Morangos desidratados como veículos de probióticos
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2020-07-29
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Universidade Estadual Paulista (Unesp)
Resumo
Matrizes não-lácteas têm sido estudadas como veículos de bactérias probióticas, porque é cada vez maior o número de indivíduos que não consomem produtos lácteos devido a restrições alimentares. Objetivo: desenvolver morangos desidratados adicionados de probióticos (Bacillus coagulans) por diferentes técnicas de incorporação dos probióticos em morangos (impregnação direta de probióticos ou aplicação de revestimento de alginato com probiótico) e dois métodos de desidratação (liofilização e secagem em estufa). Métodos: Os morangos receberam quatro tratamentos, impregnação seguida de liofilização (IP-L), impregnação seguida de secagem em estufa (IP-E), revestimento seguido de liofilização (RP-L) e revestimento seguido de secagem em estufa (RP-E). Foram realizadas análises físico-químicas (umidade, acidez total titulável, sólidos solúveis totais, pH, vitamina C, antocianinas, cor e firmeza) e a viabilidade dos probióticos no morango após o processamento e ao longo de 6 meses. Os morangos foram estocados a 25 °C e UR 50%. Os morangos com adição de probióticos foram submetidos às condições gastrointestinais simuladas por meio de ensaio in vitro para verificar o comportamento dos probióticos contidos nos produtos à passagem pelo trato gastrointestinal (TGI) e posterior liberação no duodeno. Resultados: O número de probióticos viáveis apresentaram concentrações acima de 6 log UFC.g-1, valores encontrados em matrizes probióticas lácteas. Houve diferença significativa (p<0,05) entre os métodos de desidratação, sendo que os morangos secos em estufa apresentaram maiores alterações na viabilidade probiótica e características físico-químicas durante o processamento. Os morangos impregnados com probióticos (IP-L e IP-E) apresentaram contagens de viáveis maiores quando comparados com os revestidos, provavelmente por terem penetrado mais na matriz do morango, sendo protegidos por ela. O tempo de estocagem não afetou significativamente (p>0,05) a viabilidade dos esporos de Bacillus coagulans. Conclusão: O processo de incorporação probiótica (por revestimento ou impregnação) e posterior desidratação (por estufa ou liofilização) levou à produção de snacks de morangos com capacidade de entregar com sucesso células probióticas viáveis ao trato gastrointestinal. A digestão gastrointestinal simulada demonstrou a capacidade da cepa esporogênica em sobreviver ao processo digestivo.
Non-dairy matrices have been studied as vehicles of probiotic bacteria, because the number of individuals who do not consume dairy products due to dietary restrictions has increased. Objective: to develop dehydrated strawberries incorporated with probiotics (Bacillus coagulans) by different techniques (direct impregnation of probiotics or application of alginate coating with probiotics) and two methods of dehydration (freeze drying and oven drying). Methods: Strawberries received four treatments: probiotic impregnation followed by freeze drying (IP-L), probiotic impregnation followed by oven drying (IP-E), probiotic coating followed by freeze-drying (RP-L) and probiotic coating followed by oven drying (RP-E). Physico-chemical analyses (moisture content, total titratable acidity, total soluble solids, pH, Vitamin C, Anthocyanins, Color and Firmness) and the viability of probiotics in the strawberry after processing and over 6 months of storage were performed. The strawberries were stored at 25 ° C and 50% RH. The strawberries were submitted to simulated gastrointestinal conditions by means of an in vitro test to verify the behavior of the probiotics contained in the products when passing through the gastrointestinal tract and subsequent release in the duodenum. Results: The number of viable probiotics showed concentrations above 6 log cfu.g-1, values found in dairy probiotic matrices. There was a significant difference (p <0.05) between the dehydration methods, with oven-dried strawberries showing greater changes in viability and physico-chemical characteristics during processing. Strawberries impregnated with probiotics (IP-L and IP-E) showed higher viable counts when compared to the coated ones, probably because the probiotics were absorbed by the strawberry matrix and were protected by it. The storage time did not significantly affect (p> 0.05) the viability of Bacillus coagulans spores. Conclusion: The process of probiotic incorporation (by coating or impregnation) followed by dehydration (oven-drying or freeze drying) led to a dehydrated snack able to successfully deliver viable probiotic cells to the gastrointestinal tract. The simulated gastrointestinal digestion demonstrated the ability of the sporogenic strain to survive the digestive process.
Non-dairy matrices have been studied as vehicles of probiotic bacteria, because the number of individuals who do not consume dairy products due to dietary restrictions has increased. Objective: to develop dehydrated strawberries incorporated with probiotics (Bacillus coagulans) by different techniques (direct impregnation of probiotics or application of alginate coating with probiotics) and two methods of dehydration (freeze drying and oven drying). Methods: Strawberries received four treatments: probiotic impregnation followed by freeze drying (IP-L), probiotic impregnation followed by oven drying (IP-E), probiotic coating followed by freeze-drying (RP-L) and probiotic coating followed by oven drying (RP-E). Physico-chemical analyses (moisture content, total titratable acidity, total soluble solids, pH, Vitamin C, Anthocyanins, Color and Firmness) and the viability of probiotics in the strawberry after processing and over 6 months of storage were performed. The strawberries were stored at 25 ° C and 50% RH. The strawberries were submitted to simulated gastrointestinal conditions by means of an in vitro test to verify the behavior of the probiotics contained in the products when passing through the gastrointestinal tract and subsequent release in the duodenum. Results: The number of viable probiotics showed concentrations above 6 log cfu.g-1, values found in dairy probiotic matrices. There was a significant difference (p <0.05) between the dehydration methods, with oven-dried strawberries showing greater changes in viability and physico-chemical characteristics during processing. Strawberries impregnated with probiotics (IP-L and IP-E) showed higher viable counts when compared to the coated ones, probably because the probiotics were absorbed by the strawberry matrix and were protected by it. The storage time did not significantly affect (p> 0.05) the viability of Bacillus coagulans spores. Conclusion: The process of probiotic incorporation (by coating or impregnation) followed by dehydration (oven-drying or freeze drying) led to a dehydrated snack able to successfully deliver viable probiotic cells to the gastrointestinal tract. The simulated gastrointestinal digestion demonstrated the ability of the sporogenic strain to survive the digestive process.
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Palavras-chave
Bactérias Probióticas, Revestimentos Comestíveis, Aginato, Morangos Desidratados, Bacillus coagulans., Probiotic bacteria, Edible Coatings, Dehydrated Strawberries, Bacillus coagulans