: Favaro-Trindade
mesh_terms: D000336:Aerosols; D001644:Bifidobacterium / Q000502:physiology*; D001709:Biotechnology / Q000379:methods*; D004041:Dietary Fats / Q000378:metabolism; D004339:Drug Compounding / Q000379:methods*; D004355:Drug Stability; D007779:Lactobacillus acidophilus / Q000502:physiology*; D050296:Microbial Viability / Q000187:drug effects* / Q000528:radiation effects*; D019936:Probiotics / Q000494:pharmacology*; D013678:Technology, Pharmaceutical / Q000379:methods; D013696:Temperature
chemical_list: D000336:Aerosols; D004041:Dietary Fats; C052387:cocoa butter
keywords: lipid matrix; probiotic; solid lipid microparticles; spray congealing; spray cooling