alexa Viability Of Free And Encapsulated Lactobacillus Acidophilus Incorporated To Cassava Starch Edible Films And Its Application To Manaba Fresh White Cheese
ISSN 2472-0542

Journal of Experimental Food Chemistry
Open Access

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2nd International Conference on Food Chemistry & Nutrition
July 24-26, 2017 Vancouver, Canada

Stalin Santacruz , Francisco Quiroz and Marlon Castro
ULEAM, ECUADOR
Posters & Accepted Abstracts: J Exp Food Chem
DOI: 10.4172/2472-0542-C1-009
Abstract
Lactic acid bacteria (LAB) confer health benefits to the host. However, many studies showed that LAB are sensitive to adverse environments and survival rates are poor in food products. Therefore, encapsulation may be used to protect LAB against harsh environmental conditions. Previous studies show the presence of pathogen microorganisms in cheese from different countries. Manaba fresh white cheese (Manaba cheese) is an Ecuadorian artisanal cheese with good acceptance among consumers. Unfortunately, processing and commercialization conditions do not fulfill regulations leading to the presence of microorganism like Salmonella. The present work studies the viability of free and encapsulated L. acidophilus at 25ºC (temperature of cheese commercialization). Additionally, utilization of free and encapsulated Lactobacillus acidophilus incorporated to cassava starch edible films on the physicochemical and microbiological properties of Manaba cheese stored at 4ºC were studied. Results showed that encapsulated L. acidophilus showed higher viability than free cells during storage at 25ºC. Coated cheese with starch together with encapsulated L. acidophilus had lower acidity and weight loss than uncoated cheese after 30 days of storage. Both coated cheese samples containing either free or encapsulated cells had lower viable counts than uncoated samples along the whole storage time at 4ºC.
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