03826naa a2200421 a 450000100080000000500110000800800410001902400550006010000210011524502620013626000090039852024420040765000250284965000150287465000360288965000140292565000110293965000120295065000120296265000120297465000190298665000300300565000120303565300230304765300320307065300230310270000200312570000170314570000210316270000290318370000230321270000250323570000200326070000200328070000210330070000260332177300570334721701182024-12-06       2024    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1016/j.foodres.2024.1151302DOI1 aMORAIS, J. L. de  aIncorporation of mixed strawberry and acerola jam into Greek-style goat yogurt with autochthonous adjunct culture of Limosilactobacillus mucosae CNPC007bImpact on technological, nutritional, bioactive, and microbiological properties.h[electronic resource]  c2024  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* (&lt90) and an increase in the b* (&gt14) 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 (&gt7 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.  aAntioxidant activity  aProbiotics  aTropical and subtropical fruits  aViscosity  aYogurt  aAcerola  aGeléia  aIogurte  aLeite de Cabra  aMicrobiologia de Alimento  aMorango  aApparent viscosity  aGastrointestinal conditions  aTropical fruit jam1 aBEZERRIL, F. F.1 aVIERA, V. B.1 aDANTAS, C. E. A.1 aFIGUEIRÊDO, R. M. F. de1 aMOREIRA, I. dos S.1 aSANTOS, K. M. O. dos1 aEGITO, A. S. do1 aLIMA, M. dos S.1 aSOARES, J. K. B.1 aOLIVEIRA, M. E. G. de  tFood Research Internationalgv.196, n. 115130, 2024.