Evaluation biodegradable films with green tea extract for interleafing sliced meat products.

A selection of formulations with different polymers and concentrations of green tea extract was conducted for application as interleafs in sliced meat products. Films were formulated using cellulose acetate, corn starch, and chitosan with the addition of 1.0, 2.5, and 5.0% green tea extract. Higher antioxidant activity was observed with the 1.0% concentration of green tea extract (P < 0.05), regardless of the formulation, with continuous release of the extract for up to 60 days and average IC50 of 0.09 and 0.31 mg/mL for the corn starch and chitosan active films, respectively. Interleafing the sliced ham resulted in lower lipid oxidation after 60 days of storage (P < 0.05). Starch-based films with green tea extract were effective, significantly reducing lipid oxidation in sliced and interleafed cooked ham, suggesting their potential to extend the shelf life of these refrigerated products.

Effect of Extraction Time on the Yield, Chemical Composition, and Antibacterial Activity of Hop Essential Oil Against Lactic Acid Bacteria (Lactobacillus brevis and Lactobacillus casei) Beer Spoilage.

Hop essential oil (EO) generates interest for its antioxidant and antimicrobial properties, in addition to the volatile compounds that are responsible for the hop aroma in beer. Thus, the objective of this study was to evaluate the chemical composition, EO yield, and antibacterial activity of hop essential oil from hops of the Chinook variety against lactic acid bacteria (Lactobacillus brevis and Lactobacillus casei) at different times of extraction. EO extraction was performed by hydrodistillation at different times. By analyzing the chemical composition by gas chromatography and mass spectrometry, the minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) were determined. The major compounds of hop EO were α-humulene, ß-myrcene, and ß-caryophyllene, and the extraction yields were 0.67, 0.78, and 0.85% mass of EO per mass of hops pelletized hops (m/m), for extractions of 90, 180, and 300 min, respectively. The EO obtained in 90 min was efficient against L. casei at 2.5 mg/mL (MIC) and 5.0 mg/mL (MBC), and the 300 min one against L. brevis at 2.5 mg/mL (MIC) and 25 mg/mL (MBC). The antibacterial activity was affected by the chemical makeup of the oil, revealing that the hop EO extracted in 300 min was the most efficient among the other extraction times.

Malolactic fermentation of lactic acid bacteria isolated from southern Brazilian red wine.

The objective was to isolate lactic acid bacteria (LAB) from southern Brazil's wines and investigate their potential as starter cultures for malolactic fermentation (MLF) in Merlot (ME) and Cabernet Sauvignon (CS) wines through the fermentative capacity. The LAB were isolated from CS, ME, and Pinot Noir (PN) wines in the 2016 and 2017 harvests and evaluated for morphological (color and shape of the colonies), genetic, fermentative (increase in pH, acidity reduction, preservation of anthocyanins, decarboxylation of L-malic acid, yield of L-lactic acid, and content of reduced sugars), and sensory characteristics. Four strains were identified as Oenococcus oeni [CS(16)3B1, ME(16)1A1, ME(17)26, and PN(17)65], one as Lactiplantibacillus plantarum [PN(17)75], and one as Paucilactobacillus suebicus [CS(17)5]. Isolates were evaluated in the MLF and compared to a commercial strain (O. oeni), as well as a control (without inoculation and spontaneous MLF), and standard (without MLF). CS(16)3B1 and ME(17)26 isolates finished the MLF for CS and ME wines, respectively, after 35 days, similar to the commercial strain, and CS(17)5 and ME(16)1A1 isolates ended the MLF in 45 days. In the sensory analysis, ME wines with isolated strains received better scores for flavor and overall quality than the control. Compared to the commercial strain, CS(16)3B1 isolate obtained the highest scores for buttery flavor and taste persistence. CS(17)5 isolate received the higher scores for a fruity flavor and overall quality and the lowest for a buttery flavor. The native LAB displayed MLF potential, regardless of the year and grape species from which they were isolated.

Extraction of hops pelletized (Humulus lupulus) with subcritical CO2 and hydrodistillation: Chemical composition identification, kinetic model, and evaluation of antioxidant and antimicrobial activity.

Hop essential oil and hop extract using carbon dioxide (CO2) are products with high added value because they have bioactive and sensory properties. In this context, the objective of this study was to obtain and characterize essential oil and extracts from pelleted hops of El Dorado, Polaris, Hallertau Blanc and Callista varieties using hydrodistillation and subcritical CO2 extraction methods. Extraction yield ranged from 0.38 % to 1.97 % (m/m) for essential oils and from 8.76 % to 15.35 % (m/m) for extracts using subcritical CO2. The chemical compositions of the essential oils were mainly monoterpene (18.14 % to 29.91 %) and sesquiterpene (46.01 % to 59.03 %) hydrocarbons and for the extracts were sesquiterpene hydrocarbons (33.05 % to 71.90 %) and oxygenated sesquiterpenes (14.80 % to 34.89 %). The extracts showed better antioxidant activity than essential oils due to the presence of phenolic compounds and flavonoids. Hop extracts showed some antimicrobial activity, but essential oils did not demonstrate antimicrobial potential. Hop extracts obtained with subCO2 have the potential to be used in the brewing industry as a flavoring and as natural antioxidants.

Antifungal activity and aroma persistence of free and encapsulated Cinnamomum cassia essential oil in maize.

The objective of this study was to evaluate the chemical composition and antifungal activity of free and encapsulated Cinnamomum cassia essential oil (EO) against Penicillium crustosum, Alternaria alternata, and Aspergillus flavus, and the aroma persistence in maize flour. Trans-cinnamaldehyde (TC) was identified as the major compound (86 %) in the C. cassia EO. The EO was encapsulated by spray-dryer with 45.26 % efficiency using gum arabic (GA) and maltodextrin (MD) in a ratio of 1:1 (m/m). C. cassia EO showed antifungal activity against A. alternata, A. flavus, and P. crustosum, with a minimum inhibitory concentration (MIC) of 0.5 % for both free and standard TC, and 5 % for the encapsulated EO. Fungal growth inhibition was evaluated under exposition to vapors at different concentrations of C. cassia EO and TC standard, with MIC of 6 % and 8 % against P. crustosum, 4 % and 1 % A. alternata, and 4 % A. flavus, respectively. The sensory analysis results of the free and encapsulated C. cassia EO in maize flour showed a significant difference between the treated samples in relation to the standard sample (p < 0.05). The sample with free EO has high aroma intensity persistence, while the samples treated with encapsulated EO were evaluated as being closer to the standard sample. The results suggest that the encapsulated C. cassia EOs can be used as natural alternatives to control fungi in maize flour.

Microencapsulation of Yarrowia lipolytica: cell viability and application in vitro ruminant diets.

Microencapsulation is an alternative to increase the survival capacity of microorganisms, including Yarrowia lipolytica, a widely studied yeast that produces high-value metabolites, such as lipids, aromatic compounds, biomass, lipases, and organic acids. Thus, the present study sought to investigate the effectiveness of different wall materials and the influence of the addition of salts on the microencapsulation of Y. lipolytica, evaluating yield, relationship with cell stability, ability to survive during storage, and in vitro application of ruminant diets. The spray drying process was performed via atomization, testing 11 different compositions using maltodextrin (MD), modified starch (MS) and whey protein concentrate (WPC), Y. lipolytica (Y. lipo) cells, tripolyphosphate (TPP), and sodium erythorbate (SE). The data show a reduction in the water activity value in all treatments. The highest encapsulation yield was found in treatments using MD + TPP + Y. lipo (84.0%) and WPC + TPP + Y. lipo (81.6%). Microencapsulated particles showed a survival rate ranging from 71.61 to 99.83% after 24 h. The treatments WPC + Y. lipo, WPC + SE + Y. lipo, WPC + TPP + Y. lipo, and MD + SE + Y. lipo remained stable for up to 105 days under storage conditions. The treatment WPC + SE + Y. lipo (microencapsulated yeast) was applied in the diet of ruminants due to the greater stability of cell survival. The comparison between the WPC + SE + Y. lipo treatment, wall materials, and the non-microencapsulated yeast showed that the microencapsulated yeast obtained a higher soluble fraction, degradability potential, and release of nutrients.

Enzymatic synthesis of ascorbyl oleate and evaluation of biological activities.

Compounds that reduce or neutralize free radicals have been evaluated for use as nutraceutical or antioxidant additives in processed foods. This study aimed to enzymatically produce ascorbyl oleate and assess its biological properties. The synthesis was performed under previously maximized conditions (L-ascorbic acid/oleic acid 1:9 molar ratio, 70 °C, 1 h reaction). Immobilized commercial lipase from Candida antarctica (NS 88011) was used as biocatalyst. The reaction product was isolated, and its structure was confirmed by High-Performance Liquid Chromatography and Nuclear Magnetic Resonance. Ascorbyl oleate showed antioxidant and antimicrobial activity, besides no toxicity, did not influencing blood coagulation and also not presenting hemolytic profile. Better storage stability was achieved under refrigerated conditions, and the oxidative stability demonstrated free radicals fighting efficiency, increasing olive oil's shelf life. In vitro gastrointestinal simulation showed that ascorbyl oleate maintained antioxidant potential up to the duodenum stage during the digestive process. Therefore, the synthesized natural compound presented a high potential to be applied in the food and pharmaceutical industries.

Active edible films based on green tea extract and gelatin for coating of fresh sausage.

The objective of this work was to develop, characterize and evaluate the application of active edible films based on gelatin and green tea extract in coating of fresh sausages. The green tea extract showed IC50 of 0.088 mg/mL and minimum inhibitory concentrations of 0.05 mg/mL for Listeria monocytogenes, 0.025 mg/mL for Staphylococcus aureus, 0.04 mg/mL for Escherichia coli, and >1.0 mg/mL for Salmonella enterica serovar Choleraesuis. The formulation with 15% (w/v) of gelatin and 30% (w/w) of glycerol showed better adhesion and appearance in the coating of the product. When using 1.0% of green tea extract, the lowest IC50, was obtained and the antioxidant activity was maintained for 35 days. There was a more accentuated decrease in pH and an increase in acidity and peroxide index in fresh sausages without film compared to those coated with the active film (1.0% of green tea extract) during storage. In addition, it was found that the use of active gelatin film (1.0% of green tea extract) kept the TBARS indexes of fresh sausage samples lower than the standard (without coating) and of films containing only gelatin, after 48 days of storage.

Production of Collagens and Protein Hydrolysates with Antimicrobial and Antioxidant Activity from Sheep Slaughter By-Products.

This work aimed to produce collagens and hydrolysates with antimicrobial and antioxidant activity from sheep slaughter by-products. The by-products (sheep and lamb) were treated and extracted. The collagens were hydrolyzed with the enzyme Alcalase®. The spectra of collagens and hydrolysates were similar (amide bands I, II, III, A, B). The bands presented by the collagens (α1, α2, ß) were characteristic of type I collagen. The hydrolysates showed molecular weight peptides equal to/lower than 15 kDa. Collagens had a denaturation temperature of 39.32 (lamb) and 36.38 °C (sheep), whereas the hydrolysates did not undergo thermal transition. Hydrolysates showed lower values of antioxidant activity (AA) than the collagens. The collagens from lamb and from sheep displayed an AA of 13.4% (concentration of 0.0002%) and 13.1% (concentration of 0.0005%), respectively. At the concentration of 0.0020%, the lamb hydrolysates displayed an AA of 10.2%, whereas the sheep hydrolysates had an AA of only 1.98%. Collagen also showed higher antimicrobial activity compared to hydrolysates, requiring a lower concentration to inhibit the microorganisms tested. Sheep slaughter by-products proved to be a viable source for obtaining protein hydrolysates and collagens with antimicrobial and antioxidant activity, which can be applied in the development of nutraceuticals beneficial to human health.

Production of benzyl cinnamate by a low-cost immobilized lipase and evaluation of its antioxidant activity and toxicity.

In this work was optimized the production of benzyl cinnamate by enzymatic catalysis using the immobilized lipase NS88011 and to evaluate its biological properties. The optimized condition for this system was 1:3 (acid:alcohol) molar ratio, 59 °C, biocatalyst concentration 4.4 mg.mL-1 for 32 h, with a yield of 97.6 %. The enzyme stability study showed that the enzyme remains active and yields above 60 % until the 13th cycle (416 h), presenting a promising half-life. In the determination of the antioxidant activity of the ester, an inhibitory concentration necessary to inhibit 50 % of the free radical 2,2-diphenyl-1-picryl-hydrazyl DPPH (IC50) of 149.8 mg.mL-1 was observed. For acute toxicity against bioindicator Artemia salina, lethal doses (LD50) of 0.07 and 436.7 µg.mL-1 were obtained for the ester and cinnamic acid, showing that benzyl cinnamate had higher toxicity, indicating potential cytotoxic activity against human tumors.

Biological properties of functional flavoring produced by enzymatic esterification of citronellol and geraniol present in Cymbopogon winterianus essential oil.

The chemical composition and biological properties of citronella essential oil were modified by enzymatic esterification reaction of the major monoterpenic alcohols with cinnamic acid. The almost complete conversion of geraniol and citronellol present in the citronella (Cymbopogon winterianus) essential oil, into geranyl (99%) and citronellyl (98%) cinnamates was obtained after 48 hours of reaction using a molar ratio of 3:1 (cinnamic acid/alcohol), lipase concentration (Novozym 435) of 15% (w/w) and 70 °C. The esterified oil showed higher antimicrobial activity against Staphylococcus aureus bacteria resistant to oxacillin and penicillin and also greater larvicidal activity against Aedes aegypti larvae compared to unesterified oil. The results concerning the evaluation of toxicity against Artemia salina and cytotoxicity against monkey kidney epithelial cells also showed the superiority of the esterified oil.

Extraction and characterization of collagen from sheep slaughter by-products.

There is a growing search for alternative raw materials to obtain collagen and hydrolysates and processes that do not threaten the environment or human health. Thus, sheep slaughter residue, which doesn't yet have an adequate and sustainable destination, is an excellent source of study. The objective of this study was to investigate the technological properties of collagen extracted from sheep slaughter by-products. It was possible to produce and characterize collagens extracted from sheep slaughter by-products. The yield of collagen was 18.0% and 12.5% for lamb and sheep by-products, respectively, on a dry basis. Lamb and sheep collagens showed similar FTIR and digestibility spectra and increased solubility at acidic pH-value. Higher foaming capacity was found for lamb collagen, while the sheep collagen presented higher viscosity. The emulsifying power of the collagens was 59.1 and 69.6 m2/g for lamb and sheep by-products, respectively. The collagens presented bands corresponding to α1, α2, and ß chains, characteristic of collagen type I and a molecular weight (SDS-PAGE) between 100 and 5 kDa. The collagens of this study showed potential for application in food products, both for the technological improvement and nutrient enrichment, adding value and giving a sustainable destination to sheep slaughter by-products.

Newly Isolated Penicillium sp. for Cellulolytic Enzyme Production in Soybean Hull Residue

Abstract (1) Background: The aim of this study was to evaluate the production and partial characterization of xylanase and avicelase by a newly isolated Penicillium sp. in solid-state fermentation, using soybean hulls as substrate. (2) Methods: Temperature, time, number of spores, and substrate moisture on xylanase and avicelase bioproduction were evaluated, maximizing activity with 30°C, 1x106 spores/g substrate, 14 and 7 days of fermentation with 70 and 76% substrate moisture contents, for xylanase and avicelase, respectively. (3) Results: Different solvents, temperatures, and agitation in the enzymatic extraction were evaluated, obtaining higher activities, 430.77 and 26.77 U/g for xylanase and avicelase using 30 min extraction and 0.05 M citrate buffer solution (pH 4.5 ), respectively at 60°C and 175 rpm and 50°C and 125 rpm. The optimum pH and temperature for enzymatic activity determination were 5.3 and 50°C. Enzyme extract stability was evaluated, obtaining higher stability with pH between 4.5 and 5.5, higher temperature of up to 40°C. The kinetic thermal denaturation (Kd), half-life time, D-value, and Z-value were similar for both enzymes. The xylanase Ed value (89.1 kJ/mol) was slightly lower than the avicelase one (96.7 kJ/mol), indicating higher thermostability for avicelase. (4) Conclusion: In this way, the production of cellulases using alternative substrates is a way to reduce production costs, since they represent about 10% of the world demand of enzymes, with application in animal feed processing, food production and breweries, textile processing, detergent and laundry production, pulp manufacturing and the production of biofuels.

Structural and Techno-Functional Properties of BovineCollagen and Its Application in Hamburgers.

The objective of this work is to characterize two types of bovine collagen (fibre and powder), evaluating its application in mixed hamburger formulations, as well as the quality characteristics of the products. The collagen fibre had a fibrillar structure, molecular mass 100 kDa and greater gel strength (146 315 Pa) and protein content (97.81%) than the powdered collagen, which had molecular mass from 50 to 100 kDa, greater hydroxyproline content, and a morphological structure with spherical microparticles more amorphous than the collagen fibre. In this study we found that the addition of 1.5% powdered collagen and 2.5% flocculated soybean flour and/or 0.75% powdered collagen and 3.5% flocculated soybean flour did not deteriorate the technological properties or the sensory attributes of hamburgers. The use of collagen is a promising alternative, since it has functional properties, improves the texture characteristics of a product, and is of low cost.

High pressure extraction of olive leaves (Olea europaea): bioactive compounds, bioactivity and kinetic modelling.

In this study, the extraction yield, the mathematical modeling of pressurized liquid extraction (PLE) kinetics with sub- and supercritical carbon dioxide (SC-CO2) of olive leaves (Olea europaea) and the biological activity of the extracts were evaluated. The extraction with PLE was conducted isobarically (10.3 MPa), varying the temperature (20, 40 and 60 °C) and the solvent (ethyl acetate, acetone, ethanol, ethanol:water-80:20, v:v), solvent flow (2 mL min-1) and time (110 min) and the extractions with SC-CO2, varying the temperature between 20 and 60 °C and the pressure between 8 and 25 MPa, keeping the time constant (210 min) and the CO2 flow of 2 mL min-1. In the extracts, antioxidant activity, total phenolic and flavonoid contents and oleuropein were evaluated. The highest total extract yield in the PLE was 30.91% at 60 °C, 10.3 MPa using ethanol:water (80:20, v:v). The yield obtained using the supercritical fluid was 0.68% at 60 °C and 25 MPa. The PLE extract obtained with ethanol at 60 °C presented the highest concentration of total phenolic content (386.42 mg GAE g-1 extract), total flavonoids content (33.43 mg CAT g-1 extract), oleuropein (73.65 mg g-1 extract) and antioxidant activity (82.87%). The overall extraction curves were modeled using the well-established Sovová model and kinetic extraction model based on the Brunauer-Emmett-Teller theory of adsorption. Both kinetic models used were able to correlate well with the experimental data with slightly better results obtained by the former. The alternative PLE extraction technique investigated in this work was found to be suitable for the extraction of olive leaves after short times of extraction obtaining an extract with high biological activities.

Mycotoxins' evaluation in wheat flours used in Brazilian bakeries.

ABSTRACT: The aim of this study was to evaluate the mycotoxicological quality of wheat flours used by bakeries from the North Region in Rio Grande do Sul state, Brazil, regarding the presence of mycotoxins. On collecting type-1 refined wheat flour, a conglomerate sampling from 13 cities and 3 bakeries per city (n = 39), selected from the defined region was performed. The mycotoxins analysis was using QuEChERS method and UPLC-MS/MS analysis. As a result, 100% of samples presented contamination by DON, with concentrations ranging from 76.7 to 3630.2 µg kg-1 and ZON was found in one sample (26.7 µg kg-1), which represented 2.6% of the analyzed wheat flours. Other mycotoxins (AFB1, AFB2, AFG1, AFG2, DAS, HT-2 toxin, OTA, FB1 and FB2) were not detected in the analyzed samples.

Linseed (Linum usitatissimum) Oil Extraction Using Different Solvents.

This work aims at characterizing linseed oil obtained using different extraction methods (hexane, subcritical propane and pressurized ethanol), and comparing the results with commercial linseed oil extracted by cold mechanical press method. An experimental design helped to evaluate temperature and pressure effects on the oil extraction using propane and ethanol. Gas chromatography assisted in evaluating the essential fatty acids. There were no significant differences among the ω-3, 6 and 9 fatty acids from linseed oil obtained using the different extraction methods. Only the acidity of linseed oil extracted by subcritical propane (0.956%) showed significant differences among the physicochemical parameters. Extraction using organic solvent (Soxhlet) gave a 36.12% yield. Extraction using subcritical propane at 107 Pa and 40 °C for 1.5 h gave a better yield (28.39%) than pressurized ethanol (8.05%) under similar conditions. Linseed oil extraction using subcritical propane was economically viable, resulting in a 124.58 US$/L product cost. The results present subcritical propane extraction as a promising alternative for obtaining linseed oil at mild temperature and pressure conditions, without losing quality and quantity of fatty acids such as ω-3, 6 and 9.

Water absorption and dripping of chicken breast and carcasses during pre-cooling in an industrial system.

This study aimed to evaluate the parameters that influence the water absorption and drip of chicken carcasses due to the processing and pre-cooling of the meat in an industrial chiller. A total of 1,179 chickens were sampled during industrial processing to evaluate the influence of variables, validate the parameters, and conduct histological analysis. The best parameters for guaranteeing absorption levels and drip tests within acceptable limits on chicken carcasses were total residence time of 60 min (in the pre-chiller, chiller 1, and chiller 2); air pressure of chillers at 0.5 bar; the abdominal opening of carcasses at a maximum of 2 cm. These parameters did not influence the protein content, moisture/protein ratio, pH, or lipid content. The validation of the parameters and the histological analysis performed after each cooling stage showed that the most significant structural changes occurred in the pre-chiller, where the temperature of carcasses and water was higher, which contributes to greater absorption.

Enzymatic hydrolysis (pepsin) assisted by ultrasound in the functional Properties of hydrolyzates from different collagens / Hidrólise enzimática (pepsina) assistida por ultrassom nas propriedades Funcionais de hidrolisados de diferentes colágenos

ABSTRACT: Enzymatic hydrolysis (pepsin) assisted with or without ultrasound in the functional properties of hydrolyzates from different collagens were analyzed. Degree of hydrolysis, antioxidant activity (DPPH) and antimicrobial activity (MIC) were assessed. The treatment that resulted in greater antioxidant activity for the fiber sample was with the use of 4% of enzyme and concomitant ultrasound (40.7%), leading to a degree of hydrolysis of 21.7%. For the powdered fiber sample the hydrolysis treatment with use of 4% of enzyme resulted in lower protein content (6.97mg/mL), higher degree of hydrolysis (19.9%) and greater antioxidant activity (38.6%). The hydrolyzates showed inhibitory capacity against gram-negative bacteria Salmonella choleraesuis and gram-positive bacteria Staphylococcus aureus. It can be concluded that enzymatic hydrolysis concomitant or not with the use of ultrasound increased the functionality of the fiber and powdered fiber samples, for the other samples its use as supplementary treatment was not productive, due to the worse results of antioxidant activity (DPPH) reported. However, it provided greater hydrolysis degree.

RESUMO: Foram avaliados os efeitos da hidrólise enzimática (pepsina) assistida com ou sem ultrassom nas propriedades funcionais de hidrolisados de diferentes colágenos. Foi analisado o grau de hidrólise, a atividade antioxidante (DPPH) e a atividade antimicrobiana (MIC). O tratamento que possibilitou maior atividade antioxidante para a amostra fibra foi com a utilização de 4% de enzima e ultrassom concomitante (40,7%), levando a um grau de hidrólise de 21,7%. Para a amostra fibra pó o tratamento de hidrólise com uso de 4% de enzima resultou em menor teor de proteína (6,97mg/mL), maior grau de hidrólise (19,9%) e maior atividade antioxidante (38,6%). Os hidrolisados mostraram capacidade inibitória contra a bactéria gram-negativa Salmonella choleraesuis e gram-positiva Staphylococcus aureus. Pode-se concluir que a hidrólise enzimática concomitante, ou não, ao uso do ultrassom apresentou aumento da funcionalidade das amostras fibra e fibra pó. Para as demais amostras, sua utilização como tratamento complementar, a hidrólise não foi interessante, devido aos piores resultados de atividade antioxidante (DPPH) encontrados. Porém, proporcionou maior grau de hidrólise.

Development and characterization of light yoghurt elaborated with Bifidobacterium animalis subsp. Lactis Bb-12 and fructooligosaccharides / Desenvolvimento e caracterização de iogurte light elaborado com Bifidobacterium animalis subsp. Lactis Bb-12 e fruto-oligossacarídeos

ABSTRACT: This study aimed to evaluate the effects of adding probiotic culture (Bifidobacterium animalis subsp. Lactis Bb-12) and prebiotics (fructooligosaccharide - FOS) to yoghurt formulations stored at 4°C for 28 days, using an experimental design (independent variables: (0-3% of FOS and probiotic starter cultures 0-3%). The pH, acidity, fat, syneresis, protein, ºBrix, sugars, FOS and probiotic bacteria count were analyzed. The probiotic- and prebiotic-added yoghurt formulations showed lower acidity, syneresis and glucose than the control yoghurt and compared to formulations containing probiotic and prebiotic separately. The 3% probiotic and prebiotic formulation showed a lower loss of concentration of FOS, and after 28 days presented 1.5g of FOS per 100g (0.3% kestose, 0.7% nystose, 0.5% fructosyl-nystose). Furthermore, the addition of prebiotics exerted a protective effect on probiotic bacteria, enhancing their survival.

RESUMO: Este estudo teve como objetivo avaliar os efeitos da adição de cultura probiótica (Bifidobacterium animalis subsp. Lactis Bb-12) e prebióticos (fructooligosacarídeo - FOS) a formulações de iogurte armazenadas a 4°C por 28 dias, utilizando um planejamento experimental (variáveis independentes: (0-3% de FOS e cultura probiótica starter 0-3%). Foram analisados pH, acidez, gordura, sinérese, proteína, ºBrix, açúcares, FOS e contagem de bactérias probióticas. As formulações de iogurte adicionado de probiótico e prebiótico apresentaram menor acidez, sinérese e glicose quando comparados ao iogurte controle e também em comparação com as formulações contendo probiótico e prebiótico sozinhas. A formulação com 3% de probiótico e prebiótico apresentou menor perda de concentração de FOS e, após 28 dias, apresentou 1,5g de FOS por 100g (0,3% de kestose, 0,7% de nystose , 0,5% de fructosil-nistose). Além disso, a adição de prebióticos exerceu um efeito protetor sobre as bactérias probióticas e aumentou a sua sobrevivência.