Influência do revestimento comestível na incorporação do lactobacillus salivarius em mamão desidratado.

Abstract

Lactic acid bacteria with probiotic potential have sparked industry interest in the development of food products with functional properties. However, the incorporation of probiotic bacteria in food is a challenge for the industry, given the sensitivity of probiotic cultures to process conditions. Therefore, the objective of this work is to evaluate the growth of Lactobacillus salivarius in the filmogenic solution and to test mathematical models to determine parameters of biological significance and to coat slices of papaya with the probiotic filmogenic solution to obtain probiotic slices of dehydrated papaya. The growth of L. salivarius in filmogenic solutions was analyzed for the influence of gelatin (1-3%) and inulin (4-6%) concentrations, fermented under different temperatures (25-45 °C), using complete factorial design 2³ with three repetitions at the central point. The probiotic film-forming solution was applied as an edible coating on the papaya slices before the drying operation at temperatures of 50, 60 and 70 °C. The effect of applying the probiotic coating was evaluated on drying efficiency and physical and physical chemical qualities, compared to control samples. The impacts of process conditions on cell development are fundamental to optimize and make the process applicable by the industry and, in this study, it was shown that the optimal conditions for the development of probiotic cells in filmogenic solutions were obtained using 1.0% gelatin combined with 4.0% inulin, fermented at 45 °C. The production of L. salivarius cells and the consumption of substrate during the fermentation of the filmogenic solution were well simulated by a model proposed in this work, with determination coefficients (R2) of 0.981 (cell growth) and 0.991 (substrate consumption). The Page model adequately described the drying kinetics of the coated and controlled papaya slices, at temperatures of 50, 60 and 70 °C, with a R² greater than 0.9988. The use of the filmogenic solution to incorporate the probiotic in the papaya slices showed satisfactory results, with a reduction of 1.30 LogCFU g-1 at the end of drying at a temperature of 70 °C. The application of the probiotic coating reduced the shrinkage of the slices during the process, resulting in greater conservation of the slice structure and conservation of phenolic compounds.