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Effect of encapsulated Lactobacillus plantarum as probiotic on dry‐sausages during chilled storage
Author(s) -
Cavalheiro Carlos Pasqualin,
RuizCapillas Claudia,
Herrero Ana Maria,
JiménezColmenero Francisco,
Pintado Tatiana,
Menezes Cristiano Ragagnin,
Fries Leadir Lucy Martins
Publication year - 2020
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14695
Subject(s) - lactobacillus plantarum , food science , chemistry , probiotic , emulsion , fermentation , lipid oxidation , tbars , lactic acid , lactobacillus , bacteria , biology , biochemistry , antioxidant , lipid peroxidation , genetics
Encapsulation of Lactobacillus plantarum in alginate spheres provides higher probiotic viability in dry‐sausages during chilled storage (60 days) and more appropriate physicochemical properties.