Encapsulation and dispersion of Lactobacillus acidophilus in a chocolate coating as a strategy for maintaining cell viability in cereal bars

Flour from Pereskia aculeata leaf and green banana were used as ingredients in the formulation of a cereal bar with added Lactobacillus acidophilus LA02-ID-1688. Encapsulation in a calcium-alginate hydrogel reinforced with magnesium hydroxide was used as a strategy to protect the probiotic cells und...

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Detalles Bibliográficos
Autores principales: Lasta, Everton Luiz, da Silva Pereira Ronning, Eduardo, Dekker, Robert F. H., da Cunha, Mário Antônio Alves
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8519969/
https://www.ncbi.nlm.nih.gov/pubmed/34654845
http://dx.doi.org/10.1038/s41598-021-00077-0

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8519969/
https://www.ncbi.nlm.nih.gov/pubmed/34654845
http://dx.doi.org/10.1038/s41598-021-00077-0

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