Науково-практичне обґрунтування та розроблення технологій кондитерських виробів з синбіотиками
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2021-05-11
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ОНАХТ
Анотація
Дисертація на здобуття наукового ступеня доктора технічних наук за спе ціальністю 05.18.01 – технологія хлібопекарських продуктів, кондитерських виробів та харчових концентратів.
Дисертація присвячена науковому обґрунтуванню та практичній реаліза ції технологій капсулювання пробіотичних клітин мікрооргані у різні види матриць та створення на їхній основі синбіотичних комплексів, що дало змогу розвинути науковий напрям щодо використання їх у технологіях кондитерських виробів для надання їм функціональної спрямованості.
Науково обґрунтовано та практично перевірено теоретичні положення
утворення мікрокапсул «пробіотики-оболонкоутворювач» за допомогою комбі нованого способу – іммобілізації в гель і мікрокапсулювання, що стало науко вим підґрунтям для розроблення технологічного процесу виробництва синбіо тичного комплексу і використання його в рецептурах кондитерських виробів.
На підставі комплексу проведених досліджень у вивченні впливу синбіотичних
комплексів на якість напівфабрикатів та готових кондитерських виробів удо сконалено технології їхнього виробництва з коректуванням технологічних па раметрів і урахуванням введення до рецептури мікрокапсульованих бактерій і пребіотиків. Обґрунтувано доцільність застосування синбіотиків у технологіях кондитерських виробів як рецептурних компонентів і функціональних добавок.
На підставі медико-біологічних досліджень доведено ефективність вико ристання синбіотиків у технології кондитерських виробів для надання їм ліку вально-профілактичних властивостей, спрямованих на нормалізацію кишкової мікробіоти.
The dissertation for the scientific degree of the doctor of technical sciences of specialty 05.18.01: technology of bakery products, confectionery, and food concentrates. This dissertation is devoted to scientific substantiation and practical realization of innovative technologies of encapsulating probiotic cells of microorganisms in different types of matrices and creating synbiotic complexes based on them, which allows to develop the scientific trend of using them in confectionery technologies to impart functional properties. The theoretical premises of forming «probiotics-shell» microcapsule in a composite way (gel immobilization and microencapsulation) has been scientifically substantiated and practically tested, which became the scientific basis for developing the technological process of producing the synbiotic complex (SC) and introducing it into confectionery products. Theoretical thesis of obtaining microcapsules with microorganism cells by using polysaccharides as shell formers has been developed. The mass fraction (10%) of calcium chloride used as the structuring agent to form the pectin and pectin-chitosan matrix has been experimentally established. The composition of structuring agents has been proposed and the optimal weight ratio of pectin and chitosan has been experimentally established by IR spectrometry, rheological quality analysis of the developed matrices, and in vitro experiments to study the survival of microencapsulated bacterial cells in the gastrointestinal tract. Theoretical study of the kinetics of matrix formation from the composition of polysaccharides (pectin and chitosan) has revealed that the process of hydrogel formation occurs due to forming interpolyelectrolyte complex with different types of binding: in addition to electrostatic interaction between polyelectrolytes, hydrogen and intermolecular hydrophobic bonds are formed. The possibility and expediency of using the developed method of encapsulation in order to "protect" bacterial cells from the effects of adverse factors and maintain their viability in conditions that mimic the gastrointestinal tract (in vitro) have been experimentally confirmed. It has been found that the presence of unprotected bifidobacteria cells in a medium with pH 2 for 3 hours led to their significant destruction, while the number of viable cells decreased by 50% compared to their initial value and amounted to 5·104 CFU/g. Whereas the number of encapsulated cells in the pectin and pectin-chitosan shells decreased by 12% in both cases, and amounted to 3·107 and 5·107 CFU/g, respectively. The same tendency persisted in relation to bile. The prolonged release of microorganisms at the sites of dislocation when they are included in pectin and pectin-chitosan matrices has been studied and scientifically substantiated. Microencapsulation technology for microcapsules with probiotic microorganisms has been developed. Theoretical and practical preconditions of using prebiotics to create synbiotic complexes in order to use them in confectionery technology have been formulated. Synbiotic complexes for sugar and flour products have been substantiated and developed. The effect of the synbiotic on the structural, mechanical, physical, and chemical properties of fondant mass and finished products has been experimentally investigated. It has been confirmed that fondant masses with the synbiotic complex are pseudoplastic bodies with anomalous viscosity. Their flow can be described by the Ostwald de Ville power model. Increased dispersion of fondant candies with synbiotic has been determined as well as slower "staling", which allowed to increase the shelf life by 1.6 times. The effect of the synbiotic complex on the physical and chemical parameters of the marshmallow mass has been determined. It has been established that introducing microencapsulated microorganisms into the recipe and increasing the mass fraction of lactulose leads to an increased amount of free moisture in the system; the content of reducing substances increases; there is an intensive saturation of the system with air, which leads to decreased density; the marshmallow mass has a fine and homogeneous structure with the average size of air inclusions being 10-12 μm, which significantly affects the taste of the finished product. The technological development of flour confectionery products with synbiotic complexes, particularly wafers with fat filling, has been substantiated. It has been established that introducing synbiotics into the fat filling significantly increases the degree of its structure formation, makes the developed samples of wafer products more organic, provides stable quality by stabilizing the fat phase and preventing its oxidative spoilage, and, as a result, leads to better preservation of finished products throughout their shelf life. At the same time, sensory properties of the product do not change and microbial contamination is minimized. The effectiveness of using synbiotic complexes in confectionery technology in order to impart therapeutic and prophylactic properties, due to the pronounced anti inflammatory, antioxidant, and antidysbiotic effects, which allows to correct and restore the intestinal microbiota, has been proven through medical and biological research.
The dissertation for the scientific degree of the doctor of technical sciences of specialty 05.18.01: technology of bakery products, confectionery, and food concentrates. This dissertation is devoted to scientific substantiation and practical realization of innovative technologies of encapsulating probiotic cells of microorganisms in different types of matrices and creating synbiotic complexes based on them, which allows to develop the scientific trend of using them in confectionery technologies to impart functional properties. The theoretical premises of forming «probiotics-shell» microcapsule in a composite way (gel immobilization and microencapsulation) has been scientifically substantiated and practically tested, which became the scientific basis for developing the technological process of producing the synbiotic complex (SC) and introducing it into confectionery products. Theoretical thesis of obtaining microcapsules with microorganism cells by using polysaccharides as shell formers has been developed. The mass fraction (10%) of calcium chloride used as the structuring agent to form the pectin and pectin-chitosan matrix has been experimentally established. The composition of structuring agents has been proposed and the optimal weight ratio of pectin and chitosan has been experimentally established by IR spectrometry, rheological quality analysis of the developed matrices, and in vitro experiments to study the survival of microencapsulated bacterial cells in the gastrointestinal tract. Theoretical study of the kinetics of matrix formation from the composition of polysaccharides (pectin and chitosan) has revealed that the process of hydrogel formation occurs due to forming interpolyelectrolyte complex with different types of binding: in addition to electrostatic interaction between polyelectrolytes, hydrogen and intermolecular hydrophobic bonds are formed. The possibility and expediency of using the developed method of encapsulation in order to "protect" bacterial cells from the effects of adverse factors and maintain their viability in conditions that mimic the gastrointestinal tract (in vitro) have been experimentally confirmed. It has been found that the presence of unprotected bifidobacteria cells in a medium with pH 2 for 3 hours led to their significant destruction, while the number of viable cells decreased by 50% compared to their initial value and amounted to 5·104 CFU/g. Whereas the number of encapsulated cells in the pectin and pectin-chitosan shells decreased by 12% in both cases, and amounted to 3·107 and 5·107 CFU/g, respectively. The same tendency persisted in relation to bile. The prolonged release of microorganisms at the sites of dislocation when they are included in pectin and pectin-chitosan matrices has been studied and scientifically substantiated. Microencapsulation technology for microcapsules with probiotic microorganisms has been developed. Theoretical and practical preconditions of using prebiotics to create synbiotic complexes in order to use them in confectionery technology have been formulated. Synbiotic complexes for sugar and flour products have been substantiated and developed. The effect of the synbiotic on the structural, mechanical, physical, and chemical properties of fondant mass and finished products has been experimentally investigated. It has been confirmed that fondant masses with the synbiotic complex are pseudoplastic bodies with anomalous viscosity. Their flow can be described by the Ostwald de Ville power model. Increased dispersion of fondant candies with synbiotic has been determined as well as slower "staling", which allowed to increase the shelf life by 1.6 times. The effect of the synbiotic complex on the physical and chemical parameters of the marshmallow mass has been determined. It has been established that introducing microencapsulated microorganisms into the recipe and increasing the mass fraction of lactulose leads to an increased amount of free moisture in the system; the content of reducing substances increases; there is an intensive saturation of the system with air, which leads to decreased density; the marshmallow mass has a fine and homogeneous structure with the average size of air inclusions being 10-12 μm, which significantly affects the taste of the finished product. The technological development of flour confectionery products with synbiotic complexes, particularly wafers with fat filling, has been substantiated. It has been established that introducing synbiotics into the fat filling significantly increases the degree of its structure formation, makes the developed samples of wafer products more organic, provides stable quality by stabilizing the fat phase and preventing its oxidative spoilage, and, as a result, leads to better preservation of finished products throughout their shelf life. At the same time, sensory properties of the product do not change and microbial contamination is minimized. The effectiveness of using synbiotic complexes in confectionery technology in order to impart therapeutic and prophylactic properties, due to the pronounced anti inflammatory, antioxidant, and antidysbiotic effects, which allows to correct and restore the intestinal microbiota, has been proven through medical and biological research.
Опис
Коркач, Г. В. Науково-практичне обґрунтування та розроблення технологій кондитерських виробів з синбіотиками : автореф. дис. ... д-ра техн. наук : спец. 05.18.01 "Технологія хлібопекарських продуктів, кондитерських виробів та харчових концентратів" : захищена 11.05.21 / Коркач Ганна Володимирівна ; наук. консультант К. Г. Іоргачова ; Одес. нац. акад. харч.технологій. — Одеса : ОНАХТ, 2021. — 40 с.
Ключові слова
кондитерські вироби, дисбіоз, мікрокапсулювання, мікрокапсули з пробіотиками, синбіотичний комплекс, реологічні та органолептичні властивості, технологічні параметри, помадні цукерки, зефір, мармелад, жирова начинка, вафлі, confectionery, dysbiosis, microencapsulation, microcapsules with probiotics, synbiotic complex, rheological and sensory properties, technological parameters, fondant candies, marshmallow, marmalade, fat filling, waffles