Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1189008
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dc.contributor.authorALEXANDRE, J. de B.
dc.contributor.authorSILVA, L. C. da
dc.contributor.authorCASTELO, R. M.
dc.contributor.authorFREIRE, G. A.
dc.contributor.authorBARROSO, T. L. C. T.
dc.contributor.authorMIRANDA, K. W. E.
dc.contributor.authorBRUNO, L. M.
dc.contributor.authorCHENG, H. N.
dc.contributor.authorBISWAS, A.
dc.contributor.authorFURTADO, R. F.
dc.date.accessioned2026-08-06T21:40:14Z-
dc.date.available2026-08-06T21:40:14Z-
dc.date.created2026-08-06
dc.date.issued2025
dc.identifier.citationFood Science and Technology, v. 45, e00387, 2025.
dc.identifier.issn1678-457X
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1189008-
dc.descriptionSoy 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.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectProbióticos
dc.subjectEsferas probióticas em bebida de soja
dc.subjectBebida de soja probiótica
dc.subjectEncapsulação de Bifidobacterium animalis BB-12
dc.subjectBifidobacterium animalis BB-12
dc.subjectGelificação iônica externa
dc.subjectEsferas de alginato e goma xantana
dc.subjectViabilidade de probióticos durante o armazenamento
dc.subjectSobrevivência de probióticos em meio ácido
dc.subjectEficiência de encapsulação
dc.subjectEstabilidade de esferas probióticas
dc.subjectBebida de soja sabor uva
dc.subjectLactato de cálcio
dc.subjectReticulação de alginato com cálcio
dc.subjectTamanho e esfericidade das partículas
dc.subjectPlanejamento composto central rotacional
dc.subjectProbiotic spheres in soy beverage
dc.subjectProbiotic soy beverage
dc.subjectEncapsulation of Bifidobacterium animalis BB-12
dc.subjectExternal ionic gelation
dc.subjectAlginate–xanthan gum spheres
dc.subjectProbiotic viability during storage
dc.subjectProbiotic survival under acidic conditions
dc.subjectEncapsulation efficiency
dc.subjectProbiotic sphere stability
dc.subjectGrape-flavored soy beverage
dc.subjectCalcium lactate
dc.subjectCalcium crosslinking of alginate
dc.subjectParticle size and sphericity
dc.subjectRotatable central composite design
dc.titleProbiotics-encapsulated soy beverage spheres: functional and technological characteristics.
dc.typeArtigo de periódico
dc.subject.thesagroLeite de Soja
dc.subject.thesagroMicrobiologia de Alimento
dc.subject.thesagroTecnologia de Alimento
dc.subject.thesagroSoja
dc.subject.thesagroArmazenamento de Alimento
dc.subject.nalthesaurusProbiotics
dc.subject.nalthesaurusSoymilk
dc.subject.nalthesaurusBifidobacterium animalis
dc.subject.nalthesaurusEncapsulation
dc.subject.nalthesaurusSodium alginate
dc.subject.nalthesaurusXanthan gum
dc.subject.nalthesaurusFunctional foods
riaa.ainfo.id1189008
riaa.ainfo.lastupdate2026-08-06
dc.identifier.doihttps://doi.org/10.5327/fst.00387
dc.contributor.institutionJOANA 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.
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