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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
06/12/2024 |
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Data da última atualização: |
06/12/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
MORAIS, J. L. de; BEZERRIL, F. F.; VIERA, V. B.; DANTAS, C. E. A.; FIGUEIRÊDO, R. M. F. de; MOREIRA, I. dos S.; SANTOS, K. M. O. dos; EGITO, A. S. do; LIMA, M. dos S.; SOARES, J. K. B.; OLIVEIRA, M. E. G. de. |
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Afiliação: |
JÉSSICA LIMA DE MORAIS, UNIVERSIDADE FEDEAL DA PARAÍBA; FABRÍCIA FRANÇA BEZERRIL, UNIVERSIDADE FEDEAL DA PARAÍBA; VANESSA BORDIN VIERA, UNIVERSIDADE FEDERAL DE CAMPINA GRANDE; CARLOS EDUARDO ALVES DANTAS, UNIVERSIDADE FEDERAL DE CAMPINA GRANDE; ROSSANA MARIA FEITOSA DE FIGUEIRÊDO, UNIVERSIDADE FEDERAL DE CAMPINA GRANDE; INÁCIA DOS SANTOS MOREIRA, UNIVERSIDADE FEDERAL DE CAMPINA GRANDE; KARINA MARIA OLBRICH DOS SANTOS, CTAA; ANTONIO SILVIO DO EGITO VASCONCELOS, CNPC; MARCOS DOS SANTOS LIMA, INSTITUTO FEDERAL DO SERTÃO PERNAMBUCANO; JULIANA KÉSSIA BARBOSA SOARES, UNIVERSIDADE FEDERAL DE CAMPINA GRANDE; MARIA ELIEIDY GOMES DE OLIVEIRA, UNIVERSIDADE FEDERAL DA PARAÍBA. |
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Título: |
Incorporation of mixed strawberry and acerola jam into Greek-style goat yogurt with autochthonous adjunct culture of Limosilactobacillus mucosae CNPC007: Impact on technological, nutritional, bioactive, and microbiological properties. |
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Ano de publicação: |
2024 |
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Fonte/Imprenta: |
Food Research International, v.196, n. 115130, 2024. |
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DOI: |
https://doi.org/10.1016/j.foodres.2024.115130 |
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Idioma: |
Inglês |
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Conteúdo: |
This study aimed to assess the impact of adding strawberry and acerola jam, along with Limosilactobacillus mucosae CNPC007, on the technological, nutritional, bioactive, and microbiological properties of Greek-style goat yogurt. Six yogurt formulations were developed: without and with the addition of L. mucosae CNPC007 (CY and PY, respectively), and with 10 % and 15 % jam (CY10, CY15, PY10, and PY15, respectively). The in- clusion of jam enriched the yogurt with phenolic compounds and significantly enhanced antioxidant activity, as measured by FRAP and ABTS assays. The highest values were observed after 28 days of storage in the PY15 formulation (0.177 ± 0.01 and 3.43 ± 0.01 μmol TEAC/g, respectively), compared to CY (0.013 ± 0.01 and 0.19 ± 0.01 μmol TEAC/g, respectively) and PY (0.010 ± 0.01 and 0.23 ± 0.01 μmol TEAC/g, respectively). This increase was likely driven by the presence of anthocyanins and flavonoids in the jam, as indicated by heatmap correlation analysis. DPI and EPI were also influenced by the addition of jam and L. mucosae CNPC007, with EPI increasing in the PY10 and PY15 formulations, reaching approximately 40 % after 28 days. The incorporation of jam resulted in a decrease in the L* (<90) and an increase in the b* (>14) color parameters. Additionally, jam- enriched formulations exhibited higher syneresis and lower water retention capacity (WRC) throughout storage compared to control formulations, with average syneresis exceeding 26 % and WRC falling below 75 % after 28 days. In general, all yogurt formulations showed a reduction in lactose, an increase in glucose and galactose, and the production of lactic acid during storage. The lower lactose content observed after 28 days of storage in the PY (0.84 ± 0.01 g/100 g), PY10 (0.82 ± 0.01 g/100 g), and PY15 (0.98 ± 0.01 g/100 g) formulations indicates active sugar metabolism by L. mucosae CNPC007. All formulations met microbiological safety standards, con- firming their suitability for consumption. Formulations containing L. mucosae CNPC007 showed viable cell counts exceeding the minimum recommended to produce health benefits (>7 log CFU/g) throughout the 28-day refrigerated storage and after in vitro digestion. These findings underscore the potential of combining tropical fruit jams with probiotics to develop a multifunctional, value-added yogurt product that delivers substantial health benefits to consumers. MenosThis study aimed to assess the impact of adding strawberry and acerola jam, along with Limosilactobacillus mucosae CNPC007, on the technological, nutritional, bioactive, and microbiological properties of Greek-style goat yogurt. Six yogurt formulations were developed: without and with the addition of L. mucosae CNPC007 (CY and PY, respectively), and with 10 % and 15 % jam (CY10, CY15, PY10, and PY15, respectively). The in- clusion of jam enriched the yogurt with phenolic compounds and significantly enhanced antioxidant activity, as measured by FRAP and ABTS assays. The highest values were observed after 28 days of storage in the PY15 formulation (0.177 ± 0.01 and 3.43 ± 0.01 μmol TEAC/g, respectively), compared to CY (0.013 ± 0.01 and 0.19 ± 0.01 μmol TEAC/g, respectively) and PY (0.010 ± 0.01 and 0.23 ± 0.01 μmol TEAC/g, respectively). This increase was likely driven by the presence of anthocyanins and flavonoids in the jam, as indicated by heatmap correlation analysis. DPI and EPI were also influenced by the addition of jam and L. mucosae CNPC007, with EPI increasing in the PY10 and PY15 formulations, reaching approximately 40 % after 28 days. The incorporation of jam resulted in a decrease in the L* (<90) and an increase in the b* (>14) color parameters. Additionally, jam- enriched formulations exhibited higher syneresis and lower water retention capacity (WRC) throughout storage compared to control formulations, with average syneresis exceeding 26 % and WRC falling below... Mostrar Tudo |
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Palavras-Chave: |
Apparent viscosity; Gastrointestinal conditions; Tropical fruit jam. |
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Thesagro: |
Acerola; Geléia; Iogurte; Leite de Cabra; Microbiologia de Alimento; Morango. |
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Thesaurus Nal: |
Antioxidant activity; Probiotics; Tropical and subtropical fruits; Viscosity; Yogurt. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 03826naa a2200421 a 4500
001 2170118
005 2024-12-06
008 2024 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.foodres.2024.115130$2DOI
100 1 $aMORAIS, J. L. de
245 $aIncorporation of mixed strawberry and acerola jam into Greek-style goat yogurt with autochthonous adjunct culture of Limosilactobacillus mucosae CNPC007$bImpact on technological, nutritional, bioactive, and microbiological properties.$h[electronic resource]
260 $c2024
520 $aThis study aimed to assess the impact of adding strawberry and acerola jam, along with Limosilactobacillus mucosae CNPC007, on the technological, nutritional, bioactive, and microbiological properties of Greek-style goat yogurt. Six yogurt formulations were developed: without and with the addition of L. mucosae CNPC007 (CY and PY, respectively), and with 10 % and 15 % jam (CY10, CY15, PY10, and PY15, respectively). The in- clusion of jam enriched the yogurt with phenolic compounds and significantly enhanced antioxidant activity, as measured by FRAP and ABTS assays. The highest values were observed after 28 days of storage in the PY15 formulation (0.177 ± 0.01 and 3.43 ± 0.01 μmol TEAC/g, respectively), compared to CY (0.013 ± 0.01 and 0.19 ± 0.01 μmol TEAC/g, respectively) and PY (0.010 ± 0.01 and 0.23 ± 0.01 μmol TEAC/g, respectively). This increase was likely driven by the presence of anthocyanins and flavonoids in the jam, as indicated by heatmap correlation analysis. DPI and EPI were also influenced by the addition of jam and L. mucosae CNPC007, with EPI increasing in the PY10 and PY15 formulations, reaching approximately 40 % after 28 days. The incorporation of jam resulted in a decrease in the L* (<90) and an increase in the b* (>14) color parameters. Additionally, jam- enriched formulations exhibited higher syneresis and lower water retention capacity (WRC) throughout storage compared to control formulations, with average syneresis exceeding 26 % and WRC falling below 75 % after 28 days. In general, all yogurt formulations showed a reduction in lactose, an increase in glucose and galactose, and the production of lactic acid during storage. The lower lactose content observed after 28 days of storage in the PY (0.84 ± 0.01 g/100 g), PY10 (0.82 ± 0.01 g/100 g), and PY15 (0.98 ± 0.01 g/100 g) formulations indicates active sugar metabolism by L. mucosae CNPC007. All formulations met microbiological safety standards, con- firming their suitability for consumption. Formulations containing L. mucosae CNPC007 showed viable cell counts exceeding the minimum recommended to produce health benefits (>7 log CFU/g) throughout the 28-day refrigerated storage and after in vitro digestion. These findings underscore the potential of combining tropical fruit jams with probiotics to develop a multifunctional, value-added yogurt product that delivers substantial health benefits to consumers.
650 $aAntioxidant activity
650 $aProbiotics
650 $aTropical and subtropical fruits
650 $aViscosity
650 $aYogurt
650 $aAcerola
650 $aGeléia
650 $aIogurte
650 $aLeite de Cabra
650 $aMicrobiologia de Alimento
650 $aMorango
653 $aApparent viscosity
653 $aGastrointestinal conditions
653 $aTropical fruit jam
700 1 $aBEZERRIL, F. F.
700 1 $aVIERA, V. B.
700 1 $aDANTAS, C. E. A.
700 1 $aFIGUEIRÊDO, R. M. F. de
700 1 $aMOREIRA, I. dos S.
700 1 $aSANTOS, K. M. O. dos
700 1 $aEGITO, A. S. do
700 1 $aLIMA, M. dos S.
700 1 $aSOARES, J. K. B.
700 1 $aOLIVEIRA, M. E. G. de
773 $tFood Research International$gv.196, n. 115130, 2024.
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Embrapa Agroindústria de Alimentos (CTAA) |
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| 1. |  | GARDONI, L. C. de P.; SANTANA, R. M.; BRITO, J. C. M.; RAMOS, L. X.; ARAÚJO, L. A.; BASTOS, E. M. A. F.; CALAÇA, P. Content of phenolic compounds in monofloral aroeira honey and in floral nectary tissue. Pesquisa Agropecuária Brasileira, v. 57, e02802, 2022. Título em português: Conteúdo de compostos fenólicos em mel monofloral de aroeira e no tecido do nectário floral.| Biblioteca(s): Embrapa Unidades Centrais. |
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