Stability and viability of synbiotic microgels incorporated into liquid, Greek and frozen yogurts

Autor:	Eliza Cristina Cezarino, Karen Cristina Guedes Silva, Flávia Souza Almeida, Ana Carla Kawazoe Sato
Rok vydání:	2022
Předmět:	Lactobacillus acidophilus Microbial Viability Microgels Probiotics Synbiotics Yogurt Food Science
Zdroj:	Journal of Food Science. 87:1796-1809
ISSN:	1750-3841 0022-1147
DOI:	10.1111/1750-3841.16107
Popis:	The viability of Lactobacillus acidophilus when co-encapsulated with fructooligosaccharides in alginate-gelatin microgels, for incorporation into liquid, Greek, and frozen yogurts, during storage and in vitro-simulated digestion was studied. Liquid yogurt provided the highest viability for the encapsulated probiotics during storage, followed by frozen and Greek formulations when compared to free probiotics, highlighting the influence of microencapsulation, yogurt composition, and storage conditions. Addition of up to 20% of probiotic (AG) and symbiotic (AGF) microgels did not cause significant changes in the liquid and frozen yogurts' apparent viscosity (η
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5d9f050308075d023099de2c8bc2a77b https://doi.org/10.1111/1750-3841.16107 Zobrazit plný text záznamu Plný text