http://lattes.cnpq.br/4059274514503706; GREGÓRIO, Mailson Gonçalves.
Resumo:
The present work had as objective to elaborate microcapsules of the pulp of the nondairy
probiotic plum by lyophilization, through the addition of the probiotic bacterium
Bifidobacterium animalis subsp. Lactis, using different concentrations of maltodextrin
and inulin (3, 5, 7%), and subsequently subjected to different freezing temperatures (50,
100
and 150
°C) and freezing times (2, 4 and 6 hours) . The fresh and fermented plum
pulp samples and the microcapsules were characterized in terms of physicochemical
parameters, yield, bioactive compounds and technological analysis. The microcapsules
were also submitted to viability tests of the probiotic bacteria (B. animalis subsp. Lactis)
during storage at a temperature of 25°C. A 2³ factorial design with central points totaling
11 experiments, aimed at optimizing the drying process. The lyophilization of the
microcapsules was carried out in a benchtop lyophilizer for 48 hours. The
microencapsulation process of the probiotic plum showed great efficiency in relation to
the removal of free water present in this food matrix, since the pulps of the liquid probiotic
plum obtained water content values above 87% and after the microencapsulation process
by freeze drying , the microcapsules presented values below 3.76% and consequently
reduced values were obtained for water activity, which promotes better stability for the
microcapsules during the storage process. Furthermore, the reduction in the water content
of the liquid probiotic pulp promoted an increase in the concentration of organic acids in
the microcapsules, since the microcapsules have higher contents in relation to total
acidity. Regarding the contents of bioactive compounds, all the experiments carried out
in this research have values with high concentration, but the total phenolic compounds
and tannins stand out in this, since they were the organic components with the highest
concentration as for the liquid pulp samples as for the microcapsules. Regarding the cell
viability of the probiotic bacteria, the liquid pulp obtained maximum values ranging from
2.98x10¹¹ to 2.88x10¹¹(CFU/ml) for the formulations developed with the lowest
concentrations of maltodextrin and inulin (carrier agents). For the probiotic
microcapsules, the independent variables of the microencapsulation process, promoted a
significant effect, considering that the experiments submitted to lower temperatures with
longer freezing time and higher concentrations of carrier agents, had higher
concentrations of viable cells. A similar behavior was observed for the efficiency of the
process as it presents a significant effect, with a maximum value of 97%. The freezedrying
microencapsulation process resulted in very low yield rates in all the experiments
carried out in this research, with no significant effects. During the storage of the probiotic
plum microcapsules, there was a natural reduction in relation to the viability of the
probiotic bacteria, but at the end of the 28day
storage period, the microcapsules showed
no reduction in their logarithmic cycle, which can be considered food with probiotic
properties.