Data/hora: 23/09/2024 19:09:22

Biblioteca(s): 	Embrapa Agroindústria de Alimentos; Embrapa Caprinos e Ovinos.	
Data corrente: 	21/05/2020	
Data da última atualização: 	10/12/2020	
Autoria: 	BARCELOS, S. C. de; EGITO, A. S. do; SANTOS, K. M. O. dos; MORAES, G. M. D. de; TEIXEIRA SÁ, D. M. A.	
Afiliação: 	SAMUEL CARNEIRO DE BARCELOS, Instituto Federal de Educação, Ciência e Tecnologia do Ceará (IFCE) - Campus Limoeiro do Norte, Limoeiro do Norte, CE, Brazil; ANTONIO SILVIO DO EGITO, CNPC; KARINA MARIA OLBRICH DOS SANTOS, CTAA; GEORGIA MACIEL DIAS DE MORAES, Instituto Federal de Educação, Ciência e Tecnologia do Ceará (IFCE) - Campus Sobral, Sobral, CE, Brazil; DANIELE MARIA ALVES TEIXEIRA SÁ, Instituto Federal de Educação, Ciência e Tecnologia do Ceará (IFCE) - Campus Sobral, Sobral, CE, Brazil.	
Título: 	Effect of acerola (Malpighia emarginata DC) pulp incorporation on potentially probiotic Petit-Suisse goat cheese.	
Ano de publicação: 	2020	
Fonte/Imprenta: 	Journal of Food Processing and Preservation, v. 44, n. 7, e14511, Jul. 2020.	
DOI: 	https://doi.org/10.1111/jfpp.14511	
Idioma: 	Inglês	
Conteúdo: 	Abstract: 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.	
Palavras-Chave: 	Alimento funcional; Antioxidant capacity; Antioxidant properties; Capacidade antioxidante; Probiótico; Queijo de cabra.	
Thesagro: 	Polpa de Fruta; Produto Derivado do Leite; Tecnologia de Alimento.	
Thesaurus Nal: 	Dairy products; Food technology; Fruit pulp; Functional properties; Goat cheese; Lactobacillus plantarum; Probiotics.	
Categoria do assunto: 	L Ciência Animal e Produtos de Origem Animal
Q Alimentos e Nutrição Humana	
Registro original: 	Embrapa Caprinos e Ovinos (CNPC)	
Exemplares: 	CTAA - (14913-1) - UPC - AP - DD -  -  -  - DIS
CNPC - (39593-1) - UPC - AP - DD -  -  -  - DIS