Stability and functionality of synbiotic soy food during shelf-life

Mondragón-Bernal, Olga Lucía; Alves, José Guilherme Lembi Ferreira; Teixeira, Mariá Andrade; Ferreira, Maria Fernanda Perina; Filho, Francisco Maugeri

doi:10.1016/j.jff.2017.05.021

Cited by 13 publications

(13 citation statements)

References 32 publications

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“…Similarly, Osman and Razig evaluated the quality attributes of four soymilk and cow milk formulations fermented using yogurt starter culture [32]. Interestingly, the 25% soymilk and 75% cow milk blend produced the lowest pH value of 3.3 during fermentation, followed by the 50-50 mixture, and finally the 75% soymilk and 25% cow milk blend [36].…”

Section: Discussionmentioning

confidence: 99%

Microbial and Sensory Analysis of Soy and Cow Milk-Based Yogurt as a Probiotic Matrix for Lactobacillus rhamnosus GR-1

Fatima

Hekmat

2020

Fermentation

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Plant-based milk alternatives represent a growing sector of the functional food industry due to consumer demand for more nutritious and sustainable options. Soymilk is abundant in fibre, phytosterols, and isoflavones. In contrast, cow milk has a high cholesterol and caloric content, superior organoleptic characteristics, and a well-established probiotic delivery matrix. Supplementing cow milk with soymilk to produce probiotic yogurt may enhance the nutritional value, sensory profile, and probiotic delivery capacity of the final product. In order to investigate the probiotic potential and sensory appeal of this blend, four yogurt mixtures were prepared by incorporating 0% (T1), 25% (T2), 50% (T3), or 75% (T4) soymilk in cow milk. The viability of Lactobacillus rhamnosus GR-1 and pH were evaluated during fermentation (6 h) and refrigerated storage (30 days). Additionally, consumer acceptability was determined through a sensory evaluation. L. rhamnosus GR-1 reached viable counts of 108 colony forming units (CFU)/mL in all treatments. Sensory panellists provided higher hedonic scores to T1 for appearance and texture compared to T2–T4, but flavour and overall acceptability ratings amongst T1–T4 were comparable. These results serve as an indication for the successful fortification of cow and soymilk yogurt mixtures with L. rhamnosus GR-1.

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Section: Discussionmentioning

confidence: 99%

Microbial and Sensory Analysis of Soy and Cow Milk-Based Yogurt as a Probiotic Matrix for Lactobacillus rhamnosus GR-1

Fatima

Hekmat

2020

Fermentation

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“…() discussed that the production of acetic acid by Bifidobacterium strains from the carbohydrates metabolism could affect the sensory properties of fermented soymilk. Mondragón‐Bernal, Alves, Teixeira, Ferreira, and Maugeri Filho () also noted that Bifidobacterium strains leaded to sensorial problems in a synbiotic fermented soy product, which showed high viable counts and pH below 4.0. Lower scores for flavor were observed for FSB3 and FSB5, whereas FSB7 and FSB8 had the lowest overall acceptance.…”

Section: Resultsmentioning

confidence: 95%

Impact of Acerola (Malpighia emarginata DC) Byproduct and Probiotic Strains on Technological and Sensory Features of Fermented Soy Beverages

Vieira

Bíscola

Albuquerque

et al. 2019

Journal of Food Science

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Ten probiotic cultures were screened for the ability to hydrolyze soy proteins and bile salt deconjugation (BSD) to select one lactobacilli and one bifidobacteria strain to produce fermented soy beverages (FSBs) containing acerola byproduct (ABP). Next, the effect of the strains and the ABP on the technological and sensory characteristics of these beverages was evaluated during refrigerated storage for up to 28 days. None of the tested strains presented any proteolytic activity against soy proteins. Among the probiotic strains, the best BSD activities were observed for Lactobacillus acidophilus LA-5 and Bifidobacterium longum BB-46, which were further employed, individually or combined, to produce FSB supplemented or not with ABP, using Streptococcus thermophilus TH-4 as a starter, and the effect of these strains and ABP on the technological and sensory acceptability of FSB was evaluated. The probiotic strains did not influence FBS texture parameters, but ABP increased firmness in the ready product. BB-46 increased acidity, therefore decreasing acceptance, whereas the presence of LA-5 and/or ABP increased acceptance, even though the appearance was negatively affected by ABP after 21 days of storage. Thus, the presence of LA-5 and ABP contributed for the sensory acceptance of the FSBs without affecting their technological features.Practical Application: Lactobacillus acidophilus LA-5, Bifidobacterium longum BB-46, and/or acerola byproduct (ABP) were applied in the production of fermented soy beverages (FSBs). Principal components analysis was used to evaluate the formulations of the 2 3 factorial design and the sensory attributes and the effect of storage independently and covariance was the matrix type used for mapping purposes. LA-5 and ABP contributed for the sensory acceptance of FSB, without affecting their technological features, and could be used by food processing companies after scaling up, also reducing the environmental impact by decreasing discarding byproducts, which are sources of bioactive compounds.

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“…Mondragón‐Bernal et al. (2017) evaluated the effects of the sucrose, FOS, the proportion of L. rhamnosus , soy hydro‐soluble extract, acidity regulator, and polydextrose in synbiotic soy food. These authors reported lower viability in the assay without sucrose and FOS, being the variables that most influenced the microbial growth.…”

Section: Resultsmentioning

confidence: 99%

“…(2019), prebiotics enhances the viability of probiotics during the manufacture and shelf life of foods. Among the prebiotics, fructooligosaccharides (FOS) have been one of the most studied substances (Mondragón‐Bernal et al., 2017). However, Delgado‐Fernández et al.…”

Section: Introductionmentioning

confidence: 99%

Synbiotic açaí juice (Euterpe oleracea) containing sucralose as noncaloric sweetener: Processing optimization, bioactive compounds, and acceptance during storage

Freitas

Filho

Rodrigues

et al. 2021

Journal of Food Science

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This study aimed to evaluate the fermentation process of Lacticaseibacillus casei in the açaí juice, and to evaluate the addition of fructooligosaccharides and sucrose. The organic acids, anthocyanins, polyphenolic compounds, and antioxidant activity were also investigated during fermentation. Moreover, the impact of sucrose and sucralose on microbial viability and sensory acceptance of synbiotic products was evaluated during 42 days storage at refrigerated conditions. The conditions for synbiotic juice production were the initial pH of 6.1 and fermentation undertaken at 28 °C for 22 hr. During fermentation, the higher viability was obtained when a combination of 40 g/L of FOS+10 g/L of sucrose was used (9.70 ± 0.01 log CFU/mL). The lactic acid increased from 0.82 to 1.29 g/L during the fermentation while citric acid decreased from 1.05 to 0.75 g/L. The cyanidin‐3‐O‐rutinoside, polyphenolic compounds, and antioxidant activity increased. Thus, fermentation improved the functional value of the beverage. The L. casei viability reduced from 9.71 ± 0.04 to 8.90 ± 0.06 log CFU/ mL in the juice with sucrose, and from 9.71 ± 0.04 to 8.71 ± 0.14 log CFU/ mL in the juice with sucralose. Thus, the açaí juice is a viable matrix for the synbiotic food, which allows the viability maintenance during the storage. Regarding sensory acceptance, the internal preference mapping indicated an increase in the color preference with the storage of synbiotic juices. However, the flavor and overall acceptance reduced with storage. Nevertheless, the flavor and overall acceptance of juice with sucralose were better than the juice with sucrose. After 42 days of storage, penalty analysis revealed that beverage with sucrose showed a lack of sweet taste and excess of sour taste. Thus, a high‐quality açaí product with viable probiotic microorganism, high anthocyanins, and polyphenolic compounds contents could be obtained, which can be exploited for commercial use. Practical Application Synbiotic açaí juice is a healthier alternative to consuming products containing this fruit. The inclusion of probiotic microorganisms and prebiotic fructooligosaccharides increased bioactive compounds contents during the shelf life of the juice. The sensory evaluation using the internal preference mapping revealed that the juice flavor with sucralose was better accepted than the juice formulated with addition of sucrose.

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Stability and functionality of synbiotic soy food during shelf-life

Cited by 13 publications

References 32 publications

Microbial and Sensory Analysis of Soy and Cow Milk-Based Yogurt as a Probiotic Matrix for Lactobacillus rhamnosus GR-1

Microbial and Sensory Analysis of Soy and Cow Milk-Based Yogurt as a Probiotic Matrix for Lactobacillus rhamnosus GR-1

Impact of Acerola (Malpighia emarginata DC) Byproduct and Probiotic Strains on Technological and Sensory Features of Fermented Soy Beverages

Synbiotic açaí juice (Euterpe oleracea) containing sucralose as noncaloric sweetener: Processing optimization, bioactive compounds, and acceptance during storage

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