Banca de DEFESA: KATHERINE GUTIERREZ ALZATE

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
STUDENT : KATHERINE GUTIERREZ ALZATE
DATE: 28/02/2023
TIME: 10:00
LOCAL: Faculdade de Farmácia
TITLE:

Application of industrial byproducts and encapsulated probiotics in dairy products

KEY WORDS:

Cupuassu. Whey. Microencapsulation. Nanoencapsulation.

PAGES: 84
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
SPECIALTY: Aproveitamento de Subprodutos
SUMMARY:

Dairy products have been considered one of the main nutritional foods in the human diet. In this scenario, the increase in consumer demand has put pressure on dairy industries to develop new sustainable products that offer health benefits in addition to basic nutritional functions. This has led to the growth of new research, such as the addition of products rich in protein, starch, pectin, and antioxidant compounds, through the use of agro-industrial by-products (seeds and powdered peels), as well as the addition of probiotic micro and nanocapsules. Consequently, a fermented milk beverage was developed with the addition of different concentrations of cupuassu powder (1.5%; 3%) and pulp (5%; 7.5%, and 10%), evaluating the nutritional, physicochemical, microbiological, and sensorial parameters. In addition, a review of the use of micro- and nanoencapsulation of probiotics in products of animal origin, and with emphasis on milk and dairy products, considering the techniques and materials most commonly used in this process. And finally, probiotic microcapsules (Lactobacillus acidophilus) were developed from the use of cupuassu powder. It was found that the addition of cupuassu powder improved nutritional quality, reduced synergy, increased water holding capacity, and improved sensory attributes such as color, consistency, and firmness. The pulp improved the rheological parameters, especially the consistency index and apparent viscosity in the fermented beverage. Therefore, the development of a dairy beverage with functional potential using cupuassu pulp and powder as ingredients is promising in terms of physicochemical, nutritional, and microbial quality. On the other hand, in the encapsulation of probiotics, it was found that nanoencapsulation has significant limitations compared to microencapsulation due to the size of probiotics. It was also found that encapsulation of probiotics improves the physicochemical, sensory, and microbiological parameters, which helped to extend the shelf life of the product due to probiotic viability. In addition, microcapsules of the Lactobacillus acidophilus were produced by employing cupuassu flour in the capsule composition.

COMMITTEE MEMBERS:
Presidente - 1142664 - MARION PEREIRA DA COSTA
Interno - 1030414 - BRUNO NICOLAU PAULINO
Externo à Instituição - NELSON DE CARVALHO DELFINO