Pissa Paphos, a natural mastic resin (Pistacia terebinthus) was evaluated as an encapsulating and matrix-forming material for the immobilisation of the probiotic bacterium Lactobacillus casei ATCC 393. The immobilized biocatalyst was added as an adjunct for the production of functional myzithra cheese. In total, four myzithra cheeses were manufactured: a. cheese with L. casei cells entrapped in a P. terebinthus matrix (Pissa Paphos) b. cheese with free L. casei cells and P. terebinthus resin, c. myzithra cheese with free L. casei cells without the resin and d. traditional myzithra cheese. P. terebinthus resin provided antimicrobial properties by suppressing the growth of fungi/yeasts in myzithra cheese during refrigerated storage. On the contrary, the presence of the resin did not affect the cell counts of the probiotic microorganism which maintained in high populations (above 9 log CFU g-1) during hole storage period. Additionally, the viscus matrix of the resin seems to confer a protective effect on entrapped L. casei cells since higher populations were observed over free cells. Moreover, all myzithra cheeses with incorporated resin were characterized by an exceptional mastic gum aroma and pleasant coherent texture which indicates the product's high commercialization potential.
Resin from Pistacia terebinthus tree was used for the immobilization of L. casei ATCC 393 cells. The encapsulated L. casei cells biocatalysts were added as adjuncts during yogurt production at 45°C and probiotic viability was assessed during storage at 4°C. For comparison reasons yogurt with free L. casei cells were prepared. The effect of encapsulated bacteria as adjuncts in yogurt on pH, lactic acid, lactose and other physicochemical parameters were studied for 60 storage days at 4°C. Samples were also tested for the microbiological and organoleptic characteristics during storage at 4°C. Encapsulation matrix seems to sustain the viability of embedded L. casei cells at levels more than 7 logcfug −1 after 60 days of storage at 4°C. Furthermore, the absence of p a t h o g e n s s u c h a s S a l m o n e l l a , S t a p h y l o c o c c i , Enterobacteriaceae and coliforms in the produced yogurts is noteworthy where spoilage microorganisms such as yeasts and molds seem to affect yogurt quality only in absence of Pistacia terebinthus resin. The effect of the resin on production of aroma-related compounds responsible for yogurt flavor was also studied using the solid phase microextraction gas chromatography/mass spectrometry technique. Alpha and beta-pinene were the major aroma compounds detected in produced yogurts (over 60 % of total aromatic compounds detected). Yogurts with immobilized cells on P.terebintus resin had a fine aroma and taste characteristic of the resin.
In the present study, cheese whey was utilized for the development of a novel functional beverage, using Lactobacillus casei ATCC 393 probiotic cells immobilized on Pistacia terebinthus resin (pissa Paphos). Evaluation of shelf life of the produced beverages showed that spoilage microorganisms were not observed in beverages containing P. terebinthus resin. Terpenes' rich content might have contributed to the antimicrobial activity of the produced beverages; however, no significant effect on the viability of the immobilized probiotic cells was obtained. Whey beverages containing the immobilized biocatalyst retained a high viability (>1 × 10 6 CFU/g) of probiotic cells during a storage period of 30 days at 4 • C. The superiority of whey beverages containing the immobilized biocatalyst was also highlighted by GC-MS analysis, while the enhanced aromatic profile, which was mostly attributed to the higher concentration of terpenes, was also detected during the sensory evaluation performed. Conclusively, this study indicated the high commercialization potential of these novel functional whey beverages, within the frame of a sustainable dairy waste valorization approach. To the best of our knowledge, this is the first food-oriented approach within the guidelines of the circular economy reported in the literature, using the autochthonous Pistacia terebinthus resin for the production of functional whey beverages.
Στο εισαγωγικό μέρος της διδακτορικής διατριβής δίνονται στοιχεία που αφορούν στο γάλα, στα ζυμωμένα γαλακτοκομικά προϊόντα, στα νέα τρόφιμα, στις μεθόδους ακινητοποίησης κυττάρων μικροοργανισμών και στη πίσσα Πάφου (Pistacia terebinthus).Οι κύριοι στόχοι της διατριβής έγκεινται στη παραγωγή ακινητοποιημένου βιοκαταλύτη σε πίσσα Πάφου και στη χρήση του για παραγωγή γαλακτοκομικών προϊόντων. Συγκεκριμένα μελετήθηκε η επίδραση της παρουσίας του ακινητοποιημένου βιοκαταλύτη στα φυσικοχημικά, μικροβιολογικά και οργανοληπτικά χαρακτηριστικά των παραγόμενων προϊόντων. Στο πειραματικό μέρος της διδακτορικής διατριβής αναφέρονται οι μέθοδοι παραγωγής των προϊόντων και οι μέθοδοι και οι αναλυτικές τεχνικές που χρησιμοποιήθηκαν για τη παρακολούθηση αναλυτικών παραμέτρων των γαλακτοκομικών προϊόντων. Διαπιστώθηκε η καταλληλότητα του ακινητοποιημένου βιοκαταλύτη ως προς τη πρόσδοση εξαιρετικών οργανοληπτικών χαρακτηριστικών στα παραγόμενα προϊόντα. Η πίσσα Πάφου, που αποτελεί το υπόστρωμα ακινητοποίησης περιέχει τερπένια, ουσίες που τη καθιστούν υπόστρωμα που αποδίδει ευχάριστο άρωμα όταν προστίθεται σε τρόφιμα. Περιέχει επίσης φαινόλες, που λόγω της αντιμικροβιακής τους δράσης προστατεύουν από αλλοίωση τα παραγόμενα με αυτή προϊόντα.Mελετήθηκε η παραγωγή γιαουρτιών με τη χρήση ελεύθερων και ακινητοποιημένων κυττάρων Lactobacillus casei σε πίσσα Πάφου. Τα υψηλά ποσοστά επιβίωσης των ακινητοποιημένων κυττάρων Lactobacillus casei (>106) προσδίδουν στα γιαούρτια τον χαρακτηρισμό προβιοτικού τροφίμου. Προβιοτικά επίσης χαρακτηρίζονται τα λευκά τυριά άλμης, τα τυριά τυρογάλακτος και τα ροφήματα τυρογάλακτος που παρασκευάστηκαν με χρήση ακινητοποιημένων κυττάρων Lactobacillus casei σε πίσσα Πάφου.Όλα τα παραγόμενα προϊόντα παρουσίασαν καλά φυσικοχημικά και μικροβιολογικά χαρακτηριστικά, με πλήρη απουσία εμφάνισης παθογόνων μικροοργανισμών κατά τη διάρκεια αποθήκευσής τους στους 4°C.
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