Aspectos tecnológicos de alimentos funcionais contendo probióticos

Oliveira, Maricê Nogueira de; Sivieri, Kátia; Alegro, João Henrique Alarcon; Saad, Susana Marta Isay

doi:10.1590/s1516-93322002000100002

Cited by 86 publications

(108 citation statements)

References 56 publications

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“…It is typically used to encapsulate fl avor oils (OLIVEIRA et al, 2002). One of the main disadvantages of the coacervation is that occurs only within limited ranges of pH, colloid concentrations and/or electrolyte concentrations (COMUNIAN et al, 2013).…”

Section: Coacervationmentioning

confidence: 99%

“…Microencapsulation can serve as an effective means of creating foods that are not only a source of nutrients with sensory appeal but also a source of well-being and health for individuals, such as by increasing the level of calcium to prevent osteoporosis, using microorganism-produced lactic acid to decrease cholesterol and adding phenolic compounds to prevent heart problems (OLIVEIRA et al, 2002;SANGUANSRI & AUGUSTIN, 2006 In this review, some relevant aspects of microencapsulation, such as the capsule, wall material, core release forms, encapsulation methods and some of their uses in food technology will be briefl y discussed.…”

Section: Introductionmentioning

confidence: 99%

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Microencapsulation: concepts, mechanisms, methods and some applications in food technology

et al. 2014

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Section: Coacervationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Microencapsulation: concepts, mechanisms, methods and some applications in food technology

et al. 2014

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“…Research in this field is considered a high priority, and studies have been conducted to elucidate different food properties and effects in promoting health; these studies often include the analysis of probiotics (OLIVEIRA et al, 2002;BIGLIARDI;GALATI, 2013).…”

Section: Introductionmentioning

confidence: 99%

Development of effervescent products, in powder and tablet form, supplemented with probiotics Lactobacillus acidophilus and Saccharomyces boulardii

Nagashima¹,

Pansiera²,

Baracat³

et al. 2013

Food Sci. Technol (Campinas)

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“…A utilização conjunta de L. acidophilus e Bifidobacterium spp. tem sido estudada em leites e bebidas fermentadas [15,44], iogurtes comerciais [39] e vários tipos de queijos [29]. Dentre eles, destaca-se o queijo fresco [1,6,7,28,29,31,42].…”

Section: -Introduçãounclassified

Textura instrumental de queijo petit-suisse potencialmente probiótico: influência de diferentes combinações de gomas

Maruyama¹,

Cardarelli²,

Buriti³

et al. 2006

Ciênc. Tecnol. Aliment.

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A exigência por alimentos com composição nutricional balanceada e que possam oferecer benefícios adicionais à saúde é manifestada intensamente pelos consumidores atuais. O queijo petit-suisse, desenvolvido por Charles Chervais em 1850, é produzido com leite desnatado e adicionado de creme, de consistência cremosa, e sua massa é obtida pelo processo de coagulação mista, podendo ser adicionado de condimentos doces ou salgados [33]. No Brasil, o produto é consumido como sobremesa e dirigido principalmente ao público infantil. Tem boa aceitação e público crescente de consumo, embora tais índices ainda sejam pequenos, quando comparados aos de outros países [41] RESUMOO efeito de diferentes combinações de gomas sobre os parâmetros de textura instrumental de queijo tipo petit-suisse probiótico foi avaliado. Queijos petit-suisse foram produzidos utilizando-se massa-base de queijo quark preparada com o starter Streptococcus thermophilus e os probióticos Lactobacillus acidophilus e Bifidobacterium longum. Três formulações de queijo petit-suisse foram preparadas, a partir de massa-base de queijo quark adicionada de 0,75% do produto final da mistura de gomas -xantana (X), carragena (C), guar (G), pectina (P): F1 = 2,5X:2,5C:5G; F2 = 2X:3C:5P; F3 = 5C:5G. Os parâmetros avaliados após 1, 7, 14 e 21 dias de armazenamento do produto a 4±1ºC incluíram a contagem de probióticos, a textura instrumental, o pH e a umidade. As populações de probióticos mantiveram-se acima de 6,40 log UFC/g para L. acidophilus e de 7,30 log UFC/g para B. longum. Houve diferença significativa entre as formulações (p<0,05) para todos os parâmetros de textura, exceto a firmeza de F1. O pH e a umidade apresentaram comportamento semelhante para as três formulações. Dentre as formulações estudadas, F1 foi considerada a melhor, por sua firmeza mais estável durante o período de armazenamento. Palavras chaves: Lactobacillus, Bifidobacterium, alimento funcional, firmeza, laticínio, hidrocolóides. SuMMArY INSTRUMENTAL TEXTURE OF PROBIOTIC PETIT-SUISSE CHEESE: INFLUENCE OF DIFFERENT COMBINATIONS OF GUMS.The effect of different combinations of gums over texture parameters of probiotic petit-suisse cheese was evaluated. Petit-suisse cheeses were produced using Quark cheese-base prepared with the starter Streptococcus thermophilus and the probiotics Lactobacillus acidophilus and Bifidobacterium longum. Three formulations of petit-suisse were prepared, using the quark cheese-base added of 0.75% of the final product of the mixture of the hydrocolloids xanthan gum (X), carrageenan gum (C), guar gum (G), pectin (P): F1 = 2,5X:2,5C:5G; F2 = 2X:3C:5P; F3 = 5C:5G. Parameters evaluated after 1, 7, 14, and 21 days of storage of the product at 4±1ºC included microbial counts of probiotic microorganisms, instrumental texture parameters, pH and moisture. Probiotic counts were always above 6.40 log CFU/g for L. acidophilus and above 7.30 log CFU/g for B. longum. The formulations were significantly different (p<0.05) for all the texture parameters, except for firmness of F1. The...

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Aspectos tecnológicos de alimentos funcionais contendo probióticos

Cited by 86 publications

References 56 publications

Microencapsulation: concepts, mechanisms, methods and some applications in food technology

Microencapsulation: concepts, mechanisms, methods and some applications in food technology

Development of effervescent products, in powder and tablet form, supplemented with probiotics Lactobacillus acidophilus and Saccharomyces boulardii

Textura instrumental de queijo petit-suisse potencialmente probiótico: influência de diferentes combinações de gomas

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