Ramos, Philippe E.Abrunhosa, LuisPinheiro, AnaCerqueira, MiguelMotta, CarlaCastanheira, IsabelChandra-Hioe, Maria V.Arcot, JayashreeTeixeira, José A.Vicente, António A.2017-03-062016-10-29Food Res Int. 2016;90:25-32. doi:10.1016/j.foodres.2016.10.0360963-9969http://hdl.handle.net/10400.18/4513This study focused on the use of a new system, an alginate|Ɛ-poly-L-lysine| alginate|chitosan microcapsule (APACM), able to immobilize a folate-producing probiotic, Lactococcus lactis ssp. cremoris (LLC), which provides a new approach to the utilization of capsules and probiotics for in situ production of vitamins. LLC is able to produce 95.25±26 μg·L−1 of folate, during 10 h, andwas encapsulated in the APACM. APACMproved its capacity to protect LLC against the harsh conditions of a simulated digestion maintaining a viable concentration of 6 log CFU·mL−1of LLC. A nutrients exchange capacity test, was performed using Lactobacillus plantarum UM7, a high lactic acid producer was used here to avoid false negative results. The production and release of 2 g·L−1 of lactic acidwas achieved through encapsulation of L. plantarum, after 20 h. The adhesion of APACM to epithelial cells was also quantified, yielding 38% and 33% of capsules adhered to HT-29 cells and Caco-2 cells, respectively.engProbioticImmobilizationMucoadhesiveSegurança Alimentarjournal articlehttp://dx.doi.org/10.1016/j.foodres.2016.10.036