Probiotic yogurt with brazilian red propolis: physicochemical and bioactive properties, stability, and shelf life

Detalhes bibliográficos
Autor(a) principal: Santos, Marly Silveira
Data de Publicação: 2018
Outros Autores: Estevinho, Leticia M., Carvalho, Carlos Alfredo Lopes de, Morais, Jorge Sá, Conceição, Antonio Leandro S., Paula, Vanessa B., Magalhães-Guedes, Karina, Almeida, Rogeria C.C.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10198/20107
Resumo: This study aimed to evaluate the quality parameters in probiotic yogurt produced with Brazilian red propolis to replace potassium sorbate used in conventional yogurt (CY). Microbiological stability and shelf life, physicochemical properties (pH, acidity, chemical composition, and fatty acids), and bioactive properties (phenolic compounds and antioxidant activity) were evaluated. The addition of red propolis (0.05%) to replace the potassium sorbate did not change the pH, acidity, fatty acid profile, chemical composition, or shelf life. Microbiological stability of at least 28 days was achieved, while a drastic reduction in the lactic acid bacteria content was observed in the CY during refrigeration storage. Phenolic total contents were higher than those of the control, and consequently, yogurt with red propolis showed higher antioxidant activity.
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spelling Probiotic yogurt with brazilian red propolis: physicochemical and bioactive properties, stability, and shelf lifeAdditiveFermentationLactic acid bacteriaPotassium sorbateStabilityThis study aimed to evaluate the quality parameters in probiotic yogurt produced with Brazilian red propolis to replace potassium sorbate used in conventional yogurt (CY). Microbiological stability and shelf life, physicochemical properties (pH, acidity, chemical composition, and fatty acids), and bioactive properties (phenolic compounds and antioxidant activity) were evaluated. The addition of red propolis (0.05%) to replace the potassium sorbate did not change the pH, acidity, fatty acid profile, chemical composition, or shelf life. Microbiological stability of at least 28 days was achieved, while a drastic reduction in the lactic acid bacteria content was observed in the CY during refrigeration storage. Phenolic total contents were higher than those of the control, and consequently, yogurt with red propolis showed higher antioxidant activity.We thank the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES), Brazilian government, for scholarship support (Finance Code 001), the Dr Cátia Ionara Santos Lucas (INSECTA laboratory, UFRB, Cruz das Almas, Brazil), and the technical team of the Polytechnic Institute of Bragança laboratory (Bragança, Portugal) for their support during the research.Biblioteca Digital do IPBSantos, Marly SilveiraEstevinho, Leticia M.Carvalho, Carlos Alfredo Lopes deMorais, Jorge SáConceição, Antonio Leandro S.Paula, Vanessa B.Magalhães-Guedes, KarinaAlmeida, Rogeria C.C.2018-01-19T10:00:00Z20192019-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/20107engSantos, Marly S.; Estevinho, Leticia M.; Carvalho, Carlos Alfredo L.; Morais, Jorge S.; Conceição, Antonio Leandro S.; Paula, Vanessa B.; Magalhães-Guedes, Karina; Almeida, Rogeria C.C. (2019). Probiotic Yogurt with Brazilian Red Propolis: Physicochemical and Bioactive Properties, Stability, and Shelf Life. Journal of Food Science. ISSN 0022-1147. p. 1-80022-114710.1111/1750-3841.14943info: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:RCAAP2023-11-21T10:45:56Zoai:bibliotecadigital.ipb.pt:10198/20107Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:10:53.962888Repositório 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 Probiotic yogurt with brazilian red propolis: physicochemical and bioactive properties, stability, and shelf life
title Probiotic yogurt with brazilian red propolis: physicochemical and bioactive properties, stability, and shelf life
spellingShingle Probiotic yogurt with brazilian red propolis: physicochemical and bioactive properties, stability, and shelf life
Santos, Marly Silveira
Additive
Fermentation
Lactic acid bacteria
Potassium sorbate
Stability
title_short Probiotic yogurt with brazilian red propolis: physicochemical and bioactive properties, stability, and shelf life
title_full Probiotic yogurt with brazilian red propolis: physicochemical and bioactive properties, stability, and shelf life
title_fullStr Probiotic yogurt with brazilian red propolis: physicochemical and bioactive properties, stability, and shelf life
title_full_unstemmed Probiotic yogurt with brazilian red propolis: physicochemical and bioactive properties, stability, and shelf life
title_sort Probiotic yogurt with brazilian red propolis: physicochemical and bioactive properties, stability, and shelf life
author Santos, Marly Silveira
author_facet Santos, Marly Silveira
Estevinho, Leticia M.
Carvalho, Carlos Alfredo Lopes de
Morais, Jorge Sá
Conceição, Antonio Leandro S.
Paula, Vanessa B.
Magalhães-Guedes, Karina
Almeida, Rogeria C.C.
author_role author
author2 Estevinho, Leticia M.
Carvalho, Carlos Alfredo Lopes de
Morais, Jorge Sá
Conceição, Antonio Leandro S.
Paula, Vanessa B.
Magalhães-Guedes, Karina
Almeida, Rogeria C.C.
author2_role author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Biblioteca Digital do IPB
dc.contributor.author.fl_str_mv Santos, Marly Silveira
Estevinho, Leticia M.
Carvalho, Carlos Alfredo Lopes de
Morais, Jorge Sá
Conceição, Antonio Leandro S.
Paula, Vanessa B.
Magalhães-Guedes, Karina
Almeida, Rogeria C.C.
dc.subject.por.fl_str_mv Additive
Fermentation
Lactic acid bacteria
Potassium sorbate
Stability
topic Additive
Fermentation
Lactic acid bacteria
Potassium sorbate
Stability
description This study aimed to evaluate the quality parameters in probiotic yogurt produced with Brazilian red propolis to replace potassium sorbate used in conventional yogurt (CY). Microbiological stability and shelf life, physicochemical properties (pH, acidity, chemical composition, and fatty acids), and bioactive properties (phenolic compounds and antioxidant activity) were evaluated. The addition of red propolis (0.05%) to replace the potassium sorbate did not change the pH, acidity, fatty acid profile, chemical composition, or shelf life. Microbiological stability of at least 28 days was achieved, while a drastic reduction in the lactic acid bacteria content was observed in the CY during refrigeration storage. Phenolic total contents were higher than those of the control, and consequently, yogurt with red propolis showed higher antioxidant activity.
publishDate 2018
dc.date.none.fl_str_mv 2018-01-19T10:00:00Z
2019
2019-01-01T00:00:00Z
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/10198/20107
url http://hdl.handle.net/10198/20107
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Santos, Marly S.; Estevinho, Leticia M.; Carvalho, Carlos Alfredo L.; Morais, Jorge S.; Conceição, Antonio Leandro S.; Paula, Vanessa B.; Magalhães-Guedes, Karina; Almeida, Rogeria C.C. (2019). Probiotic Yogurt with Brazilian Red Propolis: Physicochemical and Bioactive Properties, Stability, and Shelf Life. Journal of Food Science. ISSN 0022-1147. p. 1-8
0022-1147
10.1111/1750-3841.14943
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.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
instname_str 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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