Desenvolvimento, caracterização e aplicação de micropartículas simbióticas em queijo tipo Minas Padrão: Efeito da inulina na viabilidade de Lactobacilus Acidophilus

Abstract

The objective of the present study was to produce and characterize microparticles containing Lactobacillus acidophilus LA14, as well as to verify their viability and gastrointestinal resistance. In addition, an application of microparticles in the production of standard Minas cheese was evaluated, the influence of the wall materials in the sensory profile of the products obtained. The microparticles were produced with whey protein isolate (WPI) and inulin (IN). Four treatments were avaluated in a completely randomized design containing different concentrations of WPI and IN, and pectin fixed at 2%, with two replications. An inulin acted as a thickener, increasing the viscosity of the emulsion (1.2053 ≤ k ≤ 2.0565). The best reconstitution times were obtained in treatments with the highest concentration of inulin. Solubility was decreased in treatments containing greater amounts of inulin. The products obtained are characterized by low humidity and water activity. The best result for encapsulation efficiency (96.12%) was found in the formulation with higher concentration of inulin, WPI/IN (1:2). The particle size had the highest values in the presence of inulin and in the higher concentrations: D32 (12.79 μm) and D43 (14.89 μm). The X-ray analysis revealed materials with similar structures, however with the formation of small crystalline zones in treatments with a greater amount of inulin. The viability, resistance to simulated gastrointestinal conditions and the probiotic potential of the cheeses occurred with the application of inulin in the encapsulating matrix, being efficient in the protection of microorganisms during the drying process, without affecting the viability of microencapsulated probiotics, and presenting potential for application and functional food formulation. Through the descriptive test CATA and acceptance, it was possible to identify that inulin influenced positively the perception of sensory attributes during the thirty days of maturation of formulated standard Minas cheese.