Adding symbiotic microgels in dairy products: assessment of the stability and viability | Zendy

Eliza Cristina Cezarino | Zendy; Ana Carla Kawazoe Sato | Zendy; Karen Cristina Guedes Silva | Zendy

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Adding symbiotic microgels in dairy products: assessment of the stability and viability

Author(s) -

Eliza Cristina Cezarino,

Ana Carla Kawazoe Sato,

Karen Cristina Guedes Silva

Publication year - 2016

Publication title -

anais do congresso de iniciação científica da unicamp

Language(s) - English

Resource type - Conference proceedings

ISSN - 2447-5114

DOI - 10.19146/pibic-2016-51312

Subject(s) - stability (learning theory) , dairy industry , chemistry , computer science , food science , machine learning

The structure of the encapsulating matrices for bioactive incorporation as well as the environment in which these capsules are added are critical in the protection and release of the encapsulated compounds. This study investigated the stability and release of probiotics incorporated in a gelatin-alginate microbeads with and without prebiotic during shelf life and simulated in vitro digestion when incorporated into dairy foods with different rheological characteristics.

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