Produção de microcápsulas probióticas por coacervação complexa associada à reticulação enzimática e aplicação em sucos de fruta

Detalhes bibliográficos
Autor(a) principal: Silva, Thaiane Marques da
Data de Publicação: 2020
Tipo de documento: Tese
Idioma: por
Título da fonte: Manancial - Repositório Digital da UFSM
dARK ID: ark:/26339/00130000101n0
Texto Completo: http://repositorio.ufsm.br/handle/1/24057
Resumo: The objective of this work was to develop microcapsules containing L. acidophilus LA-02 by complex coacervation associated with crosslinking with transglutaminase to increase the viability of the probiotic culture after application in orange juice and apple juice. The microcapsules were produced with gelatin and gum arabic (1:1), with subsequent crosslinking of the microcapsules with 2.5 and 5.0 U of transglutaminase / g of gelatin, treatments 1 and 2, respectively, being produced in wet and dry forms. The following analyzes were performed for probiotics in free form and in microcapsules, without and with crosslinking. Encapsulation efficiency and morphology were evaluated in order to characterize the microcapsules. The viability of probiotics was also evaluated after exposure to simulated gastrointestinal conditions, exposed to heat treatments and during storage under different temperature conditions for 60 days. In fruit juices, only moist microcapsules were added and the concentrations of probiotics added to the juices (10 and 30%), the viability in storage in the juices for 63 days at 4°C and the pH conditions and total soluble solids of the fruit juices. The microencapsulation process associated with cross-linking with transglutaminase showed high encapsulation efficiency. The morphology was similar for microcapsules with and without crosslinking, being spherical and multinucleated, and the crosslinking influenced the average diameter of the dry microcapsules. The microcapsules showed resistance in simulated gastrointestinal conditions and in the face of heat treatment, and this resistance was increased in dry and reticulated microcapsules. Under storage, the microcapsules in the wet form offered better survival conditions for the probiotics, with the freezing temperature being the most appropriate and the effect of cross-linking with transglutaminase most evident in the refrigeration temperature. As for fruit juices, orange juice was the most adequate, providing probiotics for 63 days (8.12 log CFU mL-1) survival, in microcapsules. In apple juice, the cross-linking process associated with a concentration of 30% microcapsules was more appropriate, providing viability to probiotics for 35 days (7.68 log CFU mL-1). It was observed that the most relevant factor for the survival of the probiotics was the pH of the juices and that the variations in pH and total soluble solids of the fruit juices are related to the metabolic activity of the probiotics. Therefore, the complex coacervation associated with transglutaminase provided protection to probiotics against adverse conditions such as the gastrointestinal tract and heat treatment, as well as providing viability to probiotics under storage in fruit juices for up to 63 days at 4°C.
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spelling Produção de microcápsulas probióticas por coacervação complexa associada à reticulação enzimática e aplicação em sucos de frutaProduction of probiotic microcasules by complex coacervation associated with enzymatic harness and application in fruit juicesMicroencapsulaçãoL. acidophilusTransglutaminaseSuco de laranjaSuco de maçãMicroencapsulationOrange juiceApple juiceCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSThe objective of this work was to develop microcapsules containing L. acidophilus LA-02 by complex coacervation associated with crosslinking with transglutaminase to increase the viability of the probiotic culture after application in orange juice and apple juice. The microcapsules were produced with gelatin and gum arabic (1:1), with subsequent crosslinking of the microcapsules with 2.5 and 5.0 U of transglutaminase / g of gelatin, treatments 1 and 2, respectively, being produced in wet and dry forms. The following analyzes were performed for probiotics in free form and in microcapsules, without and with crosslinking. Encapsulation efficiency and morphology were evaluated in order to characterize the microcapsules. The viability of probiotics was also evaluated after exposure to simulated gastrointestinal conditions, exposed to heat treatments and during storage under different temperature conditions for 60 days. In fruit juices, only moist microcapsules were added and the concentrations of probiotics added to the juices (10 and 30%), the viability in storage in the juices for 63 days at 4°C and the pH conditions and total soluble solids of the fruit juices. The microencapsulation process associated with cross-linking with transglutaminase showed high encapsulation efficiency. The morphology was similar for microcapsules with and without crosslinking, being spherical and multinucleated, and the crosslinking influenced the average diameter of the dry microcapsules. The microcapsules showed resistance in simulated gastrointestinal conditions and in the face of heat treatment, and this resistance was increased in dry and reticulated microcapsules. Under storage, the microcapsules in the wet form offered better survival conditions for the probiotics, with the freezing temperature being the most appropriate and the effect of cross-linking with transglutaminase most evident in the refrigeration temperature. As for fruit juices, orange juice was the most adequate, providing probiotics for 63 days (8.12 log CFU mL-1) survival, in microcapsules. In apple juice, the cross-linking process associated with a concentration of 30% microcapsules was more appropriate, providing viability to probiotics for 35 days (7.68 log CFU mL-1). It was observed that the most relevant factor for the survival of the probiotics was the pH of the juices and that the variations in pH and total soluble solids of the fruit juices are related to the metabolic activity of the probiotics. Therefore, the complex coacervation associated with transglutaminase provided protection to probiotics against adverse conditions such as the gastrointestinal tract and heat treatment, as well as providing viability to probiotics under storage in fruit juices for up to 63 days at 4°C.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESO objetivo deste trabalho consistiu em desenvolver microcápsulas contendo L. acidophilus LA-02 por coacervação complexa associada à reticulação com transglutaminase para aumentar a viabilidade da cultura probiótica após aplicação em suco de laranja e suco de maçã. As microcápsulas foram produzidas com gelatina e goma arábica (1:1), com posterior reticulação das microcápsulas com 2,5 e 5,0 U de transglutaminase/g de gelatina, tratamentos 1 e 2, respectivamente, sendo produzidas nas formas úmida e seca. As análises a seguir foram realizadas para os probióticos na forma livre e nas microcápsulas, sem e com reticulação. Foram avaliadas a eficiência de encapsulação e a morfologia, no intuito de caracterizar as microcápsulas. Também foi avaliada a viabilidade dos probióticos após a exposição às condições gastrointestinais simuladas, em exposição a tratamentos térmicos e durante armazenamento em diferentes condições de temperatura por 60 dias. Nos sucos de frutas, somente microcápsulas úmidas foram adicionadas e foram avaliadas as concentrações de probióticos adicionados aos sucos (10 e 30%), a viabilidade em armazenamento nos sucos por 63 dias a 4°C e as condições de pH e sólidos solúveis totais dos sucos de fruta. O processo de microencapsulação associado à reticulação com transglutaminase apresentou alta eficiência de encapsulação. A morfologia foi semelhante para microcápsulas com e sem reticulação, apresentando-se esféricas e multinucleadas, sendo que a reticulação influenciou o diâmetro médio das microcápsulas secas. As microcápsulas apresentaram resistência em condições gastrointestinais simuladas e frente ao tratamento térmico, sendo essa resistência ampliada nas microcápsulas reticuladas e secas. Sob armazenamento, as microcápsulas na forma úmida ofereceram melhores condições de sobrevivência aos probióticos, sendo a temperatura de congelamento a mais adequada e o efeito da reticulação com transglutaminase mais evidente na temperatura de refrigeração. Quanto aos sucos de fruta, o suco de laranja foi o mais adequado proporcionando a sobrevivência dos probióticos por 63 dias (8,12 log UFC mL-1), nas microcápsulas. No suco de maçã, o processo de reticulação associado à concentração de 30% de microcápsulas foi mais adequado, proporcionando viabilidade aos probióticos por 35 dias (7,68 log UFC mL-1). Foi observado que o fator mais relevante para a sobrevivência dos probióticos foi o pH dos sucos e que as variações de pH e sólidos solúveis totais dos sucos de frutas está relacionada a atividade metabólica dos probióticos. Portanto, a coacervação complexa associada à transglutaminase proporcionou a proteção aos probióticos frente a condições adversas como o trato gastrointestinal e o tratamento térmico, bem como proporcionou viabilidade aos probióticos sob armazenamento em sucos de fruta por até 63 dias a 4°C.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/1755735245826251Silva, Cristiane de Bona daColpo, ElisângelaMenezes, Maria Fernanda da Silveira Cáceres deBallus, Cristiano AugustoLopes, Eduardo JacobSilva, Thaiane Marques da2022-04-14T15:39:11Z2022-04-14T15:39:11Z2020-03-27info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisapplication/pdfhttp://repositorio.ufsm.br/handle/1/24057ark:/26339/00130000101n0porAttribution-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:UFSM2022-04-14T15:39:12Zoai:repositorio.ufsm.br:1/24057Biblioteca Digital de Teses e Dissertaçõeshttps://repositorio.ufsm.br/ONGhttps://repositorio.ufsm.br/oai/requestatendimento.sib@ufsm.br||tedebc@gmail.comopendoar:2022-04-14T15:39:12Manancial - Repositório Digital da UFSM - Universidade Federal de Santa Maria (UFSM)false
dc.title.none.fl_str_mv Produção de microcápsulas probióticas por coacervação complexa associada à reticulação enzimática e aplicação em sucos de fruta
Production of probiotic microcasules by complex coacervation associated with enzymatic harness and application in fruit juices
title Produção de microcápsulas probióticas por coacervação complexa associada à reticulação enzimática e aplicação em sucos de fruta
spellingShingle Produção de microcápsulas probióticas por coacervação complexa associada à reticulação enzimática e aplicação em sucos de fruta
Silva, Thaiane Marques da
Microencapsulação
L. acidophilus
Transglutaminase
Suco de laranja
Suco de maçã
Microencapsulation
Orange juice
Apple juice
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
title_short Produção de microcápsulas probióticas por coacervação complexa associada à reticulação enzimática e aplicação em sucos de fruta
title_full Produção de microcápsulas probióticas por coacervação complexa associada à reticulação enzimática e aplicação em sucos de fruta
title_fullStr Produção de microcápsulas probióticas por coacervação complexa associada à reticulação enzimática e aplicação em sucos de fruta
title_full_unstemmed Produção de microcápsulas probióticas por coacervação complexa associada à reticulação enzimática e aplicação em sucos de fruta
title_sort Produção de microcápsulas probióticas por coacervação complexa associada à reticulação enzimática e aplicação em sucos de fruta
author Silva, Thaiane Marques da
author_facet Silva, Thaiane Marques da
author_role author
dc.contributor.none.fl_str_mv Menezes, Cristiano Ragagnin de
http://lattes.cnpq.br/1755735245826251
Silva, Cristiane de Bona da
Colpo, Elisângela
Menezes, Maria Fernanda da Silveira Cáceres de
Ballus, Cristiano Augusto
Lopes, Eduardo Jacob
dc.contributor.author.fl_str_mv Silva, Thaiane Marques da
dc.subject.por.fl_str_mv Microencapsulação
L. acidophilus
Transglutaminase
Suco de laranja
Suco de maçã
Microencapsulation
Orange juice
Apple juice
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
topic Microencapsulação
L. acidophilus
Transglutaminase
Suco de laranja
Suco de maçã
Microencapsulation
Orange juice
Apple juice
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
description The objective of this work was to develop microcapsules containing L. acidophilus LA-02 by complex coacervation associated with crosslinking with transglutaminase to increase the viability of the probiotic culture after application in orange juice and apple juice. The microcapsules were produced with gelatin and gum arabic (1:1), with subsequent crosslinking of the microcapsules with 2.5 and 5.0 U of transglutaminase / g of gelatin, treatments 1 and 2, respectively, being produced in wet and dry forms. The following analyzes were performed for probiotics in free form and in microcapsules, without and with crosslinking. Encapsulation efficiency and morphology were evaluated in order to characterize the microcapsules. The viability of probiotics was also evaluated after exposure to simulated gastrointestinal conditions, exposed to heat treatments and during storage under different temperature conditions for 60 days. In fruit juices, only moist microcapsules were added and the concentrations of probiotics added to the juices (10 and 30%), the viability in storage in the juices for 63 days at 4°C and the pH conditions and total soluble solids of the fruit juices. The microencapsulation process associated with cross-linking with transglutaminase showed high encapsulation efficiency. The morphology was similar for microcapsules with and without crosslinking, being spherical and multinucleated, and the crosslinking influenced the average diameter of the dry microcapsules. The microcapsules showed resistance in simulated gastrointestinal conditions and in the face of heat treatment, and this resistance was increased in dry and reticulated microcapsules. Under storage, the microcapsules in the wet form offered better survival conditions for the probiotics, with the freezing temperature being the most appropriate and the effect of cross-linking with transglutaminase most evident in the refrigeration temperature. As for fruit juices, orange juice was the most adequate, providing probiotics for 63 days (8.12 log CFU mL-1) survival, in microcapsules. In apple juice, the cross-linking process associated with a concentration of 30% microcapsules was more appropriate, providing viability to probiotics for 35 days (7.68 log CFU mL-1). It was observed that the most relevant factor for the survival of the probiotics was the pH of the juices and that the variations in pH and total soluble solids of the fruit juices are related to the metabolic activity of the probiotics. Therefore, the complex coacervation associated with transglutaminase provided protection to probiotics against adverse conditions such as the gastrointestinal tract and heat treatment, as well as providing viability to probiotics under storage in fruit juices for up to 63 days at 4°C.
publishDate 2020
dc.date.none.fl_str_mv 2020-03-27
2022-04-14T15:39:11Z
2022-04-14T15:39:11Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/doctoralThesis
format doctoralThesis
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://repositorio.ufsm.br/handle/1/24057
dc.identifier.dark.fl_str_mv ark:/26339/00130000101n0
url http://repositorio.ufsm.br/handle/1/24057
identifier_str_mv ark:/26339/00130000101n0
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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