Produção, caracterização e viabilidade de micropartículas com Lactobacillus acidophilus obtidas por gelificação iônica
Autor(a) principal: | |
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Data de Publicação: | 2014 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Repositório Institucional Manancial UFSM |
Texto Completo: | http://repositorio.ufsm.br/handle/1/5747 |
Resumo: | In the current work it was developed a technology for the production of probiotic microparticles where three formulations containing Lactobacillus acidophilus La-14 were prepared by external ionic gelation, using sodium alginate as the primary coating material, also adding to the capsule resistant starch (Hi-maize), and chitosan. The aim of this study was to evaluate the microcapsules in wet and dry form, analyzing the resistance of microorganisms to the drying process by freeze-drying, storage at room temperature (25° C), cooling (7° C), and freezing (-18° C) for 135 days for the wet microcapsules and 60 days for lyophilized microcapsules, and "in vitro" tolerance when inoculated in solutions of pHs simulating the human gastrointestinal tract, besides the morphology of the microcapsules by optical and electronical microscopy of scanning, as well as the average diameter. After the drying by freeze-drying there was significant logarithmic reduction for all treatments, indicating that for a better viability it is necessary the addition of a cryoprotectant agent. Regarding the viability assessed by the storage time for the wet microcapsules, the room temperature kept for 135 days the viability of the microcapsules, and the addition of prebiotic and chitosan in the capsule and improved significantly the viability. For freezing temperatures and cooling also showed better results for the treatments that contained the composition the addition of prebiotic and chitosan. Analyzing the lyophilized microcapsules, the temperature was more harmful to the viability of the microorganisms, and the temperature of refrigeration and freezing was viable for 60 days for the treatments with addition of prebiotic and chitosan. Regarding to the tests in vitro simulating the gastrointestinal conditions, both wet and lyophilized microcapsules were resistant to acid pH increasing their viability as increasing pH, whereas to the wet microcapsules the number of viable cells for all treatments was 106 log UFC/g, being within the required standards so that benefits occur exercised by the probiotics. In relation to the diameter, the wet microparticles had diameters less than 70.37 μm for both treatments, while lyophilized exhibited larger diameters in function of hydration and swelling. The microparticles developed in this study may be a viable alternative for obtaining a probiotic food product be incorporated into half, to allow a higher survival of the bacteria. |
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2014-10-042014-10-042014-02-21ETCHEPARE, Mariana de Araújo. Production, characterization and viability of microparticles with Lactobacillus acidophilus obtained by ionic gelation. 2014. 122 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2014.http://repositorio.ufsm.br/handle/1/5747In the current work it was developed a technology for the production of probiotic microparticles where three formulations containing Lactobacillus acidophilus La-14 were prepared by external ionic gelation, using sodium alginate as the primary coating material, also adding to the capsule resistant starch (Hi-maize), and chitosan. The aim of this study was to evaluate the microcapsules in wet and dry form, analyzing the resistance of microorganisms to the drying process by freeze-drying, storage at room temperature (25° C), cooling (7° C), and freezing (-18° C) for 135 days for the wet microcapsules and 60 days for lyophilized microcapsules, and "in vitro" tolerance when inoculated in solutions of pHs simulating the human gastrointestinal tract, besides the morphology of the microcapsules by optical and electronical microscopy of scanning, as well as the average diameter. After the drying by freeze-drying there was significant logarithmic reduction for all treatments, indicating that for a better viability it is necessary the addition of a cryoprotectant agent. Regarding the viability assessed by the storage time for the wet microcapsules, the room temperature kept for 135 days the viability of the microcapsules, and the addition of prebiotic and chitosan in the capsule and improved significantly the viability. For freezing temperatures and cooling also showed better results for the treatments that contained the composition the addition of prebiotic and chitosan. Analyzing the lyophilized microcapsules, the temperature was more harmful to the viability of the microorganisms, and the temperature of refrigeration and freezing was viable for 60 days for the treatments with addition of prebiotic and chitosan. Regarding to the tests in vitro simulating the gastrointestinal conditions, both wet and lyophilized microcapsules were resistant to acid pH increasing their viability as increasing pH, whereas to the wet microcapsules the number of viable cells for all treatments was 106 log UFC/g, being within the required standards so that benefits occur exercised by the probiotics. In relation to the diameter, the wet microparticles had diameters less than 70.37 μm for both treatments, while lyophilized exhibited larger diameters in function of hydration and swelling. The microparticles developed in this study may be a viable alternative for obtaining a probiotic food product be incorporated into half, to allow a higher survival of the bacteria.No presente trabalho foi desenvolvida uma tecnologia para a produção de micropartículas probióticas onde três formulações contendo Lactobacillus acidophilus La-14 foram elaboradas por gelificação iônica externa, utilizando alginato de sódio como principal material de revestimento, adicionando-se também à cápsula amido resistente (Hi-maize) e quitosana. O objetivo deste estudo foi avaliar as microcápsulas na forma úmida e liofilizada, analisando a resistência dos microrganismos ao processo de secagem por liofilização, de estocagem a temperatura ambiente (25° C), de refrigeração (7° C), e de congelamento (-18° C) por 135 dias para as microcápsulas úmidas e 60 dias para as microcápsulas liofilizadas, e a tolerância in vitro quando inoculados em soluções de pHs simulando o trato gastrointestinal humano, além da morfologia das microcápsulas por microscopia ótica e eletrônica de varredura, bem como o diâmetro médio. Após a secagem por liofilização houve redução logarítmica significativa para todos os tratamentos, indicando que para uma melhor viabilidade é necessário à adição de um agente crioprotetor na formulação das microcápsulas. Em relação à viabilidade avaliada pelo tempo de estocagem para as microcápsulas úmidas, a temperatura ambiente manteve durante 135 dias a viabilidade das microcápsulas, sendo que a adição de prebiótico e quitosana na cápsula melhorou positivamente a viabilidade. Para as temperaturas de congelamento e refrigeração também houve melhores resultados para os tratamentos que continham na composição a adição de prebiótico e quitosana. Analisando as microcápsulas liofilizadas, a temperatura ambiente foi a mais nociva para a viabilidade dos microrganismos, e as temperaturas de refrigeração e congelamento foram viáveis por 60 dias para os tratamentos com adição de prebiótico e quitosana. Em relação aos testes in vitro simulando as condições gastrointestinais, tanto as microcápsulas úmidas como as liofilizadas foram resistentes ao pH ácido aumentando sua viabilidade conforme aumento do pH, sendo que para as microcápsulas úmidas o número de células viáveis para todos os tratamentos foi 106 log UFC/g, estando dentro dos padrões exigidos para que ocorram os benefícios exercidos pelos probióticos. Em relação ao diâmetro, as micropartículas úmidas apresentaram diâmetros inferiores a 70,37 μm para ambos os tratamentos, enquanto as liofilizadas apresentaram diâmetros maiores em função da hidratação e intumescimento. As micropartículas desenvolvidas neste estudo podem ser um meio alternativo e viável para a obtenção de um produto probiótico a ser incorporado em alimentos, de modo a permitir uma maior sobrevivência das bactérias.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 AlimentosMicroencapsulaçãoProbióticosPrebióticosSimbióticosAlginatoGelificaçãoMicroencapsulationProbioticPrebioticSymbioticAlginateGelationCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSProdução, caracterização e viabilidade de micropartículas com Lactobacillus acidophilus obtidas por gelificação iônicaProduction, characterization and viability of microparticles with Lactobacillus acidophilus obtained by ionic gelationinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisMenezes, Cristiano Ragagnin dehttp://lattes.cnpq.br/1755735245826251Fries, Leadir Lucy Martinshttp://lattes.cnpq.br/5099404254254292Colpo, Elisângelahttp://lattes.cnpq.br/8762775438331130http://lattes.cnpq.br/2714380702122942Etchepare, Mariana de Araújo500700000006400300300300300258af7af-3798-4558-a517-832162d04b3174935e99-13fb-427e-b946-8463a643781eb8f2110d-1a3a-4993-8c82-64eae9fa72621e09bb98-dd2f-4fd5-bbf3-d409b780857einfo:eu-repo/semantics/openAccessreponame:Repositório Institucional Manancial UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSMORIGINALETCHEPARE, MARIANA DE ARAUJO.pdfapplication/pdf2265145http://repositorio.ufsm.br/bitstream/1/5747/1/ETCHEPARE%2c%20MARIANA%20DE%20ARAUJO.pdffbf21c370e685d7dc260ce3d83a94f8aMD51TEXTETCHEPARE, MARIANA DE ARAUJO.pdf.txtETCHEPARE, MARIANA DE ARAUJO.pdf.txtExtracted texttext/plain190562http://repositorio.ufsm.br/bitstream/1/5747/2/ETCHEPARE%2c%20MARIANA%20DE%20ARAUJO.pdf.txta33d727633303fee08d6eadc23457269MD52THUMBNAILETCHEPARE, MARIANA DE ARAUJO.pdf.jpgETCHEPARE, MARIANA DE ARAUJO.pdf.jpgIM Thumbnailimage/jpeg5073http://repositorio.ufsm.br/bitstream/1/5747/3/ETCHEPARE%2c%20MARIANA%20DE%20ARAUJO.pdf.jpg5cf2724de3a32a61ee7c2f45ebf789daMD531/57472023-05-23 14:35:38.914oai:repositorio.ufsm.br:1/5747Repositório Institucionalhttp://repositorio.ufsm.br/PUBhttp://repositorio.ufsm.br/oai/requestouvidoria@ufsm.bropendoar:39132023-05-23T17:35:38Repositório Institucional Manancial UFSM - Universidade Federal de Santa Maria (UFSM)false |
dc.title.por.fl_str_mv |
Produção, caracterização e viabilidade de micropartículas com Lactobacillus acidophilus obtidas por gelificação iônica |
dc.title.alternative.eng.fl_str_mv |
Production, characterization and viability of microparticles with Lactobacillus acidophilus obtained by ionic gelation |
title |
Produção, caracterização e viabilidade de micropartículas com Lactobacillus acidophilus obtidas por gelificação iônica |
spellingShingle |
Produção, caracterização e viabilidade de micropartículas com Lactobacillus acidophilus obtidas por gelificação iônica Etchepare, Mariana de Araújo Microencapsulação Probióticos Prebióticos Simbióticos Alginato Gelificação Microencapsulation Probiotic Prebiotic Symbiotic Alginate Gelation CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Produção, caracterização e viabilidade de micropartículas com Lactobacillus acidophilus obtidas por gelificação iônica |
title_full |
Produção, caracterização e viabilidade de micropartículas com Lactobacillus acidophilus obtidas por gelificação iônica |
title_fullStr |
Produção, caracterização e viabilidade de micropartículas com Lactobacillus acidophilus obtidas por gelificação iônica |
title_full_unstemmed |
Produção, caracterização e viabilidade de micropartículas com Lactobacillus acidophilus obtidas por gelificação iônica |
title_sort |
Produção, caracterização e viabilidade de micropartículas com Lactobacillus acidophilus obtidas por gelificação iônica |
author |
Etchepare, Mariana de Araújo |
author_facet |
Etchepare, Mariana de Araújo |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Menezes, Cristiano Ragagnin de |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/1755735245826251 |
dc.contributor.referee1.fl_str_mv |
Fries, Leadir Lucy Martins |
dc.contributor.referee1Lattes.fl_str_mv |
http://lattes.cnpq.br/5099404254254292 |
dc.contributor.referee2.fl_str_mv |
Colpo, Elisângela |
dc.contributor.referee2Lattes.fl_str_mv |
http://lattes.cnpq.br/8762775438331130 |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/2714380702122942 |
dc.contributor.author.fl_str_mv |
Etchepare, Mariana de Araújo |
contributor_str_mv |
Menezes, Cristiano Ragagnin de Fries, Leadir Lucy Martins Colpo, Elisângela |
dc.subject.por.fl_str_mv |
Microencapsulação Probióticos Prebióticos Simbióticos Alginato Gelificação |
topic |
Microencapsulação Probióticos Prebióticos Simbióticos Alginato Gelificação Microencapsulation Probiotic Prebiotic Symbiotic Alginate Gelation CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Microencapsulation Probiotic Prebiotic Symbiotic Alginate Gelation |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
In the current work it was developed a technology for the production of probiotic microparticles where three formulations containing Lactobacillus acidophilus La-14 were prepared by external ionic gelation, using sodium alginate as the primary coating material, also adding to the capsule resistant starch (Hi-maize), and chitosan. The aim of this study was to evaluate the microcapsules in wet and dry form, analyzing the resistance of microorganisms to the drying process by freeze-drying, storage at room temperature (25° C), cooling (7° C), and freezing (-18° C) for 135 days for the wet microcapsules and 60 days for lyophilized microcapsules, and "in vitro" tolerance when inoculated in solutions of pHs simulating the human gastrointestinal tract, besides the morphology of the microcapsules by optical and electronical microscopy of scanning, as well as the average diameter. After the drying by freeze-drying there was significant logarithmic reduction for all treatments, indicating that for a better viability it is necessary the addition of a cryoprotectant agent. Regarding the viability assessed by the storage time for the wet microcapsules, the room temperature kept for 135 days the viability of the microcapsules, and the addition of prebiotic and chitosan in the capsule and improved significantly the viability. For freezing temperatures and cooling also showed better results for the treatments that contained the composition the addition of prebiotic and chitosan. Analyzing the lyophilized microcapsules, the temperature was more harmful to the viability of the microorganisms, and the temperature of refrigeration and freezing was viable for 60 days for the treatments with addition of prebiotic and chitosan. Regarding to the tests in vitro simulating the gastrointestinal conditions, both wet and lyophilized microcapsules were resistant to acid pH increasing their viability as increasing pH, whereas to the wet microcapsules the number of viable cells for all treatments was 106 log UFC/g, being within the required standards so that benefits occur exercised by the probiotics. In relation to the diameter, the wet microparticles had diameters less than 70.37 μm for both treatments, while lyophilized exhibited larger diameters in function of hydration and swelling. The microparticles developed in this study may be a viable alternative for obtaining a probiotic food product be incorporated into half, to allow a higher survival of the bacteria. |
publishDate |
2014 |
dc.date.accessioned.fl_str_mv |
2014-10-04 |
dc.date.available.fl_str_mv |
2014-10-04 |
dc.date.issued.fl_str_mv |
2014-02-21 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
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masterThesis |
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publishedVersion |
dc.identifier.citation.fl_str_mv |
ETCHEPARE, Mariana de Araújo. Production, characterization and viability of microparticles with Lactobacillus acidophilus obtained by ionic gelation. 2014. 122 f. Dissertação (Mestrado 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/1/5747 |
identifier_str_mv |
ETCHEPARE, Mariana de Araújo. Production, characterization and viability of microparticles with Lactobacillus acidophilus obtained by ionic gelation. 2014. 122 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2014. |
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http://repositorio.ufsm.br/handle/1/5747 |
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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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