Spreadable goat Ricotta cheese added with Lactobacillus acidophilus La-05: Can microencapsulation improve the probiotic survival and the quality parameters?

•Microencapsulated L. acidophilus LA-5 was added to spreadable goat ricotta cheese.•Microencapsulation increased probiotic survival in storage and in vitro digestion.•Microencapsulation improved technological properties, texture, and volatile profile.•Chitosan coating did not improve the effects of...

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Veröffentlicht in:	Food chemistry 2021-06, Vol.346, p.128769-128769, Article 128769
Hauptverfasser:	Lopes, Laênia Angélica Andrade, Pimentel, Tatiana Colombo, Carvalho, Rafaela de Siqueira Ferraz, Madruga, Marta Suely, Galvão, Mércia de Sousa, Bezerra, Taliana Kenia Alencar, Barão, Carlos Eduardo, Magnani, Marciane, Stamford, Thayza Christina Montenegro
Format:	Artikel
Sprache:	eng
Schlagworte:	Alginate Animals Cheese Chitosan External ionic gelation Goat cheese Goats Lactobacillus acidophilus Probiotic Probiotics
Online-Zugang:	Volltext
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