Thaiane Marques da Silva

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.

Incorporação da curcumina em sistemas nanoestruturados: Revisão

A curcumina e um composto polifenolico extraido do rizoma de Curcuma longa Linn com diversas propriedades farmacologicas, como anti-inflamatorio, antioxidante, anticarcinogenico, antimicrobiano, hepatoprotetor, hipoglicemiante, entre outras, sendo interessante o desenvolvimento de produtos contendo curcumina, os quais trarao beneficios a saude. A curcumina pode ser empregada como um aditivo natural em substituicao aos sinteticos, como corantes, antioxidantes e antimicrobianos, e tambem em funcao de suas propriedades farmacologicas. Entretanto, a sua incorporacao em alimentos funcionais ou sua utilizacao como suplemento alimentar e dificultada pela baixa solubilidade em agua, susceptibilidade a condicoes alcalinas, luz, calor e oxidacao. A nanotecnologia e uma area emergente para melhorar a baixa solubilidade, estabilidade e biodisponibilidade da curcumina. Varios tipos de nanoparticulas tem sido encontrados como sendo adequados para a encapsulacao de curcumina. Este artigo revisa os sistemas nanoestruturados contendo curcumina, como nanoparticulas polimericas, nanoparticulas lipidicas solidas, lipossomas e nanoemulsoes. Alem das tecnicas de nanoencapsulacao e caracteristicas fisico-quimicas destes carreadores.

Encapsulação de compostos bioativos por coacervação complexa

The bioactive compounds are chemicals found in plants and are widely known for bringing health benefits, so it can be designated as functional foods. However, they are sensitive to various factors found in the environment that are exposed primarily to tratogastrointestinal and, moreover, are lipophilic, therefore, have low solubility in aqueous media. In this sense, the encapsulation of these compounds is an alternative protection, and the provision of such compounds in suitable amounts. The complex coacervation microencapsulation is a technique commonly used for such compounds, besides having front advantages to other techniques such as the use of biopolymers, no use of toxic agents, among others. Currently, there are a lot of research in this direction, which will be presented in this paper. Thus, the present review aims to present the main bioactive compounds studied and encapsulated as well as the parameters for complex coacervation technique.

Coacervação complexa: uma técnica para a encapsulação de probióticos

Microencapsulation is the protection of a compound and modulation of its release and now, several techniques are available and among them there is the complex coacervation. The complex coacervation technique involves the association of two polymers and presents some advantages over other techniques such as the possibility of working with biopolymers, the absence of organic solvent and temperature conditions in mild processing. Functional foods containing probiotic bacteria are becoming increasingly popular in the market due to the beneficial health effects attributed to probiotics. However, these microorganisms are sensitive to various factors found in the environment that are exposed primarily to tratogastrointestinal and storage conditions. Thus, the microencapsulation is an alternative protection and controlled release for probiotics. However, factors such as temperature, pH and concentration of the hydrocolloid, particularly, can influence the formation of microcapsules. For the encapsulation of probiotics, although there are many related studies, however, according to these results, this technique can be regarded as promising for these microorganisms. Thus, this review article aims to address the key technological aspects related to microencapsulation of probiotics by the complex coacervation technique as well as the parameters related to the technique and its application potential.

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