Desenvolvimento de microcápsulas probióticas fortificadas com sulfato ferroso: estudo da produção e estabilidade

• Ano de defesa: 2023
• Autor(a) principal: Ribeiro, Quellen Machado
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Santa Maria; Brasil; Ciência e Tecnologia dos Alimentos; UFSM; Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos; Centro de Ciências Rurais
• Palavras-chave em Português: Spray dryer; Ferrous sulfate; Microcapsules; Lactobacillus plantarum; Sulfato ferroso; Microcápsulas; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
• Link de acesso: http://repositorio.ufsm.br/handle/1/29107

This work aimed to investigate the influence, viability and stability of probiotic bacteria (Lactobacillus Plantarum) microencapsulated with ferrous sulfate using different concentrations, using the spray drying technique. The microcapsules were evaluated during storage under different temperatures (25 ºC, 8 ºC and -18 °C) for 120 days, in addition to in vitro gastrointestinal simulations, thermal treatment, as well as evaluation of the morphology and medium medium of the microcapsules and quantification of ferrous sulfate. There was an encapsulation efficiency of 80%, regarding the morphological aspects, T1 was the one that obtained the smallest average size, compared to the other treatments. The results obtained in the present study are appreciated for a temperature of 8°C and -18°C, not suffering significant cell losses or deaths during the storage carried out in the period of 120 days of storage. In addition, the result of the quantification of ferrous sulfate present in the microparticles was within the expected range, showing a technological alternative to enable its use in food fortification. Finally, based on the results obtained, it is concluded that the production of microcapsules with their different formulations demonstrated that the encapsulation technique was effective, where future studies can be maintained, applying these microparticles in food matrices