Viabilidade da adição de lactobacillus acidophilus microencapsulado com proteína de soja e maltodextrina em iogurte adicionado de polidextrose
In order for probiotic microorganisms to benefit the host, by maintaining or improving the intestinal microbial balance, they must withstand the stomach acid environment, bile and pancreatic enzymes and be able to colonize. In order to contribute to the viability of these microorganisms, techniques...
| Autor principal: | Carmo, Edianez Umbelina Ferrazzo do |
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| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2020
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/12647 |
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| Resumo: |
In order for probiotic microorganisms to benefit the host, by maintaining or improving the intestinal microbial balance, they must withstand the stomach acid environment, bile and pancreatic enzymes and be able to colonize. In order to contribute to the viability of these microorganisms, techniques such as microencapsulation have been studied. In turn, the use of prebiotics contributes to increase the number of beneficial bacteria, such as lactobacillus and bifidobacterium species, in the intestinal microbiota, the joint use of probiotic and prebiotic results in symbiotic products. Therefore, the objective of the work was to obtain symbiotic yogurt. For this, four treatments were elaborated: control (l. Acidophilus only), l. Acidophilus and polydextrose, with microencapsulated l. Acidophilus added and microencapsulated l. Acidophilus and polydextrose. All treatments were submitted to characterization of the centesimal composition and physicochemical properties, rheological analysis, enumeration of the probiotic microorganism and bioaccessibility. The milk used to elaborate the treatments meets the minimum requirements of centesimal composition required by the legislation. As for the yogurt formulations, only treatment 2 was not in compliance in terms of milk proteins with the current legislation and were classified as integral because they presented at least 3.0% fat. The four yoghurt formulations had similar fermentative behavior, whose maximum fermentation time was 6 hours. The yoghurts developed in this work presented microbiological counts according to the current legislation. Treatment 4, the main target of study, presented a count of 9.2 log ufc.G-1, which exponentially corresponds to 109 ufc.G-1 at the end of 45 days of refrigerated storage and can be classified as yogurt symbiotic the in vitro simulation of yogurt passage through the gastrointestinal tract performed indicated a greater survival of the encapsulated lactobacillus acidophilus when compared to the free microorganism, indicating that microencapsulation conferred protection to the viability of the microorganism. Therefore, it was possible to obtain a symbiotic yogurt made from microencapsulated l. Acidophilus and added with polydextrose. |
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