O objetivo desse trabalho foi estudar a influência da substituição parcial da farinha de trigo (FT) por amido resistente de milho (ARM) e da adição da enzima transglutaminase (TG) sobre o desempenho reológico e entálpico da massa de pão. O ARM foi adicionado como uma alternativa de aumentar a ingestão de fibra alimentar (FA), enquanto que a TG foi adicionada como forma de suprir a diluição do glúten, catalisando as ligações. Foram realizadas análise de textura da massa (extensão uniaxial, biaxial e Texture Profile Analysis - TPA), análise térmica de calorimetria exploratória diferencial (DSC) e reológica (reofermentógrafo). De acordo com um planejamento experimental estrela com três pontos centrais e quatro axiais as análises foram conduzidas em cinco níveis de substituição da farinha de trigo (FT) pelo amido resistente de milho (ARM): 1,5 %; 3,5 %; 8,5 %; 13,5 %; 15,5 % (base 100 % mistura) e cinco níveis de adição de enzima transglutaminase (TG): 0,03 %; 0,05 %; 0,10 %; 0,15 %; 0,17 %. As mesmas análises foram realizadas em massa produzida com farinha de trigo (controle), sem adição de ARM e TG. A substituição de FT por ARM influenciou mais os parâmetros de textura do que a adição de TG. A resistência à extensão atingiu um valor 32 % maior que o controle com a substituição de 8,5 % de ARM e adição de 0,12 % de TG. Nos ensaios realizados no DSC foram identificados três picos endotérmicos, sendo eles: fusão da água, gelatinização do amido do trigo (60 °C) e gelatinização do ARM (115 °C). A altura máxima de desenvolvimento da massa (Hm), medida no reofermentógrafo, foi influenciada significativamente, diminuindo com o aumento da adição de ARM. A absorção de água aumentou conforme a adição de fibras, porém até 11 % de substituição por ARM pode ser considerado igual ao controle. No intervalo estudado, a TG não contribuiu positivamente no desempenho da massa e, portanto, baseado nos resultados obtidos, a mistura com substituição de FT por ARM até 8,5 % não influenciará significativamente os seus parâmetros reológicos e de textura, podendo ser utilizada para manufatura de pão com maior teor de fibras. / The objective of this work was to study the partial substitution of wheat flour (WF) to maize resistant starch (MRS) and the addition of transglutaminase enzyme (TG) on the rheological and enthalpy properties of pan bread dough. The MRS was added as an alternative to increase the fiber ingestion while TG was added to supply the gluten dilution, catalyzing the bonds. Texture analyses (uniaxial extension, biaxial extension and Texture Profile Analysis TPA), thermal analysis on Differential Scanning Calorimetric (DSC) and rheological tests (rheofermentometer) were carried out in pan bread dough produced with five levels of wheat flour substitution from maize resistant starch: 1.5 %; 3.5 %; 8.5 %; 13.5 %; 15.5 % (basis on 100 % of mixture) and five addition levels of transglutaminase (TG): 0.03 %; 0.05 %; 0.10 %; 0.15 %; 0.17 % according to a composite design (2²) with three central and four star points. The same tests were conducted in pan bread dough without added MRS and TG and considered as control. The substitution of WF from MRS has more influenced the textural parameters than the addition of TG. The extension strength achieved a value 32 % higher than control with the substitution of 8.5 % of MRS and 0.12 % of TG. During the DSC tests, it has been found three endothermic peaks: fusion of water, gelatinization of wheat starch (60 °C) and gelatinization of MRS (115 °C). The maximum dough height (Hm), obtained from rheofermentometer curves, was significantly influenced, decreasing with the increase the addition of MRS. The absorption of water increased with the fibers addition, however up to 11 % of substitution of MRS, it could be considered equal to the control. TG did not contribute positively on the dough performance, at studied interval, and therefore mixture with substitution of WF by MRS up to 8.5 % will not significantly influence their rheological and texture parameters and can be used to manufacture pan bread with high fiber content.

Submitted by Mario BC (mario@bc.ufrpe.br) on 2016-07-01T13:34:18Z No. of bitstreams: 1 Talita dos Anjos Ferreira.pdf: 1063017 bytes, checksum: 58d28d84c00705a3b696962c5c63fb06 (MD5) / Made available in DSpace on 2016-07-01T13:34:18Z (GMT). No. of bitstreams: 1 Talita dos Anjos Ferreira.pdf: 1063017 bytes, checksum: 58d28d84c00705a3b696962c5c63fb06 (MD5) Previous issue date: 2015-02-26 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES / The development of new food products has been influenced by factors such as consumer demand for new trends in food, convenience, taste, ease of maintenance and the need to eat healthy foods, and nurture, promote well-being and health, as called functional foods. Thus, the objective of this study was to develop formulations of fermented dairy drink flavored with cherry fruit and prepared with probiotic cultures and fructooligosaccharides (FOS), for better acceptability and and thus verify its physical-chemical, microbiological and long shelf life. Four milk beverage formulations were prepared with two cherry fruit containing 40% whey (one added with FOS and one not), and two containing 20% whey (one added with FOS and the other not). The formulations were fermented with probiotic cultures and added cherry pulp (3%) and stored under refrigeration after processing for further analysis. The milk drinks were subjected to sensory acceptance testing and buying intention. They Formulations 1 (20% whey and 4% FOS) and 3 (20% whey and without FOS) were selected for the present greater acceptance rates by the evaluators and the best means for the attributes flavor, aroma, consistency, overall assessment and purchase intent. These formulations were subjected to chemical composition analysis and evaluation of pH stability, acidity, bacterial count of lactic acid at 0, 7, 14, 21 and 28 days of refrigerated storage. The formulations showed good stability for pH, acidity and has met the minimum score of 108 CFU for lactic acid bacteria, is considered 100ml product. Thus, the fermented dairy drink flavor cherry prepared under the conditions of this study was presented as a technologically viable product and production potential for functional dairy industry. / O desenvolvimento de novos produtos alimentícios tem sido influenciado por fatores como demanda dos consumidores por novas tendências em alimentos, praticidade, sabor, facilidade de conservação e a necessidade de ingerir alimentos saudáveis que, além de nutrirem, promovam bem-estar e saúde, como os chamados alimentos funcionais. Desta forma, objetivou-se desenvolver diferentes formulações de bebida láctea fermentada sabor pitanga, elaboradas com culturas probióticas e fruto-oligossacarídeos (FOS), avaliando sua aceitação sensorial e, por conseguinte, suas características físico-químicas, microbiológicas e estabilidade das formulações selecionadas, durante o armazenamento refrigerado. Foram elaboradas quatro formulações de bebidas lácteas sabor pitanga sendo duas contendo 40% de soro de leite (uma adicionada de FOS e outra não), e outras duas contendo 20% de soro de leite (uma adicionada de FOS e outra não). As formulações foram fermentadas com culturas probióticas e adicionadas de polpa de pitanga (3%), sendo após o processamento armazenadas sob refrigeração para posteriores análises. As bebidas lácteas foram submetidas ao teste de aceitação sensorial e intenção de compra. As formulações 1 (20% de soro lácteo e 4% de FOS) e 3 (20% de soro lácteo e sem adição de FOS) foram selecionadas por apresentarem os maiores índices de aceitabilidade pelos avaliadores e melhores médias para os atributos sabor, aroma, consistência, avaliação global e intenção de compra. Estas formulações foram submetidas à análise de composição centesimal e avaliação da estabilidade quanto ao pH, acidez e contagem de bactérias ácido lático nos tempos 0, 7, 14, 21 e 28 dias de estocagem refrigerada. As formulações apresentaram boa estabilidade quanto ao pH, acidez e atendeu a contagem mínima de 108 UFC para bactérias ácido lático, se considerado 100ml do produto. Deste modo, a bebida láctea fermentada sabor pitanga elaborada nas condições deste estudo apresentou-se como um produto viável tecnologicamente e com potencial de produção pela indústria de produtos lácteos funcionais.

nÃo hà / Os benefÃcios do consumo de produtos alimentÃcios com propriedades funcionais vÃm aumentando e desenvolvendo interesse nas Ãltimas dÃcadas em muitos pesquisadores e consumidores. A linhaÃa (Linum usitatissimum L.) tem sido considerada um ingrediente funcional de grande importÃncia por conter combinaÃÃes funcionais como o Ãcido linolÃnico (ALA), lignanas e fibras. Diversas pesquisas evidenciam os efeitos positivos da alimentaÃÃo acrescentada com linhaÃa no tratamento e prevenÃÃo de muitas enfermidades como: doenÃas cardiovasculares, cÃncer, artrite, sintomas indesejÃveis da menopausa, constipaÃÃo, entre outras. A farinha do maracujà vem demonstrando possuir a capacidade de reduzir o chamado âmau colesterolâ (LDL) e aumentar o âbom colesterolâ (HDL), sendo indicada como auxiliar no tratamento do diabetes e reduÃÃo de peso. Assim este trabalho teve como objetivo desenvolver um produto de panificaÃÃo com caracterÃsticas funcionais. Foram elaboradas quatro formulaÃÃes de pÃo de forma, sendo uma formulaÃÃo padrÃo, sem adiÃÃo das farinhas de linhaÃa e maracujà (FP) e trÃs substituindo-se parcialmente a farinha de trigo por percentuais de farinha de linhaÃa 4% (FML4), 7% (FML7) e 10% (FML10), e todas com adiÃÃo de 3% de fibra alimentar (farinha de maracujÃ). As amostras foram avaliadas quanto Ãs suas caracterÃsticas fÃsicas, quÃmicas, fÃsico-quÃmicas, reolÃgicas, sensoriais e microbiolÃgicas. Foram submetidos a testes sensoriais de aceitaÃÃo global, aceitaÃÃo por atributos e intenÃÃo de compra. Os dados foram analisados estatisticamente atravÃs de anÃlise descritiva, anÃlise de variÃncia (ANOVA) e teste de Tukey para comparaÃÃo das mÃdias, utilizando nÃvel de significÃncia de 5% (p≤0,05). As modificaÃÃes mais significativas na composiÃÃo dos pÃes com adiÃÃo de farinha de linhaÃa e farinha de maracujà foram verificadas nos teores de proteÃnas, lipÃdios, carboidratos, fibras e valores calÃricos. A aceitabilidade dos pÃes foi avaliada por 60 provadores, quanto ao aroma, textura, sabor, sabor residual, aceitaÃÃo geral e intenÃÃo de compra atravÃs da escala hedÃnica e escala do ideal para avaliar aroma, maciez, sabor e sabor residual. Todas as formulaÃÃes analisadas receberam valores hedÃnicos na faixa e aceitaÃÃo em todas as variÃveis. Os resultados de intenÃÃo de compra sugeriram que os consumidores tiveram maior interesse nos pÃes FML4 e FML7. A adiÃÃo da farinha de linhaÃa e farinha de maracujà provocou aumento significativo nos teores de fibras, tornando os pÃes com alto teor de fibra alimentar / In the last decades, there is a growing in the interest research and consume foods product with functional properties. This happening due the public knowledge of these productâs benefits. The flaxseed (Linum usitatissimun L.) has been considerated a functional ingredient of great importance. This importance is due its functional combinations such as linolenic acid, lignans and fibers that are potentially beneficial to our health. Several researches evidence the positive effects of adding flaxseed to the food to the combat and prevention of many diseases, for example: cancer, constipation, menopause, disease cardiovascular, among others. The passion fruit flour has demonstrated its ability to reduce the bad cholesterol (LDL) and to increase the good cholesterol (HDL). Therefore, the passion fruit flour has been pointed out as an auxiliary in the treatment of diabetes and weight reduction. Thus, this research work has the purpose of developing bread with functional characteristics. We have formulated four experiments. The first one, the standard bread (FP), without the addition of flaxseed and passion fruit flour. In the other three experiments have received 3% of fiber food (fruit passion flour) and additionally 4% (FML4), 7% (FML7) and 10% (FML10) of flaxseed flour. The experiments were evaluated over their physic, chemical, physic-chemical, sensorial, microbiological and rheologic characteristics. They were put under sensorial tests to prove the global acceptance, acceptance for the attributes of purchasing intention. The data were statically investigated through descriptive analysis and variance analysis (ANOVA) and the Tukey test for comparison of the averages, using the significance level of 5% (p≤0,05). The most noteworthy modifications in the composition of the bread that were added flaxseed flour were verified into values of proteins, lipids, calories, fibers and carbohydrates. The acceptability of the bread was evaluated by 60 volunteers by the attribution of flavor, taste, texture, residual taste, smoothness, and general reception and purchase intention. These evaluations were made by hedonic scale and the ideal scale to value aroma, taste, texture and residual taste. All analyzed results had received hedonics values in the range and a global acceptance. The outcome of purchasing intention suggested that the volunteers have shown more interest to the bread FML4 and FML7. The addition of flaxseed flour and passion fruit flour has promoted a significant increase on the fiber amount, turning the bread with high amount of fiber food

Dans le contexte actuel d'allongement de l'espérance de vie, la prévalence et le coût de prise en charge des maladies liées à l'âge telles que l'ostéoporose sont de plus en plus importants. Dans le cadre du développement de nouvelles stratégies de prise en charge des pathologies osseuses, la nutrition offre un potentiel évident et représente une excellente solution alternative aux traitements habituels. Bien que trop marginales, les études des activités biologiques de certains aliments ont pourtant d'ores et déjà montré des effets protecteurs sur l'acquisition du capital osseux et sa préservation par le biais de leurs propriétés anti-inflammatoires et antioxydantes. A ce titre, la consommation de grenade est envisagée car elle fait actuellement l'objet d'intérêts scientifiques croissants ayant déjà suggéré ses avantages nutritionnels et pharmacologiques pour la prévention de certaines pathologies chroniques associées au vieillissement. Dans le cadre du projet de thèse, les premiers travaux réalisés, focalisés donc sur la grenade, ont permis de dégager le concept selon lequel les propriétés biologiques de ce fruitexceptionnel seraient expliquées par la composition particulière de ses différentes parties : en polyphénols pour le jus (anthocyanines) et la peau (ellagitannins) et en acide punicique pour les pépins, et surtout au potentiel anti-oxydant et anti-inflammatoire de ces molécules. Cette hypothèse a donné lieu à une première étude à vocation phytochimique qui a permis de déterminer, de standardiser, produire et caractériser deux types d'extraits de grenade titrés en molécules d'intérêt (acide punicique et ellagitannins). Nous avons ensuite étudié l'impact de la consommation du fruit (donné dans sa totalité) ou de ses principales parties (jus et peau) ou encore d'extraits concentrés en ellagitannins et en acide punicique, sur la biologie osseuse, dans un modèle expérimental d'ostéoporose post-ménopausique bien décrit (ostéopénie consécutive à une carence oestrogénique induite par ovariectomie chez des souris C57bl6/j). Cette étude préclinique a permis de montrer que tous les régimessupplémentés en grenade (quelle que soit la partie) permettent de limiter les processus de déminéralisation et l'altération micro-architecturale de l'os, s'expliquant par une réduction des marqueurs de résorption osseuse et une amélioration de ceux de la formation ; et une diminution des paramètres inflammatoires, et oxydants. Ensuite, afin de déterminer les structures médiatrices de ces effets, une approche originale ex-vivo a permis d'étudier plus finement les mécanismes cellulaires ostéoblastiques et ostéoclastiques associés à la consommation des extraits de grenade testés. Cette analyse a été développée de façon à tenir compte du métabolisme particulier de ces micronutriments et donc des modifications systémiques engendrées suite à l'ingestion des extraits. Ce travail a permis de mettre en évidence que les effets observés in-vivo sur l'os,pouvaient être expliqués par une action directe aussi bien sur les ostéoblastes que sur les ostéoclastes, et donc une optimisation du remodelage osseux. De fait, la consommation d'ellagitannins et d'acide punicique augmente l'activité des ostéoblastes (activité alcaline phosphatase et formation de nodules de calcium) et l'expression des principaux acteurs et facteurs de transcription impliqués dans leur différenciation, tout en diminuant l'expression de ceux responsables de la différenciation ostéoclastique. Dans le même temps, l'analyse des transcrits met en évidence que les extraits de grenade favorisent l'activation d'acteurs impliqués dans les mécanismes de défenses contre le stress oxydant et l'inflammation, au niveau du microenvironnement osseux. Ces résultats révèlent pour la première fois le potentiel de la grenade au regard de la physiologie osseuse en proposant ses possibles mécanismes d'actions, via une approche nutritionnelle complète et intégrée respectant la physiologie. / In the current context of increased life expectancy, prevalence and socioeconomic consequences of age-related diseases such as osteoporosis represent a major public health problem worldwide. This is why development of new strategies of prevention is highly suitable to provide a wide array of options (alternatives to usual therapies) for health professionals. So far, studies targeting nutrient biological activities have been mainly focused on both calcium and vitamin D. Nevertheless, other nutrients have shown a protective effect on bone mass acquisition and preservation through their anti-inflammatory and antioxidant properties. In this light, pomegranate is endowed with such a potential. Indeed there is an increasing scientific interest that has already suggested its nutritional and pharmacological benefits on prevention of some chronic age-associated diseases. As part of this project, the initial work focused on pomegranate has highlighted the link between its health benefit potential and the exceptional composition of its main parts: polyphenols from the juice (anthocyanins) and the peel (ellagitannins) and punicic acid from seed, those micronutrients being able to elicit antioxidant and anti-inflammatory capacities. Our work hypothesis resulted from a first phytochemical study leading to identify, standardize, characterize and produce two types of pomegranate extracts titrated on 2 molecules of interest (punicic acid and ellagitannins). We thus investigated the outcome of consumption, first of the whole fruit or its principal parts (peel and juice) and in a second time of concentrated ellagitannins and punicic acid extracts on bone biology in a well described experimental model of postmenopausal osteoporosis (osteopenia induced by estrogen deficiency after ovariectomy in C57bl6/j mice). In this preclinical study, wedemonstrated that all the diets supplemented with pomegranate significantly prevented bone loss and micro-architecture impairment. Those findings are associated with transcriptional changes in bone tissue, suggesting involvement of both osteoclastogenesis inhibition and osteoblastogenesis improvement, and reduced inflammatory and oxidative parameters, as well. Then, to determine more accurately the molecules and the signaling pathways involved in those effects, an original ex-vivo study was set up on both osteoblasts and osteoclasts, with respect to physiological conditions (i.e., the aim being to mimic systemic changes and generation of specific circulating metabolites associated with the extractsingestion). This work allowed clarifying the bone sparing effects observed in-vivo. Indeed, pomegranate extracts had the ability to elicit a significant increase in alkaline phosphatase activity, matrix mineralization and transcriptional levels of major osteoblast lineage markersinvolving key signaling pathways, while the expression of specific osteoclast differentiation markers and RANK-RANKL downstream signaling targets were down-regulated. In addition, transcripts analysis revealed that pomegranate extracts were able to induce defense mechanisms against oxidative stress and inflammation in the bone microenvironment. Our results show for the first time the pomegranate potential regarding bone physiology, underlying its possible mechanisms on bone remodeling through a complete and integrated nutritional approach respecting the physiology.

Desarrolla un plan de negocios para implementar una empresa productora y comercializadora de barras energéticas a base de quinua al mercado canadiense. Se busca ofrecer un producto con valor agregado a base de un insumo 100% peruano. Analiza las exigencias del mercado con relación a las característica que debe tener para ingresar a Toronto. Estrategia de distribución comercial en Canadá. Analiza el incremento de la demanda de barras energéticas a Canadá en los últimos años. Define la ruta logística más adecuada para la exportación del producto al mercado de Toronto. / Trabajo de investigación

Las expotaciones tienen una participación sobresaliente en el PBI nacional. Del mismo modo, se ha experimentado un crecimiento de las mismas en un 565% en la última década y las exportaciones no tradicionales representan un nada despreciable 32% del total exportado, con perspectivas de crecimiento. En la actualidad, Perú, es líder en crecimiento de exportaciones en la región latinoamericana, por encima de países como Colombia, Chile, Brasil y México; y el segundo con mayor incremento de la IED en la última década. A lo largo del presente estudio se describirán la oportunidad y la viabilidad de la exportación de banano orgánico al mercado canadiense, al mismo tiempo que se propone una alternativa estratégica para su exitosa inserción. / Trabajo de investigación

Made available in DSpace on 2016-01-26T18:55:40Z (GMT). No. of bitstreams: 1 Reinaldo Camacho Bezerra.pdf: 607647 bytes, checksum: 1745657e41ebeb1e290325ce90721b08 (MD5) Previous issue date: 2014-03-21 / This work aims to evaluate the alterations, depending on the dose of potassium dichromate (0, 12, 24 and 36 mg.km-¹), in liver tissue after supplementation with probiotic at dosages 0 or 0.2% in 90 male rats. Oral ingestion done for 90 days of increasing amounts of potassium dichromate produced clinical signs of toxicity compared to histopathological analysis (p&#706;0.05), and seric enzymatic activities (p&#706;0.05), markers of hepatic function. The inclusion of probiotics to the diet reduced the effects on the studied parameters, indicating that it can be used to detoxify and/or prevent the action of the mineral, however other studies should be conducted to determine the most appropriate microorganisms and their dosages to minimize and/or to prevent the action of these xenobiotics in humans and animals. / O objetivo do presente trabalho foi o de avaliar as alterações dependentes da dose de dicromato de potássio (0, 12, 24 e 36 mg.kg-1) no tecido hepático, após suplementação com probiótico em dosagens 0 ou 0,2%, em 90 ratos machos. A ingestão oral por 90 dias de doses crescentes de dicromato de potássio produziu sinais clínicos de toxicidade frente a análise histopatológica (p<0,05) e atividades séricas enzimáticas (p<0,05), dos marcadores de função hepática. A inclusão do probiótico na dieta reduziu os efeitos nos parâmetros estudados, indicando que ele pode ser utilizado para desintoxicar e/ou impedir a ação desse mineral, porém outros estudos deverão ser realizados para determinar os microorganismos mais apropriados e suas dosagens, para minimizar e/ou impedir a ação desses xenobióticos nos homens e animais.

Made available in DSpace on 2016-07-18T17:53:13Z (GMT). No. of bitstreams: 1 Reinaldo Camacho Bezerra.pdf: 607647 bytes, checksum: 1745657e41ebeb1e290325ce90721b08 (MD5) Previous issue date: 2014-03-21 / This work aims to evaluate the alterations, depending on the dose of potassium dichromate (0, 12, 24 and 36 mg.km-¹), in liver tissue after supplementation with probiotic at dosages 0 or 0.2% in 90 male rats. Oral ingestion done for 90 days of increasing amounts of potassium dichromate produced clinical signs of toxicity compared to histopathological analysis (p&#706;0.05), and seric enzymatic activities (p&#706;0.05), markers of hepatic function. The inclusion of probiotics to the diet reduced the effects on the studied parameters, indicating that it can be used to detoxify and/or prevent the action of the mineral, however other studies should be conducted to determine the most appropriate microorganisms and their dosages to minimize and/or to prevent the action of these xenobiotics in humans and animals. / O objetivo do presente trabalho foi o de avaliar as alterações dependentes da dose de dicromato de potássio (0, 12, 24 e 36 mg.kg-1) no tecido hepático, após suplementação com probiótico em dosagens 0 ou 0,2%, em 90 ratos machos. A ingestão oral por 90 dias de doses crescentes de dicromato de potássio produziu sinais clínicos de toxicidade frente a análise histopatológica (p<0,05) e atividades séricas enzimáticas (p<0,05), dos marcadores de função hepática. A inclusão do probiótico na dieta reduziu os efeitos nos parâmetros estudados, indicando que ele pode ser utilizado para desintoxicar e/ou impedir a ação desse mineral, porém outros estudos deverão ser realizados para determinar os microorganismos mais apropriados e suas dosagens, para minimizar e/ou impedir a ação desses xenobióticos nos homens e animais.

L’administration d’aliments fonctionnels contenant des cellules probiotiques est une des voies de rétablissement de l'équilibre du microbiota. Pour assurer la protection des probiotiques pendant la transformation des aliments et le passage gastro-intestinal, l'encapsulation est essentielle. Nous proposons ici des supports hybrides à base de silice en tant que nouveaux systèmes d’encapsulation de probiotiques. Lactobacillus rhamnosus GG (LGG) a été choisi comme modèle de bactéries probiotiques et l'alginate comme polymère prébiotique. Deux types de supports ont été préparés, soit par émulsification, soit par électrospraying: (i) des billes hybrides de 10-30 μm dans lesquelles les bactéries étaient en contact direct avec un mélange d'alginate et de silice et (ii) des particules cœur-couronne de 200-600 μm dans lesquelles les bactéries sont d'abord encapsulées dans un gel d'alginate, puis recouvertes d'une couche de silice. La viabilité des LGG a été efficacement maintenue seulement dans les particules cœur-couronne, dans lesquelles LGG n’ont pas était directement exposées à la silice. Ces prototypes cargo ont permis la protection de LGG pendant le stockage dans la bière ou le jus de pomme, ainsi que pendant le passage à travers le tractus gastro-intestinal. En outre, les LGG libérées dans un écosystème fécal se sont multipliées au détriment des autres membres de la communauté de Lactobacilli. Cette étude offre donc une preuve de concept quant à la potentialité des systèmes hybrides silice/biopolymère pour l'administration orale de bactéries probiotiques / One way to reestablish the microbiota equilibrium is to administrate a functional food containing probiotic cells. To insure protection of the living matter during the food processing and the gastrointestinal passage, encapsulation is essential. Herein we propose silica-based hybrid carriers as new probiotic delivery systems. Lactobacillus rhamnosus GG (LGG) was chosen as a model probiotic bacteria and alginate as prebiotic polymer. Two types of carriers were prepared either by emulsification or by electrospraying: (i) hybrid beads of 10-30 m in which the bacteria was in direct contact with a mixture of alginate and silica and (ii) core-shell beads of 200-600 m in which the bacteria are first embedded in an aqueous core of alginate, then coated with a silica shell. The viability of LGG was efficiently maintained only in core-shell particles, in which LGG was not directly exposed to silica. Those core-shell prototype carriers allowed the protection of LGG during storage in beer or apple juice, and during the passage through the gastrointestinal tract. Additionally the LGG released in the colon outcompete other members of the Lactobacilli community and it was able to thrive within a fecal ecosystem. This study offers thus a proof of concept for the potential use of hybrid silica/biopolymer systems in oral delivery of probiotic bacteria

<p>Omega-3 masne kiseline su uslovne za zdravlje ljudi i imaju značajne fiziolo&scaron;ke uloge. Dijetetski proizvodi na bazi omega-3 masnih kiselina predstavljaju značajan izvor omega-3 masnih kiselina. Riblje ulje je dobar izvor polinezasićenih masnih kiselina (PUFA). Dnevni unos omega-3 polinezasićenih masnih kiselina je u većini delova sveta ispod preporučenog, uglavnom usled nedovoljne zastupljenosti ribe u ishrani. Zbog toga se danas riblje ulje nalazi u obliku različitih dijetetskih proizvoda i ponuda ovih preparata na trži&scaron;tu je veoma &scaron;iroka. Problem sa unosom ribljeg ulja kao dodatka ishrani je njegov intenzivan i neprijatan ukus i miris, &scaron;to može da dovede do neadekvatne suplementacije. Su&scaron;enje raspr&scaron;ivanjem (engl. spray drying) predstavlja tehniku koja omogućava trenutno su&scaron;enje rastvora, suspenzija ili emulzija. U pitanju je metoda koja ima &scaron;iroku primenu u farmaceutskoj industriji, a između ostalog se primenjuje i u cilju maskiranja neprijatnog ukusa lekova. Kao omotač mikrokapsula dobijenih su&scaron;enjem raspr&scaron;ivanjem je moguće koristiti proteine, ali je neophodno dobro ispitati i poznavati njihove fizičko-hemijske osobine i funkcionalnost. Inkorporiranjem mikrokapsula ribljeg ulja u čokoladu bi se dobila funkcionalna ili obogaćena hrana, &scaron;to predstavlja i finalnu formulaciju u ovom radu. Obogaćivanjem čokolade sa visokim sadržajem kakao delova mikrokapsulama ribljeg ulja kreirao bi se vi&scaron;estruko funkcionalan proizvod. Odabir čokolade kao matriksa za obogaćivanje uslovljen je činjenicom da je ona &scaron;iroko konzumiran proizvod. Ciljevi ovog rada bili su da se ispita uticaj metode su&scaron;enja raspr&scaron;ivanjem na stabilnost preformulacije ribljeg ulja, da se utvrde karakteristike mikrokapsula dobijenih su&scaron;enjem raspr&scaron;ivanjem (prinos i efikasnost mikrokapsulacije, oksidativnu stabilnost ulja, morfolo&scaron;ke osobine i veličinu mikrokapsula), zatim da se utvrdi uticaj veličine čestica na kristalizaciju u masnoj fazi suspenzije koja se koristi za izradu konditorskih proizvoda i da se utvrde fizičko-hemijske karakteristike (teksturu, boju, reolo&scaron;ke osobine) čokolade koja sadrži inkorporirane mikrokapsule ribljeg ulja u odnosu na čokoladu bez dodatka mikrokapsula. Metode su obuhvatale karakterizaciju proteina dobijenih iz soje, gra&scaron;ka, krompira, pirinča i surutke, njihovih rastvora, kao i emulzija ribljeg ulja u vodenim rastvorima tih proteina, određivanje prinosa i efikasnosti mikrokapsulacije i karakterizaciju dobijenih mikrokapsula. Prilikom ispitivanja uticaja veličine čestica na kristalizaciju u masnoj fazi suspenzije koja se koristi za izradu konditorskih proizvoda i fizičko-hemijskih osobina čokolade koja sadrži inkorporirane mikrokapsule ribljeg ulja primenjivane su metode za određivanje teksture, reolo&scaron;kih karakteristika, sadržaja čvrstih masti i boje dobijenih formulacija. Dobijeni rezultati su pokazali da se proteini pona&scaron;aju kao dobri emulgatori i da su&scaron;enje raspr&scaron;ivanjem predstavlja efikasan način za dobijanje mikrokapsula ribljeg ulja sa proteinima kao omotačima mikrokapsula. Kristalizacija masne faze u suspenziji koja predstavlja model čokolade zavisi od veličine čvrstih čestica. Kada je u pitanju proizvodnja čokolade sa inkorporiranim mikrokapsulama ribljeg ulja kod kojih su kao omotači kori&scaron;ćeni proteini soje, surutke i krompira, dodatak tih mikrokapsula ne utiče na karakteristike čokolade u meri dovoljnoj da bi se naru&scaron;io proizvodni proces izrade. Sve navedeno upućuje na zaključak da bi proizvodnja čokolade sa inkorporiranim mikrokapsulama ribljeg ulja, tehnolo&scaron;ki bila moguća.</p> / <p>Omega-3 fatty acids are essential for human health and have significant physiological roles. Dietary products based on omega-3 fatty acids are a significant source of omega-3 fatty acids. Fish oil is a good source of polyunsaturated fatty acids (PUFA). The daily intake of omega-3 polyunsaturated fatty acids is below the recommended level in most parts of the world, mainly due to the lack of fish in the diet. This is why fish oil is now found as various dietary products which are widely present in the world&rsquo;s market. The problem with fish oil intake as a dietary supplement is its intense and unpleasant taste and odor, which can lead to inadequate supplementation. Spray drying is a technique that allows instantaneous drying of solutions, suspensions or emulsions. It is a widely used method in the pharmaceutical industry and is used, among other things, to mask the unpleasant taste of medicines. It is possible to use proteins as a coating of spray-dried microcapsules, but it is necessary to test and know their physicochemical properties and functionality. Incorporating fish oil microcapsules into chocolate would make functional or enriched foods, which is consider as a final formulation in this work. Enriching the high cocoa content chocolate with fish oil microcapsules would create a multi-functional product. The choice of chocolate as a base is conditioned by the fact that it is a widely consumed product. The aim of this study was to investigate the effect of spray drying method on the stability of fish oil pre-formulation, to determine the characteristics of microcapsules obtained by spray drying (yield and efficiency of microencapsulation, oxidative stability of oil, morphological properties and size of microcapsules), to determine the effect of particle size crystallization in the oil phase of the suspension used for confectionery products and to determine the physicochemical characteristics (texture, color, rheological properties) of chocolate containing fish oil microcapsules in comparison with chocolate without the addition of microcapsules. Methods included characterization of proteins obtained from soybeans, peas, potatoes, rice and whey, their solutions, as well as fish oil emulsions in aqueous solutions of these proteins, determination of the yield and efficiency of microencapsulation, and characterization of the microcapsules obtained. In the examination of the effect of particle size on crystallization in the oil phase of the suspension used for the manufacture of confectionery and physicochemical properties of chocolate containing fish oil microcapsules, methods were used to determine the texture, rheological characteristics, solid fat content and color of the formulations obtained. The results show that proteins act as good emulsifiers and that spray drying is an effective way to obtain fish oil microcapsules with proteins as microcapsule shells. The crystallization of the oil phase in the suspension representing the chocolate model depends on the size of the solid particles. In the case of production of chocolate with incorporated fish oil microcapsules using soybean, whey and potato proteins as coating material, the addition of these microcapsules does not affect the chocolate characteristics to a degree sufficient to impair the manufacturing process. All of the above points to the conclusion that the production of chocolate with incorporated fish oil microcapsules would be technologically possible.</p>