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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
26/01/2021 |
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Data da última atualização: |
15/06/2021 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
SOUSA, M. C. de; SANTOS, W. M. dos; SILVA, J. M. O. da; RAMOS, F. P.; FREITAS, A. S. de; ALMEIDA NETA, M. C.; SANTOS, K. M. O. dos; BURITI, F. C. A.; FLORENTINO, E. R. |
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Afiliação: |
Marina Cínthia de Sousa, Universidade Estadual da Paraíba, Campina Grande; Widson Michael dos Santos, Universidade Estadual da Paraíba, Campina Grande; Júlia Maria Orleans da Silva, Universidade Estadual da Paraíba, Campina Grande; Felipe Pereira Ramos, Universidade Estadual da Paraíba, Campina Grande; Aline Souza de Freitas, Universidade Estadual da Paraíba, Campina Grande; Maria Carmélia Almeida Neta, Universidade Estadual da Paraíba, Campina Grande; KARINA MARIA OLBRICH DOS SANTOS, CTAA; Flávia Carolina Alonso Buriti, Universidade Estadual da Paraíba, Campina Grande; Eliane Rolim Florentino, Universidade Estadual da Paraíba, Campina Grande. |
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Título: |
Non-fermented Dairy Desserts with Potentially Probiotic Autochthonous Lactobacilli and Products from Peel of Jabuticaba (Myrciaria cauliflora). |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Probiotics and Antimicrobial Proteins, 2021. |
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DOI: |
https://doi.org/10.1007/s12602-020-09731-x |
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Idioma: |
Inglês |
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Conteúdo: |
The influence of two autochthonous lactobacilli strains with probiotic potential (Lactobacillus mucosae CNPC007 and Lactobacillus plantarum CNPC020) in comparison to a commercially available probiotic strain (Lactobacillus rhamnosus LR32) in non-fermented dairy desserts added with ingredients (syrup and hydroethanolic extract) derived from jabuticaba (Myrciaria cauliflora) peels was investigated. L. mucosae showed the best survivability and stability of the studied lactobacilli after processing and during storage, respectively, and also remarkably influenced the texture and sensory features of desserts in comparison to the other strains; L. plantarum achieved viability comparable with the commercial probiotic, above 6 log cfu/g up to the 21st day of the products refrigerated storage. The hydroethanolic extract and syrup from the jabuticaba peel contributed to the phenolic content of the dairy desserts (around 30 mg GAE/100 g) that showed to be able to scavenge DPPH radicals (around 300 g dessert/g DPPH). The different lactobacilli strains did not significantly influence the antioxidant capacity parameters of the desserts (p > 0.05), although the desserts' color was not stable during storage and tended to reduce the acceptability scores of the three trials. Non-fermented dairy desserts with jabuticaba peel ingredients showed to be good sources of phenolic compounds with an antioxidant capacity, offering suitable conditions for the viability maintenance of the autochthonous lactobacilli cultures. MenosThe influence of two autochthonous lactobacilli strains with probiotic potential (Lactobacillus mucosae CNPC007 and Lactobacillus plantarum CNPC020) in comparison to a commercially available probiotic strain (Lactobacillus rhamnosus LR32) in non-fermented dairy desserts added with ingredients (syrup and hydroethanolic extract) derived from jabuticaba (Myrciaria cauliflora) peels was investigated. L. mucosae showed the best survivability and stability of the studied lactobacilli after processing and during storage, respectively, and also remarkably influenced the texture and sensory features of desserts in comparison to the other strains; L. plantarum achieved viability comparable with the commercial probiotic, above 6 log cfu/g up to the 21st day of the products refrigerated storage. The hydroethanolic extract and syrup from the jabuticaba peel contributed to the phenolic content of the dairy desserts (around 30 mg GAE/100 g) that showed to be able to scavenge DPPH radicals (around 300 g dessert/g DPPH). The different lactobacilli strains did not significantly influence the antioxidant capacity parameters of the desserts (p > 0.05), although the desserts' color was not stable during storage and tended to reduce the acceptability scores of the three trials. Non-fermented dairy desserts with jabuticaba peel ingredients showed to be good sources of phenolic compounds with an antioxidant capacity, offering suitable conditions for the viability maintenance of the autochthonous la... Mostrar Tudo |
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Thesaurus Nal: |
Food technology. |
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Categoria do assunto: |
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Marc: |
LEADER 02325naa a2200241 a 4500
001 2129545
005 2021-06-15
008 2021 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1007/s12602-020-09731-x$2DOI
100 1 $aSOUSA, M. C. de
245 $aNon-fermented Dairy Desserts with Potentially Probiotic Autochthonous Lactobacilli and Products from Peel of Jabuticaba (Myrciaria cauliflora).$h[electronic resource]
260 $c2021
520 $aThe influence of two autochthonous lactobacilli strains with probiotic potential (Lactobacillus mucosae CNPC007 and Lactobacillus plantarum CNPC020) in comparison to a commercially available probiotic strain (Lactobacillus rhamnosus LR32) in non-fermented dairy desserts added with ingredients (syrup and hydroethanolic extract) derived from jabuticaba (Myrciaria cauliflora) peels was investigated. L. mucosae showed the best survivability and stability of the studied lactobacilli after processing and during storage, respectively, and also remarkably influenced the texture and sensory features of desserts in comparison to the other strains; L. plantarum achieved viability comparable with the commercial probiotic, above 6 log cfu/g up to the 21st day of the products refrigerated storage. The hydroethanolic extract and syrup from the jabuticaba peel contributed to the phenolic content of the dairy desserts (around 30 mg GAE/100 g) that showed to be able to scavenge DPPH radicals (around 300 g dessert/g DPPH). The different lactobacilli strains did not significantly influence the antioxidant capacity parameters of the desserts (p > 0.05), although the desserts' color was not stable during storage and tended to reduce the acceptability scores of the three trials. Non-fermented dairy desserts with jabuticaba peel ingredients showed to be good sources of phenolic compounds with an antioxidant capacity, offering suitable conditions for the viability maintenance of the autochthonous lactobacilli cultures.
650 $aFood technology
700 1 $aSANTOS, W. M. dos
700 1 $aSILVA, J. M. O. da
700 1 $aRAMOS, F. P.
700 1 $aFREITAS, A. S. de
700 1 $aALMEIDA NETA, M. C.
700 1 $aSANTOS, K. M. O. dos
700 1 $aBURITI, F. C. A.
700 1 $aFLORENTINO, E. R.
773 $tProbiotics and Antimicrobial Proteins, 2021.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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| Registros recuperados : 7 | |
| 2. |  | STRÖHER, J. A.; CAXAMBU, S.; FREITAS, A. S. de; ERHARDT, M. M.; SANTOS JUNIOR, L. C. O. dos. Avaliação socioeconômica e parâmetros de qualidade do leite cru refrigerado de pequenas propriedades leiteiras do Vale do Taquari, RS. Cadernos de Ciência & Tecnologia, v. 40, e27206, 2023. Título em inglês: Socioeconomic evaluation and quality parameters of refrigerated raw milk from small dairy farms of Vale do Taquari, RS.| Biblioteca(s): Embrapa Unidades Centrais. |
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| 4. | | FREITAS, A. S. de; POZZA, E. A.; ROCHA, H. S.; POZZA, A. A. A.; GALVÃO, L. R. Severidade da Sigatoka-Amarela da bananeira, em função da nutrição mineral em solução nutritiva. Severity of Yellow Sigatoka of banana in function of mineral nutrition in nutrient solution. In: REUNIÃO INTERNACIONAL ACORBAT, 20., 2013, Fortaleza. Acorbat: 40 anos compartilhando ciência e tecnologia. Fortaleza: Instituto Frutal: Acorbat Internacional, 2013. 320 p.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Mandioca e Fruticultura. |
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| 5. | | FREITAS, A. S. de; ZAGATTO, L. F. G.; ROCHA, G. S.; MUCHALAK, F.; SILVA, S. dos S.; MUNIZ, A. W.; HANADA, R. E.; TSAI, S. M. Amazonian dark earths enhance the establishment of tree species in forest ecological restoration. Frontiers in Soil Science, v. 3, art. 1161627, 2023.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 5 |
| Biblioteca(s): Embrapa Amazônia Ocidental. |
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| 6. | | FREITAS, A. S. de; ROCHA, G. S.; ZAGATTO, F. G.; LARA, V. M. de; ALVES, L. de C. M.; MUCHALAK, F.; MARTINS, G. L.; MUNIZ, A. W.; SILVA, G. F. da; HANADA, R. E.; MUI, T. S. Impacts of successive cultivations in microbial diversity of Amazonian dark earths. In: CONGRESSO BRASILEIRO DE MICROBIOLOGIA, 32., 2023, Foz do Iguaçu. Resumos. São Paulo: Sociedade Brasileira de Microbiologia, 2023. Resumo: 1159-1.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Amazônia Ocidental. |
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| 7. | | SOUSA, M. C. de; SANTOS, W. M. dos; SILVA, J. M. O. da; RAMOS, F. P.; FREITAS, A. S. de; ALMEIDA NETA, M. C.; SANTOS, K. M. O. dos; BURITI, F. C. A.; FLORENTINO, E. R. Non-fermented Dairy Desserts with Potentially Probiotic Autochthonous Lactobacilli and Products from Peel of Jabuticaba (Myrciaria cauliflora). Probiotics and Antimicrobial Proteins, 2021.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 2 |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| Registros recuperados : 7 | |
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| Nenhum registro encontrado para a expressão de busca informada. |
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