Effect of modified chitooligosacharides on the physicochemical and microbiological characteristics of a probiotic fermented beverage

Detalhes bibliográficos
Autor(a) principal: Gallina, Darlila Aparecida; et. al.
Data de Publicação: 2019
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório do Instituto de Tecnologia de Alimentos
Texto Completo: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/148
Resumo: The effect of the addition of chitooligosaccharides modified with glucose (COS-Glc), with potential prebiotic activity, on a smoothie beverage was evaluated during the storage. Two probiotic smoothie formulations made with probiotic yogurt (60%) and mango pulp (40%) were prepared, as follows: formulation F1 containing 2.0 % COS-Glc, and formulation F2 without the addition of COS-Glc (control). Commercial probiotic culture of Bifidobacterium lactis ssp. was used in both formulations. The products were evaluated for hygienic-sanitary quality, physicochemical composition, titratable acidity, syneresis, and bacteria viability (selective enumeration of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, and Bifidobacterium spp.) after one day of manufacture. The viability of the microorganisms, the hygienic-sanitary quality and the physicochemical characteristics (titratable acidity and syneresis) of the beverages were evaluated throughout 30 days of storage at 8 ± 1 °C. The hygienic-sanitary quality was satisfactory, and the beverages were suitable for consumption. The addition of modified chitooligosaccharides to the probiotic beverage led to an increase in titratable acidity and syneresis. The formulation F1 presented significantly higher total solids, total dietary fiber, and carbohydrates when compared to F2. The addition of COS-Glc did not affect the viability of the probiotics in the beverage along with the storage, which remained within the recommended dose to exert its therapeutic effect. The combination of COS-Glc and probiotics can be an interesting tool to produce smoothie type dairy beverages without adversely affecting the characteristics of the product, besides conferring added value to the product due to the incorporation of an ingredient with potential prebiotic activity.
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spelling Effect of modified chitooligosacharides on the physicochemical and microbiological characteristics of a probiotic fermented beverageEfeito de quito-oligosacarídeos modificados nas características físicoquímicas e microbiológicas em uma bebida probiótica fermentadaChitosanBifidobacteriaViabilityThe effect of the addition of chitooligosaccharides modified with glucose (COS-Glc), with potential prebiotic activity, on a smoothie beverage was evaluated during the storage. Two probiotic smoothie formulations made with probiotic yogurt (60%) and mango pulp (40%) were prepared, as follows: formulation F1 containing 2.0 % COS-Glc, and formulation F2 without the addition of COS-Glc (control). Commercial probiotic culture of Bifidobacterium lactis ssp. was used in both formulations. The products were evaluated for hygienic-sanitary quality, physicochemical composition, titratable acidity, syneresis, and bacteria viability (selective enumeration of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, and Bifidobacterium spp.) after one day of manufacture. The viability of the microorganisms, the hygienic-sanitary quality and the physicochemical characteristics (titratable acidity and syneresis) of the beverages were evaluated throughout 30 days of storage at 8 ± 1 °C. The hygienic-sanitary quality was satisfactory, and the beverages were suitable for consumption. The addition of modified chitooligosaccharides to the probiotic beverage led to an increase in titratable acidity and syneresis. The formulation F1 presented significantly higher total solids, total dietary fiber, and carbohydrates when compared to F2. The addition of COS-Glc did not affect the viability of the probiotics in the beverage along with the storage, which remained within the recommended dose to exert its therapeutic effect. The combination of COS-Glc and probiotics can be an interesting tool to produce smoothie type dairy beverages without adversely affecting the characteristics of the product, besides conferring added value to the product due to the incorporation of an ingredient with potential prebiotic activity.Gallina, Darlila Aparecida; et. al.2021-07-15T15:08:38Z2021-07-15T15:08:38Z2019info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfGallina, D. A.; Pacheco, M. T. B.; Barbosa, P. P. M.; Amorim, M. M. F.; Cobas, A. C. Effect of modified chitooligosacharides on the physicochemical and microbiological characteristics of a probiotic fermented beverage. Revista do Instituto de Laticínios Cândido Tostes, Juiz de Fora, v. 74, n. 4, p. 240-251, 2019.http://repositorio.ital.sp.gov.br/jspui/handle/123456789/148reponame:Repositório do Instituto de Tecnologia de Alimentosinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITALenginfo:eu-repo/semantics/openAccess2022-05-20T16:13:06Zoai:http://repositorio.ital.sp.gov.br:123456789/148Repositório InstitucionalPUBhttp://repositorio.ital.sp.gov.br/oai/requestbjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.bropendoar:2022-05-20T16:13:06Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)false
dc.title.none.fl_str_mv Effect of modified chitooligosacharides on the physicochemical and microbiological characteristics of a probiotic fermented beverage
Efeito de quito-oligosacarídeos modificados nas características físicoquímicas e microbiológicas em uma bebida probiótica fermentada
title Effect of modified chitooligosacharides on the physicochemical and microbiological characteristics of a probiotic fermented beverage
spellingShingle Effect of modified chitooligosacharides on the physicochemical and microbiological characteristics of a probiotic fermented beverage
Gallina, Darlila Aparecida; et. al.
Chitosan
Bifidobacteria
Viability
title_short Effect of modified chitooligosacharides on the physicochemical and microbiological characteristics of a probiotic fermented beverage
title_full Effect of modified chitooligosacharides on the physicochemical and microbiological characteristics of a probiotic fermented beverage
title_fullStr Effect of modified chitooligosacharides on the physicochemical and microbiological characteristics of a probiotic fermented beverage
title_full_unstemmed Effect of modified chitooligosacharides on the physicochemical and microbiological characteristics of a probiotic fermented beverage
title_sort Effect of modified chitooligosacharides on the physicochemical and microbiological characteristics of a probiotic fermented beverage
author Gallina, Darlila Aparecida; et. al.
author_facet Gallina, Darlila Aparecida; et. al.
author_role author
dc.contributor.none.fl_str_mv







dc.contributor.author.fl_str_mv Gallina, Darlila Aparecida; et. al.
dc.subject.none.fl_str_mv

dc.subject.por.fl_str_mv Chitosan
Bifidobacteria
Viability
topic Chitosan
Bifidobacteria
Viability
description The effect of the addition of chitooligosaccharides modified with glucose (COS-Glc), with potential prebiotic activity, on a smoothie beverage was evaluated during the storage. Two probiotic smoothie formulations made with probiotic yogurt (60%) and mango pulp (40%) were prepared, as follows: formulation F1 containing 2.0 % COS-Glc, and formulation F2 without the addition of COS-Glc (control). Commercial probiotic culture of Bifidobacterium lactis ssp. was used in both formulations. The products were evaluated for hygienic-sanitary quality, physicochemical composition, titratable acidity, syneresis, and bacteria viability (selective enumeration of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, and Bifidobacterium spp.) after one day of manufacture. The viability of the microorganisms, the hygienic-sanitary quality and the physicochemical characteristics (titratable acidity and syneresis) of the beverages were evaluated throughout 30 days of storage at 8 ± 1 °C. The hygienic-sanitary quality was satisfactory, and the beverages were suitable for consumption. The addition of modified chitooligosaccharides to the probiotic beverage led to an increase in titratable acidity and syneresis. The formulation F1 presented significantly higher total solids, total dietary fiber, and carbohydrates when compared to F2. The addition of COS-Glc did not affect the viability of the probiotics in the beverage along with the storage, which remained within the recommended dose to exert its therapeutic effect. The combination of COS-Glc and probiotics can be an interesting tool to produce smoothie type dairy beverages without adversely affecting the characteristics of the product, besides conferring added value to the product due to the incorporation of an ingredient with potential prebiotic activity.
publishDate 2019
dc.date.none.fl_str_mv




2019
2021-07-15T15:08:38Z
2021-07-15T15:08:38Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
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dc.identifier.uri.fl_str_mv Gallina, D. A.; Pacheco, M. T. B.; Barbosa, P. P. M.; Amorim, M. M. F.; Cobas, A. C. Effect of modified chitooligosacharides on the physicochemical and microbiological characteristics of a probiotic fermented beverage. Revista do Instituto de Laticínios Cândido Tostes, Juiz de Fora, v. 74, n. 4, p. 240-251, 2019.
http://repositorio.ital.sp.gov.br/jspui/handle/123456789/148
identifier_str_mv
Gallina, D. A.; Pacheco, M. T. B.; Barbosa, P. P. M.; Amorim, M. M. F.; Cobas, A. C. Effect of modified chitooligosacharides on the physicochemical and microbiological characteristics of a probiotic fermented beverage. Revista do Instituto de Laticínios Cândido Tostes, Juiz de Fora, v. 74, n. 4, p. 240-251, 2019.
url http://repositorio.ital.sp.gov.br/jspui/handle/123456789/148
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dc.language.iso.fl_str_mv eng
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language eng
dc.rights.none.fl_str_mv

dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
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eu_rights_str_mv openAccess
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application/pdf
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reponame:Repositório do Instituto de Tecnologia de Alimentos
instname:Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
instname_str Instituto de Tecnologia de Alimentos (ITAL)
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reponame_str Repositório do Instituto de Tecnologia de Alimentos
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