Microencapsulação de Saccharomyces boulardii por spray-drying com diferentes proteínas combinadas com maltodextrina
| Ano de defesa: | 2017 |
|---|---|
| Autor(a) principal: |
Savoldi, Tárcio Enrico
 |
| Orientador(a): |
Fiorese, Mônica Lady
|
| Banca de defesa: |
Fariña, Luciana Oliveira de
,
Scheufele, Fabiano Bisinella
,
Fiorese, Mônica Lady
|
| Tipo de documento: | Dissertação |
| Tipo de acesso: | Acesso aberto |
| Idioma: | por |
| Instituição de defesa: |
Universidade Estadual do Oeste do Paraná
Toledo |
| Programa de Pós-Graduação: |
Programa de Pós-Graduação em Engenharia Química
|
| Departamento: |
Centro de Engenharias e Ciências Exatas
|
| País: |
Brasil
|
| Palavras-chave em Português: | |
| Palavras-chave em Inglês: | |
| Área do conhecimento CNPq: | |
| Link de acesso: | https://tede.unioeste.br/handle/tede/6074 |
Resumo: | Probiotics are a class of microorganisms that can provide benefits to those who consume them. The yeast Saccharomyces boulardii has its highlight to the ability to fight gastrointestinal infections of various kinds. In order to increase the resistance of these microorganisms various microencapsulation techniques have been optimized over the years. This techniques basically consists in coating particles with a material which will provide him protection. The spray-drying technique is one methods that can be employed in microencapsulation. The aim of this study was to develop microcapsules with the probiotic yeast Saccharomyces boulardii using different proteins and their combination with maltodextrin as wall materials. First, they were studied 3 different broths for S. boulardii in order to select the one that provides greater amount of viable cells. Subsequently the cells were microencapsulated in 4 different types of proteins, as well the maltodextrin combinations. This process demonstrated that, among the proteins used, rice protein was the one that provided the highest survival rate of S. boulardii of 98%. The influence of drying temperature, percentage of maltodextrin and feed rate on the survival of S. boulardii were investigated from a factorial 23 experimental design. Tests performed after microencapsulation showed that microcapsules remained stable by At least 15 days after microencapsulation, FTIR analyzes show that there is little interaction between yeast cells and encapsulating agents and thermogravimetric analysis showed that microcapsules are quite resistant to heat. Showing that microencapsulation by spray drying of S. boulardii with different kinds of proteins mixed with maltodextrin is a good method. |