Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/55083
Título: Stability and viability of synbiotic microgels incorporated into liquid, Greek and frozen yogurts
Palavras-chave: Alginate
Dairy product
Fructooligosaccharides (FOS)
In vitro digestibility
Microgel
Probiotic
Rheology
Viability
Data do documento: 2022
Editor: Wiley
Citação: CEZARINO, E. C. et al. Stability and viability of synbiotic microgels incorporated into liquid, Greek and frozen yogurts. Journal of Food Science, [S.l.], 2022.
Resumo: 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 (ηap); however, it decreased ηap for the Greek yogurt, indicating that microgels can alter product acceptability in this case. Both AG and AGF microparticles improved viability of cells face to gastric conditions for liquid and frozen yogurts, delivering cells in the enteric stage. Summarizing, liquid yogurt was the most appropriate for probiotic viability during storage, while frozen yogurt presented better protection along digestibility
URI: https://ift.onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16107
http://repositorio.ufla.br/jspui/handle/1/55083
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