Impregnação de bactérias probióticas em melão minimamente processado

Detalhes bibliográficos
Autor(a) principal: Oliveira, Patrícia Martins de
Data de Publicação: 2014
Tipo de documento: Dissertação
Idioma: por
Título da fonte: LOCUS Repositório Institucional da UFV
Texto Completo: http://locus.ufv.br/handle/123456789/2955
Resumo: The demand for new food matrices as a vehicle for probiotic bacteria is growing. The objective of this study was to evaluate the methods of vacuum impregnation (VI) and immersion in the addition of probiotic bacteria in minimally processed melon (MPM). The time of IV (2, 4 or 6 minutes) was determined considering the count of L. plantarum and firmness of the product. After determining the time VI, L. acidophilus and L. plantarum were added to the MPM by VI and immersion, as control, the MPM were submitted the same procedure without the presence of probiotics. The products were stored at 5 °C for 8 days and subjected to counting of probiotic bacteria, pH, acidity, total soluble solids (TSS), vitamin C, color, incorporating components, firmness, weight loss, coliforms at 30 and 45 °C, count of psychrotrophic and confocal microscopy (CLSM). The time of VI did not influence the count of L. plantarum and firmness of MPM being defined time of 2 minutes to produce MPM probiotic. It was found that, after processing, the counts of L. acidophilus showed no difference independent of the technique used (9.90 and 9.62 log CFU.g -1 for MPM subjected to VI and immersion, respectively) and, after 8 days, the VI technique is most effective for maintaining the viability of L. acidophilus in MPM (7.98 log CFU.g-1 for immersion and 8.61 Log CFU.g-1 to VI). It was found that the VI resulted in a greater count of L. plantarum in MPM (9.40 log CFU.g-1) compared with the technique of immersion (8.96 log CFU.g-1) after processing and after 8 days of storage, it was observed that there was no difference between the counts. The MPM added of L. plantarum showed a decrease in pH and an increase in acidity for both methods. For TSS only MPM added of L. plantarum by VI showed an increase in °Brix. The highest content of vitamin C was observed for MPM added of L. plantarum by VI and, during the storage, this content decreased for all treatments. It has been found that the IV method and the presence of L. plantarum were the factors that most influenced the color characteristics of MPM. It has been found that the technique of VI incorporated higher amount of components to the MPM (3.63 times more the solution that the immersion). This result justifies 10 the higher counts of probiotic microorganisms in MPM submitted to VI technique. It has been found that the technique of VI and the addition of L. plantarum promoted a reduction in the initial firmness of MPM and resulted in a greater weight loss of the product during the storage. The MPM controls and inoculated with probiotic bacteria were in accordance with the legislation for microbiological quality and showed the low counts of psychrotrophic microorganisms. By CLSM photomicrographs it was found that the probiotic cultures showed good adhesion capacity in MPM by both techniques. Therefore, the immersion technique and microorganism L. acidophilus promote minor changes in physico-chemical characteristics, color and firmness of MPM. Therefore, MPM may be used as a carrier of probiotic bacteria, as an alternative for individuals who do not consume dairy products.
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spelling Oliveira, Patrícia Martins dehttp://lattes.cnpq.br/5446995080098616Martins, Eliane Maurício Furtadohttp://lattes.cnpq.br/5298122679203006Vieira, érica Nascif Rufinohttp://lattes.cnpq.br/3176786170990107Ramos, Afonso Motahttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4787801T3Dias, Manoela Maciel dos Santos2015-03-26T13:13:32Z2015-03-202015-03-26T13:13:32Z2014-07-29OLIVEIRA, Patrícia Martins de. Impregnation of probiotic bacteria in minimally processed melon. 2014. 77 f. Dissertação (Mestrado em Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos) - Universidade Federal de Viçosa, Viçosa, 2014.http://locus.ufv.br/handle/123456789/2955The demand for new food matrices as a vehicle for probiotic bacteria is growing. The objective of this study was to evaluate the methods of vacuum impregnation (VI) and immersion in the addition of probiotic bacteria in minimally processed melon (MPM). The time of IV (2, 4 or 6 minutes) was determined considering the count of L. plantarum and firmness of the product. After determining the time VI, L. acidophilus and L. plantarum were added to the MPM by VI and immersion, as control, the MPM were submitted the same procedure without the presence of probiotics. The products were stored at 5 °C for 8 days and subjected to counting of probiotic bacteria, pH, acidity, total soluble solids (TSS), vitamin C, color, incorporating components, firmness, weight loss, coliforms at 30 and 45 °C, count of psychrotrophic and confocal microscopy (CLSM). The time of VI did not influence the count of L. plantarum and firmness of MPM being defined time of 2 minutes to produce MPM probiotic. It was found that, after processing, the counts of L. acidophilus showed no difference independent of the technique used (9.90 and 9.62 log CFU.g -1 for MPM subjected to VI and immersion, respectively) and, after 8 days, the VI technique is most effective for maintaining the viability of L. acidophilus in MPM (7.98 log CFU.g-1 for immersion and 8.61 Log CFU.g-1 to VI). It was found that the VI resulted in a greater count of L. plantarum in MPM (9.40 log CFU.g-1) compared with the technique of immersion (8.96 log CFU.g-1) after processing and after 8 days of storage, it was observed that there was no difference between the counts. The MPM added of L. plantarum showed a decrease in pH and an increase in acidity for both methods. For TSS only MPM added of L. plantarum by VI showed an increase in °Brix. The highest content of vitamin C was observed for MPM added of L. plantarum by VI and, during the storage, this content decreased for all treatments. It has been found that the IV method and the presence of L. plantarum were the factors that most influenced the color characteristics of MPM. It has been found that the technique of VI incorporated higher amount of components to the MPM (3.63 times more the solution that the immersion). This result justifies 10 the higher counts of probiotic microorganisms in MPM submitted to VI technique. It has been found that the technique of VI and the addition of L. plantarum promoted a reduction in the initial firmness of MPM and resulted in a greater weight loss of the product during the storage. The MPM controls and inoculated with probiotic bacteria were in accordance with the legislation for microbiological quality and showed the low counts of psychrotrophic microorganisms. By CLSM photomicrographs it was found that the probiotic cultures showed good adhesion capacity in MPM by both techniques. Therefore, the immersion technique and microorganism L. acidophilus promote minor changes in physico-chemical characteristics, color and firmness of MPM. Therefore, MPM may be used as a carrier of probiotic bacteria, as an alternative for individuals who do not consume dairy products.A procura por novas matrizes alimentares como veículo de bactérias probióticas está crescendo, assim o objetivo desta pesquisa foi avaliar os métodos de impregnação a vácuo (IV) e imersão na adição de bactérias probióticas em melão minimamente processado (MMP). O tempo de IV (2, 4 ou 6 minutos) foi determinado considerando a contagem de L. plantarum e a firmeza do produto. Após a determinação do tempo de IV, L. acidophilus e L. plantarum foram adicionados ao MMP por IV e imersão. Como controle, os MMP foram submetidos ao mesmo procedimento, sem a presença de probióticos. Os produtos foram armazenados a 5 oC por 8 dias e submetidos as análises de pH, acidez, sólidos solúveis totais (SST), vitamina C, cor, incorporação de componentes, firmeza, perda de massa, coliformes a 30 e 45 oC, contagem de psicrotróficos e microscopia confocal (MCVL). O tempo de IV não influenciou a contagem de L. plantarum e a firmeza do MMP, sendo definido o tempo de 2 minutos para produção de MMP probiótico. Verificou-se que, logo após o processamento, as contagens de L. acidophilus não apresentaram diferença (p>0,05), independente da técnica utilizada (9,90 e 9,62 Log UFC.g-1 para MMP submetido à IV e imersão, respectivamente) e, após 8 dias de estocagem, a técnica de IV foi mais eficiente para manutenção da viabilidade de L. acidophilus em MMP (7,98 Log UFC.g-1 para a imersão e 8,61 Log UFC.g-1 para a IV). Constatou-se que a IV resultou em maior contagem de L. plantarum em MMP (9,40 Log UFC.g-1) em comparação com a técnica de imersão (8,96 Log UFC.g-1) logo após o processamento e, após 8 dias de estocagem, observou-se que não houve diferença entre as contagens. Os MMP adicionados de L. plantarum apresentaram um decréscimo no pH e um aumento na acidez para ambos os métodos. Para SST apenas o MMP adicionado de L. plantarum por IV apresentou um aumento no oBrix. O maior conteúdo de vitamina C foi verificado para o MMP adicionado de L. plantarum por IV, sendo que, ao longo da estocagem, este teor decresceu para todos os tratamentos. Verificou-se que o método de IV e a presença de L. plantarum foram os fatores que mais influenciaram as características de cor dos MMP. Verificou-se que a técnica de 8 IV incorporou maior quantidade de componentes ao MMP (3,63 vezes mais solução que a imersão). Este resultado justifica as maiores contagens dos micro-organismos probióticos nos MMP submetidos à técnica de IV. Verificou-se que a técnica de IV e a adição de L. plantarum promoveram uma redução na firmeza inicial do MMP e resultaram em uma maior perda de massa do produto ao longo da estocagem. Os MMP controles e inoculados com bactérias probióticas estavam de acordo com a legislação quanto as suas características microbiológicas, além de terem apresentado baixas contagens de micro-organismos psicrotróficos. Pelas fotomicrografias obtidas por MCVL constatou-se que as culturas probióticas apresentaram boa capacidade de adesão em MMP por ambas às técnicas. Portanto, a técnica de imersão e o micro- organismo L. acidophilus promovem menores alterações nas características físico- químicas, de cor e firmeza de MMP. Assim, MMP pode ser usado como veículo de bactérias probióticas, sendo uma alternativa para indivíduos que não consomem derivados lácteos.application/pdfporUniversidade Federal de ViçosaMestrado em Ciência e Tecnologia de AlimentosUFVBRCiência de Alimentos; Tecnologia de Alimentos; Engenharia de AlimentosMelãoLactobacillus acidophilusLactobacillus plantarumMelonLactobacillus acidophilusLactobacillus plantarumCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOSImpregnação de bactérias probióticas em melão minimamente processadoImpregnation of probiotic bacteria in minimally processed meloninfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/openAccessreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFVORIGINALtexto completo.pdfapplication/pdf621316https://locus.ufv.br//bitstream/123456789/2955/1/texto%20completo.pdfcd657c55374b71d9befa1d27758e1e0fMD51TEXTtexto completo.pdf.txttexto completo.pdf.txtExtracted texttext/plain157219https://locus.ufv.br//bitstream/123456789/2955/2/texto%20completo.pdf.txted2e44d6cc19ada9725dc0d1ef49d81fMD52THUMBNAILtexto completo.pdf.jpgtexto completo.pdf.jpgIM Thumbnailimage/jpeg3536https://locus.ufv.br//bitstream/123456789/2955/3/texto%20completo.pdf.jpg4dcd272bc738c2839a775f8b101e83e6MD53123456789/29552016-04-08 23:19:38.26oai:locus.ufv.br:123456789/2955Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452016-04-09T02:19:38LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false
dc.title.por.fl_str_mv Impregnação de bactérias probióticas em melão minimamente processado
dc.title.alternative.eng.fl_str_mv Impregnation of probiotic bacteria in minimally processed melon
title Impregnação de bactérias probióticas em melão minimamente processado
spellingShingle Impregnação de bactérias probióticas em melão minimamente processado
Oliveira, Patrícia Martins de
Melão
Lactobacillus acidophilus
Lactobacillus plantarum
Melon
Lactobacillus acidophilus
Lactobacillus plantarum
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS
title_short Impregnação de bactérias probióticas em melão minimamente processado
title_full Impregnação de bactérias probióticas em melão minimamente processado
title_fullStr Impregnação de bactérias probióticas em melão minimamente processado
title_full_unstemmed Impregnação de bactérias probióticas em melão minimamente processado
title_sort Impregnação de bactérias probióticas em melão minimamente processado
author Oliveira, Patrícia Martins de
author_facet Oliveira, Patrícia Martins de
author_role author
dc.contributor.authorLattes.por.fl_str_mv http://lattes.cnpq.br/5446995080098616
dc.contributor.author.fl_str_mv Oliveira, Patrícia Martins de
dc.contributor.advisor-co1.fl_str_mv Martins, Eliane Maurício Furtado
dc.contributor.advisor-co1Lattes.fl_str_mv http://lattes.cnpq.br/5298122679203006
dc.contributor.advisor-co2.fl_str_mv Vieira, érica Nascif Rufino
dc.contributor.advisor-co2Lattes.fl_str_mv http://lattes.cnpq.br/3176786170990107
dc.contributor.advisor1.fl_str_mv Ramos, Afonso Mota
dc.contributor.advisor1Lattes.fl_str_mv http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4787801T3
dc.contributor.referee1.fl_str_mv Dias, Manoela Maciel dos Santos
contributor_str_mv Martins, Eliane Maurício Furtado
Vieira, érica Nascif Rufino
Ramos, Afonso Mota
Dias, Manoela Maciel dos Santos
dc.subject.por.fl_str_mv Melão
Lactobacillus acidophilus
Lactobacillus plantarum
topic Melão
Lactobacillus acidophilus
Lactobacillus plantarum
Melon
Lactobacillus acidophilus
Lactobacillus plantarum
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS
dc.subject.eng.fl_str_mv Melon
Lactobacillus acidophilus
Lactobacillus plantarum
dc.subject.cnpq.fl_str_mv CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS
description The demand for new food matrices as a vehicle for probiotic bacteria is growing. The objective of this study was to evaluate the methods of vacuum impregnation (VI) and immersion in the addition of probiotic bacteria in minimally processed melon (MPM). The time of IV (2, 4 or 6 minutes) was determined considering the count of L. plantarum and firmness of the product. After determining the time VI, L. acidophilus and L. plantarum were added to the MPM by VI and immersion, as control, the MPM were submitted the same procedure without the presence of probiotics. The products were stored at 5 °C for 8 days and subjected to counting of probiotic bacteria, pH, acidity, total soluble solids (TSS), vitamin C, color, incorporating components, firmness, weight loss, coliforms at 30 and 45 °C, count of psychrotrophic and confocal microscopy (CLSM). The time of VI did not influence the count of L. plantarum and firmness of MPM being defined time of 2 minutes to produce MPM probiotic. It was found that, after processing, the counts of L. acidophilus showed no difference independent of the technique used (9.90 and 9.62 log CFU.g -1 for MPM subjected to VI and immersion, respectively) and, after 8 days, the VI technique is most effective for maintaining the viability of L. acidophilus in MPM (7.98 log CFU.g-1 for immersion and 8.61 Log CFU.g-1 to VI). It was found that the VI resulted in a greater count of L. plantarum in MPM (9.40 log CFU.g-1) compared with the technique of immersion (8.96 log CFU.g-1) after processing and after 8 days of storage, it was observed that there was no difference between the counts. The MPM added of L. plantarum showed a decrease in pH and an increase in acidity for both methods. For TSS only MPM added of L. plantarum by VI showed an increase in °Brix. The highest content of vitamin C was observed for MPM added of L. plantarum by VI and, during the storage, this content decreased for all treatments. It has been found that the IV method and the presence of L. plantarum were the factors that most influenced the color characteristics of MPM. It has been found that the technique of VI incorporated higher amount of components to the MPM (3.63 times more the solution that the immersion). This result justifies 10 the higher counts of probiotic microorganisms in MPM submitted to VI technique. It has been found that the technique of VI and the addition of L. plantarum promoted a reduction in the initial firmness of MPM and resulted in a greater weight loss of the product during the storage. The MPM controls and inoculated with probiotic bacteria were in accordance with the legislation for microbiological quality and showed the low counts of psychrotrophic microorganisms. By CLSM photomicrographs it was found that the probiotic cultures showed good adhesion capacity in MPM by both techniques. Therefore, the immersion technique and microorganism L. acidophilus promote minor changes in physico-chemical characteristics, color and firmness of MPM. Therefore, MPM may be used as a carrier of probiotic bacteria, as an alternative for individuals who do not consume dairy products.
publishDate 2014
dc.date.issued.fl_str_mv 2014-07-29
dc.date.accessioned.fl_str_mv 2015-03-26T13:13:32Z
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dc.identifier.uri.fl_str_mv http://locus.ufv.br/handle/123456789/2955
identifier_str_mv OLIVEIRA, Patrícia Martins de. Impregnation of probiotic bacteria in minimally processed melon. 2014. 77 f. Dissertação (Mestrado em Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos) - Universidade Federal de Viçosa, Viçosa, 2014.
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