MICROENCAPSULAÇÃO DE PROBIÓTICOS: INOVAÇÃO TECNOLÓGICA NA INDÚSTRIA DE ALIMENTOS
DOI:
https://doi.org/10.5902/2236117013020Palabras clave:
Microcápsulas, Alimentos Funcionais, Bactérias, Extrusão.Resumen
A crescente preocupação dos consumidores com uma alimentação saudável levou ao desenvolvimento de produtos funcionais, ou seja, que promovam saúde e bem estar do consumidor além de sua função nutricional primordial. O interesse pela adição de microrganismos probióticos em vários alimentos vem crescendo, como forma de aumentar seus valores nutricionais e terapêuticos. Porém, o maior problema encontrado pelas indústrias na utilização de bactérias probióticas em alimentos está relacionado à manutenção e à viabilidade destas culturas. As culturas probióticas podem não sobreviver em número suficientemente alto quando submetidas a determinadas condições, como por exemplo, o armazenamento em baixas temperaturas e a passagem pelo trato gastrointestinal humano. Diante desse fato, diversas pesquisas têm focado na proteção e viabilidade das culturas probióticas durante a produção, armazenamento e passagem do produto probiótico pelo trato gastrintestinal. Os estudos têm mostrado que as culturas podem ser significativamente protegidas através da técnica de microencapsulação.
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