Korkach H. Scientific and practical substantiation and development of technologies of confectionery with synbiotics

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 5·10*4 CFU/g. Whereas the number of encapsulated cells in the pectin and pectin-chitosan shells decreased by 12% in both cases, and amounted to 3·10*7 and 5·10*7 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. 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 antiinflammatory, antioxidant, and antidysbiotic effects, which allows to correct and restore the intestinal microbiota, has been proven through medical and biological research.