This study was conducted to evaluate the viability of Lactobacillus casei strains and antioxidant action of bixin in probiotic butter as well as the acceptability of the product. Experimental samples of butter were divided into six formulations, involving two treatments: butter/bixin/isolate probiotic (IPBB); butter/bixin/commercial probiotic (CPBB) and four controls: butter/isolate probiotic (IPB); butter/commercial probiotic (CPB); butter/bixin (BB); and butter (B). In the IPBB and CPBB formulations, the L. casei count was ≥ 6 log CFU/g up to 74 and 69 days of storage at 4°C, respectively. The TBARS values, peroxide index, acidity, and short‐chain fatty acids showed an increase during storage for all formulations. The acceptability index was higher than 75%. The concentration of bixin did not affect the viability of the strains, nor did it influence the physicochemical aspects and acceptability of the product.
Practical applications
Fermented butter can be produced with the use of bixin (natural antioxidant), found in the seeds of annatto. Moreover, based on the regression models, it was found that the butter/bixin/isolate probiotic (IPBB) and butter/bixin/commercial probiotic (CPBB) formulations can be considered probiotic up to 74 and 69 days of storage, respectively, considering the concentration of ≥ 6 log CFU/g.
The aims of this study were to evaluate in vitro the probiotic characteristics of two isolates of Pediococcus pentosaceus (P47 and P97), and their viability in Minas Frescal cheese. The evaluation of probiotic characteristics of isolates was performed through gastrointestinal tract tolerance, autoaggregation, coaggregation, hydrophobicity, β‐galactosidase activity, and antagonism against bacterial pathogens. Safety aspects were evaluated through antimicrobial susceptibility and cytotoxicity assay. Minas Frescal was produced with isolates (P47 and P97), and evaluated by microbiological, physicochemical, and sensory analysis. The isolates demonstrated probiotic potential in vitro, and none of them showed cytotoxicity. Furthermore, when used in the production of Minas Frescal cheese, both isolates remained viable (cell concentrations above 7 log CFU/ml) during 28 days of storage at 4°C, and the probiotic product was sensorially accepted by the evaluators. Therefore, isolates P47 and P97 can be considered promising microorganisms for the manufacture of probiotic cheese.
Novelty impact statement
Pediococcus pentosaceus P47 and P97 have no indication of pathogenicity and cytotoxicity. P. pentosaceus P47 and P97 have higher adhesion to epithelial cells than Listeria monocytogenes. P. pentosaceus P47 and P97 maintained their viability >7 log CFU/g in cheese over time in storage.
Healthy eating habits are increasingly adopted by consumers and, as a consequence, there has been a rise in the demand for foods that promote a beneficial influence on health, known as functional foods (Grand View Research, 2019).Probiotics are part of this group and were defined as live microorganisms that, when administered in adequate amounts, confer benefits to host health (Hill et al., 2014;WHO/FAO, 2001). However, they have recently been redefined as viable or non-viable microbial cells (vegetative or spore; intact or disrupted) that are potentially healthy for the host (Zendeboodi et al., 2020).These microorganisms must meet basic requirements to be characterized as probiotics, such as resistance to gastrointestinal tract (GIT) conditions, adherence to epithelial cells and colonization of the GIT, bile salt hydrolase (BSH) activity, influence on the immune response, β-galactosidase activity, and an effect on other commensal and/or pathogenic microorganisms (Ahn
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