Co-encapsulação de Lactobacillus plantarum e compostos bioativos extraídos do caule de beterraba vermelha ( Beta vulgaris L.) por spray dryer

Detalhes bibliográficos
Autor(a) principal: Deus, Cassandra de
Data de Publicação: 2021
Tipo de documento: Dissertação
Idioma: por
Título da fonte: Manancial - Repositório Digital da UFSM
dARK ID: ark:/26339/001300000zrc8
Texto Completo: http://repositorio.ufsm.br/handle/1/24063
Resumo: This work aimed to investigate the influence, viability and stability of probiotic bacteria (Lactobacillus plantarum) microencapsulated with the aqueous extract of red beet stem at concentrations of 100% and 50%, using the spray drying technique. The microcapsules were evaluated during storage at different temperatures (25°C, 8°C and -18°C) for 120 days of both compounds, in addition to "in vitro" gastrointestinal simulations, heat treatment, as well as evaluation of the morphology and mean diameter of the microcapsules. It was found that the addition of the extract at a concentration of 100% adversely influenced the survival of probiotics, which also differed in size and morphological aspects compared to the control and the concentration of 50%. The best treatment containing probiotics and betalains was T5, where 50% of the extract was added, providing the viability of both compounds for a period of 120 days at different storage temperatures. Likewise, with regard to the protection of betalains, microencapsulation was promising compared to the control (free extract) which in less than a week ends up losing its color at 25 ºC and 8 ºC. Furthermore, the storage under freezing (-18 ºC) proved to be more efficient in the preservation of both compounds of interest. Finally, based on the obtained results, it can be concluded that the co-encapsulation of probiotics and beet stem extract was achieved, thus expanding the use of both compounds, minimizing property losses.
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spelling Co-encapsulação de Lactobacillus plantarum e compostos bioativos extraídos do caule de beterraba vermelha ( Beta vulgaris L.) por spray dryerCo-encapsulation of Lactobacillus plantarum and bioactive compounds extracted from the stem of red beet (Beta vulgaris L.) by spray dryerSpray dryerBetalainsBeet stemNatural pigmentLactobacillus plantarumBetalaínasCaule de beterrabaPigmento naturalCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSThis work aimed to investigate the influence, viability and stability of probiotic bacteria (Lactobacillus plantarum) microencapsulated with the aqueous extract of red beet stem at concentrations of 100% and 50%, using the spray drying technique. The microcapsules were evaluated during storage at different temperatures (25°C, 8°C and -18°C) for 120 days of both compounds, in addition to "in vitro" gastrointestinal simulations, heat treatment, as well as evaluation of the morphology and mean diameter of the microcapsules. It was found that the addition of the extract at a concentration of 100% adversely influenced the survival of probiotics, which also differed in size and morphological aspects compared to the control and the concentration of 50%. The best treatment containing probiotics and betalains was T5, where 50% of the extract was added, providing the viability of both compounds for a period of 120 days at different storage temperatures. Likewise, with regard to the protection of betalains, microencapsulation was promising compared to the control (free extract) which in less than a week ends up losing its color at 25 ºC and 8 ºC. Furthermore, the storage under freezing (-18 ºC) proved to be more efficient in the preservation of both compounds of interest. Finally, based on the obtained results, it can be concluded that the co-encapsulation of probiotics and beet stem extract was achieved, thus expanding the use of both compounds, minimizing property losses.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESEste trabalho teve como objetivo investigar a influência, viabilidade e estabilidade de bactérias probióticas (Lactobacillus plantarum) microencapsuladas com o extrato aquoso do caule da beterraba vermelha em concentrações de 100% e 50%, utilizando a técnica de secagem por atomização por spray dryer. As microcápsulas foram avaliadas durante o armazenamento sob diferentes temperaturas (25 ºC , 8 ºC e -18 °C) por 120 dias de ambos compostos, além de simulações gastrointestinais “in vitro”, tratamento térmico, bem como avaliação da morfologia e diâmetro médio das microcápsulas. Verificou-se que a adição do extrato na concentração de 100% influenciou de forma adversa para a sobrevivência dos probióticos, o qual também diferenciou-se no tamanho e aspectos morfológicos comparada ao controle e a concentração de 50%. O melhor tratamento contendo probióticos e betalaínas foi o T5, onde se adicionou 50% de extrato proporcionando a viabilidade de ambos compostos no período de 120 dias em diferentes temperaturas de armazenamento. Da mesma forma, no que diz respeito à proteção das betalaínas, a microencapsulação foi promissora em comparação ao controle (extrato livre) que em menos de uma semana acaba por perder sua coloração em 25 ºC e 8 ºC. Além disso, o armazenamento sob congelamento (-18 ºC) se mostrou mais eficiente na preservação de ambos compostos de interesse. Por fim, com base nos resultados obtidos, conclui-se que a co-encapsulação de probióticos e extrato do caule de beterraba foi alcançada, ampliando assim a utilização de ambos compostos, minimizando as perdas de propriedades.Universidade Federal de Santa MariaBrasilCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos AlimentosCentro de Ciências RuraisMenezes, Cristiano Ragagnin dehttp://lattes.cnpq.br/1755735245826251Barcia, Milene TeixeiraNunes, Graciele LorenzoniZepka, Leila QueirozDeus, Cassandra de2022-04-18T10:48:22Z2022-04-18T10:48:22Z2021info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfhttp://repositorio.ufsm.br/handle/1/24063ark:/26339/001300000zrc8porAttribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessreponame:Manancial - Repositório Digital da UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSM2022-04-18T10:48:22Zoai:repositorio.ufsm.br:1/24063Biblioteca Digital de Teses e Dissertaçõeshttps://repositorio.ufsm.br/ONGhttps://repositorio.ufsm.br/oai/requestatendimento.sib@ufsm.br||tedebc@gmail.comopendoar:2022-04-18T10:48:22Manancial - Repositório Digital da UFSM - Universidade Federal de Santa Maria (UFSM)false
dc.title.none.fl_str_mv Co-encapsulação de Lactobacillus plantarum e compostos bioativos extraídos do caule de beterraba vermelha ( Beta vulgaris L.) por spray dryer
Co-encapsulation of Lactobacillus plantarum and bioactive compounds extracted from the stem of red beet (Beta vulgaris L.) by spray dryer
title Co-encapsulação de Lactobacillus plantarum e compostos bioativos extraídos do caule de beterraba vermelha ( Beta vulgaris L.) por spray dryer
spellingShingle Co-encapsulação de Lactobacillus plantarum e compostos bioativos extraídos do caule de beterraba vermelha ( Beta vulgaris L.) por spray dryer
Deus, Cassandra de
Spray dryer
Betalains
Beet stem
Natural pigment
Lactobacillus plantarum
Betalaínas
Caule de beterraba
Pigmento natural
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
title_short Co-encapsulação de Lactobacillus plantarum e compostos bioativos extraídos do caule de beterraba vermelha ( Beta vulgaris L.) por spray dryer
title_full Co-encapsulação de Lactobacillus plantarum e compostos bioativos extraídos do caule de beterraba vermelha ( Beta vulgaris L.) por spray dryer
title_fullStr Co-encapsulação de Lactobacillus plantarum e compostos bioativos extraídos do caule de beterraba vermelha ( Beta vulgaris L.) por spray dryer
title_full_unstemmed Co-encapsulação de Lactobacillus plantarum e compostos bioativos extraídos do caule de beterraba vermelha ( Beta vulgaris L.) por spray dryer
title_sort Co-encapsulação de Lactobacillus plantarum e compostos bioativos extraídos do caule de beterraba vermelha ( Beta vulgaris L.) por spray dryer
author Deus, Cassandra de
author_facet Deus, Cassandra de
author_role author
dc.contributor.none.fl_str_mv Menezes, Cristiano Ragagnin de
http://lattes.cnpq.br/1755735245826251
Barcia, Milene Teixeira
Nunes, Graciele Lorenzoni
Zepka, Leila Queiroz
dc.contributor.author.fl_str_mv Deus, Cassandra de
dc.subject.por.fl_str_mv Spray dryer
Betalains
Beet stem
Natural pigment
Lactobacillus plantarum
Betalaínas
Caule de beterraba
Pigmento natural
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
topic Spray dryer
Betalains
Beet stem
Natural pigment
Lactobacillus plantarum
Betalaínas
Caule de beterraba
Pigmento natural
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
description This work aimed to investigate the influence, viability and stability of probiotic bacteria (Lactobacillus plantarum) microencapsulated with the aqueous extract of red beet stem at concentrations of 100% and 50%, using the spray drying technique. The microcapsules were evaluated during storage at different temperatures (25°C, 8°C and -18°C) for 120 days of both compounds, in addition to "in vitro" gastrointestinal simulations, heat treatment, as well as evaluation of the morphology and mean diameter of the microcapsules. It was found that the addition of the extract at a concentration of 100% adversely influenced the survival of probiotics, which also differed in size and morphological aspects compared to the control and the concentration of 50%. The best treatment containing probiotics and betalains was T5, where 50% of the extract was added, providing the viability of both compounds for a period of 120 days at different storage temperatures. Likewise, with regard to the protection of betalains, microencapsulation was promising compared to the control (free extract) which in less than a week ends up losing its color at 25 ºC and 8 ºC. Furthermore, the storage under freezing (-18 ºC) proved to be more efficient in the preservation of both compounds of interest. Finally, based on the obtained results, it can be concluded that the co-encapsulation of probiotics and beet stem extract was achieved, thus expanding the use of both compounds, minimizing property losses.
publishDate 2021
dc.date.none.fl_str_mv 2021
2022-04-18T10:48:22Z
2022-04-18T10:48:22Z
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.uri.fl_str_mv http://repositorio.ufsm.br/handle/1/24063
dc.identifier.dark.fl_str_mv ark:/26339/001300000zrc8
url http://repositorio.ufsm.br/handle/1/24063
identifier_str_mv ark:/26339/001300000zrc8
dc.language.iso.fl_str_mv por
language por
dc.rights.driver.fl_str_mv Attribution-NonCommercial-NoDerivatives 4.0 International
http://creativecommons.org/licenses/by-nc-nd/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Attribution-NonCommercial-NoDerivatives 4.0 International
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade Federal de Santa Maria
Brasil
Ciência e Tecnologia dos Alimentos
UFSM
Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos
Centro de Ciências Rurais
publisher.none.fl_str_mv Universidade Federal de Santa Maria
Brasil
Ciência e Tecnologia dos Alimentos
UFSM
Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos
Centro de Ciências Rurais
dc.source.none.fl_str_mv reponame:Manancial - Repositório Digital da UFSM
instname:Universidade Federal de Santa Maria (UFSM)
instacron:UFSM
instname_str Universidade Federal de Santa Maria (UFSM)
instacron_str UFSM
institution UFSM
reponame_str Manancial - Repositório Digital da UFSM
collection Manancial - Repositório Digital da UFSM
repository.name.fl_str_mv Manancial - Repositório Digital da UFSM - Universidade Federal de Santa Maria (UFSM)
repository.mail.fl_str_mv atendimento.sib@ufsm.br||tedebc@gmail.com
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