Banca de DEFESA: MATHEUS AUGUSTO SILVA SANTOS

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
DISCENTE : MATHEUS AUGUSTO SILVA SANTOS
DATA : 15/02/2019
HORA: 09:30
LOCAL: Sala da Pós-Graduação/DTA/IT
TÍTULO:

Production, characterization and viability of yeast carrier particles using ionic gelation.

PALAVRAS-CHAVES:

Microencapsulation, ionic gelation, Saccharomyces cerevisiae, Saccharomyces boulardii.

PÁGINAS: 95
GRANDE ÁREA: Ciências Agrárias
ÁREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Ciência de Alimentos
ESPECIALIDADE: Microbiologia de Alimentos
RESUMO:

In this work, yeast carrier particles, obtained through encapsulation by the external and
internal ionic gelation method, were developed, characterized and evaluated in relation to
viability, followed by drying. For this, it was subdivided into two parts. In the first part the
comparison of two techniques of encapsulation, external and internal ionic gelation, as
protectors of Saccharomyces cerevisiae cells was carried out. The particles formed were oven
dried. At this stage, drying kinetics were performed, and the experimental data were fitted to
mathematical models. The efficiency of encapsulation and drying was calculated, and the
particles were analyzed for moisture content, hygroscopicity, water activity and morphology.
The results obtained in this chapter are part of a work with the research group Saccharomyces
(Argentina-Brazil), so these will be part of an article made together. In a second part, the
encapsulation of the Saccharomyces boulardii strain was carried out by external ion gelation.
The obtained particles were dried at four different temperatures (30, 40, 50 and 60 ° C),
evaluating drying kinetics, encapsulation and drying efficiency, yeast viability before and
after the process and humidity and hygroscopicity . It was also evaluated the coating of the
particles with chitosan, which were then dried at the temperature that showed the highest
efficiency. The characterization was carried out regarding humidity, hygroscopicity, water
activity, morphology, encapsulation efficiency and by infrared spectroscopy. In addition,
sorption isotherms were performed, and the study of stability during storage and resistance,
when submitted to gastrointestinal simulation in vitro.

MEMBROS DA BANCA:
Presidente - 2311373 - MARIANA TEIXEIRA DA COSTA MACHADO
Interno - 014.548.996-54 - EDWIN ELARD GARCIA ROJAS - UFF
Externo à Instituição - MARIANO MICHELON - PUC - RJ