naa a22 4500 510725619 CHVBK 20180411082934.0 cr unu---uuuuu 180411e20130301xx s 000 0 eng 10.1007/s11947-011-0755-8 doi (NATIONALLICENCE)springer-10.1007/s11947-011-0755-8 Microencapsulation of Lactobacillus reuteri DSM 17938 Cells Coated in Alginate Beads with Chitosan by Spray Drying to Use as a Probiotic Cell in a Chocolate Soufflé [Elektronische Daten] [Clorinda Malmo, Antonietta La Storia, Gianluigi Mauriello] The main objective of this work was to obtain microencapsulated probiotic cells in order to improve their resistance to heat stress and gastrointestinal conditions. A further aim was to obtain a potentially probiotic chocolate soufflé. Lactobacillus reuteri DSM 17938 cells were microencapsulated by spray drying in alginate matrix and further coated with chitosan. Bacterial survival after exposure to different heat treatments and simulated gastrointestinal conditions were measured to test the microcapsules. They were also dyed by using a LIVE/DEAD® BacLight™ Bacterial Viability Kit and characterized by epifluorescence microscope observation. Furthermore, a potentially chocolate soufflé was prepared using microencapsulated cells. The results indicated that alginate microcapsules did not improve acid tolerance or heat resistance in "in vitro” experiments, while they were able to protect 7% of the Lactobacillus reuteri population during the baking of a chocolate soufflé, compared to a survival rate of 1% of free cells. By contrast, the cells microencapsulated with alginate coated with chitosan showed, compared to free cells, improved acid tolerance, allowing the cell population to remain constant after 3h in simulated gastric conditions. Moreover, the heat resistance of cells in co-cross-linked microcapsules significantly improved compared to free cells, both in "in vitro” and "in food” experiments. Microencapsulation led to a survival rate of 10% after baking a chocolate soufflé. However, the final level of bacterial cells in the product was too low to consider the chocolate soufflé as a probiotic product. Springer Science+Business Media, LLC, 2011 Microencapsulation nationallicence Lactobacillus reuteri nationallicence Spray drying nationallicence Alginate nationallicence Chitosan nationallicence Malmo Clorinda Department of Food Science, University of Naples Federico II, via Università 100, 80055, Naples, Italy aut La Storia Antonietta Department of Food Science, University of Naples Federico II, via Università 100, 80055, Naples, Italy aut Mauriello Gianluigi Department of Food Science, University of Naples Federico II, via Università 100, 80055, Naples, Italy aut Food and Bioprocess Technology Springer-Verlag 6/3(2013-03-01), 795-805 1935-5130 6:3<795 2013 6 11947 https://doi.org/10.1007/s11947-011-0755-8 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-011-0755-8 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Malmo Clorinda Department of Food Science, University of Naples Federico II, via Università 100, 80055, Naples, Italy aut NATIONALLICENCE 700 1- La Storia Antonietta Department of Food Science, University of Naples Federico II, via Università 100, 80055, Naples, Italy aut NATIONALLICENCE 700 1- Mauriello Gianluigi Department of Food Science, University of Naples Federico II, via Università 100, 80055, Naples, Italy aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/3(2013-03-01), 795-805 1935-5130 6:3<795 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer