Dados do Trabalho

Título

PROBIOTICS AND PREBIOTICS IN RAW MATERIAL OF PLANT ORIGIN FROM THE CAATINGA BIOME MICROENCAPSULATED BY SPRAY DRYER

Introdução

The utilization of raw material of plant origin from the Caatinga Biome, as a matrix in the delivery of probiotic microorganisms and prebiotics comes to meet a growing demand from the population that has dietary restrictions. Thus, this work aims verify the cell viability of different species of Lactobacillus spp. before and after microencapsulation and evaluate the physicochemical characteristics of the microcapsules.

Material e Métodos

To obtain the symbiotic mixed juice powder, 60% acerola and 40% ciriguela were used, subsequently inoculating the three Lactobacillus, namely: Lacticasei bacillus rhamnosus LPAA 01 Lacticasei bacillus casei LPAA 02 and Lacti plantibacillus plantarum LPAA 03. This mixture was subjected to fermentation at 35 °C for 24 hours in anaerobiosis. Afterward, 20% maltodextrin 10 DE and 1% beta-glucan were added to the fermented juice and subjected to microencapsulation in a laboratory-scale mini spray drying with an air inlet temperature of 140 °C and a feed flow of 0.60 L/ h. Cell viability was performed using the pour plate technique, humidity on an infrared scale at 105 °C for 30 minutes, water activity using a water activity analyzer at 25 °C, and color using a colorimeter operating on a CIELAB system (L*a*b *).

Resultados e Discussão

The symbiotic powder presented values below 5% humidity (4.74% ± 0.37) and water activity of 0.36 ± 0.00, indicating reduced availability of free water, for the occurrence of chemical reactions and microbiological growth. The value of the color coordinates obtained from the powder (L* 74.94 ± 4.19; a* 11.15 ± 0.90; b* 20.53 ± 1.23) demonstrated that the operational conditions were viable, as no drastically changed their color compared to the fresh symbiotic mixed pulp (L* 42.78 ± 0.40; a* 36.00 ± 0.27; b* 23.85 ± 0.31). Cell viability before microencapsulation was 9.61 ± 0.32 log CFU/g and after microencapsulation 7.33 ± 0.33 log CFU/g, this process caused a loss of viability of Lactobacillus spp. of almost 2 logs CFU/g, proving to be a viable and relatively inexpensive technique to protect probiotic cells.

Conclusão

These results attest that fermentation of symbiotic mixed juice of acerola/ciriguela is a good alternative to a functional ingredient with potential for commercialization.