02914naa a2200373 a 450000100080000000500110000800800410001902400440006010000230010424501410012726000090026852017320027765000190200965000200202865000150204865000260206365000160208965000280210565000150213365000190214865000300216765000270219765300230222465300250224765300270227265300280229965300160232765300200234370000200236370000250238370000240240870000270243277300810245921225232020-12-10       2020    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1111/jfpp.145112DOI1 aBARCELOS, S. C. de  aEffect of acerola (Malpighia emarginata DC) pulp incorporation on potentially probiotic Petit-Suisse goat cheese.h[electronic resource]  c2020  aAbstract: Petit-Suisse goat cheese with multifunctional properties associated with acerola pulp and a potentially probiotic autochthonous strain of Lactobacillus plantarum were developed. The effect of incorporating acerola pulp into the cheese on the viability and survival of Lb. plantarum to in vitro gastrointestinal conditions, antioxidant capacity, and sensory features were studied. The freeze-dried culture of Lb. plantarum exhibited high viability (8.34 log CFU/g), which remained above 8 log CFU/g in the cheeses. Acerola pulp incorporation did not affect in vitro survival of the probiotic (73% at 14 days), and enriched the Petit-Suisse cheese with antioxidant compounds, increasing concentrations of ascorbic acid, and polyphenols (up to 132.73 mg.100/g and 255.08 mg.100/g, respectively), and EC50 values of DPPH. and ABTS.+ (up to 6,331.74 g/g DPPH. and 7.91 µM Trolox/g, respectively). The cheese showed high sensory acceptance. Practical applications: Petit-Suisse cheese flavored added by acerola pulp is promising as a multifuncional food product. The use of acerola pulp is an interesting option, as the fruit is well accepted and Brazil is one of the largest producers in the world. In this study, acerola pulp (10%) and potentially probiotic Lb. plantarum CNPC003 were used to develop Petit-Suisse goat cheese. The effect of acerola pulp on physicochemical, probiotic, and antioxidant properties were evaluated. Acerola pulp can provide remarkable antioxidant activity without affecting the viability and in vitro survival of the potentially probiotic strain, indicating that the developed cheese may have dual function of antioxidant and probiotic potential, thus making it more attractive to consumers.  aDairy products  aFood technology  aFruit pulp  aFunctional properties  aGoat cheese  aLactobacillus plantarum  aProbiotics  aPolpa de Fruta  aProduto Derivado do Leite  aTecnologia de Alimento  aAlimento funcional  aAntioxidant capacity  aAntioxidant properties  aCapacidade antioxidante  aProbiótico  aQueijo de cabra1 aEGITO, A. S. do1 aSANTOS, K. M. O. dos1 aMORAES, G. M. D. de1 aTEIXEIRA SÁ, D. M. A.  tJournal of Food Processing and Preservationgv. 44, n. 7, e14511, Jul. 2020.