Avaliação da rotulagem e da vida de prateleira de produtos probióticos lácteos comercializados em Araraquara, São Paulo
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Data
2022-05-19
Autores
Knobloch, Carolina
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Editor
Universidade Estadual Paulista (Unesp)
Resumo
Os alimentos funcionais tiveram um crescente aumento entre os consumidores brasileiros, pois
estes começaram a se interessar nos benefícios oferecidos por esses alimentos. Dentre eles,
estão os leites fermentados acrescidos de probióticos, que podem auxiliar em funções
imunológicas e gástricas. O objetivo do presente trabalho foi avaliar a viabilidade de probióticos
de leites fermentados comercializados em Araraquara quanto a vida de prateleira e a digestão
simulada in vitro, além da observação das rotulagens dos produtos analisados. Estes foram
amostrados em duplicatas para avaliação das cepas do estudo. Na análise de sobrevivência
probiótica da vida de prateleira houve a contagem de Unidades de formadoras de colônias
(UFC) por plaqueamento de acordo com o meio de cultura específico para cada microrganismo.
Enquanto, na análise de resistência foi usado o modelo estático INFOGEST de digestão
simulada in vitro. Para posterior análise descritiva, teste de Análise de Variância (ANOVA) e
de Tukey de acordo com 5% de nível de significância. Enquanto, os rótulos foram analisados
de maneira descritiva e comparativa, quanto as informações identificadas e averiguação à RDC
nº 241 de 2018. Todos os produtos mostraram diferença significativa entre si, embora, um dos
produtos analisados (amostra P4) tenha mostrado melhor sobrevivência e resistência das células
viáveis. No entanto, todas as marcas de leites fermentados apresentaram células viáveis de
Lactobacillus spp. e Bifidobacterium spp. durante a vida de prateleira dos produtos e nas fases
da digestão simulada in vitro, conferindo a alegação de alimento funcional realizada pelos
fabricantes na rotulagem e contemplando a RDC nº 241 de 2018.
Functional foods have had a growing increase between consumers as they offer basic benefits beyond nutrition. Among them are fermented milks with probiotics, that can help with immune and gastric functions. The objetive of the present work is evaluated the viability of fermented products commercialized in Araraquara regarding the shelf life and the simulated digestion in vitro, in addition to observing the objective of the labels of the tested products. These were sampled in duplicates to evaluate the study strains. In the analysis of probiotic shelf-life survival there was a count of colony forming units (CFU) per plating according to the specific microrganism. Meanwhile, resistance analysis was used in the INFOGEST static model of simulated digestion in vitro. For further descriptive analysis, Analysis of Variance (ANOVA) and Tukey's test according to 5% significance level. Meanwhile, the labels were qualitatively analyzed regarding the information identified and verification f the RDC nº 241 of 2018. All the products had significant difference among them. However, P4 was the product that demonstrated the best survival and resistance of viable cells. However, all fermented milk brands presented viable Lactobacillus spp. and Bifidobacterium spp. during the shelf life of the products and in the phases of simulated digestion in vitro, checking the functional food claim indicated by the manufacturers on the labeling and contemplating RDC No. 241 of 2018.
Functional foods have had a growing increase between consumers as they offer basic benefits beyond nutrition. Among them are fermented milks with probiotics, that can help with immune and gastric functions. The objetive of the present work is evaluated the viability of fermented products commercialized in Araraquara regarding the shelf life and the simulated digestion in vitro, in addition to observing the objective of the labels of the tested products. These were sampled in duplicates to evaluate the study strains. In the analysis of probiotic shelf-life survival there was a count of colony forming units (CFU) per plating according to the specific microrganism. Meanwhile, resistance analysis was used in the INFOGEST static model of simulated digestion in vitro. For further descriptive analysis, Analysis of Variance (ANOVA) and Tukey's test according to 5% significance level. Meanwhile, the labels were qualitatively analyzed regarding the information identified and verification f the RDC nº 241 of 2018. All the products had significant difference among them. However, P4 was the product that demonstrated the best survival and resistance of viable cells. However, all fermented milk brands presented viable Lactobacillus spp. and Bifidobacterium spp. during the shelf life of the products and in the phases of simulated digestion in vitro, checking the functional food claim indicated by the manufacturers on the labeling and contemplating RDC No. 241 of 2018.
Descrição
Palavras-chave
alimento funcional, rotulagem de alimentos, segurança alimentar, padrão de identidade, qualidade de bebidas lácteas