Carlos Cavalheiro, Claudia Ruiz-Capillas, Ana Maria Herrero, Francisco Jiménez-Colmenero, Cristiano Ragagnin de Menezes and Leadir Lucy Fries
This study aims to protect Lactobacillus plantarum and Enterococcus faecium encapsulated in alginate beads during stress treatments, such as high temperatures and concentrations…
Abstract
Purpose
This study aims to protect Lactobacillus plantarum and Enterococcus faecium encapsulated in alginate beads during stress treatments, such as high temperatures and concentrations of sodium chloride (NaCl) and sodium nitrite (NaNO2).
Design/methodology/approach
Free and encapsulated probiotics were subjected to 70 and 80°C during 5, 10, 20 and 30 min. In addition, the probiotics were subjected to concentrations of 0.5, 1.0, 2.5 and 5.0 per cent NaCl and 0.5 and 1.0per cent of NaNO2.
Findings
Free Lactobacillus plantarum was more resistant to heat than free Enterococcus faecium. Alginate-encapsulated Lactobacillus plantarum (ALP) also was more resistant to heat treatments than alginate-encapsulated Enterococcus faecium (AEF). After 30 min at 70°C, ALP showed levels about 6.9 log CFU/g while AEF presented 4.3 log CFU/g (p = 0.005). However, at 80°C, ALP maintained levels higher than 6 log CFU/g for up to 10 min, while AEF was able to maintain those levels only for approximately 5 min (p = 0.003). Encapsulation process provided adequate protection for both probiotics against NaCl. In relation to NaNO2 concentrations, 0.5 and 1.0 per cent reduced viability of both probiotics (p = 0.014), either as free cells or as alginate-encapsulated forms.
Practical implications
Alginate beads containing probiotics is an interesting alternative for application in foods such as cooked meat products.
Originality/value
Alginate beads elaborated with milk powder, inulin and trehalose were effective to protect probiotics in stress situations similar to those can be found in the processing of foods, such as cooked meat products.