Glucose oxidase: A potential option to decrease the oxidative stress in stirred probiotic yogurt

Cruz, Adriano G.; Castro, W.F.; Faria, J.A.F.; Bogusz, Stanislau; Granato, Daniel; Celeguini, Renata M.S.; Pallone, Juliana Azevedo Lima; Godoy, Helena Teixeira

doi:10.1016/j.lwt.2012.01.037

Cited by 51 publications

(36 citation statements)

References 20 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…However, Cruz et al (2013) found levels of 128 mg.100 mL −1 on the first day, which increased to 306 mg.100 mL −1 at 28 days. In relation to delactosed yogurts obtained by the addition of probiotic bacteria, Cruz et al (2012) found levels of 316 mg.100 mL −1 of lactic acid at 15 days.…”

Section: Lactic Acidmentioning

confidence: 94%

Organic acids profiles in lactose-hydrolyzed yogurt with different matrix composition

Vénica

Perotti

Bergamini

2014

Dairy Sci. & Technol.

View full text Add to dashboard Cite

International audienceThe composition of the dairy matrix used in yogurt manufacture could influence the metabolic activity of yogurt starter and the compounds produced during fermentation. In this way, the lactose hydrolysis with a β-galactosidase enzyme and the supplementation with dairy powders to obtain different types of delactosed yogurts for lactose-intolerant people modifies the milk base composition. In this work, we studied the influence of the addition of different doses of β-galactosidase and levels of dairy powders on organic acids profile during the manufacture and storage of two varieties of yogurt (natural and sweetened). Lactose, glucose, galactose, titratable acidity, fermentation time, and microbiological counts were also evaluated. The mean proportions of lactose/glucose/galactose in relation to the total sugars were 18:36:46 in hydrolyzed yogurts, while they were 81:4:15 in unhydrolyzed ones. In supplemented yogurts, the content of lactose, citric, orotic, and hippuric acids were significantly increased. The starter population was similar in all yogurts, but some changes in their activity were evidenced due to both factors studied. The fermentation time was slightly increased, and the lactic acid content and the titratable acidity were significantly increased due to fortification while they were decreased by enzyme addition. These results are probably due to the increase in the buffer properties of the milk base by the dairy powder addition and due to an inhibition of the starter activity caused by changes in the carbohydrate profile. The results demonstrated that the changes in the matrix composition of the yogurt affected the organic acids profile, above all the lactic acid content

show abstract

Section: Lactic Acidmentioning

confidence: 94%

Organic acids profiles in lactose-hydrolyzed yogurt with different matrix composition

Vénica

Perotti

Bergamini

2014

Dairy Sci. & Technol.

View full text Add to dashboard Cite

show abstract

“…Then it underwent cooling to 10°C and subsequent disruption of the gel by stirring with simultaneous addition of 250 and 500 ppm of glucose oxidase (Glucomax CO, Prozyn, São Paulo, Brazil, GOX1 and GOX2 yogurts) and 5% w/w strawberry pulp (Duas Rodas, São Paulo, Brazil) and 10% w/w sugar (União, Rio de Janeiro, Brazil). It was later placed in 100 ml degree of proteolysis was determined as the difference between the proteolytic activity of yogurt and the proteolytic activity of unfermented milk (Cruz et al, 2012(Cruz et al, , 2013 2.3 Gross Composition, Sodium and Calcium levels Total solids were determined gravimetrically after 24 hours of drying in an oven (Micronal, São Paulo, Brazil). The ashes were determined gravimetrically after heating 2g of the sample using a muffle furnace at 550°C.…”

Section: Yogurt Processingmentioning

confidence: 99%

“…Fat was determined using the Gerber method. All analyses followed standard procedures and were performed in triplicate (Brazil, 2006 and the mobile phase, 0.01M sulfuric acid, had a flow rate of 0.6 mL/min (Cruz et al, 2012(Cruz et al, .2013. Quantification of carbohydrates and organic acids was carried out using standard curve of solutions of compounds of known concentrations.…”

Section: Yogurt Processingmentioning

confidence: 99%

Quality parameters of probiotic yogurt added to glucose oxidase compared to commercial products through microbiological, physical–chemical and metabolic activity analyses

Batista

Silva

Cappato

et al. 2015

Food Research International

Self Cite

123

View full text Add to dashboard Cite

“…S. thermophilus were grown on M-17 agar (Oxoid) by incubating under aerobic conditions at 37 AE 1°C for 48 h (Cruz et al, 2012). de Man Rogosa Agar (MRS) (adjusted to pH 5.4) was used for enumeration of L. delbrueckii subsp.…”

Section: Microbiological Analysesmentioning

confidence: 99%

The effect of pumpkin fibre on quality and storage stability of reduced‐fat set‐type yogurt

Bakirci

Dağdemir

Boran

et al. 2016

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary In this study, the effect of pumpkin fibre (PF) on physicochemical, microbiological, rheological and microstructural characteristics of reduced‐fat yogurt samples was investigated during storage. PF was added at three different concentrations (0.5%, 1.0% and 1.5%) to standardised (1.55% fat ratio) cow's milk. Plain yogurt (PF‐free) was used for comparison. The addition of PF significantly affected total solid content, synaeresis, water‐holding capacity, apparent viscosity and colour parameters (L*, a*, b*) of yogurt samples for all sampling time. The addition of PF caused a reduction in L* values (from 94.89 to 88.67), but caused an increase in a* (from −2.10 to +4.22) and b* (from 10.79 to 25.88) values. Yogurts with PF exhibited lower synaeresis and more viscous structure than PF‐free sample during storage. SEM images showed that distinctive microstructure profile was present between samples with or without PF. More filamentous structures and denser network were observed in the SEM images and these increased with increasing level of PF. Yogurt containing 1.0% PF showed a higher storage (G′) (3687.87 at 21 day) and loss (G″) (543.10 at 21 day) moduli in comparison with other samples. In conclusion, the results revealed that PF improved the physical quality and contributed textural properties of half‐fat yogurt.

show abstract

Glucose oxidase: A potential option to decrease the oxidative stress in stirred probiotic yogurt

Cited by 51 publications

References 20 publications

Organic acids profiles in lactose-hydrolyzed yogurt with different matrix composition

Organic acids profiles in lactose-hydrolyzed yogurt with different matrix composition

Quality parameters of probiotic yogurt added to glucose oxidase compared to commercial products through microbiological, physical–chemical and metabolic activity analyses

The effect of pumpkin fibre on quality and storage stability of reduced‐fat set‐type yogurt

Contact Info

Product

Resources

About