Desenvolvimento de iogurte skyr simbiótico por diferentes processos de produção e avaliação na microbiota intestinal
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Data
2022-01-31
Autores
Freire, Fernanda Campos [UNESP]
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Editor
Universidade Estadual Paulista (Unesp)
Resumo
Durante a última década, o interesse por alimentos nutritivos e funcionais aumentou significativamente, tanto pelos consumidores quanto pelas indústrias alimentícias. Dessa forma, pesquisas que comprovem os efeitos benéficos para a saúde advindos do consumo destes produtos tem se tornado essenciais. Atualmente, os produtos lácteos probióticos constituem os principais alimentos funcionais comercialmente disponíveis, particularmente os iogurtes. O consumo de iogurte tornou-se mundialmente popular devido aos seus efeitos benéficos à saúde. Existem diversos tipos de iogurtes no mercado mundial que divergem quanto a composição, sabor, consistência e valor calórico. Essas características variam de acordo com a matéria-prima e cultura utilizada, bem como com o método empregado no processo de produção. Neste sentido, o iogurte tipo skyr é um produto tradicional da Islândia e, atualmente, é reconhecido pelo alto teor de proteínas e reduzido teor de gorduras, quando comparado aos outros tipos de iogurtes. A utilização da tecnologia de ultrafiltração no processo de produção de iogurtes tem se tornado uma alternativa bastante interessante e atrativa para a indústria de laticínios, uma vez que proporciona uma alta qualidade ao produto, do ponto de vista microbiológico e nutricional, como também otimiza algumas etapas do processo de produção. O objetivo deste trabalho foi desenvolver iogurtes tipo skyr probiótico e simbiótico (adicionado do prebiótico frutooligossacarídeo - FOS) por meio da filtração em tecido, bem como pela tecnologia de ultrafiltração, e investigar seus efeitos sobre a composição e metabolismo da microbiota intestinal de indivíduos saudáveis, utilizando o modelo in vitro Simulador do Ecossistema Microbiano Humano (SEMH®). O capítulo 1 apresenta os resultados referentes ao processo de produção dos iogurtes. Já o capítulo 2 apresenta os resultados referentes ao efeito da administração dos iogurtes na composição e metabolismo da microbiota intestinal no SEMH®. Nossos resultados sugerem que ambos os processos foram eficientes para produzir iogurtes com alto teor de proteína. Os iogurtes tipo skyr probiótico e simbiótico permaneceram estáveis durante os 28 dias de armazenamento refrigerado e mostraram ser uma boa matriz para carrear o microrganismo probiótico e o ingrediente prebiótico. Ainda, a administração dos iogurtes probiótico e simbiótico proporcionou um efeito positivo na microbiota intestinal. Ambos os iogurtes alteraram a composição e melhoraram o metabolismo bacteriano no SEMH®. Dessa forma, os iogurtes tipo skyr probiótico e simbiótico podem ser considerados alimentos funcionais e podem oferecer uma nova perspectiva para a produção de alimentos com potenciais efeitos benéficos à saúde.
During the last decade, interest in nutritious and functional foods has increased significantly, both by consumers and by the food industry. Thus, research to prove the health benefits of consuming these products has become essential. Currently, probiotic dairy products are the main commercially available functional foods, particularly yogurts. Yogurt consumption has become popular worldwide for its health benefits. There are several types of yogurts on the world market that differ in composition, taste, consistency, and caloric value. These characteristics vary according to the raw material and culture used, as well as the method employed in the production process. In this sense, skyr yogurt is a traditional Icelandic product and is now recognized for its high protein and low-fat content when compared to other types of yogurts. The use of ultrafiltration technology in the yogurt production process has become a very interesting and attractive alternative for the dairy industry, since it provides a high-quality product, from the microbiological and nutritional point of view, and optimizes some steps of the production process. The objective of this study was to develop probiotic and synbiotic skyr yogurts (with the addition of the prebiotic fructooligosaccharide - FOS) by cloth filtration, as well as by ultrafiltration, and to investigate their effects on the composition and metabolism of the intestinal microbiota of healthy individuals, using the in vitro Simulator of Human Intestinal Microbial Ecosystem (SHIME®) model. Chapter 1 presents the results concerning the skyr-type yogurts production process. Chapter 2 presents the results concerning the effect of skyr-type yogurts on the composition and metabolism of the gut microbiota in the SHIME®. Our results suggest that both processes were efficient to produce skyr-types yogurts with high-protein content. All formulations remained stable during the 28 days of refrigerated storage and showed to be a good matrix for carrying the probiotic microorganism and prebiotic ingredient. Also, the administration of high-protein yogurts (probiotic and synbiotic skyr) provided a positive effect on the intestinal microbiota. Probiotic and synbiotic skyr yogurts altered the composition and improved bacterial metabolism in SHIME® model. Probioticand synbiotic skyr yogurts can be considered functional foods and may offer a new perspective to produce foods with potential beneficial effects on health.
During the last decade, interest in nutritious and functional foods has increased significantly, both by consumers and by the food industry. Thus, research to prove the health benefits of consuming these products has become essential. Currently, probiotic dairy products are the main commercially available functional foods, particularly yogurts. Yogurt consumption has become popular worldwide for its health benefits. There are several types of yogurts on the world market that differ in composition, taste, consistency, and caloric value. These characteristics vary according to the raw material and culture used, as well as the method employed in the production process. In this sense, skyr yogurt is a traditional Icelandic product and is now recognized for its high protein and low-fat content when compared to other types of yogurts. The use of ultrafiltration technology in the yogurt production process has become a very interesting and attractive alternative for the dairy industry, since it provides a high-quality product, from the microbiological and nutritional point of view, and optimizes some steps of the production process. The objective of this study was to develop probiotic and synbiotic skyr yogurts (with the addition of the prebiotic fructooligosaccharide - FOS) by cloth filtration, as well as by ultrafiltration, and to investigate their effects on the composition and metabolism of the intestinal microbiota of healthy individuals, using the in vitro Simulator of Human Intestinal Microbial Ecosystem (SHIME®) model. Chapter 1 presents the results concerning the skyr-type yogurts production process. Chapter 2 presents the results concerning the effect of skyr-type yogurts on the composition and metabolism of the gut microbiota in the SHIME®. Our results suggest that both processes were efficient to produce skyr-types yogurts with high-protein content. All formulations remained stable during the 28 days of refrigerated storage and showed to be a good matrix for carrying the probiotic microorganism and prebiotic ingredient. Also, the administration of high-protein yogurts (probiotic and synbiotic skyr) provided a positive effect on the intestinal microbiota. Probiotic and synbiotic skyr yogurts altered the composition and improved bacterial metabolism in SHIME® model. Probioticand synbiotic skyr yogurts can be considered functional foods and may offer a new perspective to produce foods with potential beneficial effects on health.
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Palavras-chave
skyr, iogurte hiperproteico, probiótico, simbiótico, ultrafiltração, filtração em tecido, microbiota intestinal