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

Autores
González Forte, Lucía del Sol; Bruno, Dominga Estela; Martino, Miriam Nora
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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
Materia
Química
Biscuit
Prebiotic
Probiotic
Coating
Adult domestic dogs
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/153721
Acceder
id SEDICI_363185cad3997c9f00d5df07da27660b
oai_identifier_str oai:sedici.unlp.edu.ar:10915/153721
network_acronym_str SEDICI
repository_id_str 1329
network_name_str SEDICI (UNLP)
spelling Application of coating on dog biscuits for extended survival of probiotic bacteriaGonzález Forte, Lucía del SolBruno, Dominga EstelaMartino, Miriam NoraQuímicaBiscuitPrebioticProbioticCoatingAdult domestic dogsFunctional 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 AlimentosFacultad de Ciencias VeterinariasComisión de Investigaciones Científicas de la provincia de Buenos Aires2014info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf76-84http://sedici.unlp.edu.ar/handle/10915/153721enginfo:eu-repo/semantics/altIdentifier/issn/0377-8401info:eu-repo/semantics/altIdentifier/doi/10.1016/j.anifeedsci.2014.05.015info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-09-29T11:39:48Zoai:sedici.unlp.edu.ar:10915/153721Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-09-29 11:39:48.849SEDICI (UNLP) - Universidad Nacional de La Platafalse
dc.title.none.fl_str_mv Application of coating on dog biscuits for extended survival of probiotic bacteria
title Application of coating on dog biscuits for extended survival of probiotic bacteria
spellingShingle Application of coating on dog biscuits for extended survival of probiotic bacteria
González Forte, Lucía del Sol
Química
Biscuit
Prebiotic
Probiotic
Coating
Adult domestic dogs
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
dc.creator.none.fl_str_mv González Forte, Lucía del Sol
Bruno, Dominga Estela
Martino, Miriam Nora
author González Forte, Lucía del Sol
author_facet González Forte, Lucía del Sol
Bruno, Dominga Estela
Martino, Miriam Nora
author_role author
author2 Bruno, Dominga Estela
Martino, Miriam Nora
author2_role author
author
dc.subject.none.fl_str_mv Química
Biscuit
Prebiotic
Probiotic
Coating
Adult domestic dogs
topic Química
Biscuit
Prebiotic
Probiotic
Coating
Adult domestic dogs
dc.description.none.fl_txt_mv 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
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.
publishDate 2014
dc.date.none.fl_str_mv 2014
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Articulo
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://sedici.unlp.edu.ar/handle/10915/153721
url http://sedici.unlp.edu.ar/handle/10915/153721
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/issn/0377-8401
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.anifeedsci.2014.05.015
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
76-84
dc.source.none.fl_str_mv reponame:SEDICI (UNLP)
instname:Universidad Nacional de La Plata
instacron:UNLP
reponame_str SEDICI (UNLP)
collection SEDICI (UNLP)
instname_str Universidad Nacional de La Plata
instacron_str UNLP
institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
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score 13.070432

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