Application of coating on dog biscuits for extended survival of probiotic bacteria

Functional biscuits for adult domestic dogs containing probiotic bacteria (Lactobacillus plan-tarum) and prebiotics (inulin) were developed and characterized. In order to assure a higherbacterial survival, the application of a protective coating was necessary. Two biscuit for-mulations were prepared...

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Autores principales: González Forte, Lucía del Sol, Bruno, Dominga Estela, Martino, Miriam Nora
Formato: Articulo
Lenguaje:Inglés
Publicado: 2014
Materias:
Química
Biscuit
Prebiotic
Probiotic
Coating
Adult domestic dogs
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/153721
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-153721
record_format dspace
spelling I19-R120-10915-1537212023-06-01T04:06:32Z http://sedici.unlp.edu.ar/handle/10915/153721 issn:0377-8401 Application of coating on dog biscuits for extended survival of probiotic bacteria González Forte, Lucía del Sol Bruno, Dominga Estela Martino, Miriam Nora 2014 2023-05-31T14:02:10Z en Química Biscuit Prebiotic Probiotic Coating Adult domestic dogs Functional biscuits for adult domestic dogs containing probiotic bacteria (Lactobacillus plan-tarum) and prebiotics (inulin) were developed and characterized. In order to assure a higherbacterial survival, the application of a protective coating was necessary. Two biscuit for-mulations were prepared, one with wheat flour and the other with soy and whole wheatflour. After baking them at 140◦C for 45 min, hard and crispy biscuits appropriate for adultdogs were obtained. Biscuits were treated either with calcium alginate or starch–glycerolcoating. The preferred coating formulation was the starch–glycerol because of a highersurvival rate of L. plantarum observed after passing through a simulated gastrointestinalsystem (HCl pH 1–2). In the case of wheat flour biscuits with coating, the bacteria survivalrate after passing through the in vitro system, showed higher survival rate, regardless thepresence of inulin while in soy and whole wheat flour biscuits, the presence of coatingdid not improve bacteria survival. The latter formulation showed a protective effect thusobtaining higher bacteria survival without coating. It is worth mentioning that after onemonth storage, biscuit formulations with coating maintained viable counts of L. Plantarumhigher than 108CFU/mL. The presence of inulin at 20 g/L did not show a significant effecton the survival rate of bacteria after one month storage period. Centro de Investigación y Desarrollo en Criotecnología de Alimentos Facultad de Ciencias Veterinarias Comisión de Investigaciones Científicas de la provincia de Buenos Aires Articulo Articulo http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf 76-84
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Química
Biscuit
Prebiotic
Probiotic
Coating
Adult domestic dogs
spellingShingle Química
Biscuit
Prebiotic
Probiotic
Coating
Adult domestic dogs
González Forte, Lucía del Sol
Bruno, Dominga Estela
Martino, Miriam Nora
Application of coating on dog biscuits for extended survival of probiotic bacteria
topic_facet Química
Biscuit
Prebiotic
Probiotic
Coating
Adult domestic dogs
description Functional biscuits for adult domestic dogs containing probiotic bacteria (Lactobacillus plan-tarum) and prebiotics (inulin) were developed and characterized. In order to assure a higherbacterial survival, the application of a protective coating was necessary. Two biscuit for-mulations were prepared, one with wheat flour and the other with soy and whole wheatflour. After baking them at 140◦C for 45 min, hard and crispy biscuits appropriate for adultdogs were obtained. Biscuits were treated either with calcium alginate or starch–glycerolcoating. The preferred coating formulation was the starch–glycerol because of a highersurvival rate of L. plantarum observed after passing through a simulated gastrointestinalsystem (HCl pH 1–2). In the case of wheat flour biscuits with coating, the bacteria survivalrate after passing through the in vitro system, showed higher survival rate, regardless thepresence of inulin while in soy and whole wheat flour biscuits, the presence of coatingdid not improve bacteria survival. The latter formulation showed a protective effect thusobtaining higher bacteria survival without coating. It is worth mentioning that after onemonth storage, biscuit formulations with coating maintained viable counts of L. Plantarumhigher than 108CFU/mL. The presence of inulin at 20 g/L did not show a significant effecton the survival rate of bacteria after one month storage period.
format Articulo
Articulo
author González Forte, Lucía del Sol
Bruno, Dominga Estela
Martino, Miriam Nora
author_facet González Forte, Lucía del Sol
Bruno, Dominga Estela
Martino, Miriam Nora
author_sort González Forte, Lucía del Sol
title Application of coating on dog biscuits for extended survival of probiotic bacteria
title_short Application of coating on dog biscuits for extended survival of probiotic bacteria
title_full Application of coating on dog biscuits for extended survival of probiotic bacteria
title_fullStr Application of coating on dog biscuits for extended survival of probiotic bacteria
title_full_unstemmed Application of coating on dog biscuits for extended survival of probiotic bacteria
title_sort application of coating on dog biscuits for extended survival of probiotic bacteria
publishDate 2014
url http://sedici.unlp.edu.ar/handle/10915/153721
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AT brunodomingaestela applicationofcoatingondogbiscuitsforextendedsurvivalofprobioticbacteria
AT martinomiriamnora applicationofcoatingondogbiscuitsforextendedsurvivalofprobioticbacteria
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