BR102020009804A2 - PROBIOTIC STABILIZATION PROCESS WITH FRUIT PROCESSING CO-PRODUCTS - Google Patents
PROBIOTIC STABILIZATION PROCESS WITH FRUIT PROCESSING CO-PRODUCTS Download PDFInfo
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 41
- 238000012545 processing Methods 0.000 title claims abstract description 27
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- 235000018291 probiotics Nutrition 0.000 title claims abstract description 26
- 230000000529 probiotic effect Effects 0.000 title claims abstract description 25
- 238000000034 method Methods 0.000 title claims abstract description 21
- 230000008569 process Effects 0.000 title claims abstract description 19
- 230000006641 stabilisation Effects 0.000 title abstract description 9
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- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 3
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
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- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
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- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
processo de estabilização de cepas probióticas com coprodutos do processamento de frutas. a presente invenção tem aplicação na área de alimentos funcionais e refere-se à utilização de coprodutos do processamento de frutas (acerola, caju e goiaba) no processo de estabilização de cepas probióticas, bem como para a formulação de novos nutracêuticos e/ou na incorporação nos processos de elaboração de produtos funcionais. o uso de coprodutos do processamento de frutas (acerola, caju e goiaba) objetiva proteger cepas probióticas durante o processo de estabilização (liofilização) e armazenamento, a fim de melhorar a viabilidade das cepas bacterianas, permitindo uma melhor condição para estas conferirem efeitos benéficos para a saúde de quem consome. a presença dos coprodutos do processamento de frutas melhorou a viabilidade durante a liofilização e garantiu estabilidade das cepas bacterianas no armazenamento. o processo se deu pela junção dos componentes, seguido da liofilização, sendo assim, caracterizado como uma composição promissora para desenvolvimento de novos nutracêuticos e/ou elaboração de novos produtos funcionais que auxiliem na promoção da saúde intestinal.process of stabilizing probiotic strains with fruit processing co-products. The present invention has application in the area of functional foods and refers to the use of co-products from fruit processing (acerola, cashew and guava) in the process of stabilizing probiotic strains, as well as for the formulation of new nutraceuticals and/or in the incorporation in the processes of creating functional products. the use of co-products from fruit processing (acerola, cashew and guava) aims to protect probiotic strains during the stabilization process (lyophilization) and storage, in order to improve the viability of bacterial strains, allowing a better condition for them to confer beneficial effects on the health of those who consume. the presence of fruit processing co-products improved viability during freeze-drying and ensured stability of bacterial strains in storage. the process took place by combining the components, followed by freeze-drying, thus being characterized as a promising composition for the development of new nutraceuticals and/or the development of new functional products that help promote intestinal health.
Description
[001] A presente invenção tem aplicação na área de alimentos funcionais e refere-se a utilização de coprodutos do processamento de frutas, preferencialmente (acerola, caju e goiaba) no processo de estabilização de cepas probióticas, bem como para a formulação de novos nutracêuticos e/ou na incorporação nos processos de elaboração de produtos funcionais, visando o desenvolvimento de novas tecnologias e produtos que auxiliem na promoção de saúde.[001] The present invention has application in the area of functional foods and refers to the use of fruit processing co-products, preferably (acerola, cashew and guava) in the stabilization process of probiotic strains, as well as for the formulation of new nutraceuticals and/or in the incorporation in the processes of elaboration of functional products, aiming at the development of new technologies and products that help in the promotion of health.
[002] O consumo de frutas ou produtos à base de frutas tem crescido bastante nos últimos anos, devido ao interesse dos consumidores por uma alimentação mais saudável que traga benefícios e qualidade de vida. Nesse contexto, a acerola, o caju e a goiaba são exemplos de frutas tropicais bem valorizadas, tanto por suas características nutricionais quanto pelos seus atributos sensoriais. Pelo fato das frutas serem altamente suscetíveis à deterioração, a maior parte de sua produção é destinada para a indústria de processamento, onde são produzidos diversos produtos, principalmente sucos e polpas congeladas, onde cerca de 30 a 40% do peso seco das frutas destinadas ao processamento é descartado como coproduto agroindustrial. Esses coprodutos são constituídos principalmente de cascas, sementes e um pouco de polpa da fruta, que são considerados materiais ricos em compostos bioativos com diferentes atividades biológicas benéficas.[002] The consumption of fruit or fruit-based products has grown a lot in recent years, due to the interest of consumers for a healthier diet that brings benefits and quality of life. In this context, acerola, cashew and guava are examples of tropical fruits that are highly valued, both for their nutritional characteristics and for their sensory attributes. Due to the fact that fruits are highly susceptible to spoilage, most of their production is destined for the processing industry, where several products are produced, mainly juices and frozen pulps, where around 30 to 40% of the dry weight of fruits destined for processing is discarded as an agro-industrial co-product. These co-products consist mainly of rinds, seeds and a little fruit pulp, which are considered to be materials rich in bioactive compounds with different beneficial biological activities.
[003] Estudos recentes mostram interações benéficas entre coprodutos de frutas e cepas probióticas. Probióticos são microrganismos vivos que, quando administrados em quantidades adequadas, conferem benefícios à saúde do hospedeiro, tais como melhora da composição da microbiota intestinal. Espécies como Lactobacillus spp. são amplamente estudadas como microrganismos probióticos e frequentemente utilizadas pela indústria alimentícia. Para garantir estabilidade das cepas probióticas durante o armazenamento e posteriormente formulação de alimentos, as cepas precisam ser submetidas a processos de estabilização (preservação), dentre esses processos, a liofilização é um dos métodos mais utilizado para este fim, baseado em três etapas: congelamento, secagem primária e secagem secundária.[003] Recent studies show beneficial interactions between fruit co-products and probiotic strains. Probiotics are live microorganisms that, when administered in adequate amounts, provide health benefits to the host, such as improving the composition of the intestinal microbiota. Species such as Lactobacillus spp. they are widely studied as probiotic microorganisms and frequently used by the food industry. To ensure stability of probiotic strains during storage and subsequent food formulation, the strains need to be subjected to stabilization processes (preservation), among these processes, lyophilization is one of the most used methods for this purpose, based on three steps: freezing , primary drying and secondary drying.
[004] Entretanto, durante a liofilização, as cepas bacterianas podem sofrer danos na sua estrutura devido à remoção da água, podendo comprometer a sua viabilidade. Para evitar ou minimizar esses danos, ingredientes como açúcares (trealose, maltose, sacarose) são adicionados como agentes de proteção de culturas bacterianas, e recentemente estudos tem mostrado que açúcares mais complexos, como fruto-oligossacarídeos e galacto-oligossacarídeos têm sido utilizados com sucesso em processos de preservação, pois exercem funções sobre a membrana celular da bactéria que permite uma melhor viabilidade. Considerando que os coprodutos de frutas apresentam em sua composição açúcares simples e oligossacarídeos (fruto- oligossacarídeos) estes podem ser utlizados como ingredientes protetores de cepas probióticas durante o processo de liofilização, evitando assim, a adição de protetores externos.[004] However, during lyophilization, bacterial strains can suffer damage to its structure due to the removal of water, which can compromise its viability. To prevent or minimize this damage, ingredients such as sugars (trehalose, maltose, sucrose) are added as protective agents for bacterial cultures, and recently studies have shown that more complex sugars such as fructooligosaccharides and galactooligosaccharides have been used successfully in preservation processes, as they exert functions on the bacterium's cell membrane that allows for better viability. Considering that fruit co-products have simple sugars and oligosaccharides (fructo-oligosaccharides) in their composition, these can be used as protective ingredients of probiotic strains during the freeze-drying process, thus avoiding the addition of external protectors.
[005] O uso dos coprodutos de frutas (acerola, caju e goiaba) para tais fins objetiva melhorar a viabilidade de bactérias probióticas, particularmente da espécie Lactobacillus, exercendo efeitos protetores, aumentando a estabilidade das cepas probióticas durante o processo de liofilização e armazenamento, além de apoiar um possível destino de valor agregado para esses coprodutos de frutas, o que potencializaria seus efeitos benéficos a saúde do consumidor.[005] The use of fruit co-products (acerola, cashew and guava) for such purposes aims to improve the viability of probiotic bacteria, particularly of the Lactobacillus species, exerting protective effects, increasing the stability of probiotic strains during the lyophilization and storage process, in addition to supporting a possible value-added destination for these fruit co-products, which would enhance their beneficial effects on consumer health.
[006] Com a finalidade de solucionar essa lacuna, desenvolveu-se a presente invenção por meio do qual pós de diferentes coprodutos do processamento de frutas tropicais (acerola, caju e goiaba) foram utilizadas na estabilização de cepas probióticas. Os coprodutos do processamento de frutas mostraram-se capazes de proteger cepas bacterianas com reconhecido potencial probiótico, tais como: Lactobacillus acidophilus LA5, Lactobacillus casei L-26 e Lactobacillus paracasei L-10 durante o processo de liofilização e o armazenamento. Tal objetivo foi alcançado, uma vez que os coprodutos de frutas atuaram protegendo as cepas bacterianas durante a secagem (liofilização) e na manutenção da sua viabilidade no armazenamento sob temperatura de refrigeração (4°C). O desempenho observado em todos esses parâmetros avaliados são indicadores de efeitos protetores dos coprodutos do processamento de frutas testados na estabilidade de cepas probióticas.[006] In order to solve this gap, the present invention was developed through which powders from different co-products of tropical fruit processing (acerola, cashew and guava) were used in the stabilization of probiotic strains. The by-products of fruit processing proved to be able to protect bacterial strains with recognized probiotic potential, such as: Lactobacillus acidophilus LA5, Lactobacillus casei L-26 and Lactobacillus paracasei L-10 during the freeze-drying process and storage. This objective was achieved, since the fruit co-products acted to protect the bacterial strains during drying (lyophilization) and to maintain their viability in storage under refrigeration temperature (4°C). The performance observed in all these evaluated parameters are indicators of protective effects of the tested fruit processing co-products on the stability of probiotic strains.
[007] As buscas realizadas no campo técnico da invenção apresentada revelam a existência de documentos de patente que associam coprodutos do processamento de frutas como produtos funcionais. A invenção BR102019023035-5, intitulada “Preparo de farinhas a partir de subprodutos do processamento de frutas tropicais”, retrata sobre o processo de preparo de farinhas a partir de coprodutos de frutas, porém não cita o uso de cepas probióticas.[007] The searches carried out in the technical field of the invention presented reveal the existence of patent documents that associate fruit processing co-products as functional products. The invention BR102019023035-5, entitled "Preparation of flour from by-products of tropical fruit processing", portrays the process of preparing flour from fruit co-products, but does not mention the use of probiotic strains.
[008] A invenção BR112016018013-5, intitulada “Preparação e incorporação de coprodutos em bebidas para alcançar benefícios de saúde metabólica e do tubo digestivo”, refere-se à incorporação dos coprodutos em bebidas que vão gerar benéficos a saúde do consumidor, sugerindo a sua utilização para a formulação de novas bebidas.[008] The invention BR112016018013-5, entitled "Preparation and incorporation of co-products in beverages to achieve metabolic and digestive health benefits", refers to the incorporation of co-products in beverages that will generate benefits to the consumer's health, suggesting the its use for the formulation of new beverages.
[009] A invenção BR112015016588-5, intitulada “Preparação e incorporação de coprodutos em bebidas para melhorar os atributos nutricionais e sensoriais”, faz referência a uma formulação contendo coprodutos que vai potenciaizar os componentes nutricionais e sensoriais. No entanto, não envolve utilização de cepas probióticas.[009] The invention BR112015016588-5, entitled "Preparation and incorporation of co-products in beverages to improve nutritional and sensory attributes", makes reference to a formulation containing co-products that will enhance nutritional and sensory components. However, it does not involve the use of probiotic strains.
[010] A invenção PI0904841-3, intitulada “Formulação de produto extrusado à base de subprodutos ou coprodutos agroindustriais na nutrição de ruminantes”, trata-se da utilização dos coprodutos de frutas na elaboração de um produto para alimentação de ruminantes. Porém, não refere o uso combinado a microrganismos probióticos.[010] The invention PI0904841-3, entitled "Formulation of an extruded product based on agro-industrial by-products or co-products in the nutrition of ruminants", is the use of fruit co-products in the preparation of a product for feeding ruminants. However, it does not mention the combined use of probiotic microorganisms.
[011] A invenção BR112018076428-0, intitulada “Preservação de microrganismos”, diz a respeito do método de preservação de microrganismos em microcápsulas. Não se referindo ao uso de coprodutos do processamento de frutas combinado com os microrganismos.[011] The invention BR112018076428-0, entitled "Preservation of microorganisms", concerns the method of preservation of microorganisms in microcapsules. Not referring to the use of co-products from fruit processing combined with microorganisms.
[012] A invenção US2018279655, intitulada “Fiber obtained from fruit or vegetable byproducts”, refere-se à extração da fibra alimentar de coprodutos de frutas ou vegetais com intuito de comercialização dessa fibra hidrolisada com potencial prebiótico, sem menção aos coprodutos de acerola, caju ou goiaba, especificamente.[012] The invention US2018279655, entitled "Fiber obtained from fruit or vegetable byproducts", refers to the extraction of dietary fiber from fruit or vegetable co-products with the purpose of marketing this hydrolyzed fiber with prebiotic potential, without mentioning acerola co-products, cashew or guava, specifically.
[013] A invenção CA2772534, intitulada “Stabilisation de probiotique”, refere-se a uma composição incluindo um probiótico contido em uma mistura de proteína hidrolisada com um ou mais carboidratos e um composto aglutinante para nutrição de bebês e crianças. Porém, não utiliza de coprodutos do processamento de frutas no processo. Outras patentes com a mesma denominação possuem registros em outros países: BR 2012 1106220; AU 2010295508.[013] The invention CA2772534, entitled "Stabilisation de probiotique", refers to a composition including a probiotic contained in a mixture of hydrolyzed protein with one or more carbohydrates and a binding compound for infant and child nutrition. However, it does not use fruit processing co-products in the process. Other patents with the same name have registrations in other countries: BR 2012 1106220; AU 2010295508.
[014] A invenção CA3075382, intitulada “Alternative uses of food processing by-products”, trata-se de um produto produzido a partir de coprodutos da indústria de processamento. No entanto, não cita quais coprodutos de frutas são utilizados e não tem o objetivo de usar esses coprodutos na estabilidade de cepas. Outras patentes com a mesma denominação possuem registros em outros países: EP 2018804111; WO 2019 053671.[014] The invention CA3075382, entitled "Alternative uses of food processing by-products", is a product produced from co-products of the processing industry. However, it does not mention which fruit co-products are used and it does not aim to use these co-products in the stability of strains. Other patents with the same name have registrations in other countries: EP 2018804111; WO 2019 053671.
[015] Nenhuma patente foi anteriormente descrita com a utilização de coprodutos do processamento de frutas na estabilização de cepas probióticas. Deste modo, a presente invenção encontra suas bases tanto por seu valor nutritivo e suas aplicações tecnológicas, quanto por suas potenciais atividades biológicas benéficas à saúde do consumidor.[015] No patent has previously been described with the use of fruit processing co-products in the stabilization of probiotic strains. Thus, the present invention finds its bases both for its nutritional value and its technological applications, as for its potential biological activities beneficial to the consumer's health.
[016] Considerando as informações supracitadas, este produto apresenta-se, portanto, com uma nova funcionalidade no que se refere a ingredientes protetores de cepas probióticas, cumprindo os aspectos de segurança nutricional, além de atender as exigências crescentes dos consumidores por esse tipo de produto.[016] Considering the above information, this product presents itself, therefore, with a new functionality with regard to protective ingredients of probiotic strains, complying with nutritional safety aspects, in addition to meeting the growing demands of consumers for this type of product.
[017] A invenção poderá ser melhor compreendida por meio da seguinte descrição detalhada, em consonância com a figura em anexo, onde:[017] The invention can be better understood through the following detailed description, in line with the attached figure, where:
[018] A FIGURA 1 ilustra o processo de utilização de coprodutos do processamento de frutas na estabilização de cepas probióticas.[018] FIGURE 1 illustrates the process of using co-products from fruit processing in the stabilization of probiotic strains.
[019] O processo de utilização de coprodutos do processamento de frutas na estabilização de cepas probióticas compreendeu as seguintes etapas sequenciais: a) preparo das matérias-primas (obtenção dos coprodutos do processamento de frutas, congelamento, liofilização, trituramento e peneiramento), gerando um pó fino de cada coproduto de fruta (acerola, caju e goiaba); b) preparo da suspensão de cepas de Lactobacillus acidophilus LA-5, Lactobacillus casei L-26 e Lactobacillus paracasei L-10 (10 log Unidades Formadoras de Colônia/mL) em soluções com água destilada esterilizada contendo os coprodutos do processamento de frutas (2%, p/v); c) solubilização das cepas probióticas nas soluções contendo os coprodutos do processamento de frutas, seguido de congelamento a - 80°C por 24 horas; d) liofilização em liofilizador de bancada a - 55°C e pressão de vácuo 138 μHg por 40 horas; e) armazenamento hermético sob temperatura de refrigeração (4°C).[019] The process of using co-products from fruit processing in the stabilization of probiotic strains comprised the following sequential steps: a) preparation of raw materials (obtaining co-products from fruit processing, freezing, lyophilization, crushing and sieving), generating a fine powder of each fruit co-product (acerola, cashew and guava); b) preparation of the suspension of strains of Lactobacillus acidophilus LA-5, Lactobacillus casei L-26 and Lactobacillus paracasei L-10 (10 log Colony Forming Units/mL) in solutions with sterilized distilled water containing the co-products of fruit processing (2 %, w/v); c) solubilization of the probiotic strains in the solutions containing the fruit processing co-products, followed by freezing at -80°C for 24 hours; d) lyophilization in a benchtop lyophilizer at - 55°C and vacuum pressure 138 μHg for 40 hours; e) hermetic storage under refrigeration temperature (4°C).
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| BR102020009804-7A BR102020009804A2 (en) | 2020-05-15 | 2020-05-15 | PROBIOTIC STABILIZATION PROCESS WITH FRUIT PROCESSING CO-PRODUCTS |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| BR102020009804-7A BR102020009804A2 (en) | 2020-05-15 | 2020-05-15 | PROBIOTIC STABILIZATION PROCESS WITH FRUIT PROCESSING CO-PRODUCTS |
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| Publication Number | Publication Date |
|---|---|
| BR102020009804A2 true BR102020009804A2 (en) | 2021-11-23 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| BR102020009804-7A BR102020009804A2 (en) | 2020-05-15 | 2020-05-15 | PROBIOTIC STABILIZATION PROCESS WITH FRUIT PROCESSING CO-PRODUCTS |
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| Country | Link |
|---|---|
| BR (1) | BR102020009804A2 (en) |
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2020
- 2020-05-15 BR BR102020009804-7A patent/BR102020009804A2/en not_active Application Discontinuation
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