Alginate-based films as probiotic carriers

• Grant number: 18/12733-6
• Support Opportunities: Regular Research Grants
• Duration: April 01, 2019 - November 30, 2021
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Henriette Monteiro Cordeiro de Azeredo
• Grantee: Henriette Monteiro Cordeiro de Azeredo
• Host Institution: Embrapa Instrumentação Agropecuária. Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA). Ministério da Agricultura, Pecuária e Abastecimento (Brasil). São Carlos , SP, Brazil
• Associated researchers: Andréia Bagliotti Meneguin ; Cristiane Sanchez Farinas ; Hernane da Silva Barud ; Katia Sivieri ; Luiz Henrique Capparelli Mattoso
• Associated scholarship(s): 20/03294-9 - Characterization of materials for development of a probiotic edible film., BP.TT; 19/10024-0 - Characterization of materials for development of probiotic edible films, BP.TT

Abstract

This proposal is focused on the development of edible films and coatings that work as carriers of probiotic bacteria, protecting them against degradation on processing, storage, and passage through the stomach, but releasing them at the intestine. The films will be based on alginate, due to its polyanionic character, which favors probiotic immobilization at the low pH of the stomach and release at the pH of the small intestine. Five films will be formulated: alginate (control), alginate with olive oil emulsion (stabilized with bacterial cellulose nanocrystals - BCNC), alginate with BCNC, alginate with probiotic, and alginate with olive oil and probiotic. The BCNCs will be added to the films containing olive oil as Pickering emulsion stabilizers. The probiotic strain to be used is Bacillus coagulans BC4. The films will be evaluated in terms of their physical-mechanical properties as well as their ability to keep the probiotic viability on processing, storage, and passage through stomach, at the same time releasing as much as viable probiotics in the intestine as possible (as determined by using a gastrointestinal tract simulator). The same dispersions used for the films will be used in preliminary tests of strawberry coatings. Two or three formulations that result in better strawberry stability (necessarily including one formulation containing probiotic) will be selected and submitted to a detailed study on their influence of strawberry quality, as well as stability of the probiotic bacteria. (AU)

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

OLIVEIRA, ALINE SOARES; NIRO, CAROLINA MADAZIO; BRESOLIN, JOANA DIAS; SOARES, VIVIANE FARIA; FERREIRA, MARCOS DAVID; SIVIERI, KATIA; AZEREDO, HENRIETTE M. C.. Dehydrated strawberries for probiotic delivery: Influence of dehydration and probiotic incorporation methods. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 144, JUN 2021. (18/12733-6)

NIRO, CAROLINA M.; MEDEIROS, JACKSON A.; FREITAS, JOHN A. M.; AZEREDO, HENRIETTE M. C.. Advantages and challenges of Pickering emulsions applied to bio-based films: a mini-review. Journal of the Science of Food and Agriculture, v. 101, n. 9, p. 3535-3540, JUL 2021. (18/12733-6)

MONTEIRO CORDEIRO DE AZEREDO, HENRIETTE; CARVALHO DE MATOS, MATHEUS; MADAZIO NIRO, CAROLINA. Something to chew on: technological aspects for novel snacks. Journal of the Science of Food and Agriculture, DEC 2021. (18/12733-6)