Development and characterization of alginate microcapsules containing Bifidobacterium BB-12 produced by emulsification/internal gelation followed by freeze drying

摘要: Emulsification/internal gelation is an encapsulation method showing great potential to confer protection on probiotics that need be added foods with unfavorable environment for their viability. The objective of this study was produce probiotic microcapsules by internal ionic associated freeze drying, and evaluate the viability under simulated gastrointestinal conditions stability during storage. results showed microencapsulation culminated in a elevated were resistant conditions, providing substantial Bifidobacterium BB-12. encapsulated microorganisms maintained 7.88 ± 0.05 log CFU g−1 up 60 days at 25 °C, but best conserved when submitted refrigerated (7 °C) or frozen (−18 °C) In addition remained protected solution buffered pH 4.5 exposed total release 7.5, demonstrating controlled use carriers human consumption. Thus, demonstrated emulsification/internal drying process could considered feasible technology protection, application foods.