Viability of free and encapsulated Lactobacillus acidophilus incorporated to cassava starch edible films and its application to Manaba fresh white cheese

Abstract:

Lactic acid bacteria (LAB) confer health benefits to the host. However, studies showed that LAB are sensitive to adverse environmental conditions. Therefore, encapsulation may be used to protect LAB against hard environmental conditions. Manaba fresh white cheese (Manaba cheese) is an Ecuadorian artisanal cheese that does not fulfill regulations, leading to the presence of microorganism like Salmonella spp. The present work studies the viability of free and encapsulated L. acidophilus at 25 °C. Microbiological analyses were performed on Manaba cheese coated with starch containing either free or encapsulated L. acidophilus during storage at 4 °C. Results showed that encapsulated L. acidophilus had higher survival than free cells during storage at 25 °C. Both coated cheese samples containing either free or encapsulated cells had lower viable counts than uncoated samples along the storage time at 4 °C.

Año de publicación:

2018

Keywords:

• Cassava starch
• Viability
• Edible films
• Encapsulation
• Manaba cheese

Fuente:

scopus