Food Process Engineering in a Changing World - 11th International ...

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Evaluation of probiotic containing microcapsules stability in different media Luciano Avallone Bueno a* , Maria de Fátima Fonseca b , Djalma Marques b , Fernanda Branco Shinagawa b , Amanda Quintino b , Gabriel Locatelli b , Cedenir Pereira Quadros b a University Rural of Pernambuco, Physical Department, Recife, Brazil; *(avallonebueno@gmail.com) b BioLogicus – Research Center of Probiotics, Technology Institute of Pernambuco, Recife, Brazil;(www.biologicus.com.br) INTRODUCTION Probiotics are viable microorganisms preparation which have beneficial effects on the host health. Various health benefits have been attributed to probiotics such as antimutagenic and anticarcinogenic properties, antiinfection, immune system stimulation, lactose intolerance. Successful probiotic microorganisms are able to survive in gastric conditions and colonize the intestine by adhering to the intestinal epithelium [1]. Microencapsulation of microorganism is one of the newest and most efficient methods, has recently been under especial consideration and investigation. Alginate is often used as an encapsulating material because it has the benefits of being non-toxic and being readily available. Chitosan polymers can further polymerize by means of cross-link formation in the presence of anions and polyanions [2]. The aim of this work was to evaluate the influence of substances polymeric on the physicochemical stability of microencapsulated microorganisms stored in two kinds of media, as well as the microencapsulated resistance against treatment with different ranges of pH. MATERIALS & METHODS The process of microencapsulation was carried out by method of coacervation which was used as encapsulate material the fermented soybean beverage BioLogicus® as probiotic microorganism. After this, were resuspended in mineral water and 0.85% saline solution and stored at 5ºC until analysis. For stability tests, pH, acidy evaluation, % mass variation and total soluble solid was analysed, during 84 days. For the resistance test, 10 g of alginate-chitosan free were immersed in 100 mL of acid solution containing KCl buffer pH 2.0 for 3 h at 37°C. For alkaline system, was used KH2PO4 pH 7.4 for 3 h at 37°C. RESULTS & DISCUSSION Generally, total titratable acidity increased in two storage media which were submitted the two types of encapsulation. In contrast to the acidity, pH profile decreased during the 84 days. Media composed by 0.85% saline solution, that stored the alginate-chitosan and alginatechitosan free microcapsules, shows an upward trend to titratable acidity and decreasing for pH measure. On the other hand, the two media, which stored alginate-chitosan microcapsules, had the titratable acidity variation since the first week. The decrease of the pH is explained due to the presence of substrate that acts as means of development of microorganism. Results of these reactions were expected considering that the array can be used as the substrate for development of microorganisms, which as a result of metabolism, producing lactic acid. In relation to total soluble solids variation in storage media, the variation was very insignificant, around of the 0.1 a 0.2°Brix. Although the values were relatively constant, it was seen a higher initial value for 0.85% saline solution assay. For mass variation determination, were weighed in the same time 11th International Congress on Engineering and Food - Athens, Greece, 2011 2085
interval, four aliquots stored in mineral water or 0.85% saline solution. It was observed that, in the first week, alginate-chitosan free obtained a mass gain of the 8 and 29% for mineral water and saline solution respectively. Result was very similar with saline solution medium, but in case for alginate-chitosan microcapsules the mass gain was 16%. The acid aqueous solution remained clear during all time of the analysis. This is suggests that microcapsules are resistant to gastric juice. However, the microcapsules that were submitted to alkaline treatment, demonstrated a complete dissolution after 3 h. It can be noted the dissolution process of the microcapsules in acid and alkaline solution. These results demonstrate that alginate and alginate-chitosan microcapsules have an ideal behaviour in the human organisms. A Figure 1. (A) Matrix alginate-chitosan free microcapsules, (B) matrix alginate-chitosan microcapsules on mineral water medium and (C) matrix alginate-chitosan free microcapsules, (D) matrix alginate-chitosan microcapsules on 0.85% saline solution during 84 days. CONCLUSION It was concluded that development of alginate-chitosan free and alginate-chitosan microcapsules for probiotic microorganism immobilization can be storage both in mineral water, as well as in 0.85% saline solution for long period. In addition, alginate microcapsules show resistance to acid treatment and susceptibility to alkaline, ideal for liberation of the bioactive agents in intestinal system. REFERENCES [1] Fuller R. 1991. Probiotics in human medicine. Gut 32(4), 439-442. [2] Klien J., Stock J., Vorlop K.D. 1983. Pore size and properties of spherical calcium alginate biocatalysts. European Journal Applied Microbiology Biotechnology, 18, 86-91. 2086 C B D
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1th International Congres on Engine
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FOOD PROCESS ENGINEERING IN A CHANG
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ICEF11 ORGANIZERS Organizer: Nation
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Rao, Anandha (Andy) Raspor, Peter R
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ACKNOWLEDGEMENTS The 11 th Internat
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PREFACE The present book is part of
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Emerging technologies CONTENTS-VOLU
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Effect of ultra high pressure homog
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Bioprocessing engineering Character
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Rapid HPTLC-based method for qualit
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Effect of contamination stage and i
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Furan derivatives dynamic in rye br
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Manufacture of gelatin-based films
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Mechanical processing of foods Stud
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11th International Congress on Engi
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Production of Turkish delight (loku
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Effect of different ratios of malto
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HIGHTECH EUROPE PROJECT WORKSHOP OP
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The potential for superchilling to
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Table 1. mass transfer results for
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as 37% at 40g/l, 2.0MPa TMP and 30
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and OAA of the bun decreased with i
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temperature profile when applying a
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Figure 1 compared the PSD patterns
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Table 1. Results of the EF treatmen
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VI solution in combination with the
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RESULTS & DISCUSSION Fig. 1 present
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RESULTS & DISCUSSION The impact of
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seemed to be less effective on TVC
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presence of colored compounds and p
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PCA model to identify fresh and fro
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The concentration of vitamin C was
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denoting that these tissues became
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egime, presents a concave curve sha
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encapsulation by Spray Gun was 2.40
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studying the squid protein concentr
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Since treatment at maximum voltage
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educed to 22,5% in comparison to un
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material (unprocessed carrot). None
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them barely visible at the optical
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peak viscosity over control was obs
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model of enzymes inactivation. The
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values than controls. A significant
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G'(Pa) 100 90 80 70 60 50 40 30 20
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Viscosity (mPa.s) 7 6 5 2 0 10 20 3
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The previous thermal germination of
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activity. Recent results have been
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Jam preparation and methods for the
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The size of the ice crystals in gel
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volatile constituents are the sesqu
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at 300 and 400 MPa (D = 1.99 and 0.
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of the fact that some enzymes canno
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Table 1: Effect of high pressure hy
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contrast, in samples treated at 300
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It was found that HP-tofu, using th
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amount of quercetin that was infuse
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[]*10 -3 (deg.cm 2 .dmol -1 ) 10 0
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which no culture management is nece
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Rheological measurements were carri
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1690
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Yield (%) 80 70 60 50 40 30 20 10 0
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corresponding to antagonism (the ef
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Also the separation efficiency has
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as an in vitro study on the colon c
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BSA, trypsin, and pepsin were selec
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proposed by Apelblat can describe t
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potassium phosphate salts confer di
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Figure 1. Effect of pH and NaPA con
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subsequently temperature maintained
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could increase the viscosity of the
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eductions. Taking availability and
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Liquid Chromatography Coupled to Is
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and a 5.2-fold improvement (average
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Regarding the solubility of astaxan
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Figure 1. Cumulative oil yield vers
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This indicates that all the medium-
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RESULTS & DISCUSSION In the KCl1 co
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Furthermore, it was observed that t
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production of the intermediate limo
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Table 1. Microbial counts of total
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Total viable counts remained about
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Table 1. Mean values of the notes a
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RESULTS & DISCUSSION The general tr
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a) b) meq oxígeno/Kg 6 5 4 3 2 1 0
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According to Figure 1, in glucose m
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Figure 1. a) Surface plots with eff
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expressed by the molecular diffusio
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Effect of dispersed phase volume fr
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RESULTS & DISCUSSION Figure 1. Expe
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Oxygen rate transmission (OTR) was
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outputs and experimental values. It
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Figure 1: Gallery of corn tortilla
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esistance to mass transfer takes pl
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Table 1-Levels of protein fractions
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Figure 1. Minimum Noise Fraction Tr
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for 28.6 and 12.6% of the total sam
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Phenomena related to the movement o
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order/genus level. In one year appl
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RESULTS & DISCUSSION No differences
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RESULTS & DISCUSSION The shelf-life
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RESULTS & DISCUSSION The spectra of
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RESULTS & DISCUSSION The results fo
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factors for the development of shap
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plates were dipped into a 0.05% DPP
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esponse of the samples and measurin
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and median of 0.25 mg/L) in the raw
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inadequate/poor information about e
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The joint analysis of these results
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A study on germination time and myc
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for decreasing temperature. An incr
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Table 1. Weibull distribution param
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Figure 1 shows the contour plots of
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minute [2]; therefore attached E. c
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the presence of L-carnitine. At 14
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The results were obtained over time
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depends on the temperature. Rather
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* da * * ka a (1) dt * * 15.08 aa0
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RESULTS & DISCUSSION Simultaneous c
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Figure 1. Change of HMF concentrati
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RESULTS & DISCUSSION Data on remain
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under sub-optimal conditions, were:
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Figure 1. Scores Plot for 3 storage
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modulates thermal inactivation of e
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conditions, this procedure was isol
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150-400 CFU/cm 2 ) may still pass t
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1822
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theirs hands and arms before milkin
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Figure 1. HMF reduction of styrene-
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high respiration rates could be exp
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6.4-5.5 and aw 0.98 to
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in Graviera cheese due to reheating
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RESULTS & DISCUSSION IMF items are
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implementation in the hospitals. Wi
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Finally, concerning the water-bottl
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a high amount of data, enough to es
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a-T room = 20°C b-T room = 25°C c
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Table 1. Fillet pH drip loss and le
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oth temperatures. The rates of putr
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RESULTS & DISCUSSION The population
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Until now the declaration has been
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For the selection of the appropriat
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RESULTS AND DISCUSSION Volatile com
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3. Characterisation of protein phys
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High CA contents were usually accom
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electric transformer in order to gi
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icher in compounds from all chemica
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the pH and temperature changes are
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may cause 100 times greater risk of
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RESULTS & DISCUSSION Concerning the
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Food-serving businesses that wish t
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CONCLUSION Meat texture and fat con
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RESULTS & DISCUSSION Irrespective o
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Table 1. Furan levels in roasted co
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was verified that furan levels sign
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The parameter of form (n) varied pr
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antioxidant capacity of spices extr
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RESULTS & DISCUSSION DON concentrat
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Figure 1. Fitted curves of polynomi
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The equations describing the system
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RESULTS & DISCUSSION Nine furan der
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RESULTS & DISCUSSION The mycelia gr
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REFERENCES [1]. Leung AY. 1978. Enc
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1896
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ACKNOWLEDGMENTS These results are p
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evaporated. It is assumed that the
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onion tissue was not observed becau
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temperature. During the first 5 min
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Pre cooling Filleting Baader 184/18
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1908
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700 mm and predominantly Western wi
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In the beginning of heating, there
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To investigate the damage of cooked
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The water activity of the pistachio
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done. Figure 1 shows the comparison
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The first results show a variation
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contrast, the nature of the pan has
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with 12 sec process holding times y
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Figure 1. Temperature history of wh
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heat transfer characteristics. Two
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espondents of the five (5) schools
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it was 62.73 (±4.68) ppb for force
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treatment time and therefore an ene
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Figure 1 shows the effect of tannin
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influenced significantly by osmodeh
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intracellular product extraction. A
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The textural analysis did not diffe
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powder. Kumar et al. [1] reported t
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In all the position of MW3 cases, t
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ventilation led to significant savi
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correlation was found between the t
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tested in this work (0-37 kW/m 3 ).
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Comparing trials 9 and 10, it is po
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To study the effect of pH and added
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Spectronic). Bovine serum albumin w
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temperature up to 50 °C or even hi
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(1547 cm -1 ) and amide-III (1239 c
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The respiration pattern at 0 day fo
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In the whole grains of wheat and oa
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eduction verified by Reddy et. al.
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most flavours, except esters, were
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anisotropic shrinkage since shrinki
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Analysis of water activity (a w) Ta
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year on colour was more important t
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texture analyzer CT3 (BROOKFIELD, E
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1980
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1982
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was obvious that the higher levels
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t test not shown)The fitted results
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RESULTS & DISCUSSION Each fruit pre
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powder, indicates that during the d
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(a) (b) Figure 1. Relationship betw
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RESULTS & DISCUSSION The results sh
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TA/XT/PLUS-Texture Analyser and the
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RESULTS & DISCUSSION The results of
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RESULTS & DISCUSSION The final mois
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model was their average relative er
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indicated that the moisture diffusi
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Figure 1. Vitamin C content for the
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ehydration with a fast initial wate
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At this condition, the moisture con
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RESULTS & DISCUSSION The ENCF treat
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Table 1. Experiments were scheduled
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RESULTS & DISCUSSION All volatile c
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generated by cavitation injured str
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PA, PB and PC, respectively. The DE
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Table 1. Resume of results of the d
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passes without change of phase, and
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vegetable coagulant alone or a blen
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esults in a cheese with higher scor
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RESULTS & DISCUSSION Concerning the
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chemical properties evaluated. It w
Page 467 and 468: Substitution with pea protein isola
Page 469 and 470: the fact that aleurone oat layer an
Page 471 and 472: RESULTS & DISCUSSION Function of Cr
Page 473 and 474: plants. Only freeze-dried lemon bal
Page 475 and 476: at promoting homemade preparation o
Page 477 and 478: From 200 isolates, 60 isolates rema
Page 479 and 480: acid (AA). The juice of San Martin
Page 481 and 482: organisation of the thylakoids at t
Page 483 and 484: Cáhuil from the Center showed the
Page 485 and 486: RESULTS & DISCUSSION Composition of
Page 487 and 488: 65% Figure 1. Stress-strain curves
Page 489 and 490: unique for each sugar. The volume (
Page 491 and 492: 2058
Page 493 and 494: lower foaming capacity but higher s
Page 495 and 496: obtained in the flowering period, u
Page 497 and 498: The results of physicochemical char
Page 499 and 500: Drolet et al. [2] and Løvaas [3],
Page 501 and 502: In order to obtain an absorbance va
Page 503 and 504: decrease in the water ability due t
Page 505 and 506: Table 1. Global yield (X0 % w/w) of
Page 507 and 508: Figure 1. Effect of mixing time wit
Page 509 and 510: chain. Liquid-holding capacity was
Page 511 and 512: Where, is the porosity of the extr
Page 513 and 514: RESULTS & DISCUSSION The results sh
Page 515 and 516: that showed a higher intensity of t
Page 517: fermented sausages was detected by
Page 521 and 522: 2.26 ppm) that can be considered as
Page 523 and 524: The three controlled factors (VI, p
Page 525 and 526: presenting differences in color. Ca
Page 527 and 528: The mean composition of ice creams
Page 529 and 530: particles, increasing the diameter
Page 531 and 532: Table 1 Initial values of analysis
Page 533 and 534: at DH 1%. This limitation can be ex
Page 535 and 536: the less effective inhibitors, whil
Page 537 and 538: Figure 1. Data adjusted to Michaeli
Page 539 and 540: Low water content Water Enzyme and
Page 541 and 542: Table 1. Experiments results in Pla
Page 543 and 544: Table 1. Physicochemical analysis o
Page 545 and 546: of curcumin, which followed changes
Page 547 and 548: RESULTS & DISCUSSION Figure 1 shows
Page 549 and 550: Variable Table 1. Physicochemical c
Page 551 and 552: THE RAW MATERIALS Sugar: Sugar is t
Page 553 and 554: severity scores, while the scores c
Page 555 and 556: phase. L. acidophilus had logarithm
Page 557 and 558: where M is the property, M 0 is the
Page 559 and 560: Table 1. pH values, titratable acid
Page 561 and 562: the compositions of the microemulsi
Page 563 and 564: The breakfast cereal of broken rice
Page 565 and 566: sensory parameters analyzed. In mos
Page 567 and 568: 77.1% carbohydrates. After process,
Page 569 and 570:
egarding the browning is that this
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fermentation at 42°C until pH 4.6
Page 573 and 574:
form. Concentration of TP in commin
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2142
Page 577 and 578:
Phenolic compounds are generally co
Page 579 and 580:
RESULTS & DISCUSSION Plastic viscos
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difference (P>0.05) in shear strain
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honey biscuits has higher level of
Page 585 and 586:
probably due to their less fat cont
Page 587 and 588:
RESULTS & DISCUSSION The results (T
Page 589 and 590:
RESULTS AND DISCUSSION Samples The
Page 591 and 592:
200 190 180 170 0.68 0.68 0.67 0.66
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7 6 5 4 pH 3 2 1 0 Fig.1. Variation
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Table 1. Full factorial central com
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Biomass(g/L) 4,0 3,5 3,0 2,5 2,0 1,
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evaluated. The results from the pH
Page 601 and 602:
RESULTS & DISCUSSION The increase i
Page 603 and 604:
RESULTS & DISCUSSION Particle yield
Page 605 and 606:
sample (dia. 10 mm, height 10 mm) w
Page 607 and 608:
improve encapsulation efficiency wa
Page 609 and 610:
that constituents of lemon balm are
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A B C extraction of flavanols requi
Page 613 and 614:
The data obtained were analyzed usi
Page 615 and 616:
Table 1. Phenolic compounds in juic
Page 617 and 618:
compounds were detected in ‘Auksi
Page 619 and 620:
RESULTS AND DISCUSSION Km value for
Page 621 and 622:
Table 1. Flavonoids, phenolic compo
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demonstrates that a higher recovery
Page 625 and 626:
territorial taxes, engineering, etc
Page 627 and 628:
RESULTS & DISCUSSION Spectra of new
Page 629 and 630:
RESULTS & DISCUSSION Variation of p
Page 631 and 632:
exothermic peak could be attributed
Page 633 and 634:
Table 1. Content of essential amino
Page 635 and 636:
extracts extracted below 180 o C, t
Page 637 and 638:
1 Mean ± Standard Deviation Table
Page 639 and 640:
\ Figure 1. Hardness of spaghetti f
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(a) g oligosaccharides/ 100g of oat
Page 643 and 644:
investigation a non-commercial Celi
Page 645 and 646:
MATERIALS & METHODS The work plan o
Page 647 and 648:
Table 1. Antioxidant activity and c
Page 649 and 650:
RESULTS & DISCUSSION The main metab
Page 651 and 652:
time (Fig 1). Even though there wer
Page 653 and 654:
whereas HIPEF-1400 s and heat proce
Page 655 and 656:
pursuing innovation, enhancing coll
Page 657 and 658:
Innovation sharing by cooperative R
Page 659 and 660:
B) The HTE consortium considers in
Page 661 and 662:
segmented by defining a threshold v
Page 663 and 664:
performed OCT imaging sessions on B
Page 665 and 666:
Conversely, adding fibres increases
Page 667 and 668:
2234
Page 669 and 670:
with whipping time. The porous stru
Page 671 and 672:
incidence of browning (90%) and cav
Page 673 and 674:
(Hamamatsu, Louvain-La-Neuve, Belgi
Page 675 and 676:
degradation kinetics. By recording
Page 677 and 678:
Add Cold Chain Data 0 Stage/step of
Page 679 and 680:
Table 1. Safety and quality indicat
Page 681 and 682:
a-Troom = 20°C b-Troom = 25°C c-T
Page 683 and 684:
RESULTS & DISCUSSION Household refr
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A short overview of each technology
Page 687 and 688:
RESULTS & DISCUSSION The shelf life
Page 689 and 690:
The integration concept of CAFÉ Th
Page 691 and 692:
Within these groups, the most relev
Page 693 and 694:
Optimal conditions of biodiesel pro
Page 695 and 696:
REFERENCES [1] Arvanitoyannis I.S.
Page 697 and 698:
2264
Page 699 and 700:
AbKadir,M.O. 213,259,1697 Abakarov
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Benkhelifa,H. 55,523,1531 Benning,
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CordeiroMancini,M. 2001 Córdova,A
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Eshraghi,E. 1497,1499 Esmaiili,M.
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Grinde,M. 511 Grob,F. 569 Groen
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Karbowiak,T. 373 Kargar,M. 61 Ka
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Lucas,T. 125,199,227,1435,1443, 147
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Mytilinaki,E. 1629 N’guessanGeor
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Polovka,M. 1171 Polychniatou,V. 9
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Saraiva,J. 1879 Sarghini,F. 263
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Tjahjohutomo,R. 547 To,N. 201 To
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Youssef,K. 1089,1091,1979,1981 Yufe
Page 723 and 724:
1.PASTIAEFPRESIDENTS(Retired) JeanJ
Page 725 and 726:
SouthAfrica SouthAfricanAssociation
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