Microcápsulas probióticas aplicadas à produção de salame tipo italiano
Autor(a) principal: | |
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Data de Publicação: | 2014 |
Tipo de documento: | Tese |
Idioma: | por |
Título da fonte: | Biblioteca Digital de Teses e Dissertações do UFSM |
Texto Completo: | http://repositorio.ufsm.br/handle/1/3403 |
Resumo: | The aim of this study was to develop probiotic microcapsules of Bifidobacterium animalis and Lactobacillus acidophilus evaluating the survival of the microencapsulated probiotics under simulated gastrointestinal conditions and availability during storage at different temperatures, with further application to the production of Italian salami evaluating their effects on the physicochemical, microbiological and sensory characteristics of salami. Survival assays were conducted to evaluate the resistance of the microencapsulated probiotic to simulated gastrointestinal conditions and availability during 120 days of storage at 4°C and 25 ° C, besides to morphological analysis of the microcapsules. The microcapsules showed spherical shape with relatively smooth and continuous surface without cracks, protecting the probiotics from simulated gastrointestinal conditions when compared to free probiotics, remained with greater viability after 120 days of storage at 4°C for both microorganisms. After probiotic microcapsules were added to the production of Italian salami, generating three treatments: T1 control and T2 and T3 with the addition of microcapsules of B. animalis and L. acidophilus, respectively. Analyzes of water activity, pH, moisture, weight loss, coliform at 45ºC, Staphylococcus coagulase positive and Salmonella spp. detection were realized and monitoring the microencapsulated probiotic cultures, all analyzes were conducted during 120 days; beyond sensory analysis of salami after 30 days and monthly up to 120 days. There were no significant difference (p>0,05) between the treatments in relation to physicochemical, microbiological and sensory analyses. The treatments T2 e T3 maintained counts of B. animalis and L. acidophilus above 6 log CFU.g-1 to 90 days. Therefore, the production of probiotic Italian salami is possible. However, it is suggested that probiotics salamis should be designed such that the microorganisms can maintain their availability until the end of the shelf life of the product, either by changing the structure of the microcapsule or increasing the microorganism initial number or reducing the shelf life of the product. |
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2015-04-282015-04-282014-12-18SILVA, Pablo Teixeira da. PROBIOTIC MICROCAPSULES APPLIED TO PRODUCTION OF ITALIAN SALAMI. 2014. 69 f. Tese (Doutorado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2014.http://repositorio.ufsm.br/handle/1/3403The aim of this study was to develop probiotic microcapsules of Bifidobacterium animalis and Lactobacillus acidophilus evaluating the survival of the microencapsulated probiotics under simulated gastrointestinal conditions and availability during storage at different temperatures, with further application to the production of Italian salami evaluating their effects on the physicochemical, microbiological and sensory characteristics of salami. Survival assays were conducted to evaluate the resistance of the microencapsulated probiotic to simulated gastrointestinal conditions and availability during 120 days of storage at 4°C and 25 ° C, besides to morphological analysis of the microcapsules. The microcapsules showed spherical shape with relatively smooth and continuous surface without cracks, protecting the probiotics from simulated gastrointestinal conditions when compared to free probiotics, remained with greater viability after 120 days of storage at 4°C for both microorganisms. After probiotic microcapsules were added to the production of Italian salami, generating three treatments: T1 control and T2 and T3 with the addition of microcapsules of B. animalis and L. acidophilus, respectively. Analyzes of water activity, pH, moisture, weight loss, coliform at 45ºC, Staphylococcus coagulase positive and Salmonella spp. detection were realized and monitoring the microencapsulated probiotic cultures, all analyzes were conducted during 120 days; beyond sensory analysis of salami after 30 days and monthly up to 120 days. There were no significant difference (p>0,05) between the treatments in relation to physicochemical, microbiological and sensory analyses. The treatments T2 e T3 maintained counts of B. animalis and L. acidophilus above 6 log CFU.g-1 to 90 days. Therefore, the production of probiotic Italian salami is possible. However, it is suggested that probiotics salamis should be designed such that the microorganisms can maintain their availability until the end of the shelf life of the product, either by changing the structure of the microcapsule or increasing the microorganism initial number or reducing the shelf life of the product.O objetivo geral deste trabalho foi desenvolver microcápsulas probióticas de Bifidobacterium animalis e Lactobacillus acidophilus avaliando a sobrevivência dos probióticos microencapsulados sob condições gastrointestinais simuladas e a viabilidade durante armazenamento sob diferentes temperaturas, com posterior aplicação à produção de salames tipo Italiano avaliando seus efeitos sobre as características físico-químicas, microbiológicas e sensoriais do salame. Ensaios de sobrevivência foram conduzidos para avaliar a resistência dos probióticos microencapsulados às condições gastrointestinais simuladas e a viabilidade durante 120 dias de armazenamento a 4ºC e 25ºC, além da análise morfológica das microcápsulas. As microcápsulas apresentaram forma esférica, com superfície contínua relativamente lisa e sem fissuras, protegendo os probióticos das condições gastrointestinais simuladas quando comparado a probióticos livres, permanecendo com maior viabilidade após 120 dias de armazenamento à 4ºC, para ambos os micro-organismos. Após, as microcápsulas probióticas foram adicionadas à produção de salame tipo Italiano, gerando três tratamentos, sendo T1 o controle e T2 e T3 com adição de microcápsulas de B. animalis e L. acidophilus, respectivamente. Foram realizadas análises de atividade de água, pH, umidade, perda de peso, contagem de coliformes à 45ºC e Staphylococcus coagulase positiva e detecção de Salmonella spp. e o acompanhamento das culturas probióticas microencapsuladas, todas as análises ocorreram durante os 120 dias; além da análise sensorial do salame após 30 dias e mensalmente até 120 dias. Através dos resultados constatou-se que não houve diferença significativa (p>0,05) entre os tratamentos com relação às análises físico-químicas, microbiológicas e sensoriais. Os tratamentos T2 e T3 mantiveram contagens de B. animalis e L. acidophilus acima de 6 log UFC.g-1 até 90 dias. Portanto, é possível a produção de salames tipo Italiano com propriedades probióticas. No entanto, sugere-se que salames probióticos devem ser projetados de tal forma que os micro-organismos possam manter sua viabilidade até o final do prazo de validade do produto, seja alterando a estrutura da microcápsula ou aumentando a carga microbiana inicial ou reduzindo a vida de prateleira do produto.application/pdfporUniversidade Federal de Santa MariaPrograma de Pós-Graduação em Ciência e Tecnologia dos AlimentosUFSMBRCiência e Tecnologia dos AlimentosBifidobacterium animalisLactobacillus acidophilusMicroencapsulaçãoBifidobacterium animalisLactobacillus acidophilusMicroencapsulationCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSMicrocápsulas probióticas aplicadas à produção de salame tipo italianoProbiotic microcapsules applied to production of italian salamiinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisFries, Leadir Lucy Martinshttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4781614A3Laer, Ana Eucares Vonhttp://lattes.cnpq.br/4357761673325700Rosa, Vanessa Pires dahttp://lattes.cnpq.br/1374178798951497Ugalde, Mariane Lobohttp://lattes.cnpq.br/3687987713147779Silva, Rosselei Caiél dahttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4702731E3http://lattes.cnpq.br/1338358260363494Silva, Pablo Teixeira da500700000006400300300300300300300ec7c52cc-9b7b-4fd1-ba48-c63e528660251d0db48b-38d7-4d86-a2dc-ce1665f7cfc01dceb2d1-b4d0-4c0e-876c-778f2fa1294042b9870c-f41d-4b07-afed-78eedfd2bac0f06dc61f-f597-443e-b9a6-4ebb8f0d11f22faf2752-629a-4b9d-8d6e-dafb99a4efd2info:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações do UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSMORIGINALSILVA, PABLO TEIXEIRA DA.pdfapplication/pdf2745759http://repositorio.ufsm.br/bitstream/1/3403/1/SILVA%2c%20PABLO%20TEIXEIRA%20DA.pdf3fd51e13e3b2f6b91b39b04ea733e09eMD51TEXTSILVA, PABLO TEIXEIRA DA.pdf.txtSILVA, PABLO TEIXEIRA DA.pdf.txtExtracted texttext/plain94006http://repositorio.ufsm.br/bitstream/1/3403/2/SILVA%2c%20PABLO%20TEIXEIRA%20DA.pdf.txt2ed8daf9712300b7221ec7d8da768ee3MD52THUMBNAILSILVA, PABLO TEIXEIRA DA.pdf.jpgSILVA, PABLO TEIXEIRA DA.pdf.jpgIM Thumbnailimage/jpeg4974http://repositorio.ufsm.br/bitstream/1/3403/3/SILVA%2c%20PABLO%20TEIXEIRA%20DA.pdf.jpga167d4baaa6c99cdd6c1bb1acb6f3720MD531/34032022-05-10 14:06:54.602oai:repositorio.ufsm.br:1/3403Biblioteca Digital de Teses e Dissertaçõeshttps://repositorio.ufsm.br/ONGhttps://repositorio.ufsm.br/oai/requestatendimento.sib@ufsm.br||tedebc@gmail.comopendoar:2022-05-10T17:06:54Biblioteca Digital de Teses e Dissertações do UFSM - Universidade Federal de Santa Maria (UFSM)false |
dc.title.por.fl_str_mv |
Microcápsulas probióticas aplicadas à produção de salame tipo italiano |
dc.title.alternative.eng.fl_str_mv |
Probiotic microcapsules applied to production of italian salami |
title |
Microcápsulas probióticas aplicadas à produção de salame tipo italiano |
spellingShingle |
Microcápsulas probióticas aplicadas à produção de salame tipo italiano Silva, Pablo Teixeira da Bifidobacterium animalis Lactobacillus acidophilus Microencapsulação Bifidobacterium animalis Lactobacillus acidophilus Microencapsulation CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Microcápsulas probióticas aplicadas à produção de salame tipo italiano |
title_full |
Microcápsulas probióticas aplicadas à produção de salame tipo italiano |
title_fullStr |
Microcápsulas probióticas aplicadas à produção de salame tipo italiano |
title_full_unstemmed |
Microcápsulas probióticas aplicadas à produção de salame tipo italiano |
title_sort |
Microcápsulas probióticas aplicadas à produção de salame tipo italiano |
author |
Silva, Pablo Teixeira da |
author_facet |
Silva, Pablo Teixeira da |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Fries, Leadir Lucy Martins |
dc.contributor.advisor1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4781614A3 |
dc.contributor.referee1.fl_str_mv |
Laer, Ana Eucares Von |
dc.contributor.referee1Lattes.fl_str_mv |
http://lattes.cnpq.br/4357761673325700 |
dc.contributor.referee2.fl_str_mv |
Rosa, Vanessa Pires da |
dc.contributor.referee2Lattes.fl_str_mv |
http://lattes.cnpq.br/1374178798951497 |
dc.contributor.referee3.fl_str_mv |
Ugalde, Mariane Lobo |
dc.contributor.referee3Lattes.fl_str_mv |
http://lattes.cnpq.br/3687987713147779 |
dc.contributor.referee4.fl_str_mv |
Silva, Rosselei Caiél da |
dc.contributor.referee4Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4702731E3 |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/1338358260363494 |
dc.contributor.author.fl_str_mv |
Silva, Pablo Teixeira da |
contributor_str_mv |
Fries, Leadir Lucy Martins Laer, Ana Eucares Von Rosa, Vanessa Pires da Ugalde, Mariane Lobo Silva, Rosselei Caiél da |
dc.subject.por.fl_str_mv |
Bifidobacterium animalis Lactobacillus acidophilus Microencapsulação |
topic |
Bifidobacterium animalis Lactobacillus acidophilus Microencapsulação Bifidobacterium animalis Lactobacillus acidophilus Microencapsulation CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Bifidobacterium animalis Lactobacillus acidophilus Microencapsulation |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
The aim of this study was to develop probiotic microcapsules of Bifidobacterium animalis and Lactobacillus acidophilus evaluating the survival of the microencapsulated probiotics under simulated gastrointestinal conditions and availability during storage at different temperatures, with further application to the production of Italian salami evaluating their effects on the physicochemical, microbiological and sensory characteristics of salami. Survival assays were conducted to evaluate the resistance of the microencapsulated probiotic to simulated gastrointestinal conditions and availability during 120 days of storage at 4°C and 25 ° C, besides to morphological analysis of the microcapsules. The microcapsules showed spherical shape with relatively smooth and continuous surface without cracks, protecting the probiotics from simulated gastrointestinal conditions when compared to free probiotics, remained with greater viability after 120 days of storage at 4°C for both microorganisms. After probiotic microcapsules were added to the production of Italian salami, generating three treatments: T1 control and T2 and T3 with the addition of microcapsules of B. animalis and L. acidophilus, respectively. Analyzes of water activity, pH, moisture, weight loss, coliform at 45ºC, Staphylococcus coagulase positive and Salmonella spp. detection were realized and monitoring the microencapsulated probiotic cultures, all analyzes were conducted during 120 days; beyond sensory analysis of salami after 30 days and monthly up to 120 days. There were no significant difference (p>0,05) between the treatments in relation to physicochemical, microbiological and sensory analyses. The treatments T2 e T3 maintained counts of B. animalis and L. acidophilus above 6 log CFU.g-1 to 90 days. Therefore, the production of probiotic Italian salami is possible. However, it is suggested that probiotics salamis should be designed such that the microorganisms can maintain their availability until the end of the shelf life of the product, either by changing the structure of the microcapsule or increasing the microorganism initial number or reducing the shelf life of the product. |
publishDate |
2014 |
dc.date.issued.fl_str_mv |
2014-12-18 |
dc.date.accessioned.fl_str_mv |
2015-04-28 |
dc.date.available.fl_str_mv |
2015-04-28 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/doctoralThesis |
format |
doctoralThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
SILVA, Pablo Teixeira da. PROBIOTIC MICROCAPSULES APPLIED TO PRODUCTION OF ITALIAN SALAMI. 2014. 69 f. Tese (Doutorado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2014. |
dc.identifier.uri.fl_str_mv |
http://repositorio.ufsm.br/handle/1/3403 |
identifier_str_mv |
SILVA, Pablo Teixeira da. PROBIOTIC MICROCAPSULES APPLIED TO PRODUCTION OF ITALIAN SALAMI. 2014. 69 f. Tese (Doutorado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2014. |
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http://repositorio.ufsm.br/handle/1/3403 |
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Universidade Federal de Santa Maria |
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UFSM |
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BR |
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Ciência e Tecnologia dos Alimentos |
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Universidade Federal de Santa Maria |
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