Microencapsulação de extrato de folha de oliveira (Olea europaea) associado com probiótico pela técnica de spray drying

• Ano de defesa: 2024
• Autor(a) principal: Riste, Uashington da Silva
• 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: Compostos bioativos; Probióticos; L. rhamnosus; Microcápsulas; Bioactive compounds; Probiotics; Microcapsules; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
• Link de acesso: http://repositorio.ufsm.br/handle/1/34474

As health needs increase, investment in food additives such as probiotics from the genera Lactobacillus and Bifidobacterium, which improve the intestinal microbiota, increases. Bioactive plant compounds, such as hydroxytyrosol from olive leaves, are valued for their antioxidant properties and cardiovascular benefits. Techniques such as microencapsulation can increase the resistance of these compounds in the gastrointestinal tract. The combination of these ingredients creates synergistic products that meet the demand for functional foods with multiple health benefits. This study aimed to characterize extracts from different olive leaf cultivars produced with clean technology and investigate the viability and stability of probiotic bacteria (L. rhamnosus) microencapsulated in the extract. The phenolic compounds of the Arbequina, Koroneiki, Arbosana and Picual cultivars were analyzed, including macro and micronutrients, total phenolic compounds, antioxidant capacity and quantification of phenolic compounds by LC-ESI-QqQ-MS/MS. The microencapsulation of bacteria with extract from the Picual cultivar, at concentrations of 10% and 25%, was evaluated regarding the size of the microparticles, encapsulation efficiency, viability in gastrointestinal simulation, resistance to heat treatments (72ºC/15 s, 72ºC/5 min, 63ºC/30 min, 63ºC/60 min and 63ºC/120 min) and stability of the probiotic during storage at different temperatures (25, 4 and -18 ºC) for 120 days. The study concluded that olive leaves, a by-product of olive oil production, especially the Picual variety, are rich in phenolic compounds and that microencapsulation maintains the viability and resistance of probiotic bacteria in simulated conditions, and can be applied to foods, expanding the scope of functional foods