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On the viability, cytotoxicity and stability of probiotic bacteria entrapped in cellulose-based particles
Univ Coimbra, Dept Chem, Coimbra, Portugal.
Univ Algarve, Fac Sci & Technol MeditBio, Faro, Portugal.
i3S, Porto, Portugal; Univ Porto, INEB Inst Engn Biomed, Porto, Portugal.
Univ Coimbra, CNC Ctr Neurosci & Cell Biol, Coimbra, Portugal.
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2018 (English)In: Food Hydrocolloids, ISSN 0268-005X, E-ISSN 1873-7137, Vol. 82, p. 457-465Article in journal (Refereed) Published
Abstract [en]

Probiotics are increasingly gaining popularity in vast food applications due to their recognized health benefits to the host. However, their passage through the gastrointestinal (GI) tract is not smooth and a significant number of physiological barriers (e.g. low pH, bile salts, enzymes, peristaltic movements, etc.) may considerably affect their viability. The entrapment of probiotics in protective matrices, such as hydrogel particles, is a feasible approach to minimize cell death. Therefore, in this work, novel cellulose/chitosan-based particles have been developed to entrap model probiotic Lactobacillus rhamnosus GG. The particle aging, storing and stability was studied at different temperatures and in simulated GI fluids with and without cross-linking agents or protein and lipid additives. Moreover, the effect of the particles on a model intestinal cell line was evaluated. The formulations containing casein displayed the best bacterial survival/culturability when exposed to the GI fluids. Overall, the storage and viability of the probiotics were observed to be improved in the different biopolymer-based systems, generally presenting a low toxicity profile to the cell line. Thus, the particles, which were based on carboxymethyl cellulose and chitosan, may be regarded as interesting matrices for probiotic encapsulation and delivery in food products. 

Place, publisher, year, edition, pages
2018. Vol. 82, p. 457-465
Keywords [en]
Probiotic, Carboxymethyl cellulose, Chitosan, Genipin, Casein, Particles
National Category
Chemical Engineering
Identifiers
URN: urn:nbn:se:miun:diva-33733DOI: 10.1016/j.foodhyd.2018.04.027ISI: 000432774000050Scopus ID: 2-s2.0-85047479547OAI: oai:DiVA.org:miun-33733DiVA, id: diva2:1215887
Available from: 2018-06-10 Created: 2018-06-10 Last updated: 2018-07-04Bibliographically approved

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Lindman, Björn

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