Resumo

GARCIA GONZALEZ, Estefanía  e  SERNA COCK, Liliana. Viability of encapsulated lactic bacteria added in a matrix of chocolate coverage. Rev. colomb. biotecnol [online]. 2015, vol.17, n.1, pp.40-45.  Epub 09-Jul-2021. ISSN 0123-3475.  https://doi.org/10.15446/rev.colomb.biote.v17n1.44824.

Viability during storage of Weissella confusa incorporated in a chocolate coating matrix was evaluated. Probiotic bacteria was encapsulated using three wall materials, Aloe vera gel, Aloe vera gel + 10 % starch and aloe vera gel + 15 % starch and free cells as control. Subsequently lyophilized. Probiotic bacteria encapsulated, was incorporated into a chocolate coating matrix. The chips were packed and stored for 5 weeks at 4 °C, were measured weekly changes in viability of the probiotic bacteria and water activity. In the fifth week, the chips were subjected to simulated conditions of intestinal juices. During storage chips remained probiotic character (>106 CFU/g), however, if the probiotic bacteria are encapsulated in aloe vera gel, the greater number of living probiotic bacteria was obtained within the solid matrix (2,1x108 CFU/g ). Water activity ranged from 0.470-0,810. Probiotic bacteria remained alive for 2 hours in simulated intestinal fluid media, which confirms that the solid matrix and the selected encapsulation means are suitable for the development of solid product rich in vegetable fat probiotics.

Palavras-chave : probiotic; chip; encapsulation; Aloe; starch; cellular viability.

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