Desenvolvimento de spread de avelã e chocolate contendo probióticos e triglicerídeos dietéticos
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Data
2020-10-27
Autores
Cozentino, Izabela de Souza Correia
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Universidade Estadual Paulista (Unesp)
Resumo
A modificação controlada de triglicerídeos (TAGs) pode promover uma melhor absorção de ácidos graxos, atuar no controle da obesidade, má absorção de gorduras e interferir na composição da microbiota intestinal. A ingestão diária de microrganismos probióticos pode resultar em modulação positiva da microbiota intestinal e do sistema imunológico, auxiliando na redução de eventuais doenças. Entretanto, a inclusão de TAGs modificados pode alterar as propriedades físico-químicas e reológicas de alimentos e precisa ser investigada. Objetivo: este estudo teve o objetivo de desenvolver um spread à base de avelã e chocolate potencialmente funcional contendo a cepa probiótica Enterococcus faecium CRL 183 e triglicerídeos modificados do tipo MLM (ácidos graxos de cadeia média nas posições sn-1,3 e ácidos graxos de cadeia longa na posição sn-2). Métodos: Inicialmente, foi realizada a síntese enzimática dos triglicerídeos dietéticos do tipo MLM por acidólise de óleo de semente de uva com ácido graxo de cadeia média (C:10:0), em um reator de leito fixo operado em modo contínuo durante 120h a 45°C. A reação foi catalisada pela lipase comercialmente imobilizada Lipozyme RM IM® (Rhizomucor miehei). A caracterização da matéria-prima foi realizada através dos índices de acidez, peróxido e composição dos ácidos graxos por cromatografia gasosa e a caracterização hidrodinâmica do reator foi realizada pela distribuição de tempo-residência (DTR) dos reagentes. Posteriormente, os TAGs foram utilizados na elaboração de spreads probióticos, em substituição parcial da gordura vegetal convencional nos níveis de 25g/100g, 50g/100g e 75g/100g. Outras duas formulações foram utilizadas como controle (sem adição de TAGs modificados e sem probióticos) e (sem adição de TAGs modificados e com probióticos). A qualidade dos spreads foi avaliada através de análises físico-químicas (composição proximal, atividade de água (Aw), cor, reologia e composição de ácidos graxos), propriedades térmicas e análises microbiológicas (segurança microbiológica e viabilidade da cepa probiótica, durante o período de armazenamento de 180 dias, à temperatura de 20ºC). Resultados: O perfil médio da concentração de ácidos graxos do óleo de semente de uva mostrou quantidades abundantes dos ácidos graxos mono e poliinsaturados, com maior porcentagem do ácido linoléico (C18:2; 49,44±0,27%). A DTR indicou uma boa qualidade do empacotamento do leito. O progresso da reação foi monitorado pela composição de TAGs e o grau de incorporação (GI) do ácido cáprico alcançou 39,91±2,77% no estado estacionário (a partir de 48h) e um valor máximo de 43,00±5,87% em 54 horas de reação. Após 180 dias de armazenamento à 20°C, a cepa probiótica apresentou viabilidade superior a 8 log UFC/g em todas as formulações avaliadas, evidenciando a compatibilidade dos ingredientes utilizados. Os spreads apresentaram-se termicamente estáveis, com teores de proteínas, lipídeos e carboidratos próximos aos verificados para produtos comerciais, sem diferirem significativamente entre si e Aw abaixo de 0,5. Os resultados indicaram que a diminuição da proporção de gordura teve um efeito significativo nas propriedades reológicas dos spreads investigados e a adição de 75 g/100g de TAG modificado em substituição à gordura interferiu na espalhabilidade do produto. Como esperado, a adição de TAG do tipo MLM resultou em aumento no teor de ácido graxo de cadeia média, especificamente de ácido cáprico, e de ácidos graxos insaturados. Conclusão: Foi possível obter spread à base de avelã e chocolate potencialmente funcional contendo probióticos e TAGs modificados dentro das normas microbiológicas, físico-químicas e com melhor qualidade nutricional. Os resultados indicam que a substituição de gordura por triglicerídeos modificados confere o diferencial de qualidade ao produto, pois tais lipídeos apresentam potencial para promover benefícios à saúde sem modificar a qualidade do produto.
Controlled modification of triglycerides (TAGs) can promote better fatty acid absorption, act in the control of obesity, fat malabsorption and can interfere in the composition of the intestinal microbiota. Daily ingestion of probiotic microorganisms can results in positive modulation of the intestinal microbiota and the immune system, helping to reduce eventual diseases. However, the inclusion of modified TAGs can alter the physical, chemical and rheological properties of foods and needs to be investigated. Objective: this study aimed to develop a potentially functional hazelnut and chocolate based spread containing the probiotic strain Enterococcus faecium CRL 183 and modified MLM triglycerides (medium-chain fatty acids at positions sn-1,3 and longchain fatty acids at position sn-2). Methods: Initially, enzymatic synthesis of MLM-type dietary triglycerides was conducted by acidolysis of grape seed oil with medium-chain fatty acid (C:10:0) in a continuous packed bed reactor for 120h at 45°C. The reaction was catalyzed by the commercially immobilized lipase Lipozyme RM IM® (Rhizomucor miehei). The characterization of the raw material was conducted through the acidity, peroxide and fatty acid composition by gas chromatography. The hydrodynamic characterization of the reactor was conducted by the distribution of time-residence (DTR) of the reagents. Subsequently, TAGs were used in the preparation of probiotic spreads, in partial replacement of conventional vegetable fat at the levels of 25g / 100g, 50g / 100g and 75g / 100g. Two other formulations were used as controls: without the addition of modified TAGs and probiotics; and without the addition of modified TAGs and with probiotics. The quality of the spreads was assessed through physical-chemical analyzes (proximal composition, water activity (Aw), color, rheology and fatty acid composition), thermal properties and microbiological analyzes (microbiological safety and viability of the probiotic strain, during the 180 day storage period, at a temperature of 20ºC). Results: The average fatty acid concentration profile of grape seed oil showed abundant amounts of mono and polyunsaturated fatty acids, with a higher percentage of linoleic acid (C18:2; 49.44±0.27%). The DTR indicated a good quality of bed packing. The reaction progress was monitored by the composition of TAGs and the degree of incorporation (ID) of capric acid at the steady state (after 48 h of reaction) achieved a value of 39.91±2.77% and a maximum value of 43.00±5.87% in 54 hours of reaction. After 180 days of storage at 20°C, the probiotic strain showed viability greater than 8 log CFU/g in all the formulations evaluated, showing the compatibility of the ingredients used. The spreads were thermally stable, with levels of proteins, lipids and carbohydrates close to those verified for commercial products, without differing significantly between themselves and with Aw below 0.5. Results indicated that the decrease in the proportion of fat has a significant effect on the rheological properties of the investigated spreads and the addition of 75 g/ 100g of modified TAG to replace the fat interfered with the spreadability of the product. As expected, the addition of MLM-type TAG resulted in an increase in the content of medium chain fatty acid, specifically capric acid, and unsaturated fatty acids. Conclusion: This study showed the possibility to obtain a spread based on hazelnut and potentially functional chocolate containing probiotics and modified TAGs within microbiological, physical-chemical standards and with better nutritional quality. Results indicate that the substitution of fat for modified triglycerides gives the product a quality differential, as these lipids have the potential to promote health benefits without changing the quality of the product.
Controlled modification of triglycerides (TAGs) can promote better fatty acid absorption, act in the control of obesity, fat malabsorption and can interfere in the composition of the intestinal microbiota. Daily ingestion of probiotic microorganisms can results in positive modulation of the intestinal microbiota and the immune system, helping to reduce eventual diseases. However, the inclusion of modified TAGs can alter the physical, chemical and rheological properties of foods and needs to be investigated. Objective: this study aimed to develop a potentially functional hazelnut and chocolate based spread containing the probiotic strain Enterococcus faecium CRL 183 and modified MLM triglycerides (medium-chain fatty acids at positions sn-1,3 and longchain fatty acids at position sn-2). Methods: Initially, enzymatic synthesis of MLM-type dietary triglycerides was conducted by acidolysis of grape seed oil with medium-chain fatty acid (C:10:0) in a continuous packed bed reactor for 120h at 45°C. The reaction was catalyzed by the commercially immobilized lipase Lipozyme RM IM® (Rhizomucor miehei). The characterization of the raw material was conducted through the acidity, peroxide and fatty acid composition by gas chromatography. The hydrodynamic characterization of the reactor was conducted by the distribution of time-residence (DTR) of the reagents. Subsequently, TAGs were used in the preparation of probiotic spreads, in partial replacement of conventional vegetable fat at the levels of 25g / 100g, 50g / 100g and 75g / 100g. Two other formulations were used as controls: without the addition of modified TAGs and probiotics; and without the addition of modified TAGs and with probiotics. The quality of the spreads was assessed through physical-chemical analyzes (proximal composition, water activity (Aw), color, rheology and fatty acid composition), thermal properties and microbiological analyzes (microbiological safety and viability of the probiotic strain, during the 180 day storage period, at a temperature of 20ºC). Results: The average fatty acid concentration profile of grape seed oil showed abundant amounts of mono and polyunsaturated fatty acids, with a higher percentage of linoleic acid (C18:2; 49.44±0.27%). The DTR indicated a good quality of bed packing. The reaction progress was monitored by the composition of TAGs and the degree of incorporation (ID) of capric acid at the steady state (after 48 h of reaction) achieved a value of 39.91±2.77% and a maximum value of 43.00±5.87% in 54 hours of reaction. After 180 days of storage at 20°C, the probiotic strain showed viability greater than 8 log CFU/g in all the formulations evaluated, showing the compatibility of the ingredients used. The spreads were thermally stable, with levels of proteins, lipids and carbohydrates close to those verified for commercial products, without differing significantly between themselves and with Aw below 0.5. Results indicated that the decrease in the proportion of fat has a significant effect on the rheological properties of the investigated spreads and the addition of 75 g/ 100g of modified TAG to replace the fat interfered with the spreadability of the product. As expected, the addition of MLM-type TAG resulted in an increase in the content of medium chain fatty acid, specifically capric acid, and unsaturated fatty acids. Conclusion: This study showed the possibility to obtain a spread based on hazelnut and potentially functional chocolate containing probiotics and modified TAGs within microbiological, physical-chemical standards and with better nutritional quality. Results indicate that the substitution of fat for modified triglycerides gives the product a quality differential, as these lipids have the potential to promote health benefits without changing the quality of the product.
Descrição
Palavras-chave
Triglicerídeos modificados, Reator de leito fixo, Óleo de semente de uva, Probiótico, Spread de chocolate, Modified triglycerides, Packed bed reactor, Grape seed oil, Probiotic, Chocolate spread