Evaluation of the Viability of Probiotic Microorganisms in Microcapsules with Passion Fruit Pulp Resulting From the Ionic Gelation Process

A. Xavier
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Abstract

One of the limiting factors of food probiotic microorganism’s addition consists in its viability. Several microencapsulation techniques were explored, the external ionic gelation proved to be viable in the preservation of probiotic cultures. The objective of this study was to evaluate the effect of the ionic gelation process of passion fruit pulp with probiotics, in order to verify the storage time of these products when submerged in their own pulp and packaged in glass containers submitted to storage refrigerated. The product submitted shelf life of 60 days and the microorganism showed feasibility during the entire period of storage studied. It is then emphasized the viability of the ionic gelification of the passion fruit pulp, as the microcapsules obtained in this process present nutritional characteristics similar to the passion fruit pulp.
离子凝胶化百香果果肉微胶囊中益生菌活力的评价
食品益生菌添加的限制因素之一是其生存能力。研究了几种微胶囊技术,证明了外离子凝胶法在保存益生菌培养物方面是可行的。本研究的目的是评价益生菌对百香果果肉离子胶凝过程的影响,以验证百香果果肉浸没在自己的果肉中并包装在玻璃容器中冷藏后的储存时间。产品保存期为60天,微生物在整个贮藏期内均表现出可行性。然后强调了百香果果肉离子凝胶化的可行性,因为在这个过程中获得的微胶囊具有与百香果果肉相似的营养特性。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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