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| Registros recuperados : 25 | |
| 9. |  | MORAES, G. M. D.; EGITO, A. S. do; MATOS, C. R.; BARCELOS, S. C.; SANTOS, K. M. O. dos. Resistência de cepas de Lactobacillus plantarum a condições do trato gastrointestinal e sais biliares humano simuladas in vitro. In: ENCONTRO NACIONAL DE ANALISTAS DE ALIMENTOS, 19.; CONGRESSO LATINO-AMERICANO DE ANALISTAS DE ALIMENTOS, 5., 2015, Natal. Desafios analíticos e segurança alimentar. Natal: LACEN-RN: SESAP: UFRN, 2015. 6 f. 1 CD-ROM.| Biblioteca(s): Embrapa Agroindústria de Alimentos; Embrapa Caprinos e Ovinos. |
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| 10. | | BARCELOS, S. C. de; MORAES, G. M. D.; SILVA, L. M. F. da; SALLES, H. O.; EGITO, A. S. do. Utilização de extrato aquoso das sementes de gergelim como substrato para o crescimento de bactérias lácteas probióticas. In: CONGRESSO BRASILEIRO DE MAMONA, 6.; SIMPÓSIO INTERNACIONAL DE OLEAGINOSAS ENERGÉTICAS, 3., 2014, Fortaleza. Energia e segurança alimentar na agricultura familiar: anais. Campina Grande, PB: Embrapa Algodão, 2014. 1 CD-ROM.| Biblioteca(s): Embrapa Caprinos e Ovinos. |
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| 11. | | MORAES, G. M. D.; SANTOS, K. M. O. dos; BARCELOS, S. C.; LOPES, S. A.; EGITO, A. S. do. Viabilidade da cepa l. mucosae potencialmente probiótica em queijo de cabra tipo coalho. In: ENCONTRO NACIONAL DE ANALISTAS DE ALIMENTOS, 19.; CONGRESSO LATINO-AMERICANO DE ANALISTAS DE ALIMENTOS, 5., 2015, Natal. Desafios analíticos e segurança alimentar. Natal: LACEN-RN: SESAP: UFRN, 2015. 5 f.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 19. | | BARCELOS, S. C. de; OLIVEIRA, I. C. S. de; EGITO, A. S. do; BENEVIDES, S. D.; SANTOS, K. M. O. dos. Desenvolvimento de queijo cremoso caprino potencialmente probiótico. In: ENCONTRO DE INICIAÇÃO CIENTÍFICA DA EMBRAPA CAPRINOS E OVINOS, 2., 2013, Sobral. Resumos... Sobral: Embrapa Caprinos e Ovinos, 2013. p. 16-17. (Embrapa Caprinos e Ovinos. Documentos, 109).| Biblioteca(s): Embrapa Caprinos e Ovinos. |
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| 20. | | BARCELOS, S. C. de; OLIVEIRA, I. C. S. de; EGITO, A. S. do; TEIXEIRA-SÁ, D.; SANTOS, K. M. O. dos. Bebida láctea caprina com suco de uva potencialmente probiótica: viabilidade de cepas de Lactobacillus rhamnosus e aceitabilidade sensorial. In: CONGRESSO INTERNACIONAL DE GASTRONOMIA E CIÊNCIA DE ALIMENTOS, 2., 2016, Fortaleza. Gastronomia: da tradição à inovação; anais. Fortaleza: UFC, 2016. p. 1220-1221. Na publicação: Samuel Barcelos , Isabel Oliveira, Antônio Egito 3, Daniele Teixeira-Sá, Karina dos Santos.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| Registros recuperados : 25 | |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Caprinos e Ovinos. Para informações adicionais entre em contato com cnpc.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos; Embrapa Caprinos e Ovinos. |
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Data corrente: |
21/05/2020 |
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Data da última atualização: |
10/12/2020 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
BARCELOS, S. C. de; EGITO, A. S. do; SANTOS, K. M. O. dos; MORAES, G. M. D. de; TEIXEIRA SÁ, D. M. A. |
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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. |
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Título: |
Effect of acerola (Malpighia emarginata DC) pulp incorporation on potentially probiotic Petit-Suisse goat cheese. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
Journal of Food Processing and Preservation, v. 44, n. 7, e14511, Jul. 2020. |
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DOI: |
https://doi.org/10.1111/jfpp.14511 |
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Idioma: |
Inglês |
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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. MenosAbstract: 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 ... Mostrar Tudo |
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Palavras-Chave: |
Alimento funcional; Antioxidant capacity; Antioxidant properties; Capacidade antioxidante; Probiótico; Queijo de cabra. |
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Thesagro: |
Polpa de Fruta; Produto Derivado do Leite; Tecnologia de Alimento. |
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Thesaurus NAL: |
Dairy products; Food technology; Fruit pulp; Functional properties; Goat cheese; Lactobacillus plantarum; Probiotics. |
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Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02914naa a2200373 a 4500
001 2122523
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024 7 $ahttps://doi.org/10.1111/jfpp.14511$2DOI
100 1 $aBARCELOS, S. C. de
245 $aEffect of acerola (Malpighia emarginata DC) pulp incorporation on potentially probiotic Petit-Suisse goat cheese.$h[electronic resource]
260 $c2020
520 $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.
650 $aDairy products
650 $aFood technology
650 $aFruit pulp
650 $aFunctional properties
650 $aGoat cheese
650 $aLactobacillus plantarum
650 $aProbiotics
650 $aPolpa de Fruta
650 $aProduto Derivado do Leite
650 $aTecnologia de Alimento
653 $aAlimento funcional
653 $aAntioxidant capacity
653 $aAntioxidant properties
653 $aCapacidade antioxidante
653 $aProbiótico
653 $aQueijo de cabra
700 1 $aEGITO, A. S. do
700 1 $aSANTOS, K. M. O. dos
700 1 $aMORAES, G. M. D. de
700 1 $aTEIXEIRA SÁ, D. M. A.
773 $tJournal of Food Processing and Preservation$gv. 44, n. 7, e14511, Jul. 2020.
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