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Abstract(s)
O L. plantarum tem vindo a destacar-se como um microrganismo promissor para o uso em matrizes alimentares com fins de promoção de saúde. Contudo pela sua instabilidade frente aos agentes externos (oxigénio, pH e temperatura), a sua utilização em alimentos é comprometida. Assim, a microencasulação pode ser uma alternativa viável para a sua aplicação. A proposta deste trabalho foi otimizar a encapsulação do Lactobacillus plantarum BG112 com um copolímero de ácido metacrílico (Acrycoat® S100) por atomização, caracterizar as microcápsulas obtidas e aplicar o microrganismo no produto cárneo salame tipo Milano. Para otimização, empregou-se um Delineamento Composto Central Rotacional (DCCR) 22 com duas variáveis independentes, o encapsulado L. plantarum (% m.v-1) e o agente encapsulante Acrycoat® S100 (% m.v-1), tendo como variável dependente o Rendimento (RE%) e Eficiência (EE%) de encapsulação do L. plantarum, totalizando 11 experiências, com quatro pontos fatoriais, quatro pontos axiais e triplicata no ponto central. As características e estabilidade das microcápsulas foram estimadas pelas análises de contagem de células viáveis da cultura bem como análises de microscopia, humidade, atividade de água, higroscopicidade, Calorimetria Diferencial de Varredura (DSC), Termogravimetria (TGA) e Espectroscopia no Infravermelho por Transformada de Fourier (FTIR-UATR). Para o DCCR, o valor máximo obtido de RE% foi de 39,3% e para EE% o valor máximo foi de 86,8%, valores esses próximos da região do ponto central sendo que ambas as respostas foram influenciadas significativamente (p<0,05) pelas variáveis em estudo. Considerou-se a resposta Eficiência como o parâmetro principal para o efeito probiótico no produto proposto, defenindo-se assim o ponto ótimo da superfície. Aplicou-se o L. plantarum microencapsulado no salame tipo Milano comparando-o a um controlo com cultura starter comercial. A curva do pH e a perda de peso durante maturação, qualidades físico-químicas e microbiológicas foram avaliadas. Ambos revelaram ausência de Salmonella spp. e níveis baixos na contagem de Staphylococcus coagulase positiva, de Coliformes a 45 °C e Clostridium sulfito redutor a 46 ºC estando aptos para consumo. Em relação às bactérias ácido-láticas totais, a contagem destas apresentou-se de acordo com a legislação vigente para caracterizar o produto final como funcional (108 UFC.g-1). Na sequência, as amostras foram avaliadas por 141 consumidores usando o teste de escala hedónica, não apresentando diferença significativa (p>0,05) para os atributos avaliados (cor, aroma, textura, sabor, aceitação global e intenção de compra). Portanto, os dados demonstraram a capacidade do Acrycoat® S100 como uma opção de material de suporte para a microencapsulação de probióticos, possibilitando desenvolver uma formulação de salame tipo Milano fermentado com L. plantarum estável em relação ao pH, de acordo com os parâmetros físico-químicos e microbiológicos da legislação vigente, aceito sensorialmente, além de
alcançar a quantidade das bactérias ácido-lácticas no nível mínimo exigido pela legislação brasileira para alimentos funcionais.
L. plantarum has come to stand out as a promising microorganism for use in food matrices with health promotion purposes. However, due to their instability to external agents (oxygen, pH and temperature), their use in foods is compromised. Therefore, microencapsulation is a viable alternative for their application. The purpose of this work was to optimize the encapsulation of Lactobacillus plantarum BG112 with a methacrylic acid copolymer (Acrycoat® S100) by spray drying, perform the characterization of the obtained microcapsules and apply the microorganisms in meat product - milano type salami. For optimization, a Central Composite Rotatable Desing (CCRD) of type 22 with two independent variables, the encapsulated L. plantarum (% m.v-1) and encapsulating agent Acrycoat® S100 (% m.v-1) having as dependent variable Yield (%ER) and Efficiency (%EE) encapsulation of L. plantarum, totalizing 11 experiments with four factorial points, four axial points and triplicate at the central point. The characteristics and stability of the microcapsules were estimated by analises: culture of viable cell count, microscopy analysis, moisture, water activity, hygroscopicity, Differential Scanning Calorimetry (DSC), Thermogravimetry (TGA) and Infrared Spectroscopy Fourier Transform (FTIR -UATR). In the CCRD, the maximum obtained value of %ER was 39.3% and %EE was 86.8%, values near the central point of the region where in both answers were influenced significantly (p<0.05) the variables under study. It considered the response efficiency as the main parameter to the probiotic effect the proposed product, thus setting up the optimal surface. It was applied the L. plantarum microencapsulated in type salami Milano comparing it to a control with commercial starter culture. The curve of pH and weight loss during ripening, chemical-physical and microbiological qualities were evaluated. Both revealed the absence of Salmonella spp. and low levels in Staphylococcus coagulase positive count, coliforms at 45 °C and Clostridium sulphite reducing to 46 °C and is suitable for consumption. Regarding to total lactic acid bactéria, the concentration was against the current legislation to characterize the final product as functional (108 CFU.g-1). Following samples were evaluated by 141 consumers by hedonic scale test, no significant difference (p>0.05) showed for the evaluated attributes (color, aroma, texture, taste, overall acceptance and purchase intent). So The data demonstrated the ability of Acrycoat® S100 as a support material for the microencapsulation of probiotics, allowing develop a fermented Milano salami formulation L. plantarum. The proposed product was stable in relation to pH. It was in accordance with the physico-chemical parameters and microbiological of current legislation, accepted sensorially. Besides reach amount of lactic acid bacteria at the minimum level required by Brazilian law for functional foods.
L. plantarum has come to stand out as a promising microorganism for use in food matrices with health promotion purposes. However, due to their instability to external agents (oxygen, pH and temperature), their use in foods is compromised. Therefore, microencapsulation is a viable alternative for their application. The purpose of this work was to optimize the encapsulation of Lactobacillus plantarum BG112 with a methacrylic acid copolymer (Acrycoat® S100) by spray drying, perform the characterization of the obtained microcapsules and apply the microorganisms in meat product - milano type salami. For optimization, a Central Composite Rotatable Desing (CCRD) of type 22 with two independent variables, the encapsulated L. plantarum (% m.v-1) and encapsulating agent Acrycoat® S100 (% m.v-1) having as dependent variable Yield (%ER) and Efficiency (%EE) encapsulation of L. plantarum, totalizing 11 experiments with four factorial points, four axial points and triplicate at the central point. The characteristics and stability of the microcapsules were estimated by analises: culture of viable cell count, microscopy analysis, moisture, water activity, hygroscopicity, Differential Scanning Calorimetry (DSC), Thermogravimetry (TGA) and Infrared Spectroscopy Fourier Transform (FTIR -UATR). In the CCRD, the maximum obtained value of %ER was 39.3% and %EE was 86.8%, values near the central point of the region where in both answers were influenced significantly (p<0.05) the variables under study. It considered the response efficiency as the main parameter to the probiotic effect the proposed product, thus setting up the optimal surface. It was applied the L. plantarum microencapsulated in type salami Milano comparing it to a control with commercial starter culture. The curve of pH and weight loss during ripening, chemical-physical and microbiological qualities were evaluated. Both revealed the absence of Salmonella spp. and low levels in Staphylococcus coagulase positive count, coliforms at 45 °C and Clostridium sulphite reducing to 46 °C and is suitable for consumption. Regarding to total lactic acid bactéria, the concentration was against the current legislation to characterize the final product as functional (108 CFU.g-1). Following samples were evaluated by 141 consumers by hedonic scale test, no significant difference (p>0.05) showed for the evaluated attributes (color, aroma, texture, taste, overall acceptance and purchase intent). So The data demonstrated the ability of Acrycoat® S100 as a support material for the microencapsulation of probiotics, allowing develop a fermented Milano salami formulation L. plantarum. The proposed product was stable in relation to pH. It was in accordance with the physico-chemical parameters and microbiological of current legislation, accepted sensorially. Besides reach amount of lactic acid bacteria at the minimum level required by Brazilian law for functional foods.
Description
Mestrado de dupla diplomação com a UTFPR - Universidade Tecnológica Federal do Paraná
Keywords
Copolímero do ácido metacrílico Bactérias ácido-lácticas Atomização Alimento funcional Produto cárneo