Fabiane Picinin de Castro-Cislaghi I* Carlise Beddin Fritzen-Freire II Ernani Sebastião Sant'Anna II Potencial do soro de leite líquido como agente encapsulante de Bifidobacterium Bb-12 por spray drying: comparação com goma arábica

ABSTRACT The objective of this study was to evaluate thepotential of liquid whey as the encapsulating agent Bifidobacterium Bb-12 by spray drying, compared with arabicgum, which is typically used in microencapsulation technology.The microencapsulation yield and viability during storage weredetermined. When the whey was used as the encapsulatingagent, the microencapsulation yield was higher, and cellviability remained high and steady for twelve weeks. The wheywas shown to be an effective encapsulating agent of Bifidobacterium by spray drying. Keywords : microencapsulation, Bifidobacterium , probiotic,whey, spray drying, drying, acacia gum. INTRODUCAO A microencapsulacao e um processo no qualas celulas sao retidas dentro de uma matriz oumembrana encapsulante (ANAL & SINGH, 2007). Entreas varias aplicacoes dessa tecnologia, na industria dealimentos, a principal aplicacao envolve a protecao decompostos biologicamente ativos ou celulas, como asbacterias probioticas, em ambientes nocivos paraeficiente liberacao nos locais alvo (DOHERTY et al.,2011). Probioticos sao microrganismos vivos que,quando administrados em quantidades adequadas,conferem beneficios a saude do individuo (FAO/WHO,2002). Para que um alimento seja consideradoprobiotico, recomenda-se que contenha no minimo 10