Effect of storage and stress conditions on the counts of Bifidobacterium animalis microencapsulated and incorporated in plantain flour
| Autor: | Sneyder Rodríguez-Barona, Eduardo Javid Corpas Iguarán, Jessica Triviño-Valencia |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
Gastrointestinal tract
biology Spray dry Survival Chemistry Nutrition. Foods and food supply Probiotics Functional food Food storage biology.organism_classification law.invention Bifidobacterium animalis Plantain flour Probiotic law TX341-641 Food science Stress conditions Microencapsulation Food Science |
| Zdroj: | Brazilian Journal of Food Technology v.23 2020 Brazilian Journal of Food Technology Instituto de Tecnologia de Alimentos (ITAL) instacron:ITAL Brazilian Journal of Food Technology, Vol 23 (2020) |
| Popis: | The probiotic activity in the intestinal microbiota depends on its survival during food storage and its passage through the gastrointestinal tract. This study aimed to evaluate the effect of storage and stress conditions such as temperature, pH and bile salts on the viability of Bifidobacterium animalis microencapsulated and incorporated in plantain flour. Between days 21 and 28, the failure percentage decreased from 93% to 27%. The mean counts of B. animalis were statistically different with change of temperature, pH and bile salt concentration. For the temperature, the counts obtained at 50 °C and 80 °C decreased by 60.1% and 90.2%, respectively. Likewise, at pH 2.5 showed a over 90% survival reduction during 60 min; whilst at pH 3.5 during 60 min the survivals were less than 50%. Finally, the counts achieved using 1 g/L of bile salts were higher than those obtained at 3 and 5 g/L. The results indicate the need to evaluate other capsular components to improve the survival of B. animalis microencapsulated and incorporated in plantain flour. |
| Databáze: | OpenAIRE |
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