Determination of biogenic amines by high‐performance liquid chromatography (<scp>HPLC</scp>‐<scp>DAD</scp>) in probiotic cow's and goat's fermented milks and acceptance

Costa, Marion Pereira da; Balthazar, Celso F.; Rodrigues, Bruna Leal; Torre, César Aquiles Lázaro de la; Silva, Adriana C.O.; Cruz, Adriano G.; Conté-Júnior, Carlos Adam

doi:10.1002/fsn3.200

Cited by 65 publications

(64 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The method described by Costa et al () was utilized to manufacture the fermented dairy beverages. UHT cow whole milk (43% v/v) (Nestlé, São Paulo, Brazil), cheese whey (35% v/v), and saccharose (7% w/v) (União, Sertãozinho, Brazil) were homogenized in a 4 L glass flask.…”

Section: Methodsmentioning

confidence: 99%

Stability ofpolyphenolsfrom blueberry (Vaccinium corymbosumL.) in fermented dairy beverage

Silva

Costa-Lima

et al. 2017

J Food Process Preserv

Self Cite

View full text Add to dashboard Cite

The present study evaluated the influence of refrigerated storage (1, 14, and 28 days at 4°C) and blueberry juice content (0%, 5%, 10%, and 15% v/v; CON, T5, T10, T15, respectively) on physicochemical parameters of fermented milk beverage. Total phenolic and anthocyanin contents values exhibited a concentration‐dependent effect (p < .05). Blueberry juice content and refrigerated storage decreased (p < .05) pH values. Furthermore, blueberry juice decreased (p < .05) lightness (L*) and yellowness (b*), and increased (p < .05) redness (a*) values of the samples. While refrigerated storage did not affect (p > .05) phenolic content, it decreased (p < .05) the anthocyanins content values. Moreover, refrigerated storage did not affect (p > .05) titratable acidity and moisture whereas, it increased (p < .05) the total soluble solids content. These results indicated that phenolic content exhibited greater storage‐stability at 4°C than anthocyanins counterparts in fermented milk beverages. Practical applications Cheese whey, initially considered as a manufacturing waste, is being increasingly demanded by the food industry because of its nutritional, technological, and sensory traits. Moreover, fruits such as blueberry are known as sources of health promoting phytochemicals including anthocyanins however, recent report documented the negative impacts of processing, temperature, and storage on such molecules. The present study evaluated the influence of blueberry juice concentration and refrigerated storage on the phytochemicals contents in a blueberry juice‐added fermented milk beverage during 28‐days storage at 4°C. Our data indicates that phenolic contents from blueberry are storage‐labile in this type of foodstuff, and the addition of blueberry homogenate at 10% (v/v) is potentially close to the optimum addition level due to the lowest relative decrease of its initial total anthocyanins content.

show abstract

Section: Methodsmentioning

confidence: 99%

Stability ofpolyphenolsfrom blueberry (Vaccinium corymbosumL.) in fermented dairy beverage

Silva

Costa-Lima

et al. 2017

J Food Process Preserv

Self Cite

View full text Add to dashboard Cite

show abstract

“…The high bacterial metabolic activity ferments lactose and produces lactic acid, which decreases the pH of yogurts (Gaspar et al, 2013). However, when the sugar sources are exhausted, microorganisms begin to consume proteins and start to produce other metabolites, such as biogenic amines (Costa et al, 2015), which increase the pH (Vahedi et al, 2008). This explains the pH increase of Pre and C yogurts (P < 0.05) at the end of the storage period (21 and 28 d).…”

Section: Ph Analysismentioning

confidence: 98%

“…Lactobacillus acidophilus LA-5 strain exhibits viability in milk matrix, such as fermented milks (Costa et al, 2015). However, no reports are present in the literature that this probiotic can improve the texture of goat milk yogurt.…”

Section: Introductionmentioning

confidence: 99%

Cupuassu (Theobroma grandiflorum) pulp, probiotic, and prebiotic: Influence on color, apparent viscosity, and texture of goat milk yogurts

Costa

Frasao

Silva

et al. 2015

Journal of Dairy Science

Self Cite

112

View full text Add to dashboard Cite

Cupuassu is an acidic fruit that has a characteristic aroma, flavor, and texture; its fiber-rich pulp can provide a different consistency than other fruit pulps. Goat milk is an excellent source of amino acids, fatty acids, and minerals, and is widely used for processing fermented milks, such as yogurt. However, compared with cow milk yogurts, it is difficult to make goat milk yogurts with a good consistency. Therefore, it is necessary to use certain technological strategies. This study was carried out to investigate the possibility of adding cupuassu pulp, probiotic (Lactobacillus acidophilus LA-5), and prebiotic (inulin) to improve the texture of goat milk yogurt. A total of 6 treatments were performed: natural (N), probiotic (Pro), prebiotic (Pre), synbiotic (S), cupuassu (C), and probiotic with cupuassu (PC). The viability of probiotic in yogurts (Pro, S, and PC) was evaluated. In addition, instrumental analyses (pH, color, apparent viscosity, and texture) were performed to evaluate the influence of these different ingredients on goat milk yogurts. The probiotic bacteria remained viable (≥7 log cfu·mL(-1)) throughout the 28d of refrigerated storage, which exceeded the minimum count required to confer probiotic physiological benefits. The pH levels of the yogurts inoculated with L. acidophilus (Pro, S, and PC) were lower than others yogurts (N, Pre, and C). However, all yogurt samples underwent gradual decreases in pH until 7 to 14d of storage. The lightness (L*) was affected initially by addition of all ingredients (cupuassu pulp, probiotic, and prebiotic). The addition of cupuassu pulp (C and PC) increased the L* during the period of storage. Apparent viscosity and firmness decreased in the PC yogurt. The consistency was highest in the yogurts with added prebiotic (Pre and S) than the other yogurts (N, Pro, C, and PC) at the end of the storage period (d 28). The cohesiveness remained constant in all yogurts (N, Pro, Pre, S, C, and PC). Based on the results obtained from the current study, it was concluded that cupuassu pulp addition improves the texture of goat milk yogurts. Therefore, this pulp could be an important technological strategy for the dairy goat industry.

show abstract

“…Such factors include the availability of precursor amino acids, the presence of amino acid‐decarboxylating microorganisms and cofactors, and adequate pH, temperature, and water activity. Indeed, the presence of free amino acids and microbial decarboxylase activity have repeatedly been shown to correlate positively with high levels of BAs (Nout ; Ruiz‐Capillas and Jimenez‐Colmenero ; Ruiz‐Capillas and Moral ; Ozdestan and Uren ; Costa and others ); and cheese, especially the ripened varieties, contain adequate levels of free amino acids to generate significant amounts of BAs (Calzada and others ). The availability at sufficient amounts of pyridoxal phosphate (Edwards and Sandine ), a required cofactor for the activity of amino acid decarboxylase, and the pH of cheese (5.0 to 6.5) provide additional suitable conditions for BA formation in cheese.…”

Section: Biosynthesis Pathways Of Basmentioning

confidence: 99%

Biogenic Amines in Dairy Products: Origin, Incidence, and Control Means

Benkerroum

2016

Comp Rev Food Sci Food Safe

203

175

View full text Add to dashboard Cite

Biogenic amines (BAs) are toxic compounds produced by a number of microorganisms (bacteria, yeasts, and molds) as a result of the metabolism of some amino acid, usually decarboxylation reactions. BA-producing microorganisms are not necessarily pathogenic, such as lactic acid bacteria, which are, on the contrary, among the most beneficial microbiota to human beings and some of which even have probiotic properties. However, the incidence of BAs in dairy products and their possible implication in serious dairy-borne intoxications has long been overlooked. Consequently, the implementation of control measures to limit such an incidence has not been considered among the priorities of the food safety authorities. Nonetheless, there is a growing concern with regard to the presence of BAs in dairy products, because their toxicological status as toxins that may have serious acute and/or chronic adverse health effects is becoming increasingly evident and well-documented. The main BAs associated with dairy products are reviewed herein from the perspective of their incidence in these food products, and to draw the attention of readers to the shortage in data to perform pertinent risk assessment, which is considered to be a key action to provide efficient control means and to help decision makers issue appropriate legislative and regulatory measures.

show abstract

Determination of biogenic amines by high‐performance liquid chromatography (HPLC‐DAD) in probiotic cow's and goat's fermented milks and acceptance

Cited by 65 publications

References 31 publications

Stability ofpolyphenolsfrom blueberry (Vaccinium corymbosumL.) in fermented dairy beverage

Stability ofpolyphenolsfrom blueberry (Vaccinium corymbosumL.) in fermented dairy beverage

Cupuassu (Theobroma grandiflorum) pulp, probiotic, and prebiotic: Influence on color, apparent viscosity, and texture of goat milk yogurts

Biogenic Amines in Dairy Products: Origin, Incidence, and Control Means

Contact Info

Product

Resources

About