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Survival of Microencapsulated Lactococcus lactis Subsp. lactis R7 Applied in Different Food Matrices

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Abstract

Survival of Lactococcus lactis subsp. lactis R7, microencapsulated with whey and inulin, was analyzed when added to blueberry juice, milk, and cream. For 28 days, cell viability was evaluated for storage (4 °C), simulated gastrointestinal tract (GIT), and thermal resistance. All matrices demonstrated high cell concentration when submitted to GIT (11.74 and 12 log CFU mL−1), except for the blueberry juice. The thermal resistance analysis proved the need for microencapsulation, regardless of the food matrix. The results indicate that L. lactis R7 microcapsules have potential for application in different matrices and development of new probiotic products by thermal processing.

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Funding

This study was partially funded by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (Capes), Código Financeiro 001, Brazil. The authors also thank the following Brazilian agencies for their financial support: Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) and Fundação de Amparo à Pesquisa do Estado do Rio Grande do Sul (Fapergs).

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior,Conselho Nacional de Desenvolvimento Científico e Tecnológico,Fundação de Amparo à Pesquisa do Estado do Rio Grande do Sul

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Authors and Affiliations

  1. Agroindustrial Science and Technology Department, Federal University of Pelotas, Campus Capão do Leão, Pelotas, RS, Brazil

    Michele Dutra Rosolen, Fernanda Weber Bordini, Ângela Maria Fiorentini & Wladimir Padilha da Silva

  2. Biotechnology Unit, Technology Development Center, Federal University of Pelotas, Campus Capão do Leão, Pelotas, RS, Brazil

    Gabriela de Quadros da Luz, Patrícia Silva Diaz & Fabricio Rochedo Conceição

  3. Nutrition Department, Faculty of Nutrition, Federal University of Pelotas, 1 Gomes Carneiro, Pelotas, RS, 96010-610, Brazil

    Simone Pieniz

Authors
  1. Michele Dutra Rosolen
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  2. Fernanda Weber Bordini
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  3. Gabriela de Quadros da Luz
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  4. Patrícia Silva Diaz
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  5. Fabricio Rochedo Conceição
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  6. Ângela Maria Fiorentini
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  7. Wladimir Padilha da Silva
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  8. Simone Pieniz
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Contributions

MR, WS, and SP conceived and designed this research. AF, PO, and FC contributed new reagents or analytical tools. MR, GL, and FB performed the experiments. All authors analyzed the data. MR and FB wrote the manuscript. All authors read and approved the final version of the manuscript.

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Correspondence to Simone Pieniz.

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Highlights

• Microcapsules demonstrated high cell viability after passing through the TGI.

• Microcapsules showed thermal resistance in 60, 65, and 70 °C.

• Microcapsules showed potential application in different matrices using thermal processing.

• Microencapsulation ensured greater storage stability when compared to free cells.

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Rosolen, M.D., Bordini, F.W., da Luz, G.d. et al. Survival of Microencapsulated Lactococcus lactis Subsp. lactis R7 Applied in Different Food Matrices. Appl Biochem Biotechnol 194, 2135–2150 (2022). https://doi.org/10.1007/s12010-022-03804-z

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