Microencapsulação de Bifidobacterium lactis e Lactobacillus acidophilus por coacervação complexa: estudo da produção, caracterização e viabilidade
Autor(a) principal: | |
---|---|
Data de Publicação: | 2016 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Repositório Institucional Manancial UFSM |
Texto Completo: | http://repositorio.ufsm.br/handle/1/14474 |
Resumo: | Probiotic cultures have been used in food because of its beneficial effects on human health. However, the viability of the probiotic bacteria in food is often low because these microorganisms do not survive during storage of the product due to various adverse factors. Accordingly, the microencapsulation is an alternative. Microencapsulation is the protection of a compound and modulation of its release and now, several techniques are available, highlighting the complex coacervation. The complex coacervation technique has some advantages over other techniques such as the possibility of working with biopolymers, the absence of organic solvent and temperature conditions in mild processing. The objective of this study was to apply the complex coacervation technique to encapsulate B. lactis and L. acidophilus using gelatin and gum arabic as coating materials and perform the drying of the microcapsules by lyophilization. Moreover, it was analyzed zeta potential of the coating material for the production of microcapsules, the microcapsules morphology by light microscopy and scanning electron microscopy, and the average diameter and the encapsulation efficiency. The microcapsules were evaluated in the wet and dry forms, also considering the resistance of microorganisms to the drying process by lyophilization, storage at room temperature (25°C), cooled (7°C) and freezing (-18°C) for 120 days. Resistance was evaluated "in vitro" when inoculated in buffer solutions of different pH and front of the simulated human gastrointestinal tract. It was found that for both micro encapsulation by complex coacervation is effective in forming uniform probiotic microcapsules with mean diameters suitable to the process and with high encapsulation efficiency. It was also observed that probiotics were resistant to drying by lyophilization process, showing viability (> 6logUFC.g-1). The resistance to storage at different temperatures was also observed with the temperature being -18°C, the most efficient in protection of probiotics. Additionally, the microcapsules were effective to protect the probiotics against the different conditions of pH and simulated gastrointestinal conditions. Finally, the encapsulation by complex coacervation process was adequate, providing protection, controlled release and resistance to various adverse conditions, such as pH, temperature and gastrointestinal tract, and presents a number of advantages compared to other techniques. |
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2018-10-05T18:08:14Z2018-10-05T18:08:14Z2016-02-26http://repositorio.ufsm.br/handle/1/14474Probiotic cultures have been used in food because of its beneficial effects on human health. However, the viability of the probiotic bacteria in food is often low because these microorganisms do not survive during storage of the product due to various adverse factors. Accordingly, the microencapsulation is an alternative. Microencapsulation is the protection of a compound and modulation of its release and now, several techniques are available, highlighting the complex coacervation. The complex coacervation technique has some advantages over other techniques such as the possibility of working with biopolymers, the absence of organic solvent and temperature conditions in mild processing. The objective of this study was to apply the complex coacervation technique to encapsulate B. lactis and L. acidophilus using gelatin and gum arabic as coating materials and perform the drying of the microcapsules by lyophilization. Moreover, it was analyzed zeta potential of the coating material for the production of microcapsules, the microcapsules morphology by light microscopy and scanning electron microscopy, and the average diameter and the encapsulation efficiency. The microcapsules were evaluated in the wet and dry forms, also considering the resistance of microorganisms to the drying process by lyophilization, storage at room temperature (25°C), cooled (7°C) and freezing (-18°C) for 120 days. Resistance was evaluated "in vitro" when inoculated in buffer solutions of different pH and front of the simulated human gastrointestinal tract. It was found that for both micro encapsulation by complex coacervation is effective in forming uniform probiotic microcapsules with mean diameters suitable to the process and with high encapsulation efficiency. It was also observed that probiotics were resistant to drying by lyophilization process, showing viability (> 6logUFC.g-1). The resistance to storage at different temperatures was also observed with the temperature being -18°C, the most efficient in protection of probiotics. Additionally, the microcapsules were effective to protect the probiotics against the different conditions of pH and simulated gastrointestinal conditions. Finally, the encapsulation by complex coacervation process was adequate, providing protection, controlled release and resistance to various adverse conditions, such as pH, temperature and gastrointestinal tract, and presents a number of advantages compared to other techniques.Culturas probióticas têm sido utilizadas em alimentos devido aos seus efeitos benéficos na saúde humana. Entretanto, a viabilidade das bactérias probióticas nos alimentos é frequentemente baixa por esses microrganismos não sobreviverem durante o armazenamento do produto devido a vários fatores adversos. Nesse sentido, a microencapsulação surge como uma alternativa. A microencapsulação consiste na proteção de um composto e modulação de sua liberação e, atualmente, várias técnicas estão disponíveis, destacando-se a coacervação complexa. A técnica de coacervação complexa apresenta algumas vantagens frente a outras técnicas como a possibilidade de se trabalhar com biopolímeros, a ausência de solvente orgânico e condições brandas de temperatura no processamento. O objetivo deste estudo foi aplicar a técnica de coacervação complexa para encapsular B. lactis e L. acidophilus, utilizando gelatina e goma arábica como materiais de revestimento e realizar a secagem das microcápsulas por liofilização. Ademais, foi analisado o potencial zeta dos materiais de revestimento para a produção das microcápsulas, a morfologia das microcápsulas por microscopia ótica e eletrônica de varredura, bem como o diâmetro médio e a eficiência de encapsulação. As microcápsulas foram avaliadas nas formas úmida e seca, analisando também a resistência dos microrganismos ao processo de secagem por liofilização, à estocagem a temperatura ambiente (25° C), de refrigeração (7° C) e de congelamento (-18° C) durante 120 dias. Foi avaliada a resistência “in vitro”, quando inoculados em soluções tampão de diferentes pH e frente à simulação do trato gastrointestinal humano. Verificou-se que para ambos os microrganismos a encapsulação por coacervação complexa foi eficiente em formar microcápsulas probióticas uniformes, com diâmetros médios adequados ao processo e com alta eficiência de encapsulação. Observou-se também que os probióticos foram resistentes ao processo de secagem por liofilização, apresentando viabilidade (>6logUFC.g-1). A resistência à estocagem em diferentes temperaturas também foi observada, sendo a temperatura de -18ºC, a mais eficiente na proteção dos probióticos. Além disso, as microcápsulas foram eficientes em proteger os probióticos frente às diferentes condições de pH e condições gastrointestinais simuladas. Por fim, o processo de encapsulação por coacervação complexa mostrou-se adequado, oferecendo proteção, liberação controlada e resistência à várias condições adversas, como pH, temperatura e trato gastrointestinal, além de apresentar uma série de vantagens em comparação com outras técnicas.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESporUniversidade Federal de Santa MariaCentro de Ciências RuraisPrograma de Pós-Graduação em Ciência e Tecnologia dos AlimentosUFSMBrasilCiência e Tecnologia dos AlimentosAttribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessMicroencapsulaçãoCoacervação complexaProbióticosViabilidadeMicroencapsulationComplex coacervationProbioticsViabilityCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSMicroencapsulação de Bifidobacterium lactis e Lactobacillus acidophilus por coacervação complexa: estudo da produção, caracterização e viabilidadeBifidobacterium lactis and Lactobacillus acidophilus microencapsulation by complex coacervation: estudy of production, characterization and viabilityinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisMenezes, Cristiano Ragagnin dehttp://lattes.cnpq.br/1755735245826251Silva, Cristiane de Bona dahttp://lattes.cnpq.br/6029111646602279Codevilla, Cristiane Francohttp://lattes.cnpq.br/3165544867590900Fries, Leadir Lucy Martinshttp://lattes.cnpq.br/5099404254254292http://lattes.cnpq.br/2979389390598522Silva, Thaiane Marques da500700000006600258af7af-3798-4558-a517-832162d04b31e8d5bfbd-7bf8-4069-9ca8-6f0a12b16bdefb3ff03d-b07d-4feb-8de7-22eaf50ec548729c55e3-fe98-4273-ac56-6b31849f8c4f259ee132-f44e-4af7-a95c-683d87867435reponame:Repositório Institucional Manancial UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSMORIGINALDIS_PPGCTA_2016_SILVA_THAIANE.pdfDIS_PPGCTA_2016_SILVA_THAIANE.pdfDissertação de Mestradoapplication/pdf1740249http://repositorio.ufsm.br/bitstream/1/14474/1/DIS_PPGCTA_2016_SILVA_THAIANE.pdf5205429b3a36bcdc281769a3246875c8MD51CC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; 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dc.title.por.fl_str_mv |
Microencapsulação de Bifidobacterium lactis e Lactobacillus acidophilus por coacervação complexa: estudo da produção, caracterização e viabilidade |
dc.title.alternative.eng.fl_str_mv |
Bifidobacterium lactis and Lactobacillus acidophilus microencapsulation by complex coacervation: estudy of production, characterization and viability |
title |
Microencapsulação de Bifidobacterium lactis e Lactobacillus acidophilus por coacervação complexa: estudo da produção, caracterização e viabilidade |
spellingShingle |
Microencapsulação de Bifidobacterium lactis e Lactobacillus acidophilus por coacervação complexa: estudo da produção, caracterização e viabilidade Silva, Thaiane Marques da Microencapsulação Coacervação complexa Probióticos Viabilidade Microencapsulation Complex coacervation Probiotics Viability CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Microencapsulação de Bifidobacterium lactis e Lactobacillus acidophilus por coacervação complexa: estudo da produção, caracterização e viabilidade |
title_full |
Microencapsulação de Bifidobacterium lactis e Lactobacillus acidophilus por coacervação complexa: estudo da produção, caracterização e viabilidade |
title_fullStr |
Microencapsulação de Bifidobacterium lactis e Lactobacillus acidophilus por coacervação complexa: estudo da produção, caracterização e viabilidade |
title_full_unstemmed |
Microencapsulação de Bifidobacterium lactis e Lactobacillus acidophilus por coacervação complexa: estudo da produção, caracterização e viabilidade |
title_sort |
Microencapsulação de Bifidobacterium lactis e Lactobacillus acidophilus por coacervação complexa: estudo da produção, caracterização e viabilidade |
author |
Silva, Thaiane Marques da |
author_facet |
Silva, Thaiane Marques da |
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.advisor-co1.fl_str_mv |
Silva, Cristiane de Bona da |
dc.contributor.advisor-co1Lattes.fl_str_mv |
http://lattes.cnpq.br/6029111646602279 |
dc.contributor.referee1.fl_str_mv |
Codevilla, Cristiane Franco |
dc.contributor.referee1Lattes.fl_str_mv |
http://lattes.cnpq.br/3165544867590900 |
dc.contributor.referee2.fl_str_mv |
Fries, Leadir Lucy Martins |
dc.contributor.referee2Lattes.fl_str_mv |
http://lattes.cnpq.br/5099404254254292 |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/2979389390598522 |
dc.contributor.author.fl_str_mv |
Silva, Thaiane Marques da |
contributor_str_mv |
Menezes, Cristiano Ragagnin de Silva, Cristiane de Bona da Codevilla, Cristiane Franco Fries, Leadir Lucy Martins |
dc.subject.por.fl_str_mv |
Microencapsulação Coacervação complexa Probióticos Viabilidade |
topic |
Microencapsulação Coacervação complexa Probióticos Viabilidade Microencapsulation Complex coacervation Probiotics Viability CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Microencapsulation Complex coacervation Probiotics Viability |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
Probiotic cultures have been used in food because of its beneficial effects on human health. However, the viability of the probiotic bacteria in food is often low because these microorganisms do not survive during storage of the product due to various adverse factors. Accordingly, the microencapsulation is an alternative. Microencapsulation is the protection of a compound and modulation of its release and now, several techniques are available, highlighting the complex coacervation. The complex coacervation technique has some advantages over other techniques such as the possibility of working with biopolymers, the absence of organic solvent and temperature conditions in mild processing. The objective of this study was to apply the complex coacervation technique to encapsulate B. lactis and L. acidophilus using gelatin and gum arabic as coating materials and perform the drying of the microcapsules by lyophilization. Moreover, it was analyzed zeta potential of the coating material for the production of microcapsules, the microcapsules morphology by light microscopy and scanning electron microscopy, and the average diameter and the encapsulation efficiency. The microcapsules were evaluated in the wet and dry forms, also considering the resistance of microorganisms to the drying process by lyophilization, storage at room temperature (25°C), cooled (7°C) and freezing (-18°C) for 120 days. Resistance was evaluated "in vitro" when inoculated in buffer solutions of different pH and front of the simulated human gastrointestinal tract. It was found that for both micro encapsulation by complex coacervation is effective in forming uniform probiotic microcapsules with mean diameters suitable to the process and with high encapsulation efficiency. It was also observed that probiotics were resistant to drying by lyophilization process, showing viability (> 6logUFC.g-1). The resistance to storage at different temperatures was also observed with the temperature being -18°C, the most efficient in protection of probiotics. Additionally, the microcapsules were effective to protect the probiotics against the different conditions of pH and simulated gastrointestinal conditions. Finally, the encapsulation by complex coacervation process was adequate, providing protection, controlled release and resistance to various adverse conditions, such as pH, temperature and gastrointestinal tract, and presents a number of advantages compared to other techniques. |
publishDate |
2016 |
dc.date.issued.fl_str_mv |
2016-02-26 |
dc.date.accessioned.fl_str_mv |
2018-10-05T18:08:14Z |
dc.date.available.fl_str_mv |
2018-10-05T18:08:14Z |
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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 |
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http://repositorio.ufsm.br/handle/1/14474 |
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http://repositorio.ufsm.br/handle/1/14474 |
dc.language.iso.fl_str_mv |
por |
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por |
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500700000006 |
dc.relation.confidence.fl_str_mv |
600 |
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Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess |
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Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ |
eu_rights_str_mv |
openAccess |
dc.publisher.none.fl_str_mv |
Universidade Federal de Santa Maria Centro de Ciências Rurais |
dc.publisher.program.fl_str_mv |
Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos |
dc.publisher.initials.fl_str_mv |
UFSM |
dc.publisher.country.fl_str_mv |
Brasil |
dc.publisher.department.fl_str_mv |
Ciência e Tecnologia dos Alimentos |
publisher.none.fl_str_mv |
Universidade Federal de Santa Maria Centro de Ciências Rurais |
dc.source.none.fl_str_mv |
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