Avanços tecnológicos na estabilidade probiótica em iogurte: uma revisão
DOI:
https://doi.org/10.33448/rsd-v10i12.20646Palavras-chave:
Probióticos; Iogurte; Tecnologia emergente; Alimentos funcionais.Resumo
O iogurte é um dos produtos lácteos fermentados amplamente produzido e reconhecido ao redor do mundo, além disso é considerado excelente veículo para probióticos, que são microrganismos vivos que conferem efeitos benéficos ao indivíduo quando consumidos em quantidades adequadas. Assim, o objetivo dessa revisão bibliográfica foi abordar os fatores que afetam a viabilidade de probióticos no iogurte durante as etapas de processamento (tratamento térmico, homogeneização e fermentação), armazenamento (taxa de acidificação, pH, fração de carboidratos, ácidos orgânicos, oxigênio, temperatura, tempo, atividade da água e a taxa de umidade), consumo (suco gástrico e sais biliares) e vida de prateleira (adição de outros ingredientes e embalagem). No entanto, a fim de preservar a estabilidade de probióticos no iogurte e melhorar a qualidade e o prazo de validade de produtos, várias novas tecnologias como a microencapsulação, aquecimento ôhmico, ultrassom, adição de prebióticos e avanços no uso de embalagem na produção com ênfase na melhoria da viabilidade, são utilizadas e possibilitam garantir o nível mínimo recomendado de probióticos de pelo menos 10 9 UFC por grama de produtos quando consumidos para ter um efeito benéfico à saúde, e ainda, garantem o crescimento e a proteção de probióticos sem influenciar o sabor, desde a etapa de produção até a entrega desses no trato gastrointestinal. Portanto, é reconhecido a partir desta pesquisa a necessidade da otimização de novas tecnologias ao setor alimentício, buscando aprimorar os produtos aos consumidores com fins cada vez mais favoráveis para a saúde.
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Copyright (c) 2021 Zeinab El Hajj Hussein; Jiuliane Martins Silva; Eloize Silva Alves; Matheus Campos Castro; Cintia Stefhany Ripke Ferreira; Marina Lima Crepaldi Chaves; Andressa Rafaella da Silva Bruni; Oscar Oliveira Santos
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