Banca de DEFESA: SEBASTIÃO ÂNDERSON DANTAS DA SILVA

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
STUDENT : SEBASTIÃO ÂNDERSON DANTAS DA SILVA
DATE: 30/11/2021
TIME: 14:30
LOCAL: Sessão pública realizada por videoconferência
TITLE:

Microencapsulation of Lactobacillus acidophilus and Lactiplantibacillus plantarum in alginate and gelatin: study of production, characterization and stability aiming food applications

KEY WORDS:

Functional Foods, Probiotics, Encapsulation, Emulsification O/W

PAGES: 82
BIG AREA: Ciências da Saúde
AREA: Nutrição
SUMMARY:

Probiotics are defined as viable microorganisms when ingested regularly, provide numerous health benefits. However, cell viability can be compromised by exposure to storage and the digestive process. Thus, encapsulation appears as a technological solution capable of promoting protection, controlled release, and preservation of bioactive effects. In this context, the present study aimed to produce, characterize and evaluate the stability of microparticles based on sodium alginate or porcine gelatin containing Lactobacillus acidophilus NRRL B-4495 and Lactiplantibacillus plantarum NRRL B-4496. Encapsulation was performed using the oil-in-water (O/W) emulsification technique, using Tween 20 as a surfactant. The encapsulates obtained were characterized by Scanning Electron Microscopy (SEM), Laser Diffraction, Fourier Transform Infrared Spectroscopy (FTIR), and X-ray Diffraction (DRX). Furthermore, they were evaluated for cell viability, incorporation efficiency, water dispersibility, thermal stability, and stability during storage for 60 days under different temperature conditions (5 °C and 25 °C). For those encapsulated in gelatin, the micrographs showed irregular particles with a smooth surface containing microorganisms in their structures, unlike the sodium alginatebased particles, which showed shrinkage and an apparent absence of microorganisms. The FTIR indicated chemical interactions between the constituents of gelatin-based formulations, with new vibrational bands and visualization of characteristic bands of probiotics. Furthermore, XRD showed that the encapsulates presented a semi-crystalline structure. Gelatin-based formulations containing L. acidophilus and L. plantarum had mean diameters of 26.08 μm (1.74) and 21.56 μm (4.16) and encapsulation efficiencies of 89.6% (4.2 ) and 81.1% (9.7) and viability of [12.1 Log CFU/g (1.0)] and [12.3 Log CFU/g (1.4)], respectively (p>0, 05). On the other hand, the alginate-based particles exhibited diameters of 5.24 μm (1.32) for L. acidophilus and 5.52 μm (4.55) for L. plantarum with cell viability and efficiency of incorporation of probiotics null. Water dispersibility of 69% was found for gelatine encapsulates. Thermal analysis indicated stability at a temperature below 54 ºC, suggesting preservation of the microparticles at room temperature. Finally, the L. acidophilus microparticles in gelatin were stable for 60 days of storage at 5 ºC [12.6 Log CFU/g (0.0)] and 25 ºC [12.5 Log CFU/g (0.5)] (p>0.05). Thus, it was found that microencapsulation in gelatin by O/W emulsification is an adequate and favorable strategy for the protection and stability of probiotic bacteria, enabling future applications in the food area.

BANKING MEMBERS:
Presidente - 3652554 - FRANCISCO CANINDE DE SOUSA JUNIOR
Interna - 3211846 - KARLA SUZANNE FLORENTINO DA SILVA CHAVES DAMASCENO
Externo à Instituição - SÉRGIO DANTAS DE OLIVEIRA JÚNIOR - INPA
Interna - 2275877 - THAIS SOUZA PASSOS