Desenvolvimento de estruturado de cajá-umbu (Spondias bahiensis) com incorporação de Lacticaseibacillus rhamnosus GG através de revestimento de gelatina

• Ano de defesa: 2024
• Autor(a) principal: Coelho, Edivaldo Bruno dos Santos
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Palavras-chave em Português: Alimento funcional; Cajá-umbu; Probiótico; Revestimento comestível; Gelatina; Functional food; Probiotic; Edible coating; Gelatine; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
• Link de acesso: http://repositorio.ufc.br/handle/riufc/79952

In recent years, the growing interest in the search for functional food options has driven the research and development of new products. In this way, structured fruit products are excellent alternatives for the daily intake of vitamins and bioactive compounds, and cajá-umbu, a fruit characteristic of northeastern Brazil, is a promising raw material for the development of these products due to its sensory qualities and nutritional potential. The aim of this study was to develop a structured cajá-umbu product using low and high acylation gellan gum as hydrocolloids and added probiotics, with the aim of providing an alternative way of consuming this fruit and a probiotic functional product. Firstly, the main scientific studies on probiotics incorporated into foods using gelatine were examined through scientometric analysis and a systematic literature review in order to describe and map the main trends and research niches, using the Scopus® database and processing them with VOSviewer and Bibliometrix software (RStudio). Next, the viability of the probiotics Bifidobacterium animalis BB-12 and Lactobacillus rhamnosus GG was studied using different methods of incorporation into the structure: free or encapsulated probiotic (alginate) added to a gelatine coating or directly into the structure. The method that allowed the probiotic to reach a minimum viability of 106 CFU/g was selected for the development of the structured product, followed by characterization and a viability study for 28 days at 10 °C. The structured products (with or without the probiotic) were made from cashew-umbu pulp sweetened to 12 °Brix, according to a sensory analysis carried out previously (focus group), added to a mixture of high (HA) and low acylation (LA) gellan gum (75%LA:25%HA) at a concentration of 1.0% of the weight of the pulp. Physico-chemical, chemical, physical (color and texture) and sensory (affective test and CATA) analyses were carried out. Free Lactobacillus rhamnosus GG in an edible gelatine coating was the method selected to add the probiotic to the cashew-umbu structure, since for BB-12, as well as for the other methods tested, a reduction in cell viability of less than 106 CFU/g was observed. A total of 100 articles were identified for scientometrics, the most prominent journal on the subject is Food Hydrocoloids, China and Brazil are the biggest publishers and gelatine has potential as a material for developing probiotic foods. Those structured with probiotics had a higher pH than the control. Regarding the bioactive compounds in the structured products, no significant difference was observed in the content of vitamin C and yellow flavonoids, but the content of total polyphenols was higher in the control group, which consequently promoted greater total antioxidant activity. There was a significant difference in color and texture between the probiotic-added structures and the control (without probiotic), although this difference did not affect the acceptability of the probiotic-added structure. However, color and appearance were already determining factors in its lower sensory acceptability. In the study of the stability of the probiotic in the structured product, we observed an increase in the probiotic count up to the seventh day (107 UFC/g), followed by a drop at 28 days (105 UFC/g). The cajá-umbu structured food with probiotics added by gelatine coating has potential as a functional food, although more studies are needed to guarantee the stability of the probiotics over a longer storage period and sensory acceptance.