Olive paste as vehicle for delivery of potential probiotic Lactobacillus plantarum 33

• Tipo: Artigo em Revista Científica Internacional
• Data: 2015

Autores

Marta Alves (Autor) Outra; Cátia M. Peres (Autor) Outra; Adrián Hernández-Mendonza (Autor) Outra; F. Xavier Malcata (Autor) FEUP; M. Rosário Bronze (Autor) Outra; Cidália Peres (Autor) Outra

Revista

Título: Food Research International

Vol. 75

Páginas: 61-70

ISSN: 0963-9969

Editora: Elsevier

Indexação

ISI Web of Knowledge

ISI Web of Science

Scopus

Classificação Científica

FOS: Ciências da engenharia e tecnologias

Projetos Associados

LEPABE - Laboratório de Engenharia de Processos, Ambiente, Biotecnologia e Energia

Outras Informações

DOI: 10.1016/j.foodres.2015.04.048

Assunto: Probiotic; Lactobacillus plantarum 33; Microencapsulation; Cell survival; Probiotic olive paste

Abstract (EN): Use of probiotic bacteria and consumes in large ¿ in novel foods to provide beneficial health effects has attracted an increasing interest by the food industry and fermented olives are an excellent example of a new generation of those foods from plant origin so as to assure maximum viability by the time of ingestion during processing and storage of food products, as well as during transit through the gastrointestinal tract. Our study focused on production, characterization and assessment of efficacy of microencapsulation upon survival of probiotic strains and sensory properties of the final olive paste throughout refrigerated storage. Microencapsulation appears to be an effective technique for strain survival, depending on the operating temperature and experimental results on tolerance to gastrointestinal-like conditions, and ability to adhere to intestinal epithelium is thereby presented and discussed. The sensory panel rated all experienced matrices as good, including overall acceptance without significant preference between them. However, the success of microencapsulation was more limited when incorporated into olive paste. Free cells of Lactobacillus plantarum 33 proved able to survive in olive paste during storage at refrigerated temperatures.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 10