Produção de microcápsulas probióticas por coacervação complexa associada à reticulação enzimática e aplicação em sucos de fruta
Autor(a) principal: | |
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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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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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1822612529721901056 |