Advanced search
Start date

Development, evaluation and application of symbiotic microparticles produced by spray chilling technology

Full text
Paula Kiyomi Okuro
Total Authors: 1
Document type: Master's Dissertation
Press: Pirassununga.
Institution: Universidade de São Paulo (USP). Faculdade de Zootecnica e Engenharia de Alimentos (FZE/BT)
Defense date:
Examining board members:
Carmen Silvia Fávaro Trindade; Carlos Raimundo Ferreira Grosso; Hulda Noemi Chambi Mamani
Advisor: Carmen Silvia Fávaro Trindade

Symbiotic microparticles were produced with a lipid carrier, obtained by spray chilling technology. In this study were used two strains of probiotic (L. acidophilus-LA and L. rhamnosus-LR) and two prebiotics (inulin and polydextrose) as active or core materials. The resistance of these probiotics to the spray chilling process was evaluated, as well as the viability of the solid lipid microparticles (SLMs) during the exposition to the simulated gastric and intestinal fluids and stability during 120 days of storage at -18, 7 and 22°C, in vacuum or controlled relative humidity. Morphology characterization, particle size, water activity, thermal analysis (DSC), infrared spectroscopy and X-ray diffraction (XRPD) were studied. Spray chilling process was configured as a suitable technology to probiotics due to low loss of viable cells in processing of the particle, and no interference was observed from the presence/absence and type of prebiotic component. MSLs were obtained with relatively uniform spherical surface, and average size between 62.4 ± 2.8 µm to 69.6 ± 5.1 µm, there was no significant difference between formulations. Analyses of X-ray diffraction indicated that there were no polymorphic changes during refrigerated storage of SLMs. As for the thermal analysis it can be said that the presence of probiotics and prebiotics had practically no effect on the melting temperature for all formulations, which was 45.37° C up to 47.58° C, inferring with this the absence of significant interactions between the lipid carrier and microencapsulated ingredients, absence that was reaffirmed by the infrared spectra. Microencapsulation favored the survival against gastric and simulated intestinal fluids, and was possible to maintain viable cells up to 106 CFU per gram up to 120 days of storage for formulation with L. acidophilus and polydextrose in low temperatures and relative humidity (11%), which the stability was influenced by the water activity of the particle, which in turn is affected by the incorporation of prebiotics to the formulation of the SLMs. Given the potential of SLMs developed, they were incorporated into the ice cream. In this matrix microparticles not performed well, either on the survival of L. acidophilus during product storage, such as in protection against exposure to simulated gastrointestinal conditions. Furthermore, the addition of SLMs on strawberry ice cream was evaluated with grades significantly lower (p ≤ 0.05) in the attributes texture, flavor and overall acceptability compared to the control samples and with added of free probiotic sensory analysis of the product developed. The lipid microparticles produced were shown to be suitable as a food ingredient, but the ice cream did not meet the assumptions of protection and extension of appropriate probiotic counts. The MSLs were also incorporated in the fruit pulp, avocado and melon, in this application the SLMs provided protection to the micro-organism increasing the probiotic viability in relation to the free microorganisms. (AU)

FAPESP's process: 10/13026-0 - Development, evaluation and application of symbiotic microcapsules obtained by spray chilling
Grantee:Paula Kiyomi Okuro
Support type: Scholarships in Brazil - Master