Desenvolvimento de pasta de amendoim funcional contendo Lactobacillus helveticus encapsulados por gelificação iônica

Abstract

Peanut butter is a rich source of protein, healthy fats and nutrients, promoting satiety and providing energy. Furthermore, it contains antioxidants and fiber that improve digestion, making it a versatile and nutritious food. Lactobacillus helveticus R0052, a homofermentative dairy bacterium, is known for its ability to produce lactic acid, balancing the intestinal flora, improving digestion, strengthening the immune system and inhibiting pathogens. However, this strain faces significant limitations, including low resistance to adverse conditions and the digestive process, resulting in a decrease in cell viability during transit through the gastrointestinal tract (GIT). Probiotic encapsulation is an effective technique for protecting microorganisms, providing a controlled release and increasing the number of viable cells that reach the intestine. The objective of this work was the development of a functional peanut paste containing L. helveticus encapsulated by ionic gelation. L. helveticus was obtained commercially, multiplied and encapsulated in a 3% sodium alginate matrix by external ionic gelation. The microspheres were characterized by scanning electron microscopy (SEM) and stereoscopy. Peanut butter was produced, and the spheres were incorporated manually. In vitro controlled release tests were carried out on the spheres before and after incorporation, in addition to storage and thermal sensitivity tests. The spheres had an average size of 2.4 mm, containing 3,109 CFU/ml of lactobacillus. During in vitro digestion, probiotic cells without peanut butter presented a count of 1,97,105 ± 0,03,105 CFU/mL, losing viability in the intestine due to the porosity of the alginate. On the other hand, in tests with peanut butter, the count was 1,24,106 ± 0,04,106 CFU/g, indicating that the microspheres reached the intestine more viable. This can be explained by the presence of proteins and fats in peanut butter, which reduce the porosity of the microspheres and provide an additional barrier to protect bacteria against adverse environmental conditions. According to the literature, this quantity of probiotic cells is sufficient to result in therapeutic efficacy. Therefore, the present technique demonstrated efficacy in encapsulating L. helveticus and releasing it into the intestine. Among the limitations, the storage period stands out, which was 14 days due to the lack of nutrients for the bacteria, and thermal sensitivity, as the cells become unviable at temperatures above 60ºC.