Microencapsulação de Lactobacillus acidophilus La-5 com dextrina de mandioca como agente encapsulante e aplicação na formulação de preparado sólido para refresco

• Ano de defesa: 2018
• Autor(a) principal: Carvalho, Karina de
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Tecnológica Federal do Paraná; Medianeira; Brasil; Programa de Pós-Graduação em Tecnologia de Alimentos; UTFPR
• Palavras-chave em Português: Probióticos; Carboidratos; Amido; Probiotics; Carbohydrates; Starch; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS; Tecnologia de Alimentos
• Link de acesso: http://repositorio.utfpr.edu.br/jspui/handle/1/3951

The increasing concern with the increase of the expectation and quality of life has promoted several studies in the field of nutrition, mainly on the food and its effects on the organism. Probiotics, because of the proven benefits, are of increasing demandand consumer interest. To keep micro-organisms viable in the foods in which they are added, as well as during their passage through the digestive tract, microencapsulation has proved to be a promising technique. The objective of this work was to evaluate the microencapsulation of the probiotic Lactobacillus acidophilusLa-5 by atomization, aiming at the protection and stability of the microorganism, by studying the following variables: dextrin concentration of cassava tartrate, temperature and inlet feed rate in the atomizer. The experiments were conducted following a Rotational Central Compound Design (DCCR), type 2³, with three central points and six axial points. At the center point conditions (27,5% dextrin, 91 °C and 0.75 L h -1) the highest efficiencies of microencapsulation (65%) were achieved. The morphological, chemical and physico-chemical characteristics of the microcapsules were evaluated during the refrigerated storage (4 ºC), as well as the thermal stability by means of the Thermogravimetry technique (TG / dTG) and characterization by Fourier Transform Infrared Spectroscopy ), which reinforced the occurrence of the encapsulation process, the integrity, stability and protection of the capsules. The viability of the microcapsules after the simulated conditions of the digestive tract in in vitro model were determined, with a maximum survival of 71%. After the determination of the best treatment, central point, this was applied in the preparation of solid orange flavor refreshment preparation, with the elaboration of three formulations (01-no probiotic, 02 free probiotic and 03 -microencapsulated probiotic), with characterization chemical and physicochemical properties, with stability of the microcapsule formulation under refrigeration (4 °C), and storage period (45 days), with no decrease in viability, with visual and solubility characteristics similar to the control treatment (01). Thus, the microencapsulation of L. acidophilusLa-5 using cassava dextrin is feasible, as well as the application of these in solid preparation for soft drinks, because it is an interesting alternative, an alimentary matrix little explored for probiotic application, but very attractive for young consumers, and low-cost non-dairy products.