Microencapsulação de probióticos por multicamadas para aplicação em alimentos
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Tipo de documento: | Tese |
Idioma: | por |
Título da fonte: | Biblioteca Digital de Teses e Dissertações do UFSM |
Texto Completo: | http://repositorio.ufsm.br/handle/1/23055 |
Resumo: | The aim of this study was to evaluate the effects of microencapsulation promoted on the viability of free and microencapsulated Lactobacillus acidophilus by ionic gelation associated with electrostatic interaction from pectin particles and whey protein concentrate sequentially adsorbed in up to 3 layers. The particle production stage by ion gelation was performed with low esterification pectin, being gelified in the presence of calcium ions, followed by coating, by electrostatic interaction, with the protein concentrate. The probiotic used in the free and microencapsulated form was Lactobacillus acidhophilus LA 02. Four types of particles were made, one particle produced only with the encapsulant matrix, pectin (2%), which was considered a control, since it did not have any coating, was identified by LA/P0; LA/P1 was formed by pectin (2%) and a WPC coating (2%); LA/P2 was formed by pectin (2%), a WPC coating (2%) and pectin overlay (0.3%) and LA/P3 was formed by pectin (2%), a WPC coating (2%), pectin overlay (0.3%) and lastly again the WPC (0.5%), characterizing them as multilayer particles and the standard, the free microorganisms. The encapsulation efficiency, size and morphology were evaluated in order to characterize the wet and freeze dried particles, as well as the viability of free and microencapsulated lactobacilli after in vitro exposure to gastrointestinal conditions, after simulation of heat treatments and during 120 days of storage at freezing (-18ºC), refrigeration (5ºC) and ambient (25ºC) temperatures. Encapsulation efficiency decreased when layers were adsorbed to both wet and freeze dried particles. Regarding the size, WPC adsorption reduced the particle size ranging from 447.6 - 208.0 μm for wet and between 575.2 - 421.1 μm for freeze drieds. The particles were slightly spherical, however, the freeze dried process promoted structure rupture with superficial pores. Exposure to different pHs that simulate passage through the gastrointestinal tract showed that LA/P1 and LA/P3 wet microparticles showed low permeability under acidic conditions and high permeability to the neutral environment of the intestine, while free microorganisms showed loss of viability. These same particles, and freeze dried LA/P2, exhibited better resistance than free probiotics in the simulated intestinal fluid. Regarding the heat treatments applied to the wet particles, it was observed that the LA/P1 resisted the exposure at 63ºC for 30 min, since it did not present significant difference (p> 0.05) in relation to the initial count (9.57 log CFU/g). When subjected to 72ºC for 15s, LA/P1 was also more resistant, with a reduction of 2.14 log CFU / g, while free culture reduced 5.4 log CFU/g. The freeze-dried particles at 72ºC for 15s showed resistance to the test, except for LA/P0 and free lactobacilli that showed loss of viability. The best viability of the wet particles was obtained at a storage temperature of -18ºC, with counts of 7.86 log CFU/g for LA/P1 at the end of the period (120 days) and 6.55 log CFU/g for the storage. LA/P3 for 105 days. The freeze-dried particles LA/ P1, LA/P2 and LA/P3 presented satisfactory resistance to 120 days with viability of around 7 log CFU/g when stored at refrigeration (5°C) and freezing (-18°C). This study showed that external ionic gelation and electrostatic interaction using WPC associated multilayer pectin proved to be an effective microencapsulation system to promote greater protection and viability of Lactobacillus acidophilus against adverse conditions. |
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2021-11-29T18:52:40Z2021-11-29T18:52:40Z2019-08-09http://repositorio.ufsm.br/handle/1/23055The aim of this study was to evaluate the effects of microencapsulation promoted on the viability of free and microencapsulated Lactobacillus acidophilus by ionic gelation associated with electrostatic interaction from pectin particles and whey protein concentrate sequentially adsorbed in up to 3 layers. The particle production stage by ion gelation was performed with low esterification pectin, being gelified in the presence of calcium ions, followed by coating, by electrostatic interaction, with the protein concentrate. The probiotic used in the free and microencapsulated form was Lactobacillus acidhophilus LA 02. Four types of particles were made, one particle produced only with the encapsulant matrix, pectin (2%), which was considered a control, since it did not have any coating, was identified by LA/P0; LA/P1 was formed by pectin (2%) and a WPC coating (2%); LA/P2 was formed by pectin (2%), a WPC coating (2%) and pectin overlay (0.3%) and LA/P3 was formed by pectin (2%), a WPC coating (2%), pectin overlay (0.3%) and lastly again the WPC (0.5%), characterizing them as multilayer particles and the standard, the free microorganisms. The encapsulation efficiency, size and morphology were evaluated in order to characterize the wet and freeze dried particles, as well as the viability of free and microencapsulated lactobacilli after in vitro exposure to gastrointestinal conditions, after simulation of heat treatments and during 120 days of storage at freezing (-18ºC), refrigeration (5ºC) and ambient (25ºC) temperatures. Encapsulation efficiency decreased when layers were adsorbed to both wet and freeze dried particles. Regarding the size, WPC adsorption reduced the particle size ranging from 447.6 - 208.0 μm for wet and between 575.2 - 421.1 μm for freeze drieds. The particles were slightly spherical, however, the freeze dried process promoted structure rupture with superficial pores. Exposure to different pHs that simulate passage through the gastrointestinal tract showed that LA/P1 and LA/P3 wet microparticles showed low permeability under acidic conditions and high permeability to the neutral environment of the intestine, while free microorganisms showed loss of viability. These same particles, and freeze dried LA/P2, exhibited better resistance than free probiotics in the simulated intestinal fluid. Regarding the heat treatments applied to the wet particles, it was observed that the LA/P1 resisted the exposure at 63ºC for 30 min, since it did not present significant difference (p> 0.05) in relation to the initial count (9.57 log CFU/g). When subjected to 72ºC for 15s, LA/P1 was also more resistant, with a reduction of 2.14 log CFU / g, while free culture reduced 5.4 log CFU/g. The freeze-dried particles at 72ºC for 15s showed resistance to the test, except for LA/P0 and free lactobacilli that showed loss of viability. The best viability of the wet particles was obtained at a storage temperature of -18ºC, with counts of 7.86 log CFU/g for LA/P1 at the end of the period (120 days) and 6.55 log CFU/g for the storage. LA/P3 for 105 days. The freeze-dried particles LA/ P1, LA/P2 and LA/P3 presented satisfactory resistance to 120 days with viability of around 7 log CFU/g when stored at refrigeration (5°C) and freezing (-18°C). This study showed that external ionic gelation and electrostatic interaction using WPC associated multilayer pectin proved to be an effective microencapsulation system to promote greater protection and viability of Lactobacillus acidophilus against adverse conditions.O objetivo deste estudo consistiu em avaliar os efeitos da microencapsulação promovidos na viabilidade de Lactobacillus acidophilus livres e microencapsulados por gelificação iônica associada à interação eletrostática a partir de partículas de pectina e concentrado proteico do soro de leite (WPC) adsorvidas sequencialmente em até 3 camadas. A etapa de produção de partículas por gelificação iônica foi realizada com pectina de baixo teor de esterificação, sendo gelificada na presença de íons cálcio, seguida pelo recobrimento, por interação eletrostática, com o concentrado proteico. O probiótico utilizado na forma livre e microencapsulado foi o Lactobacillus acidhophilus LA 02. Foram elaborados 4 tipos de partículas, sendo uma partícula produzida apenas com a matriz encapsulante, pectina (2%), a qual foi considerada controle, pois não apresentou nenhum recobrimento e foi identificada por LA/P0; a LA/P1 foi formada por pectina (2%) e um revestimento de WPC (2%); a LA/P2 foi formada por pectina (2%), um revestimento de WPC (2%) e sobrecamada de pectina (0,3%) e a LA/P3 foi formada por pectina (2%), um revestimento de WPC (2%), sobrecamada de pectina (0,3%) e por último, novamente o WPC (0,5%), caracterizando-as como partículas multicamadas e o padrão, os micro-organismos livres. A eficiência de encapsulação, tamanho e morfologia foram avaliados, a fim de caracterizar as partículas úmidas e liofilizadas, bem como foram avaliados a viabilidade dos lactobacilos livres e microencapsulados, após a exposição in vitro às condições gastrointestinais, após a simulação de tratamentos térmicos e durante 120 dias de armazenamento às temperaturas de congelamento (-18ºC), refrigeração (5ºC) e ambiente (25ºC). A eficiência de encapsulação reduziu quando camadas foram adsorvidas, tanto para as partículas úmidas quanto as liofilizadas. Em relação ao tamanho, a adsorção de WPC reduziu o tamanho das partículas que variaram entre 447,6 – 208,0 μm para as úmidas e, entre 575,2 – 421,1 μm para as liofilizadas. As partículas apresentaram-se ligeiramente esféricas, no entanto, o processo de liofilização promoveu rompimento da estrutura apresentando poros superficiais. A exposição aos diferentes pHs que simulam a passagem pelo trato gastrointestinal mostrou que as micropartículas úmidas LA/P1 e LA/P3 apresentaram baixa permeabilidade em condições ácidas e alta permeabilidade ao ambiente neutro do intestino, enquanto que os micro-organismos livres apresentaram perda de viabilidade. Estas mesmas partículas, e ainda, a LA/P2 liofilizadas, exibiram melhor resistência que os probióticos livres no fluido intestinal simulado. Em relação, aos tratamentos térmicos aplicados às partículas úmidas, observou-se que a LA/P1 resistiu à exposição à 63ºC por 30 min, pois não apresentou diferença significativa (p > 0,05) em relação a contagem inicial (9,57 log UFC/g). Quando submetidas a 72ºC por 15 s, também a LA/P1 foi mais resistente, com redução de 2,14 log UFC/g, enquanto que a cultura livre reduziu 5,4 log UFC/g. As partículas liofilizadas frente à 72 ºC por 15 s apresentaram resistência ao teste, exceto a LA/P0 e os lactobacilos livres que apresentaram perda de viabialidade. As melhores viabilidades das partículas úmidas foram obtidas na estocagem sob temperatura de -18ºC, com contagens de 7,86 log UFC/g para a LA/P1 ao final do período (120 dias) e 6,55 log UFC/gpara a LA/P3 por 105 dias. Já, as partículas liofilizadas, LA/P1, LA/P2 e LA/P3 apresentaram resistência satisfatória ao período de 120 diascom viabilidade em torno de 7 log UFC/g quando estocadas às temperaturas de refrigeração (5°C) e congelamento (-18°C). Este estudo mostrou que a gelificação iônica externa e interação eletrostática utilizando pectina associada a WPC em multicamadas demonstrou-se um sistema eficaz de microencapsulação para promover maior proteção e viabilidade a Lactobacillus acidophilus frente a condições adversas.porUniversidade 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/openAccessMulticamadasPectinaConcentrado proteico do soroProbióticosMultilayerPectinWhey protein concentrateProbioticsCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSMicroencapsulação de probióticos por multicamadas para aplicação em alimentosMicroencapsulation of multi-layer probiotics for food applicationinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisMenezes, Cristiano Ragagnin dehttp://lattes.cnpq.br/1755735245826251Guarienti, CíntiaNunes, Graciele LorenzoniBallus, Cristiano AugustoRosa, Claudia Severo dahttp://lattes.cnpq.br/2492852061553220Menezes, Maria Fernanda da Silveira Cáceres de500700000006600258af7af-3798-4558-a517-832162d04b318f022971-4f16-4ada-ae35-2d5c2fc068074e95e9c8-5fe4-40db-a302-cce1afe2d6ad91658cc8-05cf-4ae0-ab9a-008280868e3eaa47d54c-3a6b-402e-b4d9-7e65e2298b4b0b751825-42ac-4d3d-aca5-52d7fb8ea246reponame:Biblioteca Digital de Teses e Dissertações do UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSMORIGINALTES_PPGCTA_2019_MENEZES_MARIA.pdfTES_PPGCTA_2019_MENEZES_MARIA.pdfTese de doutoradoapplication/pdf10896348http://repositorio.ufsm.br/bitstream/1/23055/1/TES_PPGCTA_2019_MENEZES_MARIA.pdf71bc34a9734bb5e315bd42881650d57fMD51CC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; 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dc.title.por.fl_str_mv |
Microencapsulação de probióticos por multicamadas para aplicação em alimentos |
dc.title.alternative.eng.fl_str_mv |
Microencapsulation of multi-layer probiotics for food application |
title |
Microencapsulação de probióticos por multicamadas para aplicação em alimentos |
spellingShingle |
Microencapsulação de probióticos por multicamadas para aplicação em alimentos Menezes, Maria Fernanda da Silveira Cáceres de Multicamadas Pectina Concentrado proteico do soro Probióticos Multilayer Pectin Whey protein concentrate Probiotics CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Microencapsulação de probióticos por multicamadas para aplicação em alimentos |
title_full |
Microencapsulação de probióticos por multicamadas para aplicação em alimentos |
title_fullStr |
Microencapsulação de probióticos por multicamadas para aplicação em alimentos |
title_full_unstemmed |
Microencapsulação de probióticos por multicamadas para aplicação em alimentos |
title_sort |
Microencapsulação de probióticos por multicamadas para aplicação em alimentos |
author |
Menezes, Maria Fernanda da Silveira Cáceres de |
author_facet |
Menezes, Maria Fernanda da Silveira Cáceres de |
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.referee1.fl_str_mv |
Guarienti, Cíntia |
dc.contributor.referee2.fl_str_mv |
Nunes, Graciele Lorenzoni |
dc.contributor.referee3.fl_str_mv |
Ballus, Cristiano Augusto |
dc.contributor.referee4.fl_str_mv |
Rosa, Claudia Severo da |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/2492852061553220 |
dc.contributor.author.fl_str_mv |
Menezes, Maria Fernanda da Silveira Cáceres de |
contributor_str_mv |
Menezes, Cristiano Ragagnin de Guarienti, Cíntia Nunes, Graciele Lorenzoni Ballus, Cristiano Augusto Rosa, Claudia Severo da |
dc.subject.por.fl_str_mv |
Multicamadas Pectina Concentrado proteico do soro Probióticos |
topic |
Multicamadas Pectina Concentrado proteico do soro Probióticos Multilayer Pectin Whey protein concentrate Probiotics CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Multilayer Pectin Whey protein concentrate Probiotics |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
The aim of this study was to evaluate the effects of microencapsulation promoted on the viability of free and microencapsulated Lactobacillus acidophilus by ionic gelation associated with electrostatic interaction from pectin particles and whey protein concentrate sequentially adsorbed in up to 3 layers. The particle production stage by ion gelation was performed with low esterification pectin, being gelified in the presence of calcium ions, followed by coating, by electrostatic interaction, with the protein concentrate. The probiotic used in the free and microencapsulated form was Lactobacillus acidhophilus LA 02. Four types of particles were made, one particle produced only with the encapsulant matrix, pectin (2%), which was considered a control, since it did not have any coating, was identified by LA/P0; LA/P1 was formed by pectin (2%) and a WPC coating (2%); LA/P2 was formed by pectin (2%), a WPC coating (2%) and pectin overlay (0.3%) and LA/P3 was formed by pectin (2%), a WPC coating (2%), pectin overlay (0.3%) and lastly again the WPC (0.5%), characterizing them as multilayer particles and the standard, the free microorganisms. The encapsulation efficiency, size and morphology were evaluated in order to characterize the wet and freeze dried particles, as well as the viability of free and microencapsulated lactobacilli after in vitro exposure to gastrointestinal conditions, after simulation of heat treatments and during 120 days of storage at freezing (-18ºC), refrigeration (5ºC) and ambient (25ºC) temperatures. Encapsulation efficiency decreased when layers were adsorbed to both wet and freeze dried particles. Regarding the size, WPC adsorption reduced the particle size ranging from 447.6 - 208.0 μm for wet and between 575.2 - 421.1 μm for freeze drieds. The particles were slightly spherical, however, the freeze dried process promoted structure rupture with superficial pores. Exposure to different pHs that simulate passage through the gastrointestinal tract showed that LA/P1 and LA/P3 wet microparticles showed low permeability under acidic conditions and high permeability to the neutral environment of the intestine, while free microorganisms showed loss of viability. These same particles, and freeze dried LA/P2, exhibited better resistance than free probiotics in the simulated intestinal fluid. Regarding the heat treatments applied to the wet particles, it was observed that the LA/P1 resisted the exposure at 63ºC for 30 min, since it did not present significant difference (p> 0.05) in relation to the initial count (9.57 log CFU/g). When subjected to 72ºC for 15s, LA/P1 was also more resistant, with a reduction of 2.14 log CFU / g, while free culture reduced 5.4 log CFU/g. The freeze-dried particles at 72ºC for 15s showed resistance to the test, except for LA/P0 and free lactobacilli that showed loss of viability. The best viability of the wet particles was obtained at a storage temperature of -18ºC, with counts of 7.86 log CFU/g for LA/P1 at the end of the period (120 days) and 6.55 log CFU/g for the storage. LA/P3 for 105 days. The freeze-dried particles LA/ P1, LA/P2 and LA/P3 presented satisfactory resistance to 120 days with viability of around 7 log CFU/g when stored at refrigeration (5°C) and freezing (-18°C). This study showed that external ionic gelation and electrostatic interaction using WPC associated multilayer pectin proved to be an effective microencapsulation system to promote greater protection and viability of Lactobacillus acidophilus against adverse conditions. |
publishDate |
2019 |
dc.date.issued.fl_str_mv |
2019-08-09 |
dc.date.accessioned.fl_str_mv |
2021-11-29T18:52:40Z |
dc.date.available.fl_str_mv |
2021-11-29T18:52:40Z |
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/1/23055 |
url |
http://repositorio.ufsm.br/handle/1/23055 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.cnpq.fl_str_mv |
500700000006 |
dc.relation.confidence.fl_str_mv |
600 |
dc.relation.authority.fl_str_mv |
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Universidade Federal de Santa Maria Centro de Ciências Rurais |
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Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos |
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UFSM |
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Brasil |
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Ciência e Tecnologia dos Alimentos |
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Universidade Federal de Santa Maria Centro de Ciências Rurais |
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