Modified milk fat as encapsulating material for the probiotic microorganism Lactobacillus acidophilus LA3
2022
de Paiva e Silva, Kívea Kássia | de Souza Queirós, Mayara | Ribeiro, Ana Paula Badan | Gigante, Mirna Lúcia
The potential of modified anhydrous milk fat as an encapsulating material for Lactobacillus acidophilus LA3 was evaluated. An emulsion containing L. acidophilus and lecithin was prepared and atomised in a spray cooling chamber. Viable cells were enumerated and the microparticles were stabilised at 5 °C for 24 h, then characterised and stored at −18, 5 and 25 °C for 60 days. The manufacturing process did not affect cell viability. Encapsulated L. acidophilus showed high viability after 60 days of storage. The lower the temperature, the lower the liquid fat content, resulting in microparticles with the appearance of a dry, fine and dispersed powder. In contrast, the microparticles stored at 25 °C had a granular appearance and little dispersion due to higher liquid fat content. The physical stability of microparticles and their ability to maintain the viability of microorganisms suggest their effective use in different food matrixes.
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