Viabilidade de Lacticaseibacillus casei CSL3 frente a microencapsulação por Spray dryer em materiais encapsulantes distintos

Abstract

Probiotics have been increasingly used as dietary supplements, reducing the incidence of various diseases. Research is involved in the application of these microorganisms, especially in food for human consumption, but there is a need to improve the method of protecting them due to the fastidiousness of this group of microorganisms. Techniques such as immobilization are options studied and applied to protect probiotics. The choice of technique and material for coating/trapping these microorganisms is extremely important in order to guarantee their viability. The objective of this work was to develop and maximize the yield of symbiotic capsules produced with Lacticaseibacillus casei CSL3 through the spray dryer process using different mixtures of xanthan gum, fructo-oligosaccharides and cheese whey as encapsulating material. The research was organized into 2 chapters. Chapter I addresses a systematic review of the literature, from the last 5 years, regarding the state of the art in immobilization, materials used and application of probiotics in foods, noting that the choice of technique and coating/entrapment material involved needs to take into account several factors , such as cost for implementation, processing time, and quality of the final product considering that many techniques present promising and efficient results and that materials are generally combined, combining their potential and, finally, it was found that the application of probiotics goes beyond those classic foods with a probiotic source, which are dairy derivatives, due to different demands in the probiotic food sector, and a lot of research that investigates innovative ways, in many cases successfully, in the application of encapsulated probiotics in vegetable drinks, meat products, dehydrated fruits among others. Chapter II sought to develop and maximize the yield of symbiotic microcapsules produced with Lacticaseibacillus casei CSL3 through the spray dryer process using different mixtures of xanthan gum, fructo-oligosaccharides and cheese whey as encapsulating material. Maximizing the encapsulation yield by spray dryer using the SF and SFX mixtures was achieved with values of 44.7 and 31.4% while the encapsulation efficiency was 98.7 and 99.4%, respectively. During the entire storage period, both types of microcapsules effectively protected Lacticaseibacillus casei CSL3 (L. casei CSL3), ensuring the maintenance of minimum cell viability for at least 56 days. Notably, microcapsules containing xanthan gum exhibited superior preservation of cell viability at both refrigeration and room temperatures. Furthermore, the microcapsules demonstrated effective protection from L. casei CSL3 during simulated gastrointestinal conditions, with the SF and SFX microcapsules exhibiting remarkable resistance against bile acids and salts. During the thermal test, the symbiotic microcapsule produced with the SFX mixture proved to be more resistant, managing to maintain counts above 106 Log CFU.g− 1 at 70°C for 30 minutes (min) of exposure. The combination and interaction of xanthan gum, whey protein and fructooligosaccharides played a crucial role in the general protection of L. casei CSL3, thus enabling its application in dehydrated soup while maintaining the viability of 10 6 Log CFU.g-1 per approximately 49 days and, therefore, applying the diversity of applications in the food industry.