Produ??o, caracteriza??o e viabilidade de part?culas carreadoras de leveduras utilizando a gelifica??o i?nica.

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://tede.ufrrj.br/jspui/handle/jspui/5146
Resumo: In 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.
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spelling Machado, 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/4569078547039445Santos, Matheus Augusto Silva2021-10-21T01:47:02Z2019-02-15SANTOS, Matheus Augusto Silva. Produ??o, caracteriza??o e viabilidade de part?culas carreadoras de leveduras utilizando a gelifica??o i?nica. 2019. 85 f. Disserta??o (Mestrado em Ci?ncia e Tecnologia de Alimentos). Instituto de Tecnologia, Departamento de Tecnologia de Alimentos, Universidade Federal Rural do Rio de Janeiro, Serop?dica, RJ, 2019.https://tede.ufrrj.br/jspui/handle/jspui/5146In 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.Neste trabalho foram desenvolvidas, caracterizadas e avaliadas em rela??o a viabilidade, part?culas carreadoras de leveduras, obtidas atrav?s da encapsula??o pelo m?todo de gelifica??o i?nica externa e interna, seguida de secagem. Para isso, a execu??o do trabalho foi dividida em duas partes. Na primeira etapa foi realizada a compara??o de duas t?cnicas de encapsula??o, gelifica??o i?nica externa e interna, como protetoras de c?lulas de Saccharomyces cerevisiae, seguidas de secagem em estufa. Nesta etapa foram realizadas cin?ticas de secagem, e os dados experimentais foram ajustados a modelos matem?ticos. Foi calculada a efici?ncia da encapsula??o e da secagem, e as part?culas foram analisadas em rela??o ao teor de umidade, a higroscopicidade, atividade de ?gua e morfologia. Apesar de ambas as t?cnicas apresentarem similar efici?ncia de encapsula??o, a gelifica??o i?nica interna apresentou ?leo residual na superf?cie das part?culas e uma menor efici?ncia de secagem quando comparada a gelifica??o i?nica externa. Assim, esta ?ltima foi selecionada para a segunda parte do trabalho, na qual foi realizada a encapsula??o da cepa Saccharomyces boulardii por gelifica??o i?nica externa. As part?culas obtidas foram secas em quatro temperaturas diferentes (30, 40, 50 e 60 ?C), avaliando a cin?tica de secagem, a efici?ncia de encapsula??o e de secagem, a viabilidade das leveduras antes e depois do processo e a umidade e a higroscopicidade. Foi avaliado tamb?m o recobrimento das part?culas com quitosana, que, em seguida, foram secas na temperatura que apresentou maior efici?ncia. A caracteriza??o foi realizada quanto a umidade, higroscopicidade, atividade de ?gua, morfologia, efici?ncia de encapsula??o e por espectroscopia de infravermelhos. Al?m disso, foram realizadas isotermas de sor??o, e o estudo da estabilidade durante o armazenamento e a resist?ncia, quando submetidas a simula??o gastrointestinal in vitro. A temperatura de secagem selecionada foi a de 40 ?C, por apresentar a maior taxa de sobreviv?ncia da levedura S. boulardii. As part?culas recobertas com quitosana apresentaram uma maior resist?ncia aos fluidos do trato gastrointestinal, e ainda, maior prote??o durante o armazenamento em todas as temperaturas analisadas. O desenvolvimento de part?culas carreadoras de leveduras a partir da utiliza??o de t?cnicas de encapsula??o, gelifica??o i?nica externa e interna, propicia o aumento da viabilidade deste micro-organismo.Submitted 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). No. of bitstreams: 1 2019 - Matheus Augusto Silva Santos.pdf: 2810416 bytes, checksum: a7fc7d4d095051f04c33df55e64fe24e (MD5) Previous issue date: 2019-02-15CAPES - Coordena??o de Aperfei?oamento de Pessoal de N?vel Superiorapplication/pdfhttps://tede.ufrrj.br/retrieve/67156/2019%20-%20Matheus%20Augusto%20Silva%20Santos.pdf.jpgporUniversidade Federal Rural do Rio de JaneiroPrograma de P?s-Gradua??o em Ci?ncia e Tecnologia de AlimentosUFRRJBrasilInstituto de TecnologiaARSLAN-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. ARSLAN, S.; ERBAS, M.; TONTUL, I.; TOPUZ, A. Microencapsulation of probiotic Saccharomyces cerevisiae var. boulardii with different wall materials by spray drying. LWTFood Science and Technology, v. 63, n. 1, p. 685-690, 2015. ISSN 0023-6438. CAO, H.; YE, H.; LI, C.; ZHENG, L.-L.; LI, Y.; OUYANG, Q.-F. 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Food Hydrocolloids, v. 72, p. 228-236, 2017.microencapsula??ogelifica??o i?nicaSaccharomyces cerevisiaeSaccharomyces boulardiimicroencapsulationionic gelationSaccharomyces cerevisiaeSaccharomyces boulardiiCi?ncia e Tecnologia de AlimentosProdu??o, caracteriza??o e viabilidade de part?culas carreadoras de leveduras utilizando a gelifica??o i?nica.Production, characterization and viability of yeast carrier particles using ionic gelation.info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações da UFRRJinstname:Universidade Federal Rural do Rio de Janeiro (UFRRJ)instacron:UFRRJTHUMBNAIL2019 - Matheus Augusto Silva Santos.pdf.jpg2019 - Matheus Augusto Silva Santos.pdf.jpgimage/jpeg1943http://localhost:8080/tede/bitstream/jspui/5146/4/2019+-+Matheus+Augusto+Silva+Santos.pdf.jpgcc73c4c239a4c332d642ba1e7c7a9fb2MD54TEXT2019 - Matheus Augusto Silva Santos.pdf.txt2019 - Matheus Augusto Silva Santos.pdf.txttext/plain179823http://localhost:8080/tede/bitstream/jspui/5146/3/2019+-+Matheus+Augusto+Silva+Santos.pdf.txtc20d9e28fcbe75d95846097941d17f05MD53ORIGINAL2019 - Matheus Augusto Silva Santos.pdf2019 - Matheus Augusto Silva Santos.pdfapplication/pdf2810416http://localhost:8080/tede/bitstream/jspui/5146/2/2019+-+Matheus+Augusto+Silva+Santos.pdfa7fc7d4d095051f04c33df55e64fe24eMD52LICENSElicense.txtlicense.txttext/plain; charset=utf-82089http://localhost:8080/tede/bitstream/jspui/5146/1/license.txt7b5ba3d2445355f386edab96125d42b7MD51jspui/51462021-10-21 02:00:32.48oai:localhost: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Biblioteca Digital de Teses e Dissertaçõeshttps://tede.ufrrj.br/PUBhttps://tede.ufrrj.br/oai/requestbibliot@ufrrj.br||bibliot@ufrrj.bropendoar:2021-10-21T04:00:32Biblioteca Digital de Teses e Dissertações da UFRRJ - Universidade Federal Rural do Rio de Janeiro (UFRRJ)false
dc.title.por.fl_str_mv Produ??o, caracteriza??o e viabilidade de part?culas carreadoras de leveduras utilizando a gelifica??o i?nica.
dc.title.alternative.eng.fl_str_mv Production, characterization and viability of yeast carrier particles using ionic gelation.
title Produ??o, caracteriza??o e viabilidade de part?culas carreadoras de leveduras utilizando a gelifica??o i?nica.
spellingShingle Produ??o, caracteriza??o e viabilidade de part?culas carreadoras de leveduras utilizando a gelifica??o i?nica.
Santos, Matheus Augusto Silva
microencapsula??o
gelifica??o i?nica
Saccharomyces cerevisiae
Saccharomyces boulardii
microencapsulation
ionic gelation
Saccharomyces cerevisiae
Saccharomyces boulardii
Ci?ncia e Tecnologia de Alimentos
title_short Produ??o, caracteriza??o e viabilidade de part?culas carreadoras de leveduras utilizando a gelifica??o i?nica.
title_full Produ??o, caracteriza??o e viabilidade de part?culas carreadoras de leveduras utilizando a gelifica??o i?nica.
title_fullStr Produ??o, caracteriza??o e viabilidade de part?culas carreadoras de leveduras utilizando a gelifica??o i?nica.
title_full_unstemmed Produ??o, caracteriza??o e viabilidade de part?culas carreadoras de leveduras utilizando a gelifica??o i?nica.
title_sort Produ??o, caracteriza??o e viabilidade de part?culas carreadoras de leveduras utilizando a gelifica??o i?nica.
author Santos, Matheus Augusto Silva
author_facet Santos, Matheus Augusto Silva
author_role author
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
dc.contributor.author.fl_str_mv Santos, Matheus Augusto Silva
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 microencapsula??o
gelifica??o i?nica
Saccharomyces cerevisiae
Saccharomyces boulardii
topic microencapsula??o
gelifica??o i?nica
Saccharomyces cerevisiae
Saccharomyces boulardii
microencapsulation
ionic gelation
Saccharomyces cerevisiae
Saccharomyces boulardii
Ci?ncia e Tecnologia de Alimentos
dc.subject.eng.fl_str_mv microencapsulation
ionic gelation
Saccharomyces cerevisiae
Saccharomyces boulardii
dc.subject.cnpq.fl_str_mv Ci?ncia e Tecnologia de Alimentos
description In 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.
publishDate 2019
dc.date.issued.fl_str_mv 2019-02-15
dc.date.accessioned.fl_str_mv 2021-10-21T01:47:02Z
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. Produ??o, caracteriza??o e viabilidade de part?culas carreadoras de leveduras utilizando a gelifica??o i?nica. 2019. 85 f. Disserta??o (Mestrado em Ci?ncia e Tecnologia de Alimentos). Instituto de Tecnologia, Departamento de Tecnologia de Alimentos, Universidade Federal Rural do Rio de Janeiro, Serop?dica, RJ, 2019.
dc.identifier.uri.fl_str_mv https://tede.ufrrj.br/jspui/handle/jspui/5146
identifier_str_mv SANTOS, Matheus Augusto Silva. Produ??o, caracteriza??o e viabilidade de part?culas carreadoras de leveduras utilizando a gelifica??o i?nica. 2019. 85 f. Disserta??o (Mestrado em Ci?ncia e Tecnologia de Alimentos). Instituto de Tecnologia, Departamento de Tecnologia de Alimentos, Universidade Federal Rural do Rio de Janeiro, Serop?dica, RJ, 2019.
url https://tede.ufrrj.br/jspui/handle/jspui/5146
dc.language.iso.fl_str_mv por
language por
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