Impregnação de bactérias probióticas em melão minimamente processado

• Ano de defesa: 2014
• Autor(a) principal: Oliveira, Patrícia Martins de
• Orientador(a): Ramos, Afonso Mota
• Banca de defesa: Dias, Manoela Maciel dos Santos
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Viçosa
• Programa de Pós-Graduação: Mestrado em Ciência e Tecnologia de Alimentos
• Departamento: Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos
• País: BR
• Palavras-chave em Português: Melão; Lactobacillus acidophilus; Lactobacillus plantarum
• Palavras-chave em Inglês: Melon; Lactobacillus acidophilus; Lactobacillus plantarum
• Área do conhecimento CNPq: CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS
• Link de acesso: http://locus.ufv.br/handle/123456789/2955

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.