EVALUATION OF THE VIABILITY OF MICROENCAPSULATED PROBIOTICS IN GELATIN AND ALGINATE BY EMULSIFICATION OIL/WATER

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Detalhes
  • Tipo de apresentação: Pôster
  • Eixo temático: Engenharia de Processos e Tecnologias Emergentes (ET)
  • Palavras chaves: Functional Foods; ENCAPSULATION; emulsion;
  • 1 Centro de Ciências da Saúde / Universidade Federal do Rio Grande do Norte
  • 2 Departamento de Nutrição / Universidade Federal do Rio Grande do Norte
  • 3 Departamento de Farmácia / Centro de Ciências da Saúde / Universidade Federal do Rio Grande do Norte
  • 4 Departamento de Farmácia / Universidade Federal do Rio Grande do Norte

EVALUATION OF THE VIABILITY OF MICROENCAPSULATED PROBIOTICS IN GELATIN AND ALGINATE BY EMULSIFICATION OIL/WATER

Sebastião Ânderson Dantas da Silva

Centro de Ciências da Saúde / Universidade Federal do Rio Grande do Norte

Resumo

Probiotics are defined as viable microorganisms, which are ingested regularly, provide numerous health benefits. However, cell viability can be compromised by exposure to storage conditions and the digestive process. Thus, encapsulation appears as a strategy capable of promoting protection, controlled release, and preservation of bioactive effects. In this context, the present study aimed to produce and characterize microparticles based on sodium alginate and porcine gelatin containing Lactobacillus acidophilus NRRL B-4495 or Lactiplantibacillus plantarum NRRL B-4496. The encapsulation was performed by emulsification oil/water (O/W), using Tween 20 as a surfactant. The emulsions were obtained by ultradispersion of aqueous phase (FA) with the corn oil (Ultra-Turrax, IKA T18) at 5000 rpm/7 min. Subsequently, FA was dispersed in the obtained emulsion using the same conditions. Then, the formulations obtained were freeze-dried. The encapsulates were characterized by Scanning Electron Microscopy (SEM), Laser Diffraction, Fourier Transform Infrared Spectroscopy (FTIR), and encapsulation efficiency (EE). For particles based on gelatin, the micrographs showed irregular particles with smooth surfaces containing microorganisms in their structure, unlike the base alginate encapsulated. The gelatin-based formulation containing L. acidophilus and L. plantarum showed particle size of 26.1 ± 1.7 μm and 22.9 ± 0.0 μm, respectively. The FTIR indicated the chemical interactions only between the constituents of the gelatin-based formulations, with the formation of new vibrational bands, as characteristic bands of probiotics. For gelatin encapsulation, L. acidophilus showed EE of 89.6 ± 4.2% and viability of 10.9 log CFU/g, and L. plantarum showed EE of 81.1 ± and viability of 9.9 log CFU/g. On the other hand, alginate-based particles did not favor the viability of probiotics (0.0 log CFU/g). Therefore, it is suggested that the microencapsulation of gelatin by emulsifying O/W is a proper and favorable strategy for protecting probiotic bacteria, enabling future applications in the food area.

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