Efeito da adição de Bifidobacterium Bb-12 e/ou do emprego da acidificação direta sobre as propriedades de queijo minas frescal

Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias, Programa de Pós-Graduação em Ciência dos Alimentos, Florianópolis, 2009Em uma primeira etapa foi avaliado o efeito da adição da bactéria probiótica Bifidobacterium Bb-12 e de ácido lático nas propriedades microbiológicas, físico-químicas, reológicas, microestruturais e de cor de queijo Minas Frescal nos dias 1 e 28 de armazenamento (5 ± 1 °C). Queijos sem ácido lático (Q1 e Q2) e com ácido lático (Q3 e Q4) foram fabricados, sendo a bifidobactéria adicionada nos queijos Q2 e Q3. Durante o armazenamento, queijos com bifidobactéria puderam ser classificados como probióticos, pois apresentaram contagem de células viáveis acima de 6 log UFC/g. A adição da bifidobactéria nos queijos Q2 e Q3 não influenciou (p > 0,05) no rendimento, no teor protéico e lipídico. Além disso, no dia 28, os queijos sem ácido lático apresentaram menor (p 0,05) na preferência dos queijos, no entanto, os consumidores que avaliaram este produto apresentaram como perfil o gênero feminino, com idade entre 18 e 27 anos e que já possuem o hábito de consumir alimentos que ajudam a melhorar o funcionamento do intestino. Além disso, pôde-se observar que a maioria dos consumidores classificou os queijos como de boa aceitabilidade, sendo que comprariam este tipo de alimento funcional

Microencapsulação de Bifidobacterium BB-12 com agentes prebióticos pelo método de spray drying: caracterização e aplicação das microcápsulas

Tese (doutorado) - Universidade Federal de Santa Catarina, Centro de Ciências da Saúde, Programa de Pós-Graduação em Ciências dos Alimentos, Florianópolis, 2013.Este trabalho visou primeiramente o desenvolvimento e caracterização de microcápsulas contendo o micro-organismo probiótico Bifidobacterium BB-12, microencapsulado com substituição parcial (1:1) de leite desnatado reconstituído (LDR) por agentes prebióticos (inulina, inulina enriquecida com oligofrutose e oligofrutose) através da técnica de spray drying. A caracterização das microcápsulas compreendeu as seguintes análises: viabilidade, morfologia, tamanho de partícula, umidade, atividade de água, solubilidade, higroscopicidade, cor, propriedades térmicas, rendimento, sobrevivência em condições gastrintestinais simuladas e após tratamento térmico. Posteriormente, as microcápsulas que apresentaram o melhor desempenho nas análises anteriores foram aplicadas em creme de ricota, e o produto foi avaliado quanto às propriedades microbiológicas, físicas, químicas e sensoriais. A partir dos resultados obtidos, pôde-se observar uma elevada sobrevivência da bifidobactéria microencapsulada, tanto durante o processo de spray drying, como ao longo do armazenamento, sendo que as maiores contagens foram observadas nas microcápsulas produzidas com LDR e inulina enriquecida com oligofrutose. Além disso, de maneira geral, os resultados da caracterização física sugerem uma maior estabilidade para as microcápsulas produzidas com prebióticos. A utilização dos prebióticos inulina e inulina enriquecida com oligofrutose melhorou o rendimento da encapsulação, além de conferir maior proteção contra as condições gastrintestinais simuladas e os tratamentos térmicos e, por isso, as formulações contendo estes prebióticos foram escolhidas para a aplicação em creme de ricota. As contagens ao longo do armazenamento para as amostras de creme de ricota com bifidobactéria microencapsulada foram maiores do que para as amostras com células livres, sendo que as microcápsulas produzidas com LDR e inulina mostraram a maior viabilidade. Os valores de sólidos totais e firmeza foram maiores para as amostras com microcápsulas. Todas as amostras apresentaram um perfil similar para os valores de pH, acidez, sólidos totais e cor. De acordo com os julgadores, todas as amostras de creme de ricota apresentaram boa aceitabilidade sensorial. Desta forma, os resultados obtidos neste trabalho sugerem que a microencapsulação por spray drying pode ser usada como um efetivo método para manter a sobrevivência de Bifidobacterium BB-12, e que a combinação dos agentes encapsulantes LDR e inulina foi a mais indicada para a aplicação em creme de ricota <br

Prospecção Tecnológica de Patentes sobre Hidromel: panorama atual e perspectivas futuras

Mead is an ancient beverage that has attracted the interest of different markets in recent years. Thus, it is important to know the technological characteristics of this product. Thus, the objective of this work was to carry out a prospective study of patents on mead. The methodology used consisted of an advanced search in the European Patent Office (Espacenet®) and National Institute of Industrial Property (INPI) databases, using the keyword mead/mead and the code of the International Patent Classification (CIP) C12G3/ 02. In all, 117 documents were found. An expressive number of deposits was observed from the 2000s onwards (n=108), and China was the main depositor country (n=84). About the patent profile, 90% of the documents address production methods, particularly the use of additional ingredients. The results demonstrate that the mead production in Brazil is still little explored, and its production and diversification are interesting.O hidromel é uma bebida milenar que tem despertado o interesse de distintos mercados consumidores nos últimos anos. Assim, é importante conhecer as características tecnológicas desse produto. Com isso, o objetivo deste trabalho foi realizar um estudo prospectivo de patentes sobre o hidromel. A metodologia empregada consistiu em uma busca avançada nas bases de dados European Patent Office (Espacenet®) e Instituto Nacional da Propriedade Industrial (INPI), utilizando as palavras-chave mead/hidromel e o código da Classificação Internacional de Patentes (CIP) C12G3/02. Ao todo, 117 documentos foram encontrados. Observou-se um número expressivo de depósitos a partir dos anos 2000 (n=108) e que a China foi o principal país depositante (n=84). Em relação ao perfil de patentes, 90% dos documentos abordam sobre métodos de elaboração, em especial o uso de ingredientes adicionais. Os resultados demonstram que a elaboração de hidromel no Brasil ainda é pouco explorada, sendo interessante a sua produção e diversificação

Kako različiti sastojci i dodaci utječu na proizvodnju i biološku aktivnost medovine?

Mead is a fermented alcoholic beverage that is made from honey diluted in water and commonly with the addition of other ingredients. The chemical characteristics of mead are closely related to the ingredients and additives that are used in its preparation, especially the type of honey, yeast strain and prefermentation nutrients, as well as herbs, spices and/or fruits. These additives can affect not only the fermentation process, in particular the yeast activity, the formation of metabolites and fermentation time, but also the bioactive potential of the mead, which mainly depends on phenolic compounds. Scientific studies have shown that the mead with added different plant species contains considerable amounts of different classes of polyphenols, which have important biological activities. Within this context, this review study seeks to investigate how different ingredients and additives can affect each of the stages of the preparation of mead, as well as its bioactive potential, in order to understand the effects on its chemical composition, and thus add greater commercial value to this beverage.Medovina je fermentirano alkoholno piće dobiveno otapanjem meda u vodi, često uz dodatak različitih sastojaka. Kemijska svojstva medovine ovise o sastojcima i dodacima koji se koriste u njezinoj pripremi, osobito o vrsti meda, soju kvasca i hranjivim sastojcima koji se dodaju prije vrenja, te o dodanim biljkama, začinima i/ili voću. Ti dodaci ne utječu samo na vrenje, prije svega na aktivnost kvasca, proizvodnju metabolita i vrijeme fermentacije, već i na biološku aktivnost medovine, koja ovisi o sadržaju fenolnih spojeva. Znanstvena istraživanja pokazuju da medovina s dodatkom različitih biljaka sadržava velike količine različitih polifenola s bitnim biološkim svojstvima. Stoga je svrha ovoga preglednog rada bila ispitati na koji način različiti sastojci i dodaci mogu utjecati na pojedine faze pripreme medovine te njezinu biološku aktivnost, s ciljem razumijevanja njihovog učinka na kemijski sastav ovog pića, što mu daje veću tržišnu vrijednost

Serological survey for mycoplasma hyopneumoniae in free-living wild boars from Campos Gerais region, Paraná, Brasil.

The south region of Brazil was responsible for 80.3% of total pork meat export in the country in 2015 (2), with the state of Paraná accountable for 21% of the total pork meat production in that year. Pig farming represented 5.7% of the agricultural gross income of the state in 2016, and the Campos Gerais region accounted for 13.2% of that amount (2). Wild boars are the result of crossbreeding between boars (Sus scrofa scrofa) and domestic pigs (Sus scrofa domesticus). The total population of free-living wild boars in Brazil is unknown (11), but sightings are common in the crop fields and near livestock farms of different regions of Paraná state, including in Campos Gerais (9). The health status of pig herds is important in terms of maintenance and growth of pork production and exports and there are evidences that domestic pigs and wild boars share vulnerabilities in certain viral and bacterial pathogen infections (12). Mycoplasma hyopneumoniae (Mhyo) is a bacterial pathogen that causes porcine enzootic pneumonia, an economically important disease that affects both domestic pigs and wild boars. Mhyo was first isolated in 1965, simultaneously in the United Kingdom (UK) and in the United States of America (USA) (3; 7). Economic losses related to this pathogen and mycoplasmal pneumonia in pig herds are associated with decreased feed efficiency, reduced average of the daily weight gain, and increased medication costs. Thus, knowing the health status of free-living wild boars in the regards of this pathogen is important for the biosecurity of the pork production. The aim of this study was to investigate antibodies against Mhyo in serum samples of free-living wild boars in Campos Gerais region

Stability of Lactobacillus rhamnosus GG in prebiotic edible films

The concept of prebiotic edible films as effective vehicles for encapsulating probiotic living cells is presented. Four soluble fibres (inulin, polydextrose, glucose-oligosaccharides and wheat dextrin) were selected as prebiotic co-components of gelatine based matrices plasticised with glycerol and used for the immobilisation of Lactobacillus rhamnosus GG. The addition of prebiotics was associated with a more compact and uniform film structure, with no detectable interspaces or micropores; probiotic inclusion did not significantly change the structure of the films. Glucose-oligosaccharides and polydextrose significantly enhanced L. rhamnosus GG viability during air drying (by 300% and 75%, respectively), whilst a 33% and 80% reduction in viable counts was observed for inulin and wheat dextrin. Contrarily, inulin was the most effective at controlling the sub-lethal effects on L. rhamnosus GG during storage. However, in all cases the supplementation of edible films with prebiotics ameliorated the storage stability of L. rhamnosus GG

Encapsulation in an alginate–goats’ milk–inulin matrix improves survival of probiotic Bifidobacterium in simulated gastrointestinal conditions and goats’ milk yoghurt

In this work, a new encapsulating matrix, alginate–goats’ milk–inulin, was used to encapsulate Bifidobacterium animalis subsp. lactis BB‐12. The addition of inulin resulted in capsules with a compact structure, and a higher probiotic cell count under simulated gastrointestinal conditions and in probiotic goats’ milk yoghurt during refrigerated storage. Encapsulation of the probiotic bacteria led to slower post‐acidification yoghurts. The results of this study showed that the alginate–goats’ milk–inulin matrix has potential to be used as a new encapsulation material to encapsulate probiotics for use in goats’ milk‐based probiotic fermented dairy products, avoiding the cross‐contamination caused by using capsules based on cows’ milk

Probiotic edible films as a new strategy for developing functional bakery products: the case of pan bread

In the present paper, a novel approach for the development of probiotic baked cereal products is presented. Probiotic pan bread constructed by the application of film forming solutions based either on individual hydrogels e.g. 1% w/w sodium alginate (ALG) or binary blends of 0.5% w/w sodium alginate and 2% whey protein concentrate (ALG/WPC) containing Lactobacillus rhamnosus GG, followed by an air drying step at 60 °C for 10 min or 180 °C for min were produced. No visual differences between the bread crust surface of control and probiotic bread were observed. Microstructural analysis of bread crust revealed the formation of thicker films in the case of ALG/WPC. The presence of WPC improved significantly the viability of L. rhamnosus GG throughout air drying and room temperature storage. During storage there was a significant reduction in L. rhamnosus GG viability during the first 24 h, viable count losses were low during the subsequent 2–3 days of storage and growth was observed upon the last days of storage (day 4–7). The use of film forming solutions based exclusive on sodium alginate improved the viability of L. rhamnosus GG under simulated gastro-intestinal conditions, and there was no impact of the bread crust matrix on inactivation rates. The presence of the probiotic edible films did not modify cause major shifts in the mechanistic pathway of bread staling – as shown by physicochemical, thermal, texture and headspace analysis. Based on our calculations, an individual 30–40 g bread slice can deliver approx. 7.57–8.98 and 6.55–6.91 log cfu/portion before and after in-vitro digestion, meeting the WHO recommended required viable cell counts for probiotic bacteria to be delivered to the human host

Impact of milk protein type on the viability and storage stability of microencapsulated Lactobacillus acidophilus using spray drying

Three different milk proteins — skim milk powder (SMP), sodium caseinate (SC) and whey protein concentrate (WPC) — were tested for their ability to stabilize microencapsulated L. acidophilus produced using spray drying. Maltodextrin (MD) was used as the primary wall material in all samples, milk protein as the secondary wall material (7:3 MD/milk protein ratio) and the simple sugars, d-glucose and trehalose were used as tertiary wall materials (8:2:2 MD/protein/sugar ratio) combinations of all wall materials were tested for their ability to enhance the microbial and techno-functional stability of microencapsulated powders. Of the optional secondary wall materials, WPC improved L. acidophilus viability, up to 70 % during drying; SMP enhanced stability by up to 59 % and SC up to 6 %. Lactose and whey protein content enhanced thermoprotection; this is possibly due to their ability to depress the glass transition and melting temperatures and to release antioxidants. The resultant L. acidophilus powders were stored for 90 days at 4 °C, 25 °C and 35 °C and the loss of viability calculated. The highest survival rates were obtained at 4 °C, inactivation rates for storage were dependent on the carrier wall material and the SMP/d-glucose powders had the lowest inactivation rates (0.013 day−1) whilst the highest was observed for the control containing only MD (0.041 day−1) and the SC-based system (0.030 day−1). Further increase in storage temperature (25 °C and 35 °C) was accompanied by increase of the inactivation rates of L. acidophilus that followed Arrhenius kinetics. In general, SMP-based formulations exhibited the highest temperature dependency whilst WPC the lowest. d-Glucose addition improved the storage stability of the probiotic powders although it was accompanied by an increase of the residual moisture, water activity and hygroscopicity, and a reduction of the glass transition temperature in the tested systems