Probiotics-encapsulated soy beverage spheres: Functional and technological characteristics
DOI:
https://doi.org/10.5327/fst.00387Palavras-chave:
encapsulation, xanthan gum, alginate, Bifidobacterium animalis BB12, soy beverageResumo
Soy beverage is a healthy and flavorful drink that can be a lactose-free dairy substitute. In this work, probiotic Bifidobacterium animalis BB-12 in soy-based beverages was encapsulated, and the viability of the microorganisms was evaluated under different conditions. Spheres were obtained by dissolving sodium alginate and xanthan gum in a grape-flavored soy beverage and cross-linked with calcium lactate by external ionic gelation. The condition for alginate 1.125% m v-1 and xanthan gum 0.50% m v-1 was selected for the optimal formation of the probiotic spheres by external ionic gelation. The encapsulated probiotics showed persistence at different pH values (2–5). The storage conditions of the spheres in soy beverage resulted in a microbial viability of 8 log CFU g-1 for 30 days. The findings reported in this work may be useful in the design and formulation of probiotic soy beverages.Downloads
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