Desenvolvimento de microcápsulas contendo Lactobacillus acidophilus e óleo de chia (Salvia hispânica l) pela técnica de gelificação iônica externa
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Manancial - Repositório Digital da UFSM |
Texto Completo: | http://repositorio.ufsm.br/handle/1/31526 |
Resumo: | The growth in consumer demand and interest in food products with potential health benefits has encouraged research into the development of functional foods. Among these, probiotics stand out for their role in regulating the intestinal system. There are also polyunsaturated fatty acids, especially those belonging to the omega group, the most popular of which is omega-3. However, factors such as storage at low temperatures, acidity, the presence of light and degradation during passage through the human digestive system affect the viability of these microorganisms as well as their lipid stability. This makes it necessary to use new technologies to protect these substances. Microencapsulation has emerged as an alternative for the preservation of probiotics and lipid substances, as well as for their controlled release. The aim of this study was to develop microparticles using the external ionic gelation technique. Alginate (2%) was used as the wall material and emulsified with chia oil (Salvia hispanica L.) at concentrations of 10%, 15% and 20%, both containing Lactobacillus acidophilus- LA02. The size and distribution of the microparticles, the encapsulation efficiency of the microorganism and the oil, viability in gastrointestinal simulation, stability of the bacteria and lipid during different storage conditions (25, 7 and -18 °C) for 90 days, monitoring of the lipid profile for 90 days and resistance of the microparticles to heat treatment (72 °C / 15 s and 63 °C / 30 min) were analyzed. The microparticles varied in size from 206 - 363 μm. The microparticles with probiotic and oil protected the microorganisms in the tests to evaluate simulated gastrointestinal resistance and heat treatment. As for storage at 25ºC and 7ºC, the treatments containing the oil kept the probiotics viable for 90 days. The microparticles also protected the probiotics and the oil from oxidation at the storage temperatures, with -18°C and 7°C having the best performances in terms of oxidative control. Finally, based on the results obtained, it can be concluded that the co-encapsulation of Lactobacillus acidophilus and chia oil was successfully achieved and is an alternative to enable the protection of both substances in food. |
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Desenvolvimento de microcápsulas contendo Lactobacillus acidophilus e óleo de chia (Salvia hispânica l) pela técnica de gelificação iônica externaDevelopment of microcapsules containing Lactobacillus acidophilus and chia oil (Salvia hispanica l.) By the external ionic gelification techniqueMicroencapsulaçãoProbióticosÓleos poli-insaturadosÔmega-3MicroencapsulationProbioticsPolyunsaturated oilsOmega-3CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSThe growth in consumer demand and interest in food products with potential health benefits has encouraged research into the development of functional foods. Among these, probiotics stand out for their role in regulating the intestinal system. There are also polyunsaturated fatty acids, especially those belonging to the omega group, the most popular of which is omega-3. However, factors such as storage at low temperatures, acidity, the presence of light and degradation during passage through the human digestive system affect the viability of these microorganisms as well as their lipid stability. This makes it necessary to use new technologies to protect these substances. Microencapsulation has emerged as an alternative for the preservation of probiotics and lipid substances, as well as for their controlled release. The aim of this study was to develop microparticles using the external ionic gelation technique. Alginate (2%) was used as the wall material and emulsified with chia oil (Salvia hispanica L.) at concentrations of 10%, 15% and 20%, both containing Lactobacillus acidophilus- LA02. The size and distribution of the microparticles, the encapsulation efficiency of the microorganism and the oil, viability in gastrointestinal simulation, stability of the bacteria and lipid during different storage conditions (25, 7 and -18 °C) for 90 days, monitoring of the lipid profile for 90 days and resistance of the microparticles to heat treatment (72 °C / 15 s and 63 °C / 30 min) were analyzed. The microparticles varied in size from 206 - 363 μm. The microparticles with probiotic and oil protected the microorganisms in the tests to evaluate simulated gastrointestinal resistance and heat treatment. As for storage at 25ºC and 7ºC, the treatments containing the oil kept the probiotics viable for 90 days. The microparticles also protected the probiotics and the oil from oxidation at the storage temperatures, with -18°C and 7°C having the best performances in terms of oxidative control. Finally, based on the results obtained, it can be concluded that the co-encapsulation of Lactobacillus acidophilus and chia oil was successfully achieved and is an alternative to enable the protection of both substances in food.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESO crescimento da demanda e interesse dos consumidores por produtos alimentares com potenciais benefícios à saúde, tem fomentado a pesquisa para o desenvolvimento de alimentos funcionais. Dentre eles, os probióticos se destacam por estarem relacionados, principalmente, na regulação do sistema intestinal. E, também, os ácidos graxos poli-insaturados, principalmente aos pertencentes do grupo ômega, sendo o mais requisitado o ômega-3. No entanto, fatores como armazenamento em baixas temperaturas, acidez, presença de luz e a degradação durante a passagem pelo sistema digestivo humano prejudicam a viabilidade destes microrganismos bem como a estabilidade lipídica. Diante disso, se faz necessária a utilização de novas tecnologias para a proteção dessas substâncias. A microencapsulação surge como uma alternativa para conservação dos probióticos e das substâncias lipídicas, bem como, proporcionar uma liberação controlada dos mesmos. Desta maneira, o objetivo desse estudo foi desenvolver micropartículas através da técnica de gelificação iônica externa. Como material de parede, utilizou-se o alginato (2%) e emulsionado com óleo de chia (Salvia hispanica L.) nas concentrações de 10%, 15% e 20%, ambas contendo Lactobacillus acidophilus- LA02. Analisou-se o tamanho e distribuição das micropartículas, a eficiência de encapsulação do microrganismo e do óleo, a viabilidade em simulação gastrointestinal, estabilidade da bactéria e lipídica durante diferentes condições de armazenamento (25, 7 e -18 °C) por 90 dias, acompanhamento do perfil lipídico por 90 dias e resistência das micropartículas ao tratamento térmico (72 °C / 15 s e 63 °C / 30 min). As micropartículas apresentaram uma variação de tamanho de 206 – 363 μm. As micropartículas com probiótico e óleo, protegeram os microrganismos frente aos testes de avaliação de resistência gastrointestinal simulada e tratamento térmico. Quanto ao armazenamento nas temperaturas, a 25 ºC e 7°C, os tratamentos que contém o óleo mantiveram os probióticos viáveis por 90 dias. Assim como, as micropartículas promoveram a proteção dos probióticos, protegendo também o óleo da oxidação nas temperaturas de armazenamento, sendo a temperatura -18°C e 7°C, com as melhores performances no controle oxidativo. Por fim, com base nos resultados obtidos, pode-se concluir que a co-encapsulação do Lactobacillus acidophilus e o óleo de chia foi alcançada com êxito, sendo uma alternativa para viabilizar a proteção de ambas substâncias nos alimentos.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/1755735245826251Wagner, RogerBallus, Cristiano AugustoSilva, Thaiane Marques daPinto, Vandré Sonza2024-02-20T10:19:44Z2024-02-20T10:19:44Z2023-12-07info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfhttp://repositorio.ufsm.br/handle/1/31526porAttribution-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:UFSM2024-02-20T10:19:44Zoai:repositorio.ufsm.br:1/31526Biblioteca Digital de Teses e Dissertaçõeshttps://repositorio.ufsm.br/ONGhttps://repositorio.ufsm.br/oai/requestatendimento.sib@ufsm.br||tedebc@gmail.comopendoar:2024-02-20T10:19:44Manancial - Repositório Digital da UFSM - Universidade Federal de Santa Maria (UFSM)false |
dc.title.none.fl_str_mv |
Desenvolvimento de microcápsulas contendo Lactobacillus acidophilus e óleo de chia (Salvia hispânica l) pela técnica de gelificação iônica externa Development of microcapsules containing Lactobacillus acidophilus and chia oil (Salvia hispanica l.) By the external ionic gelification technique |
title |
Desenvolvimento de microcápsulas contendo Lactobacillus acidophilus e óleo de chia (Salvia hispânica l) pela técnica de gelificação iônica externa |
spellingShingle |
Desenvolvimento de microcápsulas contendo Lactobacillus acidophilus e óleo de chia (Salvia hispânica l) pela técnica de gelificação iônica externa Pinto, Vandré Sonza Microencapsulação Probióticos Óleos poli-insaturados Ômega-3 Microencapsulation Probiotics Polyunsaturated oils Omega-3 CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Desenvolvimento de microcápsulas contendo Lactobacillus acidophilus e óleo de chia (Salvia hispânica l) pela técnica de gelificação iônica externa |
title_full |
Desenvolvimento de microcápsulas contendo Lactobacillus acidophilus e óleo de chia (Salvia hispânica l) pela técnica de gelificação iônica externa |
title_fullStr |
Desenvolvimento de microcápsulas contendo Lactobacillus acidophilus e óleo de chia (Salvia hispânica l) pela técnica de gelificação iônica externa |
title_full_unstemmed |
Desenvolvimento de microcápsulas contendo Lactobacillus acidophilus e óleo de chia (Salvia hispânica l) pela técnica de gelificação iônica externa |
title_sort |
Desenvolvimento de microcápsulas contendo Lactobacillus acidophilus e óleo de chia (Salvia hispânica l) pela técnica de gelificação iônica externa |
author |
Pinto, Vandré Sonza |
author_facet |
Pinto, Vandré Sonza |
author_role |
author |
dc.contributor.none.fl_str_mv |
Menezes, Cristiano Ragagnin de http://lattes.cnpq.br/1755735245826251 Wagner, Roger Ballus, Cristiano Augusto Silva, Thaiane Marques da |
dc.contributor.author.fl_str_mv |
Pinto, Vandré Sonza |
dc.subject.por.fl_str_mv |
Microencapsulação Probióticos Óleos poli-insaturados Ômega-3 Microencapsulation Probiotics Polyunsaturated oils Omega-3 CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
topic |
Microencapsulação Probióticos Óleos poli-insaturados Ômega-3 Microencapsulation Probiotics Polyunsaturated oils Omega-3 CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
The growth in consumer demand and interest in food products with potential health benefits has encouraged research into the development of functional foods. Among these, probiotics stand out for their role in regulating the intestinal system. There are also polyunsaturated fatty acids, especially those belonging to the omega group, the most popular of which is omega-3. However, factors such as storage at low temperatures, acidity, the presence of light and degradation during passage through the human digestive system affect the viability of these microorganisms as well as their lipid stability. This makes it necessary to use new technologies to protect these substances. Microencapsulation has emerged as an alternative for the preservation of probiotics and lipid substances, as well as for their controlled release. The aim of this study was to develop microparticles using the external ionic gelation technique. Alginate (2%) was used as the wall material and emulsified with chia oil (Salvia hispanica L.) at concentrations of 10%, 15% and 20%, both containing Lactobacillus acidophilus- LA02. The size and distribution of the microparticles, the encapsulation efficiency of the microorganism and the oil, viability in gastrointestinal simulation, stability of the bacteria and lipid during different storage conditions (25, 7 and -18 °C) for 90 days, monitoring of the lipid profile for 90 days and resistance of the microparticles to heat treatment (72 °C / 15 s and 63 °C / 30 min) were analyzed. The microparticles varied in size from 206 - 363 μm. The microparticles with probiotic and oil protected the microorganisms in the tests to evaluate simulated gastrointestinal resistance and heat treatment. As for storage at 25ºC and 7ºC, the treatments containing the oil kept the probiotics viable for 90 days. The microparticles also protected the probiotics and the oil from oxidation at the storage temperatures, with -18°C and 7°C having the best performances in terms of oxidative control. Finally, based on the results obtained, it can be concluded that the co-encapsulation of Lactobacillus acidophilus and chia oil was successfully achieved and is an alternative to enable the protection of both substances in food. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-12-07 2024-02-20T10:19:44Z 2024-02-20T10:19:44Z |
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/1/31526 |
url |
http://repositorio.ufsm.br/handle/1/31526 |
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_ |
1805922049724514304 |