Título:	Probiotics-encapsulated soy beverage spheres: functional and technological characteristics.
Autor:	ALEXANDRE, J. de B. SILVA, L. C. da CASTELO, R. M. FREIRE, G. A. BARROSO, T. L. C. T. MIRANDA, K. W. E. BRUNO, L. M. CHENG, H. N. BISWAS, A. FURTADO, R. F.
Afiliación:	JOANA DE BARROS ALEXANDRE, UNIVERSIDADE ESTADUAL DO CEARÁ; LUANA CARVALHO DA SILVA, UNIVERSIDADE ESTADUAL DO CEARÁ; RACHEL MENEZES CASTELO, UNIVERSIDADE ESTADUAL DO CEARÁ; GABRIELLE ALBUQUERQUE FREIRE, UNIVERSIDADE ESTADUAL DO CEARÁ; TIAGO LINHARES CRUZ TABOSA BARROSO, UNIVERSIDADE ESTADUAL DE CAMPINAS; KELVI WILSON EVARISTO MIRANDA, INSTITUTO FEDERAL DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA DO CEARÁ; LAURA MARIA BRUNO, CNPAT; HUAI NAN CHENG, AGRICULTURAL RESEARCH SERVICE; ATANU BISWAS, AGRICULTURAL RESEARCH SERVICE; ROSELAYNE FERRO FURTADO, CNPAT.
Año:	2025
Referencia:	Food Science and Technology, v. 45, e00387, 2025.
Descripción:	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.
Thesagro:	Leite de Soja Microbiologia de Alimento Tecnologia de Alimento Soja Armazenamento de Alimento
NAL Thesaurus:	Probiotics Soymilk Bifidobacterium animalis Encapsulation Sodium alginate Xanthan gum Functional foods
Palabras clave:	Probióticos Esferas probióticas em bebida de soja Bebida de soja probiótica Encapsulação de Bifidobacterium animalis BB-12 Bifidobacterium animalis BB-12 Gelificação iônica externa Esferas de alginato e goma xantana Viabilidade de probióticos durante o armazenamento Sobrevivência de probióticos em meio ácido Eficiência de encapsulação Estabilidade de esferas probióticas Bebida de soja sabor uva Lactato de cálcio Reticulação de alginato com cálcio Tamanho e esfericidade das partículas Planejamento composto central rotacional Probiotic spheres in soy beverage Probiotic soy beverage Encapsulation of Bifidobacterium animalis BB-12 External ionic gelation Alginate–xanthan gum spheres Probiotic viability during storage Probiotic survival under acidic conditions Encapsulation efficiency Probiotic sphere stability Grape-flavored soy beverage Calcium lactate Calcium crosslinking of alginate Particle size and sphericity Rotatable central composite design
ISSN:	1678-457X
DOI:	https://doi.org/10.5327/fst.00387
Tipo de Material:	Artigo de periódico
Acceso:	openAccess
Aparece en las colecciones:	Artigo em periódico indexado (CNPAT)