Aplicação de Lactobacillus acidophilus microencapsulado com diferentes materiais de parede em preparado sólido para refresco

Abstract

Probiotics are recognized to be beneficial to health and the viability of these is one of the requirements, which can be obtained through microencapsulation. In recent years, several studies have evaluated the viability of probiotics, free and microencapsulated, in foods, especially dairy products. Few studies evaluate alternative foods for the addition of these microorganisms. Therefore, the aim of this work was to elaborate a solid preparation refreshment orange flavor with microcapsulated spray drying probiotic. For this, three microcapsules of L. acidophilus, which differed by wall material and operational parameters used in the spray dryer (formulation 1: 27,5 g 100mL-1 of manioc dextrin tartrate, 91 °C and 0,75 L h-1; formulation 2: 12 g 100 ml-1 of soy extract and 8 g 100 mL-1 maltodextrin, 0,55 L h-1 and 85 °C; and formulation 3: 10 g 100 ml-1 maltodextrin and 2,5 g 100mL-1 protein extracted from defatted rice bran, 78 °C and 0,58 L h- 1). Under these conditions, formulation 1 presented the lowest viability loss in the 21 day storage period at room temperature (25 °C) and lower water activity value (0,5040). Formulation 3 was less hygroscopic in relation to the others. Formulation 2 indicated the lowest moisture value (2,42 ± 0,37%). All formulations containing the encapsulated probiotic presented higher viability and survival values after simulation of digestibility when compared to the L. acidophilus free formulation (control formulation), proving that the microcapsules were able to protect the probiotic. Therefore, there is evidence of great potential for application of the microcapsules in the solid preparation refreshment, which differs from the known probiotic products.