Desenvolvimento de bebida probiótica do blend das polpas de cagaita (Eugenia dysenterica) e mangaba (Hancornia speciosa)

Abstract

The production of foods with high added value, through bioprocess technology, presents itself as a new challenge that aims to serve an audience that has and prioritized an increasingly rich diet in nutrients. This research deals with the development of a probiotic drink with blend of cagaite pulps and mangaba supplemented with microcapsules of Lactobacilus casei, through spray drying. A pilot-scale stainless steel spray dryer equipped with atomizer and encapsulating agents maltodextrin and whey, maltodextrin and xanthan gum and maltodextrin and corboxymethylcellulose (CMC) were used, in the proportion of 50:50 (m/m), dissolved in milk powder at a solids concentration of 17% in order to evaluate the final quality of the powder product, hygroscopicity, solubility, and characterization of carbohydrates, simulated cellular and gastrointestinal viability will be performed. The beverage was developed using different concentrations of the mixture, called probiotic drink: BP-1 which was the mixture of 60% cagaita pulp and 40% mangaba pulp, BP – 2, 50% Cagaita and 50% Mangaba and BP – 3 40% Cagaita and 60% Mangaba pulp, with sucrose concentrations of 10% each formulation. The entire fermentation process of the beverage was observed through the pH and acidity values. After reaching the final pH of fermentation, the blend formulations were cooled at a temperature of approximately 10 ºC and stored under refrigeration at a temperature of 4 ºC. The products were submitted to sensory analyses of the attributes of color, aroma, flavor, consistency, overall impression and purchase intention. The probiotic drink with the mixture of cagaita and mangaba pulps, with higher acceptability index, was selected and submitted to physical-chemical characterization of pH, lipids, ash, moisture, total solids, soluble solids (Brix), proteins, acidity, vitamin C, total fibers, carbohydrate, energy value and colorimetry. The commercial stability (shelf life) of the beverage was determined by the analysis of pH, acidity, ash, soluble solids (°Brix), moisture, vitamin C and total solids, at times of 0, 30 and 60 days. The viability of Lactobacillus casei was studied in this same period. The formulation of maltodextrin and corboxymethylcellulose (CMC) 50:50 was more efficient in the microencapsulation process with an index of more than 90% efficiency. The probiotic drink with the highest acceptance in the sensory test was BP-1 with a mixture of 60% cagaita pulp and 40% mangaba pulp, which was supplemented with 2% of the encapsulated powder of greater efficiency in the microencapsulation process, and the beverage maintained the probiotic viability, besides resisting the gastrointestinal conditions simulated with the amount of probiotic determined by the current legislation during 60 days of storage at the temperature of 4 ºC Sendo. thus, the development of this probiotic drink is characterized as a very important biotechnological innovation for the food industry with functional properties.