A microbiological, physicochemical, and texture study during storage of yoghurt produced under isostatic pressure
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10773/36667 |
Resumo: | This work aimed to study refrigeration storage (4 °C for 23 days) of yoghurt produced at 43 °C under sub-lethal high pressure, at 10, 20, 30 and 40 MPa, in comparison with the fermentation process at atmospheric pressure (0.1 MPa). Lactic acid bacteria (S. thermophilus and L. bulgaricus, LAB) and quality parameters like pH, titratable acidity, syneresis and colour were evaluated, along with textural analyses to infer how pressure would impact the obtained yoghurt along storage. Higher fermentation pressures resulted in slightly lower LAB loads (a maximum of 1.01 Log (CFU/mL)) and increased the fermentation time (a maximum of 3 h 25 min), syneresis (a maximum of 44%), all for 40 MPa and firmness (a maximum of 2.5-fold) for 30 MPa. Under refrigeration, LAB were more active during the first 15 days of storage in yoghurts fermented under pressure (increasing loads up to 0.54 Log (CFU/mL)). Colour, pH and titratable acidity were not affected by pressure or storage. Further research is of interest to ascertain the biotechnological potential of fermentation processes under sub-lethal high pressure in general and in particular for yoghurt production. |
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A microbiological, physicochemical, and texture study during storage of yoghurt produced under isostatic pressureLactic fermentationHigh pressureSub-lethal stressYoghurtStorageThis work aimed to study refrigeration storage (4 °C for 23 days) of yoghurt produced at 43 °C under sub-lethal high pressure, at 10, 20, 30 and 40 MPa, in comparison with the fermentation process at atmospheric pressure (0.1 MPa). Lactic acid bacteria (S. thermophilus and L. bulgaricus, LAB) and quality parameters like pH, titratable acidity, syneresis and colour were evaluated, along with textural analyses to infer how pressure would impact the obtained yoghurt along storage. Higher fermentation pressures resulted in slightly lower LAB loads (a maximum of 1.01 Log (CFU/mL)) and increased the fermentation time (a maximum of 3 h 25 min), syneresis (a maximum of 44%), all for 40 MPa and firmness (a maximum of 2.5-fold) for 30 MPa. Under refrigeration, LAB were more active during the first 15 days of storage in yoghurts fermented under pressure (increasing loads up to 0.54 Log (CFU/mL)). Colour, pH and titratable acidity were not affected by pressure or storage. Further research is of interest to ascertain the biotechnological potential of fermentation processes under sub-lethal high pressure in general and in particular for yoghurt production.Elsevier2023-03-27T15:18:52Z2019-08-01T00:00:00Z2019-08info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10773/36667eng0023-643810.1016/j.lwt.2019.04.066Vieira, PatríciaPinto, Carlos A.Lopes-da-Silva, José A.Remize, FabienneBarba, Francisco J.Marszałek, KrystianDelgadillo, IvonneSaraiva, Jorge A.info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-02-22T12:10:43Zoai:ria.ua.pt:10773/36667Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T03:07:24.659311Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
A microbiological, physicochemical, and texture study during storage of yoghurt produced under isostatic pressure |
title |
A microbiological, physicochemical, and texture study during storage of yoghurt produced under isostatic pressure |
spellingShingle |
A microbiological, physicochemical, and texture study during storage of yoghurt produced under isostatic pressure Vieira, Patrícia Lactic fermentation High pressure Sub-lethal stress Yoghurt Storage |
title_short |
A microbiological, physicochemical, and texture study during storage of yoghurt produced under isostatic pressure |
title_full |
A microbiological, physicochemical, and texture study during storage of yoghurt produced under isostatic pressure |
title_fullStr |
A microbiological, physicochemical, and texture study during storage of yoghurt produced under isostatic pressure |
title_full_unstemmed |
A microbiological, physicochemical, and texture study during storage of yoghurt produced under isostatic pressure |
title_sort |
A microbiological, physicochemical, and texture study during storage of yoghurt produced under isostatic pressure |
author |
Vieira, Patrícia |
author_facet |
Vieira, Patrícia Pinto, Carlos A. Lopes-da-Silva, José A. Remize, Fabienne Barba, Francisco J. Marszałek, Krystian Delgadillo, Ivonne Saraiva, Jorge A. |
author_role |
author |
author2 |
Pinto, Carlos A. Lopes-da-Silva, José A. Remize, Fabienne Barba, Francisco J. Marszałek, Krystian Delgadillo, Ivonne Saraiva, Jorge A. |
author2_role |
author author author author author author author |
dc.contributor.author.fl_str_mv |
Vieira, Patrícia Pinto, Carlos A. Lopes-da-Silva, José A. Remize, Fabienne Barba, Francisco J. Marszałek, Krystian Delgadillo, Ivonne Saraiva, Jorge A. |
dc.subject.por.fl_str_mv |
Lactic fermentation High pressure Sub-lethal stress Yoghurt Storage |
topic |
Lactic fermentation High pressure Sub-lethal stress Yoghurt Storage |
description |
This work aimed to study refrigeration storage (4 °C for 23 days) of yoghurt produced at 43 °C under sub-lethal high pressure, at 10, 20, 30 and 40 MPa, in comparison with the fermentation process at atmospheric pressure (0.1 MPa). Lactic acid bacteria (S. thermophilus and L. bulgaricus, LAB) and quality parameters like pH, titratable acidity, syneresis and colour were evaluated, along with textural analyses to infer how pressure would impact the obtained yoghurt along storage. Higher fermentation pressures resulted in slightly lower LAB loads (a maximum of 1.01 Log (CFU/mL)) and increased the fermentation time (a maximum of 3 h 25 min), syneresis (a maximum of 44%), all for 40 MPa and firmness (a maximum of 2.5-fold) for 30 MPa. Under refrigeration, LAB were more active during the first 15 days of storage in yoghurts fermented under pressure (increasing loads up to 0.54 Log (CFU/mL)). Colour, pH and titratable acidity were not affected by pressure or storage. Further research is of interest to ascertain the biotechnological potential of fermentation processes under sub-lethal high pressure in general and in particular for yoghurt production. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-08-01T00:00:00Z 2019-08 2023-03-27T15:18:52Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10773/36667 |
url |
http://hdl.handle.net/10773/36667 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
0023-6438 10.1016/j.lwt.2019.04.066 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
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1799137729288601600 |