Augusto Tasch Holkem

Microencapsulação de culturas probióticas: princípios do método de spray drying

Probiotic microorganisms are known to provide a number of benefits to consumer health, primarily through the maintenance of balance and composition of the gastrointestinal tract. However, for the health benefits to be achieved, should remain viable probiotics in sufficient quantity in the food until the time of consumption, in addition to being able to survive passage through the gastrointestinal tract. Due to these factors microencapsulation methods have been applied in order to protect probiotics against adverse conditions they are exposed, improving their survival. The technique of spray drying is one commonly used for encapsulation of food ingredients, it offers some advantages, such as relatively low cost, ease of operation, high production rates and possibility of application in industrial scale. In this context, the aim of this work is to provide an overview of the importance and benefits of microencapsulation of probiotic cultures emphasizing the principles of metodode spray drying.

Emulsificação/gelificação iônica interna: Alternativa para microencapsulação de compostos bioativos

The application of bioactive compounds in food have attracted the interest of the industry due to potential health benefits to humans. However, the efficiency depends on the stability, bioactivity and bioavailability of these active ingredients in the food matrix. The unpleasant taste and instability limit the application of these compounds. The use of encapsulated bioactive instead of free compounds can effectively alleviate these problems. The encapsulation technology being used in many different active compounds is the emulsification/internal ionic gelation, which is an important alternative for improving the stability and application in food.

PREPARATION TECHNIQUES OF NANOTECHNOLOGY SYSTEMS APPLIED TO FOOD

Nanotechnology is associated with the characterization, manufacturing, handling and application of biological and non-biological structures at the nanoscale. This technology appears as a promising tool for various fields of study, such as the chemical, pharmaceutical and also for the food industry. In the food and beverage sector the research for ways to improve production efficiency, food safety and food characteristics is extensive. Among the main nanostructured systems used in food industry are polymeric nanoparticles (nanocapsules and nanospheres) , solid lipid nanoparticles, liposomes and nanoemulsions; and there is a considerable number of methods of formulation of these systems. The aim of this review is to discuss the potential applications of nanotechnology in foods, emphasizing the use of nanoparticles, nanoemulsions, nanocapsules for food packaging as well as methods for obtaining, functionality and its features. Although the use of nanotechnology in food in its incipient, there are already numerous opportunities that can be explored, such as the development of products with nutraceutical and functional characteristics, the development of processes and intelligent packaging.

MICROENCAPSULATION OF PROBIOTIC BY INTERNAL IONIC GELATION

Functional foods containing probiotics are being produced in great demand due to the increasing awareness of consumers to maintain a healthy diet. However, the main problem is the poor survival of these microorganisms in food products and in the gastrointestinal tract. Microencapsulation is an alternative for protecting a bioactive and modulating its release to the site of action. Thus, the emulsification/internal gelation technical emerges as a viable method because it can better control and reduce particle size; production of microparticles in the optimal temperature for viability of the probiotic among other benefits. In this context, the aim of this study is to provide a review of the benefits of probiotic cultures and the importance of microencapsulation to improve the viability of these microorganisms highlighting the principles of emulsification/internal ionic gelation method.

Viabilidade Gastrointestinal Simulada de Micropartículas com Lactobacillus Acidophilus Obtidas por Gelificação Iônica

Greice Carine Raddatz, Mariana de Araujo Etchepare, Gabriela Poletto, Maria Fernanda da Silveira Caceres de Menezes, Marina Pippi Barin, Thaiane Marques da Silva, Augusto Tasch Holkem, Carlos Pasqualin Cavalheiro, Hilda Hildebrand 1, Cristiano Ragagnin de Menezes. Viabilidade Gastrointestinal Simulada de Microparticulas com Lactobacillus Acidophilus Obtidas por Gelificacao Ionica. In: Anais do 12o Congresso Latinoamericano de Microbiologia e Higiene de Alimentos MICROAL 2014 [= Blucher Food Science Proceedings, num.1, vol.1]. Sao Paulo: Editora Blucher, 2014. DOI 10.5151/foodsci-microal-164 Viabilidade Gastrointestinal Simulada de Microparticulas com Lactobacillus acidophilus Obtidas por Gelificacao Ionica

Viabilidade de Microcápsulas com Lactobacillus Acidophilus Durante Estocagem em Diferentes Temperaturas

Greice Carine Raddatz, Mariana de Araujo Etchepare, Gabriela Poletto, Maria Fernanda da Silveira Caceres de Menezes, Juliano Smanioto Barin, Carlos Pasqualin Cavalheiro, Augusto Tasch Holkem, Thaiane Marques da Silva, Caroline Posser Simeoni, Cristiano Ragagnin de Meneze. Viabilidade de Microcapsulas com Lactobacillus Acidophilus Durante Estocagem em Diferentes Temperaturas. In: Anais do 12o Congresso Latinoamericano de Microbiologia e Higiene de Alimentos MICROAL 2014 [= Blucher Food Science Proceedings, num.1, vol.1]. Sao Paulo: Editora Blucher, 2014. DOI 10.5151/foodsci-microal-152 Viabilidade de Microcapsulas com Lactobacillus acidophilus Durante Estocagem em Diferentes Temperaturas