Viability of Lactobacillus reuteri DSM 17938 Encapsulated by Ionic Gelation during Refractance Window® Drying of a Strawberry Snack.

The selection of appropriate probiotic strains is vital for their successful inclusion in foods. These strains must withstand processing to reach consumers with ≥106 CFU/g, ensuring effective probiotic function. Achieving this in commercial products is challenging due to sensitivity to temperature during processing. In this work, Lactobacillus reuteri DSM 17938 was microencapsulated by ionic gelation (with alginate or pectin) followed by polymeric coating (with whey protein concentrate or chitosan). Then, such microcapsules were incorporated into a strawberry puree, which was subsequently dehydrated at three temperatures (40 °C, 45 °C, and 50 °C) by Refractance Window®. The ultimate aim was to demonstrate the efficacy of the proposed methods from a technological point of view. Kinetic curves of the probiotic's viability showed a high cell loading (>109 CFU/g). Additionally, an average encapsulation efficiency of 91% and a particle size of roughly 200 µm were found. A decrease in the viability of the microorganism was observed as drying temperature and time increased. As a demonstration of the above, in a particular case, drying at 45 °C and 50 °C, viable cells were found up to 165 min and 90 min, respectively; meanwhile, drying at 40 °C, viable cells were reported even after 240 min. The greatest viability preservation was achieved with Refractance Window® drying at 40 °C for 240 min when microcapsules coated with whey protein concentrate were incorporated into puree; this procedure showed great potential to produce dehydrated strawberry snacks with moisture (15%), water activity (aw < 0.6), and viability (≥106 CFU/g) suitable for functional foods. The membrane-stabilizing properties of whey protein concentrate could prevent cell damage. In contrast, probiotics in chitosan-coated capsules showed reduced viability, potentially due to antimicrobial properties and the formation of cracks. These findings signify a breakthrough in the production of dehydrated snacks with the addition of probiotics, addressing challenges in preserving the viability of these probiotics during processing; thus, opening the possibility for the development of a probiotic strawberry snack.

Physicochemical and structural characterization of whey protein concentrate-tomato pectin conjugates.

BACKGROUND: Protein-pectin conjugates, obtained through a controlled Maillard reaction in blends of precursors, are studied for their contribution to improving the emulsifying and thermal properties of proteins. The objective was to obtain a conjugate between whey protein concentrate (WPC) and non-conventional pectins extracted in acid (acid tomato pectin, ATP) and aqueous medium (water tomato pectin, WTP) from industrialized tomato residues (tomato waste, TW), characterize the conjugates and study their emulsion properties. The Maillard reaction was carried out at 60 °C and 75% relative humidity in blends with 2:1 proportions; 1:1 and 1:2 (mprotein :mpectin ) for 3, 6 and 12 days. Conjugates were compared concerning treated and untreated WPC. RESULTS: The WPC-ATP conjugate showed significant increases in color difference (ΔE). The electrophoresis profile of the conjugates showed diffuse bands of molecular weight between 37 and 250 kDa and a reduction in the intensity of bands characteristic of WPC (α-lactalbumin and ß-lactoglobulin). Thermal analysis showed an increase in the peak temperature and a reduction in the enthalpy change in protein denaturation, associated with the formation of conjugates. The infrared spectroscopy of the conjugates, in the amide III zone (1300-1100 cm-1 ), indicated an increase in the relative peak area associated with the unfolding and exhibition of the hydrophobic zones of the WPC fraction. The emulsions formulated with the conjugates showed a significant increase in the emulsifying stability index (ESI) (P < 0.05) concerning the treated and untreated WPC emulsions. CONCLUSION: The formation of conjugates increased the emulsifying properties and improved the thermal stability of WPC, showing an innovative and alternative food ingredient too. © 2023 Society of Chemical Industry.

Complex coacervation and freeze drying using whey protein concentrate, soy protein isolate and arabic gum to improve the oxidative stability of chia oil.

BACKGROUND: Chia oil (CO) is popular for being the richest vegetable source of α-linolenic acid (60-66%). However, this content of polyunsaturated fatty acids (PUFA) limits the incorporation of bulk CO in food products due to its high probability of oxidation. This justifies the study of alternative wall materials for microencapsulation. No reports regarding the use of dairy protein/vegetable protein/polysaccharide blends as wall material for the microencapsulation of CO have been published. Therefore, this work analyzed the behavior of a whey protein concentrate (WPC)/soy protein isolate (SPI)/arabic gum (AG) blend as wall material. The complex coacervation (CC) process was studied: pH, 4.0; total solid content, 30% w/v; WPC/SPI/AG ratio, 8:1:1 w/w/w; stirring speed, 600 rpm; time, 30 min; room temperature. RESULTS: The oxidative stability index (OSI) of CO (3.25 ± 0.16 h) was significantly increased after microencapsulation (around four times higher). Furthermore, the well-known matrix-forming ability of AG and WPC helped increase the OSI of microencapsulated oils. Meanwhile, SPI contributed to the increase of the encapsulation efficiency due to its high viscosity. Enhanced properties were observed with CC: encapsulation efficiency (up to 79.88%), OSIs (from 11.25 to 12.52 h) and thermal stability of microcapsules given by the denaturation peak temperatures of WPC (from 77.12 to 86.00 °C). No significant differences were observed in the fatty acid composition of bulk and microencapsulated oils. CONCLUSION: Microcapsules developed from complex coacervates based on the ternary blend represent promising omega-3-rich carriers for being incorporated into functional foods.

Gels of carrageenan-caprine whey protein concentrate: A physicochemical study.

Mixed gels of carrageenan (Car) and caprine whey protein concentrate (WPCc) (pH 7) were studied and compared with those prepared with Car and commercial bovine whey protein concentrate (WPCb). Dynamic rheology studies indicate that gels with WPCc were weaker (lower G') than those made with WPCb. However, textural parameters such as, hardness, springiness and cohesiveness were similar in both type of gels. The addition of CaCl2 incremented the elastic modulus (G'), hardness and adhesiveness of gels. The samples with caprine whey showed higher water holding capacity than samples with bovine whey. Confocal laser scanning microscope images of the gels, showed very different aspects according to the type of WPC used: WPCc-Car gels exhibited aggregates of proteins that interrupt the carrageenan network, while WPCb-Car gels showed a homogeneous appearance with proteins distributed throughout all the matrix.

Thermosonicated whey protein concentrate blends on quality attributes of reduced fat Panela cheese.

Aiming at producing a reduced fat cheese (RFC) as an alternative to full-fat Panela cheese, a highly consumed fresh Mexican dairy product, thermosonication (TS) processes (24 kHz, 400 W nominal power, 2, 4 and 6 min; 50, 55 and 60 °C) were evaluated to treat WPC (80% protein) blended with reduced-fat milk (1 and 2% fat), which were later LTLT pasteurized. TS blends were compared in terms of their technological properties (water holding capacity-WPC, gel firmness- GF, color, pH and titratable acidity) with those of a regular full fat (3%) LTLT pasteurized milk used as a control. Afterwards, a regression analysis was carried out with the obtained data in order to select the most appropriate conditions for cheesemaking purposes (similar GF, higher WHC with respect to the control), minimize both fat content and TS treatment duration to minimize energy expenses. According to these restrictions, the selected conditions were 1.5% fat milk-WPC blend, TS treated at 60 °C for 120 s; 1% fat milk-WPC blend, TS treated at 50 °C for 120 s and 1% fat milk-WPC blend, 50 °C for 144 s, which allowed preparing low fat cheeses (LFCs). These TS treatments were applied in a larger scale to elaborate Panela-type LFCs comparing different technological properties (cheese yield, syneresis, water content, texture profile analysis, color and titratable acidity) with those of a full fat variety, at day 1 and during 14 days of refrigerated storage. Results showed similar texture profiles of LFC cheeses and full fat milk cheeses throughout their storage period with significant changes in composition parameters (higher moisture, protein and salt contents, with low fat percentages), syneresis, selected color parameters (hue, b*), with no observed changes in cheese yield, TA and pH during cheese storage. These promising results are encouraging to develop LFCs with no physicochemical or technological defects using novel processing techniques that may help reducing calorie consumption without compromising sensory acceptability.

Improvement of the viability of probiotics (Lactobacillus acidophilus) by multilayer encapsulation / Melhoramento da viabilidade de probióticos (Lactobacillus acidophilus) por encapsulação em multicamadas

ABSTRACT: This study produced pectin microcapsules containing Lactobacillus acidophilus by external ionic gelation, followed by the adsorption of whey protein and pectin to form multilayers. The viability of free and microencapsulated lactobacilli was evaluated after in vitro exposure to gastrointestinal conditions. They were also assessed by heat treatment, and stability was examined at -18 °C, 5 °C and 25 °C for 120 days. Exposure to different pHs, simulating passage through the gastrointestinal tract, showed that treatment of the microcapsules with only pectin (LA/P0) and with one and two layers of whey protein (treatments LA/P1 and LA/P3, respectively), were able to protect Lactobacillus acidophilus , with microcapsules increasing the release of probiotics from the stomach into the intestines. Free cells showed a decrease in their counts over the course of the simulated gastrointestinal system. Regarding heat treatments, microcapsules with a layer of whey protein (LA/P1) maintained the viability of their encapsulated Lactobacillus acidophilus (9.57 log CFU/g-1). The best storage viability was at -18 °C, with a count of 7.86 log CFU/g-1at 120 days for microcapsule LA/P1,with those consisting of two layers of whey protein (LA/P3)having a 6.55 log CFU/g-1 at 105 days. This study indicated that external ionic gelation was effective and could be used for the production of pectin microcapsules, with multilayer whey protein promoting greater protection and viability of Lactobacillus acidophilus.

RESUMO: O objetivo deste trabalho foi produzir microcápsulas de pectina, contendo Lactobacillus acidophilus por gelificação iônica externa, seguida da adsorção de proteína de soro de leite e multicamadas formadoras de pectina. Além disso, a viabilidade de lactobacilos livres e microencapsulados, após exposição in vitro a condições gastrintestinais, foi avaliada após simulação de tratamentos térmicos e, finalmente, estabilidade a -18 ºC, 5 ºC e 25 ºC durante 120 dias de armazenamento. A exposição a diferentes pHs, simulando a passagem pelo trato gastrointestinal, mostrou que os tratamentos das microcápsulas com apenas pectina (LA/P0) e com uma e duas camadas proteína do soro (tratamentos LA/P1 e LA/P3, respectivamente), foram capazes de proteger o Lactobacillus acidophilus , enquanto as microcápsulas aumentaram a liberação de probióticos do estômago para o intestino. As células livres diminuíram suas contagens no curso do sistema. Em relação aos tratamentos térmicos aplicados, pode-se afirmar que a microcápsula com uma camada de proteína do soro (LA/P1) resistiu e manteve a viabilidade de Lactobacillus acidophilus (9,57 log CFU / g-1). A melhor viabilidade foi obtida no armazenamento a -18 ° C, com uma contagem de 7,86 log CFU / g-1 para essa mesma microcápsula (LA/P1) no final do armazenamento (120 dias) e 6,55 log CFU / g-1 para as microcápsulas com duas camadas de proteína do soro (LA/P3) por 105 dias. Este estudo indica que a gelificação iônica externa é eficaz e pode ser usada para a produção de microcápsulas de pectina com multicamadas de proteína de soro para promover maior proteção e viabilidade ao Lactobacillus acidophilus.

Improvement of the viability of probiotics (Lactobacillus acidophilus) by multilayer encapsulation / Melhoramento da viabilidade de probióticos (Lactobacillus acidophilus) por encapsulação em multicamadas

This study produced pectin microcapsules containing Lactobacillus acidophilus by external ionic gelation, followed by the adsorption of whey protein and pectin to form multilayers. The viability of free and microencapsulated lactobacilli was evaluated after in vitro exposure to gastrointestinal conditions. They were also assessed by heat treatment, and stability was examined at -18°C, 5°C and 25°C for 120 days. Exposure to different pHs, simulating passage through the gastrointestinal tract, showed that treatment of the microcapsules with only pectin (LA/P0) and with one and two layers of whey protein (treatments LA/P1 and LA/P3, respectively), were able to protect Lactobacillus acidophilus , with microcapsules increasing the release of probiotics from the stomach into the intestines. Free cells showed a decrease in their counts over the course of the simulated gastrointestinal system. Regarding heat treatments, microcapsules with a layer of whey protein (LA/P1) maintained the viability of their encapsulated Lactobacillus acidophilus (9.57 log CFU/g-1). The best storage viability was at -18°C, with a count of 7.86 log CFU/g-1at 120 days for microcapsule LA/P1,with those consisting of two layers of whey protein (LA/P3)having a 6.55 log CFU/g-1 at 105 days. This study indicated that external ionic gelation was effective and could be used for the production of pectin microcapsules, with multilayer whey protein promoting greater protection and viability of Lactobacillus acidophilus.(AU)

O objetivo deste trabalho foi produzir microcápsulas de pectina, contendo Lactobacillus acidophilus por gelificação iônica externa, seguida da adsorção de proteína de soro de leite e multicamadas formadoras de pectina. Além disso, a viabilidade de lactobacilos livres e microencapsulados, após exposição in vitro a condições gastrintestinais, foi avaliada após simulação de tratamentos térmicos e, finalmente, estabilidade a -18°C, 5°C e 25°C durante 120 dias de armazenamento. A exposição a diferentes pHs, simulando a passagem pelo trato gastrointestinal, mostrou que os tratamentos das microcápsulas com apenas pectina (LA/P0) e com uma e duas camadas proteína do soro (tratamentos LA/P1 e LA/P3, respectivamente), foram capazes de proteger o Lactobacillus acidophilus , enquanto as microcápsulas aumentaram a liberação de probióticos do estômago para o intestino. As células livres diminuíram suas contagens no curso do sistema. Em relação aos tratamentos térmicos aplicados, pode-se afirmar que a microcápsula com uma camada de proteína do soro (LA/P1) resistiu e manteve a viabilidade de Lactobacillus acidophilus (9,57 log CFU / g-1). A melhor viabilidade foi obtida no armazenamento a -18°C, com uma contagem de 7,86 log CFU / g-1 para essa mesma microcápsula (LA/P1) no final do armazenamento (120 dias) e 6,55 log CFU / g-1 para as microcápsulas com duas camadas de proteína do soro (LA/P3) por 105 dias. Este estudo indica que a gelificação iônica externa é eficaz e pode ser usada para a produção de microcápsulas de pectina com multicamadas de proteína de soro para promover maior proteção e viabilidade ao Lactobacillus acidophilus.(AU)

Potential antioxidant peptides produced from whey hydrolysis with an immobilized aspartic protease from Salpichroa origanifolia fruits.

An aspartic protease from Salpichroa origanifolia fruits was successfully immobilized onto an activated support of glutaraldehyde agarose. The immobilized enzyme presented higher thermal stability than the free enzyme from 40°C to 50°C and high reusability, retaining 54% of the initial activity after ten cycles of the process. Whey protein concentrates (WPC) were hydrolyzed with both free and immobilized enzyme, reaching a similar degree of hydrolysis of approximately 6-8% after 20h. In addition, the immobilized derivate hydrolyzed α-lactalbumin protein with a higher affinity than ß-lactoglobulin. The hydrolysate was ultra-filtrated, and the fractions were evaluated for antioxidant activities with the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity method. The fraction containing peptides with a molecular mass below 3kDa demonstrated a strong radical quenching effect (IC50: 0.48mg/ml). These results suggest that hydrolyzed WPC could be considered as a promising source of natural food antioxidants for the development of functional food.

Egg shell treatment methods effect on commercial eggs quality / Métodos de tratamento de casca sobre a qualidade de ovos comerciais

ABSTRACT: The objective was to evaluate commercial eggs quality after being subjected to a cleaning process and immersion in whey protein concentrate (WPC) as a function of storage time. The experimental design was completely randomized in a factorial 4x7, being four methods of treating shell (not cleaned and not coated with WPC, not cleaned and coated with WPC, cleaned and not coated with WPC, cleaned and coated with WPC and seven periods of storage (1, 7, 14, 21, 28, 35 and 42 days) for a total of 28 treatments, with five replicates of four eggs each. Quality parameters evaluated were weight loss of eggs (%), specific gravity (g/cm3), haugh units (HU), yolk index (YI) and potential hydrogen (pH) albumen. The storage period increase, regardless of the shell treatment method, causing weight loss in eggs, reductions in specific gravity in the Haugh units, yolk index and increase in the albumen pH. The cleaning method makes egg's internal quality worse during storage. Coverage of whey protein concentrate is a viable alternative for commercial eggs conservation stored at room temperature in order to minimize quality loss during storage, including eggs that need to go through the cleaning process.

RESUMO: O objetivo deste trabalho foi avaliar a qualidade de ovos comerciais de poedeiras submetidos aos processos de higienização e cobertura com solução de concentrado proteico de soro de leite (CPSL) em diferentes períodos (dias) de armazenamento, em temperatura ambiente. O delineamento foi inteiramente casualizado, em arranjo fatorial 4x7, sendo quatro métodos de tratamento de casca (não-higienizados e não cobertos com CPSL; não-higienizados e cobertos com CPSL; higienizados e não cobertos com CPSL; higienizados e cobertos com CPSL) e sete períodos de armazenamento (1, 7, 14, 21, 28, 35 e 42 dias), totalizando 28 tratamentos, com cinco repetições de quatro ovos. Avaliou-se a perda de peso dos ovos (%), gravidade específica (g/cm3), unidade Haugh (UH), índice de gema (IG) e potencial hidrogeniônico (pH) do albúmen. O tempo de estocagem, independente do método de tratamento de casca, ocasionou perda de peso nos ovos, reduções na gravidade específica, na unidade Haugh e no índice de gema e aumento no pH do albúmen (P<0,05). O método de higienização reduz a qualidade interna do ovo com o tempo de armazenamento. A cobertura de concentrado proteico de soro de leite aplicado em ovos higienizados ou não higienizados melhora a qualidade interna dos ovos com o tempo de armazenamento, constituindo-se em uma alternativa viável para conservar ovos comerciais, higienizados ou não, armazenados em temperatura ambiente, minimizando a perda de qualidade interna dos ovos com o tempo de armazenamento.

Functional properties and sensory testing of whey protein concentrate sweetened with rebaudioside A / Propriedades funcionais e teste sensorial de concentrado proteico do soro do leite adoçado com rebaudiosídeo A

ABSTRACT Objective: To develop a natural dietary product with functional benefits for diabetic patients. Whey protein concentrate was obtained through the separation membrane processes and sweetened with rebaudioside A. This product was submitted to sensory testing in humans and used to evaluate possible functional properties in male Wistar rats models with diabetesMellitus induced by streptozotocin. Methods: Two concentrates were produced. Only the second showed protein content of 74.3 and 17.3% of lactose was used as supplementation in induced diabetic rats. This concentrate was obtained from the concentration by reverse osmosis system (180 k Daltons), followed by nanofiltration in a 500 k Daltons membrane and spray drying at 5.0% solution of the first concentrate developed. The concentrate was sweetened with rebaudioside A (rebaudioside A 26 mg/100 g concentrate). All procedures were performed at the Center for Studies in Natural Products, at the Universidade Estadual de Maringá. Three experimental groups were established (n=6): two groups of diabetic animals, one control group and one supplemented group; and a control group of normal mice (non-diabetic). The supplemented group received concentrates sweetened with rebaudioside A in a dose of 100 mg/kg bw/day by an esophageal tube for 35 days. Fasting, the fed state and body weight were assessed weekly for all groups. At the end of the supplementation period, the following were analyzed: plasma parameters of glucose, total cholesterol, triglycerides and fructosamine; the serum levels of aspartate aminotransferase and alanine aminotransferase, water and food intake. Organs and tissues were removed and weighed to assess mass and anatomical changes. Results: The product presented 74% of proteins and 17% of lactose and showed satisfactory sensory testing by the addition of 26 mg of rebaudioside A/100 g concentrate. Supplementation of the product reduced hyperglycemia, plasma fructosamine levels, triglycerides and total cholesterol, and improved body weight gain of streptozotocin-induced diabetic rats. Conclusion: Whey protein concentrate with substantial content of protein (above 70%) and low lactose was obtained through the membrane separation processes. The addition of rebaudioside A at the concentration of 26 mg/100 g rebaudioside A proved to be as sweet as sucralose with satisfactory sensory testing, which indicates that this is a non-caloric natural sweetener that can replace artificial sweeteners. The product (whey protein concentrate sweetened with rebaudioside A) presented important functional properties and reduced the metabolic disorders caused by the syndrome.

RESUMO Objetivo: Obtenção de um concentrado proteico do soro do leite por meio de processos de separação por membranas, adoçado com rebaudiosídeo A, análise sensorial em humanos e avaliação de propriedades funcionais em modelos de ratos induzidos por estreptozotocina. Métodos: Foram produzidos dois concentrados, mas apenas o segundo, que apresentou teor proteico de 74,3 e 17,3% de lactose, foi utilizado na suplementação de animais diabéticos. Esse concentrado foi obtido a partir da concentração em sistema de osmose reversa (180 Daltons), seguida de nanofiltração em membrana de 500 Daltons e secagem emspray dryer de uma solução a 5% do primeiro concentrado desenvolvido. O concentrado foi adoçado com rebaudiosídeo A (26 mg de rebaudiosídeo A/100 g de concentrado) obtido por meio da extração, separação e purificação das folhas de Stevia rebaudiana. Todos os processos foram realizados no Núcleo de Estudos em Produtos Naturais, da Universidade Estadual de Maringá. Foram estabelecidos três grupos experimentais (n=6): dois de animais diabéticos, um controle e outro suplementado; e um grupo de animais não diabéticos controle. O grupo suplementado recebeu o concentrado adoçado com rebaudiosídeo A na dose de 100 mg/kg peso corporal/dia, por sonda esofágica, por um período de 35 dias. Em todos os grupos, foram avaliadas semanalmente as glicemias de jejum e no estado alimentado, e o peso corporal. Ao final do período de suplementação, os parâmetros plasmáticos de glicose, colesterol total, triglicérides e da frutosamina; os valores séricos de aspartato aminotransferase e alanina aminotransferase e a ingestão hídrica e alimentar foram analisados. Órgãos e tecidos foram retirados e pesados a fim de se avaliarem alterações de massa e anatômicas. Resultados: O produto formulado apresentou 74% de proteínas e 17% de lactose e apresentou perfil sensorial satisfatório por meio da adição de 26 mg de rebaudiosídeo A/100 g de concentrado. A suplementação do produto reduziu a hiperglicemia, os níveis plasmáticos de frutosamina, triglicérides e colesterol total e ainda melhorou o ganho de peso corporal dos ratos diabéticos induzidos. Conclusão: Os processos de separação por membranas utilizados neste estudo proporcionaram a obtenção eficiente de um concentrado proteico do soro do leite, com teor proteico importante, superior a 70% e com baixo teor de lactose. A adição de rebaudiosídeo A ao produto na concentração de 26 mg/100 g de rebaudiosídeo A proporcionou dulçor equivalente ao da sucralose, com perfil sensorial satisfatório, o que indica que esse edulcorante natural não calórico tem potencialidade para substituir os artificiais. O produto obtido (concentrado proteico do soro do leite adoçado com rebaudiosídeo A) apresentou propriedades funcionais importantes, reduzindo alguns distúrbios metabólicos decorrentes dessa síndrome.

Egg shell treatment methods effect on commercial eggs quality / Métodos de tratamento de casca sobre a qualidade de ovos comerciais

The objective was to evaluate commercial eggs quality after being subjected to a cleaning process and immersion in whey protein concentrate (WPC) as a function of storage time. The experimental design was completely randomized in a factorial 4x7, being four methods of treating shell (not cleaned and not coated with WPC, not cleaned and coated with WPC, cleaned and not coated with WPC, cleaned and coated with WPC and seven periods of storage (1, 7, 14, 21, 28, 35 and 42 days) for a total of 28 treatments, with five replicates of four eggs each. Quality parameters evaluated were weight loss of eggs (%), specific gravity (g/cm3), haugh units (HU), yolk index (YI) and potential hydrogen (pH) albumen. The storage period increase, regardless of the shell treatment method, causing weight loss in eggs, reductions in specific gravity in the Haugh units, yolk index and increase in the albumen pH. The cleaning method makes egg"s internal quality worse during storage. Coverage of whey protein concentrate is a viable alternative for commercial eggs conservation stored at room temperature in order to minimize quality loss during storage, including eggs that need to go through the cleaning process.(AU)

O objetivo deste trabalho foi avaliar a qualidade de ovos comerciais de poedeiras submetidos aos processos de higienização e cobertura com solução de concentrado proteico de soro de leite (CPSL) em diferentes períodos (dias) de armazenamento, em temperatura ambiente. O delineamento foi inteiramente casualizado, em arranjo fatorial 4x7, sendo quatro métodos de tratamento de casca (não-higienizados e não cobertos com CPSL; não-higienizados e cobertos com CPSL; higienizados e não cobertos com CPSL; higienizados e cobertos com CPSL) e sete períodos de armazenamento (1, 7, 14, 21, 28, 35 e 42 dias), totalizando 28 tratamentos, com cinco repetições de quatro ovos. Avaliou-se a perda de peso dos ovos (%), gravidade específica (g/cm3), unidade Haugh (UH), índice de gema (IG) e potencial hidrogeniônico (pH) do albúmen. O tempo de estocagem, independente do método de tratamento de casca, ocasionou perda de peso nos ovos, reduções na gravidade específica, na unidade Haugh e no índice de gema e aumento no pH do albúmen (P 0,05). O método de higienização reduz a qualidade interna do ovo com o tempo de armazenamento. A cobertura de concentrado proteico de soro de leite aplicado em ovos higienizados ou não higienizados melhora a qualidade interna dos ovos com o tempo de armazenamento, constituindo-se em uma alternativa viável para conservar ovos comerciais, higienizados ou não, armazen(AU)

Egg shell treatment methods effect on commercial eggs quality

ABSTRACT: The objective was to evaluate commercial eggs quality after being subjected to a cleaning process and immersion in whey protein concentrate (WPC) as a function of storage time. The experimental design was completely randomized in a factorial 4x7, being four methods of treating shell (not cleaned and not coated with WPC, not cleaned and coated with WPC, cleaned and not coated with WPC, cleaned and coated with WPC and seven periods of storage (1, 7, 14, 21, 28, 35 and 42 days) for a total of 28 treatments, with five replicates of four eggs each. Quality parameters evaluated were weight loss of eggs (%), specific gravity (g/cm3), haugh units (HU), yolk index (YI) and potential hydrogen (pH) albumen. The storage period increase, regardless of the shell treatment method, causing weight loss in eggs, reductions in specific gravity in the Haugh units, yolk index and increase in the albumen pH. The cleaning method makes egg's internal quality worse during storage. Coverage of whey protein concentrate is a viable alternative for commercial eggs conservation stored at room temperature in order to minimize quality loss during storage, including eggs that need to go through the cleaning process.

RESUMO: O objetivo deste trabalho foi avaliar a qualidade de ovos comerciais de poedeiras submetidos aos processos de higienização e cobertura com solução de concentrado proteico de soro de leite (CPSL) em diferentes períodos (dias) de armazenamento, em temperatura ambiente. O delineamento foi inteiramente casualizado, em arranjo fatorial 4x7, sendo quatro métodos de tratamento de casca (não-higienizados e não cobertos com CPSL; não-higienizados e cobertos com CPSL; higienizados e não cobertos com CPSL; higienizados e cobertos com CPSL) e sete períodos de armazenamento (1, 7, 14, 21, 28, 35 e 42 dias), totalizando 28 tratamentos, com cinco repetições de quatro ovos. Avaliou-se a perda de peso dos ovos (%), gravidade específica (g/cm3), unidade Haugh (UH), índice de gema (IG) e potencial hidrogeniônico (pH) do albúmen. O tempo de estocagem, independente do método de tratamento de casca, ocasionou perda de peso nos ovos, reduções na gravidade específica, na unidade Haugh e no índice de gema e aumento no pH do albúmen (P<0,05). O método de higienização reduz a qualidade interna do ovo com o tempo de armazenamento. A cobertura de concentrado proteico de soro de leite aplicado em ovos higienizados ou não higienizados melhora a qualidade interna dos ovos com o tempo de armazenamento, constituindo-se em uma alternativa viável para conservar ovos comerciais, higienizados ou não, armazenados em temperatura ambiente, minimizando a perda de qualidade interna dos ovos com o tempo de armazenamento.

Egg shell treatment methods effect on commercial eggs quality

ABSTRACT: The objective was to evaluate commercial eggs quality after being subjected to a cleaning process and immersion in whey protein concentrate (WPC) as a function of storage time. The experimental design was completely randomized in a factorial 4x7, being four methods of treating shell (not cleaned and not coated with WPC, not cleaned and coated with WPC, cleaned and not coated with WPC, cleaned and coated with WPC and seven periods of storage (1, 7, 14, 21, 28, 35 and 42 days) for a total of 28 treatments, with five replicates of four eggs each. Quality parameters evaluated were weight loss of eggs (%), specific gravity (g/cm3), haugh units (HU), yolk index (YI) and potential hydrogen (pH) albumen. The storage period increase, regardless of the shell treatment method, causing weight loss in eggs, reductions in specific gravity in the Haugh units, yolk index and increase in the albumen pH. The cleaning method makes egg's internal quality worse during storage. Coverage of whey protein concentrate is a viable alternative for commercial eggs conservation stored at room temperature in order to minimize quality loss during storage, including eggs that need to go through the cleaning process.

RESUMO: O objetivo deste trabalho foi avaliar a qualidade de ovos comerciais de poedeiras submetidos aos processos de higienização e cobertura com solução de concentrado proteico de soro de leite (CPSL) em diferentes períodos (dias) de armazenamento, em temperatura ambiente. O delineamento foi inteiramente casualizado, em arranjo fatorial 4x7, sendo quatro métodos de tratamento de casca (não-higienizados e não cobertos com CPSL; não-higienizados e cobertos com CPSL; higienizados e não cobertos com CPSL; higienizados e cobertos com CPSL) e sete períodos de armazenamento (1, 7, 14, 21, 28, 35 e 42 dias), totalizando 28 tratamentos, com cinco repetições de quatro ovos. Avaliou-se a perda de peso dos ovos (%), gravidade específica (g/cm3), unidade Haugh (UH), índice de gema (IG) e potencial hidrogeniônico (pH) do albúmen. O tempo de estocagem, independente do método de tratamento de casca, ocasionou perda de peso nos ovos, reduções na gravidade específica, na unidade Haugh e no índice de gema e aumento no pH do albúmen (P<0,05). O método de higienização reduz a qualidade interna do ovo com o tempo de armazenamento. A cobertura de concentrado proteico de soro de leite aplicado em ovos higienizados ou não higienizados melhora a qualidade interna dos ovos com o tempo de armazenamento, constituindo-se em uma alternativa viável para conservar ovos comerciais, higienizados ou não, armazenados em temperatura ambiente, minimizando a perda de qualidade interna dos ovos com o tempo de armazenamento.

Evaluation of the synergistic effects of milk proteins in a rapid viscosity analyzer.

Protein systems (PS) are routinely used by companies from Brazil and around the globe to improve the texture, yield, and palatability of processed foods. Understanding the synergistic behavior among the different protein structures of these systems during thermal treatment under the influence of pH can help to better define optimum conditions for products and processes. The interpretation of the reactions and interactions that occur simultaneously among the protein constituents of these systems as dispersions during thermal processing is still a major challenge. Here, using a rapid viscosity analyzer, we observed the rheological changes in the startup viscosities of 5 PS obtained by combining varying proportions of milk protein concentrate and whey protein concentrate under different conditions of pH (5.0, 6.5, and 7.0) and heat processing (85°C/15min and 95°C/5min). The solutions were standardized to 25% of total solids and 17% of protein. Ten analytical parameters were used to characterize each of the startup-viscosity ramps for 35 experiments conducted in a 2×3 × 5 mixed planning matrix, using principal component analysis to interpret behavioral similarities. The study showed the clear influence of pH 5.5 in the elevation of the initial temperature of the PS startup viscosity by at least 5°C, as well as the effect of different milk protein concentrate:whey protein concentrate ratios above 15:85 at pH 7.0 on the viscographic profile curves. These results suggested that the primary agent driving the changes was the synergism among the reactions and interactions of casein with whey proteins during processing. This study reinforces the importance of the rapid viscosity analyzer as an analytical tool for the simulation of industrial processes involving PS, and the use of the startup viscosity ramp as a means of interpreting the interactions of system components with respect to changes related to the treatment temperature.

Desenvolvimento de sorvete simbiótico de graviola ( Annona muricata L. ) com teor reduzido de gordura e avaliação da resistência gastrointestinal dos probióticos in vitro / Development of low-fat symbiotic graviola ( Annona muricata L. ) ice-cream and evaluation of the probiotics gastrointestinal in vitro resistance

O presente trabalho objetivou avaliar o efeito da adição de inulina (I) e a substituição parcial da gordura do leite (G) pelo concentrado de proteína de soro de leite (WPC) sobre a sobrevivência dos probióticos Lactobacillus acidophilus NCFM e Bifidobacterium animalis subsp. lactis HN019 em sorvete de graviola com teor reduzido de gordura, ao longo do período de armazenamento e frente às condições encontradas no trato gastrointestinal (TGI) simuladas in vitro. Adicionalmente, avaliou-se a influência desses ingredientes (6% I; 1,5% WPC; 3% e 1,5% G) sobre as características tecnológicas e a aceitabilidade do sorvete funcional. Empregou-se um planejamento fatorial 22, para 4 formulações produzidas, em triplicata, totalizando 12 ensaios: F1- controle (- I, - WPC); F2 (+ I, - WPC); F3 (- I, + WPC) e F4 (+ I, + WPC). Todas as formulações foram armazenadas a -18±3ºC e avaliadas após 2, 28, 56, 84 e 112 dias de armazenamento. A determinação das características tecnológicas foi realizada com as análises de dureza instrumental (em analisador de textura TA-XT2), fração de derretimento, overrun (durante a elaboração do produto) e perfil lipídico. Para o teste de aceitabilidade do produto, utilizou-se uma escala hedônica estruturada de 9 pontos. Elevada viabilidade probiótica foi observada para todas as formulações, com médias de populações acima de 8,0 log UFC/g, não diferindo significativamente durante o armazenamento de 112 dias (p>0,05). B. animalis subsp. lactis HN019 apresentou uma maior resistência em relação a L. acidophilus NCFM quando submetido aos sucos gastrointestinais artificiais, uma vez que a população de NCFM e de HN019 diminuíram, respectivamente, cerca de 5,2 log UFC/g e de 1,2 log UFC/g, durante o armazenamento. O efeito protetor do WPC e/ou I sobre a resistência de L. acidophilus aos sucos gastrointestinais artificiais foi observada no 56º dia e, para B. animalis subsp. lactis no 2º dia de armazenamento (p<0,05). Os sorvetes com WPC apresentaram menores valores de dureza, aos 7º e 112º dias de estocagem (p<0,05). A adição de inulina influenciou no aumento da dureza para F2 após 56 dias e para F4 durante todo período de armazenamento (p<0,05). Os resultados mostraram, também, que a presença do WPC e/ou inulina reduziu a velocidade de derretimento dos sorvetes durante todo o armazenamento (p<0,05). Elevados escores médios (entre 6,8 e 8,0) foram obtidos no teste de aceitabilidade sensorial dos sorvetes probióticos, indicando excelente aceitação pelos consumidores e não diferiram significativamente durante o armazenamento de até 84 dias. Já para F4, a adição do WPC + I aumentou a aceitação do produto após 56 dias (p<0,05). Os resultados obtidos sugerem que a utilização do WPC como substituto parcial da gordura láctea separadamente ou combinada com a inulina pode ser vantajosa no desenvolvimento de sorvete probiótico com baixo teor de gordura, uma vez que a presença desses ingredientes desempenhou um papel importante na proteção dos probióticos contra o efeito dos fluidos gastrointestinais nos testes in vitro. Além deste efeito protetor, a utilização da inulina e WPC também melhorou as características tecnológicas e sensoriais do sorvete funcional reduzido de gordura

This study aimed to assess the effect of the addition of inulin (I) and the partial substitution of the milk fat (MF) by whey protein concentrate (WPC) on Lactobacillus acidophilus NCFM and Bifidobacterium animalis subsp. lactis HN019 viability incorporated in low fat graviola (Annona muricata L.) ice-cream and on probiotic survival under in vitro simulated gastrointestinal conditions throughout 112 days of storage. Moreover, the influence of these ingredients (6% I; 1,5% WPC; 3% and 1,5% MF) on the functional ice-cream technological and sensorial features was also evaluated. Employing a 22 factorial design, four formulations were produced, in triplicates: F1- control (- I, - WPC); F2 (+ I, - WPC); F3 (- I, + WPC) and F4 (+ I, + WPC). The product were stored at -18±3ºC and analyzed after 2, 28, 56, 84, and 112 days of storage. Ice-creams from each trial were used for determination of L. acidophilus and B. animalis subsp. lactis viability in the products and survival in ice-creams submitted to gastrointestinal simulated conditions during storage at -18±3ºC for up to 112 days. For the determination of technological features, instrumental hardness (in TA-XT2 Texture Analyser), melting rate, overrun (during production), and lipid profile were determined. For sensory acceptability evaluation, a 9 point hedonic scale was used. High probiotic viability was observed for all formulations, with mean populations above 8.0 cfu/g and which did not differ significantly throughout 112 days of storage (p>0.05). B. animalis subsp. lactis HN019 resistance to the artificial gastrointestinal juices was higher than for L. acidophilus NCFM, since the NCFM and the HN019 populations decreased approximately 5.2 log cfu/g and 1.2 log cfu/g, respectively, throughout storage. The protective effect of WPC and/or WPC + I on the L. acidophilus resistance to artificial gastrointestinal juices was observed on the 56th day and for B. animalis subsp. lactis on the 2nd day of storage (p<0.05). The ice-creams with WPC presented lower hardness in the 7th and 112nd days of frozen storage (p<0.05). The addition of inulin led to an incresed hardnes for F2 after 56 days and for F4 during the whole storage (p<0.05). The results also showed that the presence of the WPC and/or inulin reduced the ice-creams melting rates during the whole storage (p<0.05). The high mean scores obtained (between 6.8 and 8.0) in the acceptability test indicated that the functional ice-creams evaluated were very well accepted, and did not differ significantly throughout storage of up to 84 days. Except for F4, the addition of the WPC + I improved the acceptability after 56th days of frozen storage (p<0.05). The results suggest that the use of WPC for the partial substitution of the milk fat separately or combined with inulin may be advantageous in the development of low-fat synbiotic ice-cream, since the presence of these ingredients played an important role in the probiotic protection against gastrointestinal juices in the in vitro simulated assays. Besides these protective effects, inulin and WPC also improved the technological and sensory features of the low-fat functional ice-cream

Concentrado proteico do soro e yacon agregam valor nutricional e sensorial em iogurte diet / Whey protein concentrate and yacon enhance the nutritional and sensory values in diet yogurt

Neste estudo, foram analisadas a composição química e a aceitabilidade de iogurte diet em que foram acrescentados concentrado proteico do soro de leite (CPS) e diferentes concentrações de doce de yacon (DY). Foram desenvolvidas quatro formulações de iogurtes utilizando-se leite parcialmente desnatado,1,5% de CPS, 1,1% de edulcorante, 1,0% de essência de salada de fruta e concentrações de 8%, 15% e 25%de DY. A composição centesimal das quatro formulações foi analisada segundo os critérios da legislação brasileira. A aceitabilidade das amostras foi avaliada por 82 consumidores e examinadas por meio de análise de regressão, com ajustamento de um modelo de regressão e mapa de preferência interno. Os teores de proteínas em todas as formulações mostraram valores adequados conforme previsto na legislação brasileira. As formulações apresentaram valores abaixo de 2,9 g . 100 g-1 nos teores de lipídios, sendo classificadas como produtos parcialmente desnatados. Quanto maior a adição de doce de yacon, maior foi a aceitação do iogurte pelos consumidores. Desta forma, os iogurtes desenvolvidos atendem às exigências do mercado consumidor atual, que deseja produtos com boa qualidade sensorial e nutricional, capazes de agregar vantagens de alimentos funcionais e trazer benefícios à saúde. (AU)

This study aimed at evaluating the chemical composition and acceptability of diet yogurt formulated by adding whey protein concentrate (WPC) and different concentrations of sweet yacon. Four formulations of yogurt were developed using partially skimmed milk, 1.5% of WPC, 1.1% of sweetener, 1.0% of fruit salad essence and concentrations of 8%, 15% and 25% of sweet yacon. The chemical composition of four formulations was analyzed according to the Brazilian regulation criteria. The acceptability of the formulations was evaluated by 82 consumers. The results were evaluated by means of analysis of variance and regression, and using an internal preference mapping. In all the formulations, the protein showed appropriate values as required by the Brazilian regulation. Regarding fat contents, the formulations showed values below 2.9 g × 100 g-1, being classified as partially skimmed product. The higher was the sweet yacon addition, the greater was the yogurt acceptance by consumers. The developed yogurts comply with the requirements of the current consumer market, which cares for products with high nutritional and sensory qualities, and to combine the advantage of functional foods and health benefits. (AU)

Perfil peptídico de hidrolisados enzimáticos do concentrado proteico do soro de leite, obtidos pela ação da pancreatina e da papaína / Peptide profile of enzymatic hydrolysates from whey protein concentrate obtained by action of pancreatin and papain

The aim of this study was to obtain enzymatic hydrolysates from whey protein concentrate with high oligopeptide, especially di- and tripeptides, and free amino acid contents, besides small amounts of large peptides. Different parameters were evaluated such as type of enzyme (pancreatin and papain), enzyme:substrate ratio (0.5:100, 1:100, 2:100 and 3:100), and the use of ultrafi ltration. The peptide profi les of the hydrolysates were characterized by using a fractionation method by size-exclusion HPLC followed by a rapid Corrected Fraction Area method for quantifying the components of the chromatographic fractions. The results showed that, in terms of number of analyzed samples, the pancreatin action was more advantageous than papain. However, the best peptide profile was obtained by papain, reaching 15.29% of di- and tripeptides, 47.83% of free amino acids and 25.73% of large peptides. The use of the smallest enzyme:substrate ratio (0.5:100) was beneficial in some cases for both enzymes, while the lack of ultrafiltration was favorable just for pancreatin.

El objetivo de este trabajo fue obtener hidrolizados enzimáticos a partir de concentrado proteico de suero lácteo con elevados contenidos de oligopéptidos, especialmente di y tri péptidos, y aminoácidos libres, además de reducida cantidad de grandes péptidos. Para eso fueron evaluados algunos parámetros como el tipo de enzima (pancreatina o papaína), la relación enzima:substrato (0,5:100, 1:100, 2:100 y 3:100)y el empleo de ultrafiltración. Para evaluar el perfil peptídico, los hidrolizados se sometieron a fraccionamiento en cromatografía líquida de alta eficiencia de exclusión molecular (SE-HPLC) y para la cuantificación de los componentes de las fracciones de la cromatografía fue utilizado el método del Área Corregida de la Fracción (ACF). Los resultados indican que el uso de pancreatina fue más ventajoso que el de papaína, así como la menor relación enzima:substrato (0,5:100). Por otro lado, el mejor perfil peptídico (15,29% de di y tripéptidos, 47,83% de aminoácidos libresy 25,73% de grandes péptidos) fue conseguido con el empleo de papaína. La menor relación enzima:substrato (0,5:100) fue favorable en algunos casos para las dos enzimas. La ausencia de ultrafiltración favoreció los hidrolizados producidos con pancreatina.

O presente trabalho teve como objetivo a obtenção de hidrolisados enzimáticos do concentrado proteico do soro de leite com elevado teor de oligopeptídeos, principalmente di- e tripeptídeos, e de aminoácidos livres, além de quantidade reduzida de grandes peptídeos. Para tal, foram avaliados diferentes parâmetros, como tipo de enzima (pancreatina e papaína), relação enzima:substrato (0,5:100, 1:100, 2:100 e 3:100) e o emprego da ultrafiltração. Caracterizou-se o perfil peptídico pelo fracionamento dos hidrolisados por cromatografia líquida de alta eficiência de exclusão molecular e, para a quantificação dos componentes das frações cromatográficas, empregou-se o método rápido da Área Corrigida da Fração. Os resultados obtidos indicaram que, em termos de número de casos analisados, a ação da pancreatina foi mais vantajosa do que a da papaína. Entretanto, o melhor perfil peptídico foi obtido pela açãoda papaína, dando origem a 15,29% de di- e tripeptídeos, 47,83% de aminoácidos livres e 25,73% de grandes peptídeos. A utilização da menor relação enzima:substrato (0,5:100) foi benéfica em alguns casos para ambas as enzimas, enquanto que a ausência da ultrafiltração mostrou-se favorável apenas para a pancreatina.

Qualidade de leites fermentados funcionais elaborados a partir de bactérias ácido-lácticas isoladas de queijo de coalho / Quality of functional fermented milks produced by the use of lactic acid bacteria isolated from coalho cheese

Leites fermentados foram elaborados a partir de bactérias ácido-lácticas com propriedades funcionais, isoladas de queijo de coalho com e sem a adição de concentrado proteico de soro (CPS). Características físico-químicas, microbiológicas e sensoriais dos produtos elaborados foram analisadas durante 40 dias de estocagem sob refrigeração a 8-10ºC. Todos os leites fermentados elaborados, independentemente da adição de CPS e da cultura utilizada, apresentaram contagens adequadas de bactérias (>10(8)UFC/mL) durante todo o período de avaliação, o que garantiria seu possível potencial funcional. Leites fermentados por Lactobacillus acidophilus apresentaram melhor aceitação (P<0,05) pelos provadores aos 10 dias de estocagem; enquanto, aos 40 dias, o leite fermentado por Weissella confusa sem CPS resultou em pior aceitação (P<0,05). A associação de Lactobacillus acidophilus e Weissella confusa ou somente Lactobacillus acidophilus, independentemente da adição de CPS, seriam recomendados para elaboração industrial de novos leites fermentados potencialmente funcionais a partir de culturas lácticas brasileiras.

Fermented milks were produced using whey protein concentrate (WPC) and potentially functional lactic acid bacteria, which were isolated from coalho cheese produced in. Physical-chemical, microbiological, and sensorial characteristics of the fermented milks were analyzed during 40 days under refrigeration at 8-10ºC. All products, irrespectively of WPC adding or culture used, showed appropriated bacterial counts (>10(8)CFU/mL) throughout the evaluation time, which would guarantee their functional potential. Lactobacillus acidophilus fermented milks presented better sensorial approval (P<0.05) when evaluated at 10-day storage; while Weissella confusa fermented milks presented lower acceptance (P<0.05) at 40-day storage. The association of Lactobacillus acidophilus and Weissella confusa or Lactobacillus acidophilus isolatedly, irrespectively of WPC adding, should be recommended for the industrial elaboration of novel functional fermented milks using Brazilian lactic cultures as starters.

Obtenção de hidrolisados enzimáticos do concentrado proteico do soro de leite com baixo teor de fenilalanina / Preparation of whey protein concentrate hydrolysates with low phenylalanine content

The objective of this work was to obtain enzymatic hydrolysates of wheyprotein concentrate with low phenylalanine content. Seventeen enzymatic hydrolysates were prepared and the effects of some parameters, such as type of enzyme; enzyme: substrate ratio; substrate concentration and time of hydrolysis were evaluated. Activated carbon was used as adsorbent and showed to be efficient for removing phenylalanine, leading to values above 70%. The best results were otained using pancreatin in an enzyme: substrate ratio of 1:100, a substrate concentration of 10% after 5 hours of hydrolysis, obtaining 81.3% of removal and a final phenylalanine content of 394.1 mg/100g of hydrolysate.

El objetivo de la investigación fue la obtención de hidrolizados enzimáticos con bajo contenido de fenilalanina, a partir de concentrado proteico de suero de leche. Se prepararon 17 hidrolizados enzimáticos y se evaluó el efecto de algunos parámetros como: tipo de enzima, relación enzima: sustrato, concentración de la materia prima y tiempo de hidrólisis. Carbón activado fue utilizado como medio adsorbente, y se mostró eficaz en la remoción de fenilalanina, se obteniendo porcentuales sobre 70%. El mejor resultado fué encontrado usando pancreatina en una relación enzima: sustrato de 1:100, con concentración de materia prima de 10% y 5 horas de hidrólisis, consiguiendo 81,3% de remoción y el contenido final de fenilalaninade 394,1 mg/100g de hidrolizado

O presente trabalho teve como objetivo a obtenção de hidrolisados enzimáticos, a partir do concentrado proteico do soro do leite combaixo teor de fenilalanina. Foram preparados 17 hidrolisados enzimáticos, avaliando-se o efeito de alguns parâmetros, como tipo de enzima, relação enzima: substrato, concentração da matéria-prima e tempo de hidrólise. O carvão ativado foi utilizado como meio adsorvente, e mostrou-se eficaz na remoção da fenilalanina, obtendo-se percentuais acima de 70%. O melhor resultado foi encontrado utilizando-se apancreatina na relação enzima: substrato de 1:100, com a concentração da matéria-prima de 10% após 5 horas de hidrólise, atingindo 81,3% de remoção e o teor final de fenilalaninade 394,1mg/100g de hidrolisado.

Qualidade de leites fermentados funcionais elaborados a partir de bactérias ácido-lácticas isoladas de queijo de coalho / Quality of functional fermented milks produced by the use of lactic acid bacteria isolated from coalho cheese

Leites fermentados foram elaborados a partir de bactérias ácido-lácticas com propriedades funcionais, isoladas de queijo de coalho com e sem a adição de concentrado proteico de soro (CPS). Características físico-químicas, microbiológicas e sensoriais dos produtos elaborados foram analisadas durante 40 dias de estocagem sob refrigeração a 8-10ºC. Todos os leites fermentados elaborados, independentemente da adição de CPS e da cultura utilizada, apresentaram contagens adequadas de bactérias (>10(8)UFC/mL) durante todo o período de avaliação, o que garantiria seu possível potencial funcional. Leites fermentados por Lactobacillus acidophilus apresentaram melhor aceitação (P<0,05) pelos provadores aos 10 dias de estocagem; enquanto, aos 40 dias, o leite fermentado por Weissella confusa sem CPS resultou em pior aceitação (P<0,05). A associação de Lactobacillus acidophilus e Weissella confusa ou somente Lactobacillus acidophilus, independentemente da adição de CPS, seriam recomendados para elaboração industrial de novos leites fermentados potencialmente funcionais a partir de culturas lácticas brasileiras.(AU)

Fermented milks were produced using whey protein concentrate (WPC) and potentially functional lactic acid bacteria, which were isolated from coalho cheese produced in. Physical-chemical, microbiological, and sensorial characteristics of the fermented milks were analyzed during 40 days under refrigeration at 8-10ºC. All products, irrespectively of WPC adding or culture used, showed appropriated bacterial counts (>10(8)CFU/mL) throughout the evaluation time, which would guarantee their functional potential. Lactobacillus acidophilus fermented milks presented better sensorial approval (P<0.05) when evaluated at 10-day storage; while Weissella confusa fermented milks presented lower acceptance (P<0.05) at 40-day storage. The association of Lactobacillus acidophilus and Weissella confusa or Lactobacillus acidophilus isolatedly, irrespectively of WPC adding, should be recommended for the industrial elaboration of novel functional fermented milks using Brazilian lactic cultures as starters.(AU)