Co-encapsulação de Lactobacillus plantarum e compostos bioativos extraídos do caule de beterraba vermelha ( Beta vulgaris L.) por spray dryer
Autor(a) principal: | |
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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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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 |
_version_ |
1821326118614990848 |