Mango and carrot mixed juice: a new matrix for the vehicle of probiotic lactobacilli.

This study evaluated the pH, acidity, soluble solids, color, dietary fiber, sensory acceptance and the viability of , and in mango and carrot mixed juices. In addition, this study verified the resistance of that presented greater viability to the gastrointestinal tract simulated in vitro. Three formulations were elaborated (varying the pulps concentration) and the products were stored at 8 °C for 35 days.

Development of a mixed jussara and mango juice with added GG submitted to sub-lethal acid and baric stresses.

This study evaluated the interference of sub-lethal acid (SLA) stress and high isostatic pressure (HIP) stress on the survival of GG (LGG) in mixed jussara and mango juice with the pH adjusted to 3.0 and 3.5, during 90 days of storage at 6 °C.

Use of gelatin and gum arabic for microencapsulation of probiotic cells from Lactobacillus plantarum by a dual process combining double emulsification followed by complex coacervation.

The objectives of this study were i) to microencapsulate probiotic cells of Lactobacillus plantarum through a dual process consisting of emulsification followed by complex coacervation using gelatin and gum arabic, ii) to characterize the lyophilized microcapsules, iii) to evaluate their behavior in simulated in vitro gastrointestinal conditions and iv) to evaluate the survival of microencapsulated probiotic cells during 45 days of storage at 8 °C, 25 °C and -18 °C. The optimized conditions for complex coacervation consisted of a 50:50 biopolymer ratio and pH = 4.0.