Maria Fernanda da Silveira Cáceres de Menezes

Microencapsulação de probióticos pelo método de extrusão associado a interações eletrostáticas

Probiotics are live microorganisms that when consumed in adeequadas amounts confer a number of benefits for the health of the host due to improved intestinal microflora. Bacteria of the genus Lactobacillus, Bifidobacterium, and Bacillus have been widely studied and are added to various food types. However, the physicochemical stability and bioavailability of these bacteria have represented a major challenge for the food industry, especially in non-refrigerated food products. The microencapsulation helps to improve the survival of these bacteria, it protects the microorganisms from adverse conditions such as high and low temperatures, pH, additives, or during processing and its passage through the gastrointestinal tract. Most flooring materials used in the carrier to microncapsulacao probiotic foods are ionic microbial polysaccharides, exopolysaccharides, and milk proteins, which exhibit different physicochemical characteristics. The preparation of microcapsules results from numerous techniques available, each with its particularity. Among the microencapsulation techniques probiotics, extrusion is most popularly employed for obtaining microparticles. In this review, will be addressed topics regarding microencapsulation of probiotics by extrusion method associated with electrostatic interactions to develop microcapsules with potential application in foods.

MICROENCAPSULATION OF PROBIOTICS: TECHNOLOGICAL INNOVATION IN THE FOOD INDUSTRY

The growing consumer concern about healthy eating led to the development of functional products, ie, that promotes health and well being of consumers beyond their primary nutritional function. The interest by the addition of probiotic microorganisms in various foods has been growing as a way to increase their nutritional and therapeutic values . However, the biggest problem faced by industries in the use of probiotic bacteria in foods is related to the maintenance and viability of these cultures. The probiotic cultures can not survive in sufficiently high number when subjected to certain conditions, for example, storage at low temperatures and the passage through the human gastrointestinal tract. Given this fact, many studies have focused on the protection and viability of probiotic cultures during production, storage and passage through the gastrointestinal tract probiotic product. Studies have shown that the cultures can be significantly protected by microencapsulation technique.

MICROENCAPSULATION OF PROBIOTICS BY USING EXTERNAL IONIC GELLING PECTIN

The increase in global life expectancy has aroused the interest of consumers for healthy food, driving the development of functional foods containing probiotics, of which stand out genera, Lactobacillus spp, Bifidobacterium spp and Enterococcus spp, known to carry beneficial effects in the colon. Various microencapsulation techniques and coating materials have been explored, the external ionic gelation has proved to be viable preservation of the probiotics cultures. Natural polymers have been studied, such as pectin, raw material can be obtained from the citrus industry waste extraction. Pectins are classified according to their degree of methoxylation, which influences its hydration capacity and gel formation. As a dietary fiber, pectin acts as a substrate for the microflora of the colon, stimulating it. For these characteristics, the use of pectin as a coating material microparticles probiotic is presented as an alternative for carrying out works aimed to study the production, characterization, and Microparticles feasibility of in vitro cultures. This review aims to present microencapsulation of probiotics through external ionic gelation method, as well as address the microcapsules coating materials, with emphasis on the use of pectin.

MICROENCAPSULATION OF BIOACTIVE COMPOUNDS BY EXTRUSION METHOD

The development of functional foods by adding bioactive faces many hurdles in the production of new foods. Microencapsulation is a useful tool to facilitate the protection of these compounds in foods, in particular, probiotics, vitamins, minerals, fatty acids, etc. Various microencapsulation methods have been used in order to improve the use of these ingredients promoting the successful delivery of these bioactive substances in the gastrointestinal tract. Among the microencapsulation techniques bioactive compounds, extrusion has been employed to obtain microparticles. In this review we will discuss topics regarding bioactive compounds and how to improve its stability through microencapsulation, emphasizing the method and studies on the extrusion technique.

ENCAPSULATION: AN ALTERNATIVE FOR APPLICATION OF PROBIOTIC MICROORGANISMS IN THERMALLY PROCESSED FOODS

The consumption of probiotics has increased considerably in recent years and many probiotic foods are already available on the market. Among probiotic microorganisms, Lactobacillus and Bifidobacterium are the most common. However, the application of this kind of microorganism is still limited to foods that not pass through extreme onditions of temperature during processing. Thus, encapsulation techniques are emerging as an alternative to use probiotic microorganisms in thermally processed foods. The main encapsulation techniques are extrusion, spraydrying and emulsification, which each one has its advantages and disadvantages. Currently, various materials can be used for encapsulating bacteria; however, alginate is the most commonly used. To obtain probiotic capsules with high viability even after heat treatments is necessary to associate heat tolerant probiotic strains and appropriated materials and encapsulation techniques.

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

Redução da Contaminação Microbiana de Carne Moída Resfriada In Natura Utilizando A Radiação por Micro-Ondas

Gabriela Poletto, Maria Fernanda da Silveira Caceres de Menezes, Greice Carine Raddatz, Thaiane Marques da Silva, Mariana de Araujo Etchepare, Carlos Pasqualin Cavalheiro, Caroline Posser Simeoni, Juliano Smanioto Barin, Alexandre Jose Cichoski, Cristiano Ragagnin de Menezes. Reducao da Contaminacao Microbiana de Carne Moida Resfriada “In Natura” Utilizando A Radiacao por Micro-Ondas. 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-163 Reducao da Contaminacao Microbiana de Carne Moida Resfriada “In Natura” Utilizando A Radiacao por Micro-Ondas

RADIAÇÃO MICRO-ONDAS: APLICAÇÕES EM ALIMENTOS E IMPACTOS MICROBIOLÓGICOS NA CARNE

The demand for food, especially the consumption of meat and meat products, is increasing in countries that are in full development, however consumers are increasingly demanding about the quality of these foods. To meet this demand, many alternatives preservation have been proposed and investigated in order to reduce vegetative micro-organisms commonly associated with foodborne illness. Meat is an excellent substrate for microbial growth, behaves like authentic culture medium due to its intrinsic and environmental factors that allow the development of numerous microorganisms. The nonionizing radiation of microwaves is presented as a new possibility for microbial control of meat and meat products. This radiation is the transfer of heat through electromagnetic waves in the range 300-300.000 megahertz (MHz), promoted by waves of electrical and magnetic energy moving together through space. Microwaves have different applications in area of food technology, such as thawing, drying, extraction, pasteurization, decontamination and disinfection of utensils, however, the benefits and limitations of this technology in an industrial application must be analyzed and discussed. This study aims to review, investigate and discuss the general and specific applications of microwave radiation as an alternative or complementary method to traditional process of preservation of meat.

POST - SLAUGHTER FACTORS THAT CONTRIBUTE TO MEAT TENDERNESS

The chain of meat production features prominent and increasing consumer requirements, research related to product quality are being widely developed position. Among the characteristics of meat quality, tenderness is considered the most influential characteristic for consumer satisfaction. In order to evaluate the main factors that influence respondents in meat tenderness, an analysis was performed through a literature review of the procedures that contribute to the softness in post mortem, such as enzyme maturation, pH, cooling rate, stimulation electric, how to hang and tenderization carcasses. These factors are related to postmortem examinations are considered the most important in the final product of tenderness.