Salameh, Dana I.I
(2020)
Development of processes for the production of postbiotic functional foods.
[Tesi di dottorato]
| Tipologia del documento: |
Tesi di dottorato
|
| Lingua: |
English |
| Titolo: |
Development of processes for the production of postbiotic functional foods |
| Autori: |
| Autore | Email |
|---|
| Salameh, Dana I.I | dana.salameh@unina.it |
|
| Data: |
10 Gennaio 2020 |
| Numero di pagine: |
168 |
| Istituzione: |
Università degli Studi di Napoli Federico II |
| Dipartimento: |
Biologia |
| Dottorato: |
Biotecnologie |
| Ciclo di dottorato: |
32 |
| Coordinatore del Corso di dottorato: |
| nome | email |
|---|
| Moracci, Marco | marco.moracci@unina.it |
|
| Tutor: |
| nome | email |
|---|
| Marzocchella, Antonio | [non definito] | | Nigro, Roberto | [non definito] | | Salatino, Piero | [non definito] | | Budelli, Andrea | [non definito] |
|
| Data: |
10 Gennaio 2020 |
| Numero di pagine: |
168 |
| Parole chiave: |
Fermentation, Functional foods, Postbiotec |
| Settori scientifico-disciplinari del MIUR: |
Area 09 - Ingegneria industriale e dell'informazione > ING-IND/25 - Impianti chimici |
[error in script]
[error in script]
| Depositato il: |
06 Apr 2020 09:28 |
| Ultima modifica: |
10 Nov 2021 10:07 |
| URI: |
http://www.fedoa.unina.it/id/eprint/13055 |
Abstract
This project - in collaboration with Kraft Heinz - aims to develop processes for the production of postbiotic functional components. The project is divided into several activities.
The first part of the project regarded the development of a laboratory scale fermentation process. The strain used in the fermentation tests is Lactobacillus paracasei CBA L74 patented by Kraft Heinz.
Fermentation tests are carried out on two different substrates: skimmed milk, and water / rice flour suspension. Fermentation is carried out in a 1.5 L batch reactor. The system is sterilized, loaded with the substrate, inoculated with the microorganism and left to ferment for the established production times. Then, the product is removed from the reactor and the reactor prepared for a new cycle. The process is controlled in terms of:
• Mixing;
• pH;
• temperature.
Once the process was optimized on a laboratory scale, the characterization of the obtained fermented broth was performed. The sequence of the functional component and its size were characterized by means of MALDI-TOF analysis. In addition, a RP-HPLC method was developed for its routine quantification. A study on Caco-2 cells, conducted in collaboration with other research groups, has demonstrated the positive effect of metabolites present in the supernatant of the fermented substrate, capable of interfering with the entry of the gliadin peptide P31-43 into the cells. These metabolites belong to a small active fraction (<10 kDa). Then, it was important to obtain a dry postbiotic. Studies have been carried out to choose the best method to shock/ kill the microorganism in the fermented broth, so as to obtain a stable product with a microbial load <102 CFU/mL. Subsequently, the dried product was obtained by freeze-drying.
The second part of the project regarded the 'scale up' of the pilot process. The pilot plant where the tests were carried out is located in the Kraft Heinz research and development centre 57 in Nijmegen, the Netherlands. These tests were carried out in a 300 L batch reactor and were monitored in terms of bacterial growth and production of lactic acid and active metabolite. The results obtained on both laboratory and pilot scale have shown good results in terms of bacterial growth, lactic acid production and active metabolite. In order to verify the stability of the obtained postbiotic functional component, 'shelf life' studies are being done at three different storage temperatures and on the different fermented matrices.
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