Produção de sorvetes com características simbióticas e avaliação da sobrevivência de Lactobacillus paracasei em condições gastrointestinais simuladas
Autor(a) principal: | |
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Data de Publicação: | 2012 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Repositório Institucional Manancial UFSM |
Texto Completo: | http://repositorio.ufsm.br/handle/1/5722 |
Resumo: | Research has demonstrated that ice cream may be an appropriate vehicle for probiotic microorganisms and some prebiotic substances. Also, the widespread acceptance of ice cream, both by infantile, juvenile and adult public as well as by the elderly, and the increase of its consumption encourage the continuation of applied studies for developing functional ice cream. However, current researches refer mostly to the viability of probiotic micro-organisms during the product s storage period, while references of the survival of these micro-organisms under gastrointestinal conditions, essential to confirm the product efficacy, occur less frequently. The aim of this study was to develop symbiotic ice creams and to investigate the survival of Lactobacillus paracasei Lpc-37 under simulated gastrointestinal conditions. Four ice cream samples were developed, one probiotic and three symbiotic (these, including Lactobacillus paracasei Lpc-37 and inulin, oligofructose or polydextrose). The ice cream samples were analyzed for physical (overrun), chemical and nutritional (pH, lactic acid, total solids, ash, protein, fat, carbohydrates and calorie level) and sensory characteristics (acceptability, preference, consumption frequency and taste and flavor intensity). Microbiological analysis comprised counts of viable probiotic micro-organisms in ice cream and its survival under simulated gastrointestinal conditions, carried out monthly during the period of 90 days. L. paracasei LPC-37 showed resistance to technological processes for in the obtention of ice cream, stability during the storage of product and resistence in vitro to the stress in the gastrointestinal tract. Inulin and polydextrose played a protective activity for probiotic micro-organism, elevating their final survival rates under simulated gastrointestinal conditions. The soluble fibers added into the ice cream contributed to a proportional fat reduction and consequently decreasing calorie levels. Effects on sensory attributes, when occurred, ensured the prominence of ice cream with inulin added, followed by those with polydextrose added. Therefore, the inclusion of L. paracasei Lpc-37 in ice cream shows technological viability and ability to do its functional role in the colon, estimated in vitro. Additionally, inulin and polydextrose improve functional, nutritional and sensory properties in symbiotic ice cream. Results extend the possibilities of development of functional foods, as the developed ice cream meets the consumer s expectations for attractive and healthy products |
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2013-01-302013-01-302012-02-27FRIGHETTO, Juan Marcel. Manufacture of symbiotic ice cream and survival of Lactobacillus paracasei under simulated gastrointestinal conditions. 2012. 71 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2012.http://repositorio.ufsm.br/handle/1/5722Research has demonstrated that ice cream may be an appropriate vehicle for probiotic microorganisms and some prebiotic substances. Also, the widespread acceptance of ice cream, both by infantile, juvenile and adult public as well as by the elderly, and the increase of its consumption encourage the continuation of applied studies for developing functional ice cream. However, current researches refer mostly to the viability of probiotic micro-organisms during the product s storage period, while references of the survival of these micro-organisms under gastrointestinal conditions, essential to confirm the product efficacy, occur less frequently. The aim of this study was to develop symbiotic ice creams and to investigate the survival of Lactobacillus paracasei Lpc-37 under simulated gastrointestinal conditions. Four ice cream samples were developed, one probiotic and three symbiotic (these, including Lactobacillus paracasei Lpc-37 and inulin, oligofructose or polydextrose). The ice cream samples were analyzed for physical (overrun), chemical and nutritional (pH, lactic acid, total solids, ash, protein, fat, carbohydrates and calorie level) and sensory characteristics (acceptability, preference, consumption frequency and taste and flavor intensity). Microbiological analysis comprised counts of viable probiotic micro-organisms in ice cream and its survival under simulated gastrointestinal conditions, carried out monthly during the period of 90 days. L. paracasei LPC-37 showed resistance to technological processes for in the obtention of ice cream, stability during the storage of product and resistence in vitro to the stress in the gastrointestinal tract. Inulin and polydextrose played a protective activity for probiotic micro-organism, elevating their final survival rates under simulated gastrointestinal conditions. The soluble fibers added into the ice cream contributed to a proportional fat reduction and consequently decreasing calorie levels. Effects on sensory attributes, when occurred, ensured the prominence of ice cream with inulin added, followed by those with polydextrose added. Therefore, the inclusion of L. paracasei Lpc-37 in ice cream shows technological viability and ability to do its functional role in the colon, estimated in vitro. Additionally, inulin and polydextrose improve functional, nutritional and sensory properties in symbiotic ice cream. Results extend the possibilities of development of functional foods, as the developed ice cream meets the consumer s expectations for attractive and healthy productsPesquisas vêm demonstrando que o sorvete pode ser um veículo adequado para microorganismos probióticos e para algumas substâncias prebióticas. Aliados a este aspecto, a ampla aceitação dos sorvetes, tanto por parte do público infantil, infanto-juvenil e adulto quanto do público da terceira idade, e o crescimento do seu consumo interno, estimulam a continuidade de estudos visando ao desenvolvimento de sorvetes funcionais. Estudos direcionados ao desenvolvimento se sorvetes probióticos, prebióticos e simbióticos buscam prioritariamente o estudo da viabilidade de micro-organismos probióticos e seus efeitos durante o período de armazenamento do produto. Entretanto, referências à sobrevivência destes micro-organismos sob as condições gastrointestinais quando incorporados nesta matriz láctea, essenciais para a comprovação da eficácia do produto, ocorrem em menor frequência. O objetivo deste estudo foi desenvolver sorvetes simbióticos e investigar a sobrevivência de Lactobacillus paracasei Lpc-37 às condições gastrointestinais simuladas. Foram desenvolvidos quatro sorvetes, sendo um probiótico e três simbióticos (estes, incluindo Lactobacillus paracasei Lpc-37 e inulina, oligofrutose ou polidextrose). Os sorvetes foram analisados quanto às suas características físicas (overrun), químicas e nutricionais (pH, ácido láctico, sólidos totais, cinzas, proteínas, gorduras, carboidratos e valor energético) e sensoriais (aceitabilidade, preferência, intenção de consumo e intensidade de gosto e sabor). A análise microbiológica compreendeu as contagens de micro-organismos probióticos viáveis em sorvete e sobreviventes às condições gastrointestinais simuladas, realizadas mensalmente durante o período de 90 dias. L. paracasei Lpc-37 apresentou resistência aos processos tecnológicos para obtenção de sorvete, estabilidade durante o período de armazenamento do produto e habilidade de resistência in vitro ao estresse gastrointestinal. Inulina e polidextrose desempenharam atividade protetora ao micro-organismo probiótico, elevando seus índices finais de sobrevivência in vitro às condições gastrointestinais simuladas. As fibras solúveis estudadas contribuíram para uma redução proporcional de gorduras nos sorvetes delas adicionados e consequente redução calórica. Efeitos aos atributos sensoriais, quando ocorreram, garantiram o destaque dos sorvetes adicionados de inulina, seguido daqueles adicionados de polidextrose. Portanto, a inclusão de L. paracasei Lpc-37 em sorvete apresentou viabilidade tecnológica e condições para cumprir seu papel funcional no colón, estimada em ensaio in vitro. Adicionalmente, inulina e polidextrose conferiram melhorias sob os aspectos funcionais, nutricionais e sensoriais de sorvete simbiótico. Os resultados obtidos ampliam as possibilidades de desenvolvimento de alimentos funcionais, uma vez que os sorvetes desenvolvidos contemplam com as expectativas dos consumidores por produtos simultaneamente atrativos e saudáveis.Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorapplication/pdfporUniversidade Federal de Santa MariaPrograma de Pós-Graduação em Ciência e Tecnologia dos AlimentosUFSMBRCiência e Tecnologia dos AlimentosProbióticoInulinaPolidextroseTrato gastrointestinalSorveteProbioticPrebioticPrebióticoInulinPolydextroseGastrointestinal tractIce creamCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSProdução de sorvetes com características simbióticas e avaliação da sobrevivência de Lactobacillus paracasei em condições gastrointestinais simuladasManufacture of symbiotic ice cream and survival of Lactobacillus paracasei under simulated gastrointestinal conditionsinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisRichards, Neila Silvia Pereira dos Santoshttp://lattes.cnpq.br/0618653776990780Noreña, Caciano Pelayo Zapatahttp://lattes.cnpq.br/0535978706086097Menezes, Cristiano Ragagnin dehttp://lattes.cnpq.br/1755735245826251http://lattes.cnpq.br/8436815433512313Frighetto, Juan Marcel5007000000064005003003003006698fb34-e594-4cf4-a9c3-f688b9a456c34aa76922-927a-4b61-8992-2e9f6cc3050b5ebf5876-0d4c-47b9-8c11-c5a7c7873118ba380a49-3967-4aa6-b469-ccda82e8c1e2info:eu-repo/semantics/openAccessreponame:Repositório Institucional Manancial UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSMORIGINALFRIGHETTO, JUAN MARCEL.pdfapplication/pdf1853524http://repositorio.ufsm.br/bitstream/1/5722/1/FRIGHETTO%2c%20JUAN%20MARCEL.pdf041c36b404355030487a5716acdc2e23MD51TEXTFRIGHETTO, JUAN MARCEL.pdf.txtFRIGHETTO, JUAN MARCEL.pdf.txtExtracted texttext/plain141180http://repositorio.ufsm.br/bitstream/1/5722/2/FRIGHETTO%2c%20JUAN%20MARCEL.pdf.txt096fd1936704b8496ce528f8b467d433MD52THUMBNAILFRIGHETTO, JUAN MARCEL.pdf.jpgFRIGHETTO, JUAN MARCEL.pdf.jpgIM Thumbnailimage/jpeg5272http://repositorio.ufsm.br/bitstream/1/5722/3/FRIGHETTO%2c%20JUAN%20MARCEL.pdf.jpgef57160a748436a39bd7a702a16620b1MD531/57222023-05-25 15:16:56.839oai:repositorio.ufsm.br:1/5722Repositório Institucionalhttp://repositorio.ufsm.br/PUBhttp://repositorio.ufsm.br/oai/requestouvidoria@ufsm.bropendoar:39132023-05-25T18:16:56Repositório Institucional Manancial UFSM - Universidade Federal de Santa Maria (UFSM)false |
dc.title.por.fl_str_mv |
Produção de sorvetes com características simbióticas e avaliação da sobrevivência de Lactobacillus paracasei em condições gastrointestinais simuladas |
dc.title.alternative.eng.fl_str_mv |
Manufacture of symbiotic ice cream and survival of Lactobacillus paracasei under simulated gastrointestinal conditions |
title |
Produção de sorvetes com características simbióticas e avaliação da sobrevivência de Lactobacillus paracasei em condições gastrointestinais simuladas |
spellingShingle |
Produção de sorvetes com características simbióticas e avaliação da sobrevivência de Lactobacillus paracasei em condições gastrointestinais simuladas Frighetto, Juan Marcel Probiótico Inulina Polidextrose Trato gastrointestinal Sorvete Probiotic Prebiotic Prebiótico Inulin Polydextrose Gastrointestinal tract Ice cream CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Produção de sorvetes com características simbióticas e avaliação da sobrevivência de Lactobacillus paracasei em condições gastrointestinais simuladas |
title_full |
Produção de sorvetes com características simbióticas e avaliação da sobrevivência de Lactobacillus paracasei em condições gastrointestinais simuladas |
title_fullStr |
Produção de sorvetes com características simbióticas e avaliação da sobrevivência de Lactobacillus paracasei em condições gastrointestinais simuladas |
title_full_unstemmed |
Produção de sorvetes com características simbióticas e avaliação da sobrevivência de Lactobacillus paracasei em condições gastrointestinais simuladas |
title_sort |
Produção de sorvetes com características simbióticas e avaliação da sobrevivência de Lactobacillus paracasei em condições gastrointestinais simuladas |
author |
Frighetto, Juan Marcel |
author_facet |
Frighetto, Juan Marcel |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Richards, Neila Silvia Pereira dos Santos |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/0618653776990780 |
dc.contributor.referee1.fl_str_mv |
Noreña, Caciano Pelayo Zapata |
dc.contributor.referee1Lattes.fl_str_mv |
http://lattes.cnpq.br/0535978706086097 |
dc.contributor.referee2.fl_str_mv |
Menezes, Cristiano Ragagnin de |
dc.contributor.referee2Lattes.fl_str_mv |
http://lattes.cnpq.br/1755735245826251 |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/8436815433512313 |
dc.contributor.author.fl_str_mv |
Frighetto, Juan Marcel |
contributor_str_mv |
Richards, Neila Silvia Pereira dos Santos Noreña, Caciano Pelayo Zapata Menezes, Cristiano Ragagnin de |
dc.subject.por.fl_str_mv |
Probiótico Inulina Polidextrose Trato gastrointestinal Sorvete Probiotic Prebiotic |
topic |
Probiótico Inulina Polidextrose Trato gastrointestinal Sorvete Probiotic Prebiotic Prebiótico Inulin Polydextrose Gastrointestinal tract Ice cream CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Prebiótico Inulin Polydextrose Gastrointestinal tract Ice cream |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
Research has demonstrated that ice cream may be an appropriate vehicle for probiotic microorganisms and some prebiotic substances. Also, the widespread acceptance of ice cream, both by infantile, juvenile and adult public as well as by the elderly, and the increase of its consumption encourage the continuation of applied studies for developing functional ice cream. However, current researches refer mostly to the viability of probiotic micro-organisms during the product s storage period, while references of the survival of these micro-organisms under gastrointestinal conditions, essential to confirm the product efficacy, occur less frequently. The aim of this study was to develop symbiotic ice creams and to investigate the survival of Lactobacillus paracasei Lpc-37 under simulated gastrointestinal conditions. Four ice cream samples were developed, one probiotic and three symbiotic (these, including Lactobacillus paracasei Lpc-37 and inulin, oligofructose or polydextrose). The ice cream samples were analyzed for physical (overrun), chemical and nutritional (pH, lactic acid, total solids, ash, protein, fat, carbohydrates and calorie level) and sensory characteristics (acceptability, preference, consumption frequency and taste and flavor intensity). Microbiological analysis comprised counts of viable probiotic micro-organisms in ice cream and its survival under simulated gastrointestinal conditions, carried out monthly during the period of 90 days. L. paracasei LPC-37 showed resistance to technological processes for in the obtention of ice cream, stability during the storage of product and resistence in vitro to the stress in the gastrointestinal tract. Inulin and polydextrose played a protective activity for probiotic micro-organism, elevating their final survival rates under simulated gastrointestinal conditions. The soluble fibers added into the ice cream contributed to a proportional fat reduction and consequently decreasing calorie levels. Effects on sensory attributes, when occurred, ensured the prominence of ice cream with inulin added, followed by those with polydextrose added. Therefore, the inclusion of L. paracasei Lpc-37 in ice cream shows technological viability and ability to do its functional role in the colon, estimated in vitro. Additionally, inulin and polydextrose improve functional, nutritional and sensory properties in symbiotic ice cream. Results extend the possibilities of development of functional foods, as the developed ice cream meets the consumer s expectations for attractive and healthy products |
publishDate |
2012 |
dc.date.issued.fl_str_mv |
2012-02-27 |
dc.date.accessioned.fl_str_mv |
2013-01-30 |
dc.date.available.fl_str_mv |
2013-01-30 |
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info:eu-repo/semantics/publishedVersion |
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info:eu-repo/semantics/masterThesis |
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masterThesis |
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publishedVersion |
dc.identifier.citation.fl_str_mv |
FRIGHETTO, Juan Marcel. Manufacture of symbiotic ice cream and survival of Lactobacillus paracasei under simulated gastrointestinal conditions. 2012. 71 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2012. |
dc.identifier.uri.fl_str_mv |
http://repositorio.ufsm.br/handle/1/5722 |
identifier_str_mv |
FRIGHETTO, Juan Marcel. Manufacture of symbiotic ice cream and survival of Lactobacillus paracasei under simulated gastrointestinal conditions. 2012. 71 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2012. |
url |
http://repositorio.ufsm.br/handle/1/5722 |
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Universidade Federal de Santa Maria |
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Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos |
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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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