Stability of free and immobilized Lactobacillus acidophilus and Bifidobacterium lactis in acidified milk and of immobilized B-lactis in yoghurt

This study evaluated the stability of Bifidobacterium lactis (Bb-12) and of Lactobacillus acidophilus (La05) both free and immobilized in calcium alginate, in milk and in acidified milk (pH 5.0,4.4 and 3.8). The stability of immobilized B. lactis in yoghurt (fermented to pH 4.2), during 28 days of refrigerated storage was also evaluated. The efficiency Of two Culture media (modified MRS agar and Reinforced Clostridial Agar plus Prussian Blue) for counting of B. lactis ill yoghurt was determined. Lee's agar was used to count Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus when B. lactis were counted in the MRS medium. B. lactis and L. acidophilus in both free and immobilized forms presented satisfactory rates of survival ill milk and acidified milk because the average reduction of the Population was only one log cycle after 21 days of storage. The number of viable cells of immobilized B. lactis in yoghurt presented a gradual decline throughout the storage period, passing from 10(8) cfu/ml to no Count after 28 days of storage. When the Cultures were not in equilibrium just the selective medium was efficient in counting B. lactis ill yoghurt. The results showed that both microorganisms call be added to milk and acidified milk, because their population was only slightly affected during storage. The presence of traditional culture of yoghurt seems to be harmful for Survival of immobilized B. lactis and the immobilization in calcium alginate failed as an effective barrier to protect the cells in all analysed treatments.354167115115

Microencapsulation of aspartame by double emulsion followed by complex coacervation to provide protection and prolong sweetness

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)The objective of this work was to microencapsulate aspartame by double emulsion followed by complex coacervation, aiming to protect it and control its release. Six treatments were prepared using sunflower oil to prepare the primary emulsion and gelatin and gum Arabic as the wall materials. The microcapsules were evaluated structurally with respect to their sorption isotherms and release into water (36 degrees C and 80 degrees C). The microcapsules were multinucleated, not very water-soluble or hygroscopic and showed reduced rates of equilibrium moisture content and release at both temperatures. FTIR confirmed complexation between the wall materials and the intact nature of aspartame. The results indicated it was possible to encapsulate aspartame with the techniques employed and that these protected the sweetener even at 80 degrees C. The reduced solubility and low release rates indicated the enormous potential of the vehicle developed in controlling the release of the aspartame into the food, thus prolonging its sweetness. (c) 2013 Elsevier Ltd. All rights reserved.139417307278Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)FAPESP [2010/06146-9, 2010/15215-4

Double emulsion stage prior to complex coacervation process for microencapsulation of sweetener sucralose

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Microencapsulation has proven viable for various industrial applications. In the case of sweeteners, microencapsulation can increase the fluidity and resistance to high temperatures and prolong sensation of sweetness. The aim of this study was to microencapsulate sucralose by double emulsion followed by complex coacervation. The microcapsules were evaluated by optical and scanning electron microscopy, hygroscopicity, solubility, moisture, water activity, particle size, encapsulation yield, potential ZETA, fourier transform infrared spectroscopy (FTIR) and thermal behavior. The microcapsules presented low hygroscopicity and solubility, and average size ranging from 81.04 to 113.49 mu m. With FTIR, it was possible to observe the amide bond that confirmed the formation of coacervates. Zeta potential showed that two samples presented neutral charge, indicating complete coacervation. The Tg values were above room temperature (53.59 to 56.88 degrees C). Among the formulation studied, the one produced with 5% gelatin and gum Arabic and core material 75% presented the best characteristics. Crown Copyright (C) 2013 Published by Elsevier Ltd. All rights reserved.11912832Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)FAPESP [2010/06146-9

Assessment of production efficiency, physicochemical properties and storage stability of spray dried chlorophyllide, a natural food colourant, using Gum Arabic, maltodextrin and soy protein isolate based carrier systems.

The aim of this research was to study spray drying as potential action to protect chlorophyllide fromenvironmental conditions for shelf-life extension and characterisation of the powders. Six formulations wereprepared with 7.5 and 10 g of carrier agents [gum Arabic (GA), maltodextrin (MA) and soybean proteinisolate (SPI)] . 100 mL of chlorophyllide solutions. The powders were evaluated for morphologicalcharacteristics (SEM), particle size, water activity, moisture, density, hygroscopicity, cold water solubility,sorption isotherms, colour and stability, during 90 days. All the powders were highly soluble, with solubilityvalues around 97%. A significant lower hygroscopicity was observed for GA powders, whilst the lower Xmvalues obtained by GAB equation fitting of the sorption isotherms was observed for the 7.5 g MA. 100 mLsamples. All formulations, but the 1 (7.5 g SPI . 100 mL of chlorophyllide), provided excellent stability to thechlorophyllide during 90 days of storage even at room temperature.[...

Qualidade pós-colheita da alface hidropônica em ambiente protegido sob malhas termorefletoras e negra

Considerando que a duração da exposição, a qualidade e intensidade de luz afetam as características de qualidade das hortaliças folhosas, conduziu-se um experimento, em ambiente protegido, com o objetivo de avaliar a qualidade pós-colheita da alface hidropônica, sob os efeitos das malhas de sombreamento, com diferentes percentagens de atenuação da radiação solar. O delineamento experimental foi o de blocos casualizados, no esquema fatorial 2 x 5, com três repetições, sendo os tratamentos constituídos por quatro malhas termorefletoras (40; 50; 60 e 70% de sombreamento) e uma testemunha, com malha negra 50%. Em cada parcela, representada por um sistema hidropônico individual, foi cultivada a alface (cv. Olinda, Crespa), sendo avaliada sua qualidade por ocasião da colheita e após quatro dias de armazenamento refrigerado (7,6 ± 1ºC e 27 ± 5 % UR). Observou-se que o excesso de sombreamento, ocasionado pelas malhas termorefletoras 60 e 70% e malha negra 50%, comprometeram a aparência da alface. As plantas submetidas ao sombreamento com a malha termorefletora 40% apresentaram menor perda de massa, ao final de quatro dias de armazenamento. Os graus de sombreamento ocasionados pelas malhas termorefletoras e pela malha negra não influenciaram nos teores de ácido cítrico, sólidos solúveis, vitamina C e clorofila total da alface