Evaluation of the viability of Lactobacillus spp. encapsulated in maltodextrin, as a probiotic in a Lepidium meyenni walp juice

Abstract

The first work evaluated on the investigation of air temperature (120, 140 °C) during the process of microencapsulation for the method of atomization, three components of maltodextrin (15, 25 and 30 %) whish is used as an encapsulation agent for Lactobacillus spp, were also evaluated in the juice reconstituted of flour of bruise; obtaining as results that to a temperature of 120 °C and a concentration of 15 % of maltodextrina, the efficiency of encased was 83,57 % of Lactobacillus spp. that on having been compared with the free Lactobacillus spp. brings(reports) a great difference in the percentage of survival that was 57,70 %. In addition, it was determined that after 3 weeks of storage to 4 °C, the Lactobacillus spp. encased to a temperature of 120 °C and a concentration of 15 % of maltodextrina, had a final concentration of bacteria of 8,18 Log ufc/mL coming to a percentage of survival of 82,23 %. Later, comparison was realized with the non encased Lactobacillus spp. at the same storage temperature, resulting in a final concentration of bacteria of 4,24 Log ufc/ ml representing a survival rate of 47,64 %. when making realized the simulation of the conditions of the gastrointestinal tract to see the survival in the gastric juice to different pH, it is observed that the major percentage of survival is given when the pH of the JGS (gastric simulated juice) is 2 and the pH of the JIS (intestinal simulated juice) is 7; with a 7,2041 Log ufc/ml survival count