Produção, caracterização e viabilidade de partículas carreadoras de leveduras utilizando a gelificação iônica.

Detalhes bibliográficos
Autor(a) principal: Santos, Matheus Augusto Silva
Data de Publicação: 2019
Tipo de documento: Dissertação
Idioma: por
Título da fonte: Biblioteca Digital de Teses e Dissertações da UFRRJ
Texto Completo: https://rima.ufrrj.br/jspui/handle/20.500.14407/11003
Resumo: Neste trabalho foram desenvolvidas, caracterizadas e avaliadas em relação a viabilidade, partículas carreadoras de leveduras, obtidas através da encapsulação pelo método de gelificação iônica externa e interna, seguida de secagem. Para isso, a execução do trabalho foi dividida em duas partes. Na primeira etapa foi realizada a comparação de duas técnicas de encapsulação, gelificação iônica externa e interna, como protetoras de células de Saccharomyces cerevisiae, seguidas de secagem em estufa. Nesta etapa foram realizadas cinéticas de secagem, e os dados experimentais foram ajustados a modelos matemáticos. Foi calculada a eficiência da encapsulação e da secagem, e as partículas foram analisadas em relação ao teor de umidade, a higroscopicidade, atividade de água e morfologia. Apesar de ambas as técnicas apresentarem similar eficiência de encapsulação, a gelificação iônica interna apresentou óleo residual na superfície das partículas e uma menor eficiência de secagem quando comparada a gelificação iônica externa. Assim, esta última foi selecionada para a segunda parte do trabalho, na qual foi realizada a encapsulação da cepa Saccharomyces boulardii por gelificação iônica externa. As partículas obtidas foram secas em quatro temperaturas diferentes (30, 40, 50 e 60 °C), avaliando a cinética de secagem, a eficiência de encapsulação e de secagem, a viabilidade das leveduras antes e depois do processo e a umidade e a higroscopicidade. Foi avaliado também o recobrimento das partículas com quitosana, que, em seguida, foram secas na temperatura que apresentou maior eficiência. A caracterização foi realizada quanto a umidade, higroscopicidade, atividade de água, morfologia, eficiência de encapsulação e por espectroscopia de infravermelhos. Além disso, foram realizadas isotermas de sorção, e o estudo da estabilidade durante o armazenamento e a resistência, quando submetidas a simulação gastrointestinal in vitro. A temperatura de secagem selecionada foi a de 40 °C, por apresentar a maior taxa de sobrevivência da levedura S. boulardii. As partículas recobertas com quitosana apresentaram uma maior resistência aos fluidos do trato gastrointestinal, e ainda, maior proteção durante o armazenamento em todas as temperaturas analisadas. O desenvolvimento de partículas carreadoras de leveduras a partir da utilização de técnicas de encapsulação, gelificação iônica externa e interna, propicia o aumento da viabilidade deste micro-organismo.
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spelling Santos, Matheus Augusto SilvaMachado, Mariana Teixeira da Costa101.771.037-60http://lattes.cnpq.br/0032469366203941Machado, Mariana Teixeira da CostaRojas, Edwin Elard GarciaMichelon, Mariano114.330.096-33http://lattes.cnpq.br/45690785470394452023-12-22T01:45:24Z2023-12-22T01:45:24Z2019-02-15SANTOS, Matheus Augusto Silva. Produção, caracterização e viabilidade de partículas carreadoras de leveduras utilizando a gelificação iônica. 2019. 85 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos). Instituto de Tecnologia, Departamento de Tecnologia de Alimentos, Universidade Federal Rural do Rio de Janeiro, Seropédica, RJ, 2019.https://rima.ufrrj.br/jspui/handle/20.500.14407/11003Neste trabalho foram desenvolvidas, caracterizadas e avaliadas em relação a viabilidade, partículas carreadoras de leveduras, obtidas através da encapsulação pelo método de gelificação iônica externa e interna, seguida de secagem. Para isso, a execução do trabalho foi dividida em duas partes. Na primeira etapa foi realizada a comparação de duas técnicas de encapsulação, gelificação iônica externa e interna, como protetoras de células de Saccharomyces cerevisiae, seguidas de secagem em estufa. Nesta etapa foram realizadas cinéticas de secagem, e os dados experimentais foram ajustados a modelos matemáticos. Foi calculada a eficiência da encapsulação e da secagem, e as partículas foram analisadas em relação ao teor de umidade, a higroscopicidade, atividade de água e morfologia. Apesar de ambas as técnicas apresentarem similar eficiência de encapsulação, a gelificação iônica interna apresentou óleo residual na superfície das partículas e uma menor eficiência de secagem quando comparada a gelificação iônica externa. Assim, esta última foi selecionada para a segunda parte do trabalho, na qual foi realizada a encapsulação da cepa Saccharomyces boulardii por gelificação iônica externa. As partículas obtidas foram secas em quatro temperaturas diferentes (30, 40, 50 e 60 °C), avaliando a cinética de secagem, a eficiência de encapsulação e de secagem, a viabilidade das leveduras antes e depois do processo e a umidade e a higroscopicidade. Foi avaliado também o recobrimento das partículas com quitosana, que, em seguida, foram secas na temperatura que apresentou maior eficiência. A caracterização foi realizada quanto a umidade, higroscopicidade, atividade de água, morfologia, eficiência de encapsulação e por espectroscopia de infravermelhos. Além disso, foram realizadas isotermas de sorção, e o estudo da estabilidade durante o armazenamento e a resistência, quando submetidas a simulação gastrointestinal in vitro. A temperatura de secagem selecionada foi a de 40 °C, por apresentar a maior taxa de sobrevivência da levedura S. boulardii. As partículas recobertas com quitosana apresentaram uma maior resistência aos fluidos do trato gastrointestinal, e ainda, maior proteção durante o armazenamento em todas as temperaturas analisadas. O desenvolvimento de partículas carreadoras de leveduras a partir da utilização de técnicas de encapsulação, gelificação iônica externa e interna, propicia o aumento da viabilidade deste micro-organismo.CAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível SuperiorIn this work, yeast carrier particles, obtained through encapsulation by the external and internal ionic gelation method, were developed, characterized and evaluated in relation to viability, followed by drying. For this, the research was divided into two parts. In the first step, two encapsulation techniques, external and internal ionic gelation, were carried out as Saccharomyces cerevisiae cell protectors, followed by oven drying. At this stage, drying kinetics were performed, and the experimental data were fitted to mathematical models. The encapsulation and drying efficiency was calculated, and the particles were analyzed for moisture content, hygroscopicity, water activity and morphology. Although both techniques presented similar encapsulation efficiency, internal ionic gelation had residual oil on the surface of the particles and a lower drying efficiency when compared to external ionic gelation. Thus, the latter was selected for the second part of the work, in which the encapsulation of Saccharomyces boulardii strain was carried out by external ionic gelation. The obtained particles were dried at four different temperatures (30, 40, 50 and 60 °C), evaluating drying kinetics, encapsulation and drying efficiency, yeast viability before and after the process and moisture and hygroscopicity It was also evaluated the coating of the particles with chitosan, which were then dried at the temperature that showed the highest efficiency. The characterization was carried out regarding moisture, hygroscopicity, water activity, morphology, encapsulation efficiency and infrared spectroscopy. In addition, sorption isotherms were performed, and the study of storage stability and resistance, when submitted to gastrointestinal simulation in vitro. The selected drying temperature was 40 °C, as it had the highest survival rate of S. boulardii yeast. The particles coated with chitosan presented a greater resistance to the fluids of the gastrointestinal tract, and also, greater protection during the storage in all the temperatures analyzed. The development of yeast-bearing particles from the use of encapsulation techniques, external and internal ionic gelation, enhances the viability of this microorganism.application/pdfporUniversidade Federal Rural do Rio de JaneiroPrograma de Pós-Graduação em Ciência e Tecnologia de AlimentosUFRRJBrasilInstituto de Tecnologiamicroencapsulaçãogelificação iônicaSaccharomyces cerevisiaeSaccharomyces boulardiimicroencapsulationionic gelationSaccharomyces cerevisiaeSaccharomyces boulardiiCiência e Tecnologia de AlimentosProdução, caracterização e viabilidade de partículas carreadoras de leveduras utilizando a gelificação iônica.Production, characterization and viability of yeast carrier particles using ionic gelation.info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisARSLAN-TONTUL, S.; ERBAS, M. Single and double layered microencapsulation of probiotics by spray drying and spray chilling. LWT - Food Science and Technology, v. 81, p. 160-169, 2017. ISSN 0023-6438. 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YAO, M., WU, J., LI, B., XIAO, H., MCCLEMENTS, D. J., & LI, L. Microencapsulation of Lactobacillus salivarious Li01 for enhanced storage viability and targeted delivery to gut microbiota. Food Hydrocolloids, v. 72, p. 228-236, 2017.https://tede.ufrrj.br/retrieve/67156/2019%20-%20Matheus%20Augusto%20Silva%20Santos.pdf.jpghttps://tede.ufrrj.br/jspui/handle/jspui/5146Submitted by Sandra Pereira (srpereira@ufrrj.br) on 2021-10-21T01:47:02Z No. of bitstreams: 1 2019 - Matheus Augusto Silva Santos.pdf: 2810416 bytes, checksum: a7fc7d4d095051f04c33df55e64fe24e (MD5)Made available in DSpace on 2021-10-21T01:47:02Z (GMT). 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dc.title.por.fl_str_mv Produção, caracterização e viabilidade de partículas carreadoras de leveduras utilizando a gelificação iônica.
dc.title.alternative.eng.fl_str_mv Production, characterization and viability of yeast carrier particles using ionic gelation.
title Produção, caracterização e viabilidade de partículas carreadoras de leveduras utilizando a gelificação iônica.
spellingShingle Produção, caracterização e viabilidade de partículas carreadoras de leveduras utilizando a gelificação iônica.
Santos, Matheus Augusto Silva
microencapsulação
gelificação iônica
Saccharomyces cerevisiae
Saccharomyces boulardii
microencapsulation
ionic gelation
Saccharomyces cerevisiae
Saccharomyces boulardii
Ciência e Tecnologia de Alimentos
title_short Produção, caracterização e viabilidade de partículas carreadoras de leveduras utilizando a gelificação iônica.
title_full Produção, caracterização e viabilidade de partículas carreadoras de leveduras utilizando a gelificação iônica.
title_fullStr Produção, caracterização e viabilidade de partículas carreadoras de leveduras utilizando a gelificação iônica.
title_full_unstemmed Produção, caracterização e viabilidade de partículas carreadoras de leveduras utilizando a gelificação iônica.
title_sort Produção, caracterização e viabilidade de partículas carreadoras de leveduras utilizando a gelificação iônica.
author Santos, Matheus Augusto Silva
author_facet Santos, Matheus Augusto Silva
author_role author
dc.contributor.author.fl_str_mv Santos, Matheus Augusto Silva
dc.contributor.advisor1.fl_str_mv Machado, Mariana Teixeira da Costa
dc.contributor.advisor1ID.fl_str_mv 101.771.037-60
dc.contributor.advisor1Lattes.fl_str_mv http://lattes.cnpq.br/0032469366203941
dc.contributor.referee1.fl_str_mv Machado, Mariana Teixeira da Costa
dc.contributor.referee2.fl_str_mv Rojas, Edwin Elard Garcia
dc.contributor.referee3.fl_str_mv Michelon, Mariano
dc.contributor.authorID.fl_str_mv 114.330.096-33
dc.contributor.authorLattes.fl_str_mv http://lattes.cnpq.br/4569078547039445
contributor_str_mv Machado, Mariana Teixeira da Costa
Machado, Mariana Teixeira da Costa
Rojas, Edwin Elard Garcia
Michelon, Mariano
dc.subject.por.fl_str_mv microencapsulação
gelificação iônica
Saccharomyces cerevisiae
Saccharomyces boulardii
topic microencapsulação
gelificação iônica
Saccharomyces cerevisiae
Saccharomyces boulardii
microencapsulation
ionic gelation
Saccharomyces cerevisiae
Saccharomyces boulardii
Ciência e Tecnologia de Alimentos
dc.subject.eng.fl_str_mv microencapsulation
ionic gelation
Saccharomyces cerevisiae
Saccharomyces boulardii
dc.subject.cnpq.fl_str_mv Ciência e Tecnologia de Alimentos
description Neste trabalho foram desenvolvidas, caracterizadas e avaliadas em relação a viabilidade, partículas carreadoras de leveduras, obtidas através da encapsulação pelo método de gelificação iônica externa e interna, seguida de secagem. Para isso, a execução do trabalho foi dividida em duas partes. Na primeira etapa foi realizada a comparação de duas técnicas de encapsulação, gelificação iônica externa e interna, como protetoras de células de Saccharomyces cerevisiae, seguidas de secagem em estufa. Nesta etapa foram realizadas cinéticas de secagem, e os dados experimentais foram ajustados a modelos matemáticos. Foi calculada a eficiência da encapsulação e da secagem, e as partículas foram analisadas em relação ao teor de umidade, a higroscopicidade, atividade de água e morfologia. Apesar de ambas as técnicas apresentarem similar eficiência de encapsulação, a gelificação iônica interna apresentou óleo residual na superfície das partículas e uma menor eficiência de secagem quando comparada a gelificação iônica externa. Assim, esta última foi selecionada para a segunda parte do trabalho, na qual foi realizada a encapsulação da cepa Saccharomyces boulardii por gelificação iônica externa. As partículas obtidas foram secas em quatro temperaturas diferentes (30, 40, 50 e 60 °C), avaliando a cinética de secagem, a eficiência de encapsulação e de secagem, a viabilidade das leveduras antes e depois do processo e a umidade e a higroscopicidade. Foi avaliado também o recobrimento das partículas com quitosana, que, em seguida, foram secas na temperatura que apresentou maior eficiência. A caracterização foi realizada quanto a umidade, higroscopicidade, atividade de água, morfologia, eficiência de encapsulação e por espectroscopia de infravermelhos. Além disso, foram realizadas isotermas de sorção, e o estudo da estabilidade durante o armazenamento e a resistência, quando submetidas a simulação gastrointestinal in vitro. A temperatura de secagem selecionada foi a de 40 °C, por apresentar a maior taxa de sobrevivência da levedura S. boulardii. As partículas recobertas com quitosana apresentaram uma maior resistência aos fluidos do trato gastrointestinal, e ainda, maior proteção durante o armazenamento em todas as temperaturas analisadas. O desenvolvimento de partículas carreadoras de leveduras a partir da utilização de técnicas de encapsulação, gelificação iônica externa e interna, propicia o aumento da viabilidade deste micro-organismo.
publishDate 2019
dc.date.issued.fl_str_mv 2019-02-15
dc.date.accessioned.fl_str_mv 2023-12-22T01:45:24Z
dc.date.available.fl_str_mv 2023-12-22T01:45:24Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/masterThesis
format masterThesis
status_str publishedVersion
dc.identifier.citation.fl_str_mv SANTOS, Matheus Augusto Silva. Produção, caracterização e viabilidade de partículas carreadoras de leveduras utilizando a gelificação iônica. 2019. 85 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos). Instituto de Tecnologia, Departamento de Tecnologia de Alimentos, Universidade Federal Rural do Rio de Janeiro, Seropédica, RJ, 2019.
dc.identifier.uri.fl_str_mv https://rima.ufrrj.br/jspui/handle/20.500.14407/11003
identifier_str_mv SANTOS, Matheus Augusto Silva. Produção, caracterização e viabilidade de partículas carreadoras de leveduras utilizando a gelificação iônica. 2019. 85 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos). Instituto de Tecnologia, Departamento de Tecnologia de Alimentos, Universidade Federal Rural do Rio de Janeiro, Seropédica, RJ, 2019.
url https://rima.ufrrj.br/jspui/handle/20.500.14407/11003
dc.language.iso.fl_str_mv por
language por
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