Stability of probiotic yogurt added with glucose oxidase in plastic materials with different permeability oxygen rates during the refrigerated storage

Cruz, Adriano G.; Castro, W.F.; Faria, J.A.F.; Bolini, Helena Maria André; Celeghini, Renata M.S.; Raices, Renata S.L.; Oliveira, Carlos Augusto Fernandes de; Freitas, Mônica Q.; Júnior, Carlos Adam Conte; Mársico, Eliane Teixeira

doi:10.1016/j.foodres.2013.01.028

Cited by 111 publications

(69 citation statements)

References 55 publications

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“…This may be due to the increase in the levels of L. delbrueckii subsp. bulgaricus which is a highly proteolytic organism (Cruz et al 2013).…”

Section: Degree Of Proteolysismentioning

confidence: 99%

“…Many factors such as acidity, pH, hydrogen peroxide, temperature of storage, oxygen content, concentrations of organic acids and milk ingredients have been reported to influence the viability of probiotic bacteria and microbial metabolites during the manufacture and storage of probiotic yoghurt (Dave and Shah 1998;Cruz et al 2013). Inulin, a prebiotic widely incorporated to probiotic dairies, has shown positive effect on the growth of probiotic bacteria in probiotic milk products (Özer et al 2005;Akın et al 2007).…”

Section: Introductionmentioning

confidence: 99%

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Proteolytic and ACE-inhibitory activities of probiotic yogurt containing non-viable bacteria as affected by different levels of fat, inulin and starter culture

et al. 2013

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In this study, the effects of fat (0.5 %, 3.2 % and 5.0 %), inulin (0.0 and 1.0 %) and starter culture (0.0 %, 0.5 %, 1.0 % and 1.5 %) on the angiotensin converting enzyme (ACE)-inhibitory activity of probiotic yogurt containing nonviable bacteria were assessed. Proteolytic activities of bacteria were also investigated. Yogurts were prepared either using a sole yogurt commercial culture including Streptococcus thermophilus and Lactobacillus delbrueckii subs. bulgaricus or bifidobacterium animalis BB-12 and Lactobacillus acidophilus La5 in addition to yogurt culture. Relative degrees of proteolysis were found to be considerably higher in yogurt samples than UHT milk as the control. Both regular and probiotic yogurts showed considerable ACE-inhibitory activities. Results showed that degree of proteolysis was not influenced by different fat contents, while was increased by high concentration of starter culture (1.5 % w/w) and reduced by inulin (1 % w/w). ACE-inhibitory activities of yogurt were also negatively affected by the presence of inulin and high levels of fat (5 % w/w). Moreover, yogurt containing probiotic bacteria showed higher inhibitory against ACE in comparison to the yogurt prepared with non-probiotic strains.

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“…This may be due to the increase in the levels of L. delbrueckii subsp. bulgaricus which is a highly proteolytic organism (Cruz et al 2013).…”

Section: Degree Of Proteolysismentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Proteolytic and ACE-inhibitory activities of probiotic yogurt containing non-viable bacteria as affected by different levels of fat, inulin and starter culture

et al. 2013

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“…Several definitions of probiotics have been published, however, the internationally accepted definition states probiotics are microorganisms that when administered in adequate amounts confer health benefits to the host (Food and Agriculture Drganization & World Health Drganization, 2001). Rivera-Espinoza & Gallardo-Navarro (2010) reported that fermented milk products as yogurt (Batista et al, 2015;Cruz et al, 2013), petit suisse cheese (Pereira et al, 2016), minas frescal cheese (Dantas et al, 2016), and dairy beverages (Castro et al, 2013a, b) are good carrier matrices for probiotic microorganisms. However, raw food products have recently been intensively investigated as potential substrates for the production of probiotic non-dairy foods (Martins et al, 2013;Peres et al, 2012;Soccol et al, 2010;Yu et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Fruit salad as a new vehicle for probiotic bacteria

et al. 2016

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This work aimed to study the use of fruit salads as carriers for Lactobacillus rhamnosus HN001. We evaluated the viability of this probiotic in fruit salads and the phsyico-chemical, microbiological and sensory properties of this food. Scanning electron microscopy (SEM) was used to verify microorganism adhesion on the fruit tissues. The viability of L. rhamnosus in fruit salads was 8.49 log CFU . g -1 after 120 hours. SEM images showed that fruit tissue provided protection for probiotic. Adhesion sites were observed in higher quantity in banana, apple and guava. The addition of L. rhamnosus did not alter texture of fruits (p > 0.05). Fruit salads containing probiotic had different values of pH and acidity compared to the control (p < 0.05). Ascorbic acid content decreased over time; however, total carotenoids did not significantly decrease (p > 0.05). Fruit salads containing L. rhamnosus showed counts of psychotrophic microorganisms of at least 2.0 log CFU . g -1 lower than control salad after 120 h of refrigerated storage. The fruit salad was well accepted by consumers. Therefore, this product can be used as a carrier for probiotic and an alternative to consuming functional foods.Keywords: acceptability; fruit mix; microscopy; probiotic carrier.Practical Application: Fruit salads can be used as a carrier for probiotic bacteria.

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“…In this study, fermented rice extract containing 4 g 100 g -1 WMS presented a reduction of 26% over the fermented rice extract without WMS, difference that might be associated with the use of a non-dairy base, as well as the higher amount of WMS. Syneresis can be influenced by the preparation conditions, besides the chemical composition, pH, incubation temperature, and storage conditions of the product (Dannerberg & Kessler, 1988), and tends to decrease with higher amounts of solid matter in the fermented product (Jaros et al, 2002). According to results obtained, the fermented rice extract containing 12 g 100 g -1 WMS was selected to be flavored, once it showed 89% reduction in syneresis, high total soluble solids content, and higher total soluble sugar content.…”

Section: Syneresis and Physico-chemical Characteristicsmentioning

confidence: 99%

Syneresis and chemical characteristics of fermented rice extract with probiotic bacteria and waxy maize starch

et al. 2017

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The objective of this work was to elaborate fermented extracts using rice bran and broken rice grains (proportion 8:92) with probiotic bacteria and different concentrations of waxy maize starch (WMS) in order to obtain products with low level of syneresis and desirable physical-chemical characteristics, and to evaluate the content of phenolic compounds, antioxidant capacity and chemical composition of the extract selected and flavored with strawberry aroma and strawberry syrup. A randomized design was used with five treatments (0, 4, 8, 12 and 16 g 100 g -1 of WMS) and four replications. The fermented rice extract had increased soluble solids (from 12.97 to 14.23 °Brix) and total acidity (from 0.29 to 0.30 g 100 g -1 ), whereas total soluble sugars (from 9.24 to 8.73 g 100 g -1 ) and syneresis (from 10.16 to 0.99 g 100 g -1 ) decreased with gradual increments of waxy maize starch. The fermented rice extract containing 12 g 100 g -1 WMS reduced the syneresis by 89% compared to the control without waxy maize starch. The fermented rice extract with 12 g 100 g -1 of waxy maize starch flavored with strawberry aroma and strawberry syrup shows high nutritional value, antioxidant capacity, content of total phenolic compounds, and marketing potential, particularly for consumers with special needs, such as those allergic to lactose or soybean proteins, as an alternative food ready for consumption. Keywords:Oryza sativa (L.); phenolic compounds; antioxidant capacity; by-products; scanning electron microscopy. Practical Application:Creating high-quality product to increase food choices for consumers intolerant to milk or soy.

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Stability of probiotic yogurt added with glucose oxidase in plastic materials with different permeability oxygen rates during the refrigerated storage

Cited by 111 publications

References 55 publications

Proteolytic and ACE-inhibitory activities of probiotic yogurt containing non-viable bacteria as affected by different levels of fat, inulin and starter culture

Proteolytic and ACE-inhibitory activities of probiotic yogurt containing non-viable bacteria as affected by different levels of fat, inulin and starter culture

Fruit salad as a new vehicle for probiotic bacteria

Syneresis and chemical characteristics of fermented rice extract with probiotic bacteria and waxy maize starch

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