Improvement of the viability of probiotics por encapsulacao em multicamadas

This study produced pectin microcapsules containing Lactobacillus acidophilus by external ionic gelation, followed by the adsorption of whey protein and pectin to form multilayers. The viability of free and microencapsulated lactobacilli was evaluated after in vitro exposure to gastrointestinal conditions. They were also assessed by heat treatment, and stability was examined at -18 [degrees]C, 5 [degrees]C and 25 [degrees]C for 120 days. Exposure to different pHs, simulating passage through the gastrointestinal tract, showed that treatment of the microcapsules with only pectin (LA/P0) and with one and two layers of whey protein (treatments LA/P1 and LA/P3, respectively), were able to protect Lactobacillus acidophilus, with microcapsules increasing the release of probiotics from the stomach into the intestines. Free cells showed a decrease in their counts over the course of the simulated gastrointestinal system. Regarding heat treatments, microcapsules with a layer of whey protein (LA/P1) maintained the viability of their encapsulated Lactobacillus acidophilus (9.57 log CFU/[g.sup.- 1]). The best storage viability was at -18 [degrees]C, with a count of 7.86 log CFU/[g.sup.-1]at 120 days for microcapsule LA/P1,with those consisting of two layers of whey protein (LA/P3) having a 6.55 log CFU/[g.sup.-1] at 105 days. This study indicated that external ionic gelation was effective and could be used for the production of pectin microcapsules, with multilayer whey protein promoting greater protection and viability of Lactobacillus acidophilus. Key words: pectin, whey protein concentrate, external ionic gelation. O objetivo deste trabalho foi produzir microcapsulas de pectina, contendo Lactobacillus acidophilus por gelificacao ionica externa, seguida da adsorcao de proteina de soro de leite e multicamadas formadoras de pectina. Alem disso, a viabilidade de lactobacilos livres e microencapsulados, apos exposicao in vitro a condicoes gastrintestinais, foi avaliada apos simulacao de tratamentos termicos e, finalmente, estabilidade a -18 [degrees]C, 5 [degrees]C e 25 [degrees]C durante 120 dias de armazenamento. A exposicao a diferentes pHs, simulando a passagem pelo trato gastrointestinal, mostrou que os tratamentos das microcapsulas com apenas pectina (LA/P0) e com uma e duas camadas proteina do soro (tratamentos LA/P1 e LA/P3, respectivamente), foram capazes de proteger o Lactobacillus acidophilus, enquanto as microcapsulas aumentaram a liberacao de probioticos do e