Probiotic yogurt with brazilian red propolis: physicochemical and bioactive properties, stability, and shelf life
Autor(a) principal: | |
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Data de Publicação: | 2018 |
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/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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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 |
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