Effect of modified chitooligosacharides on the physicochemical and microbiological characteristics of a probiotic fermented beverage
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/10400.14/33146 |
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 degrees 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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Effect of modified chitooligosacharides on the physicochemical and microbiological characteristics of a probiotic fermented beverageEfeito de quito-oligosacarídeos modificados nas características físico-químicas e microbiológicas em uma bebida probiótica fermentadaChitosanBifidobacteriaViabilityYogurtFruit pulpPrebioticQuitosanaBifidobactériaViabilidadeIogurtePolpa de frutaPrebióticoThe 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 degrees 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.O efeito da adição de quito-oligossacarídeos modificados com glucose (COS-Glc), com potencial atividade prebiótica em uma bebida smoothie foi avaliado durante a estocagem. Duas formulações de bebida probiótica foram elaboradas com iogurte probiótico (60%) e polpa de manga (40%), sendo a formulação F1 adicionada de 2,0% de COS-Glc e a formulação F2 (controle) sem COS-Glc. Uma cultura probiótica comercial (Bifidobacterium lactis ssp.) foi utilizada em ambas as formulações. Os produtos foram avaliados quanto à qualidade higiênico-sanitária, composição físico-química, acidez titulável, sinérese e viabilidade dos micro-organismos (contagem seletiva de Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus e Bifidobacterium spp.) após 1 dia de fabricação. Verificou-se a viabilidade dos microrganismos, a qualidade higiênico-sanitária e as características físico-químicas (acidez titulável e sinérese) das bebidas ao longo de 30 dias mantidas à 8 ± 1 °C. A qualidade higiênico-sanitária foi satisfatória e as bebidas se mostraram aptas para o consumo. A adição de quito-oligossacarídeos modificados na bebida probiótica favoreceu o aumento da acidez titulável e da sinérese. A formulação F1 apresentou valores significativamente superiores de sólidos totais, fibras totais e carboidratos quando comparados à F2. A adição de COS-Glc não afetou a viabilidade dos micro-organismos probióticos na bebida ao longo da estocagem, os quais permaneceram em doses recomendadas para exercer o efeito terapêutico. A combinação de COS-Glc e probióticos podem ser utilizados juntos para a produção de bebidas lácteas tipo smoothie sem afetar as caraterísticas do produto, conferindo ainda valor adicional ao produto devido a incorporação de um ingrediente com potencial atividade prebiótica.Veritati - Repositório Institucional da Universidade Católica PortuguesaGallina, Darlila AparecidaPacheco, Maria Teresa BertoldoBarbosa, Paula de Paula MenezesAmorim, Maria Manuela FariaCobas, Alejandra Cardelle2021-05-14T16:05:35Z20192019-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/33146eng0100-367410.14295/2238-6416.v74i4.753000546104300003info: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:RCAAP2024-09-06T12:32:05Zoai:repositorio.ucp.pt:10400.14/33146Portal AgregadorONGhttps://www.rcaap.pt/oai/openairemluisa.alvim@gmail.comopendoar:71602024-09-06T12:32:05Repositório 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 |
Effect of modified chitooligosacharides on the physicochemical and microbiological characteristics of a probiotic fermented beverage Efeito de quito-oligosacarídeos modificados nas características físico-químicas 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 Chitosan Bifidobacteria Viability Yogurt Fruit pulp Prebiotic Quitosana Bifidobactéria Viabilidade Iogurte Polpa de fruta Prebiótico |
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 |
author_facet |
Gallina, Darlila Aparecida Pacheco, Maria Teresa Bertoldo Barbosa, Paula de Paula Menezes Amorim, Maria Manuela Faria Cobas, Alejandra Cardelle |
author_role |
author |
author2 |
Pacheco, Maria Teresa Bertoldo Barbosa, Paula de Paula Menezes Amorim, Maria Manuela Faria Cobas, Alejandra Cardelle |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Veritati - Repositório Institucional da Universidade Católica Portuguesa |
dc.contributor.author.fl_str_mv |
Gallina, Darlila Aparecida Pacheco, Maria Teresa Bertoldo Barbosa, Paula de Paula Menezes Amorim, Maria Manuela Faria Cobas, Alejandra Cardelle |
dc.subject.por.fl_str_mv |
Chitosan Bifidobacteria Viability Yogurt Fruit pulp Prebiotic Quitosana Bifidobactéria Viabilidade Iogurte Polpa de fruta Prebiótico |
topic |
Chitosan Bifidobacteria Viability Yogurt Fruit pulp Prebiotic Quitosana Bifidobactéria Viabilidade Iogurte Polpa de fruta Prebiótico |
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 degrees 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 2019-01-01T00:00:00Z 2021-05-14T16:05:35Z |
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/10400.14/33146 |
url |
http://hdl.handle.net/10400.14/33146 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
0100-3674 10.14295/2238-6416.v74i4.753 000546104300003 |
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 |
mluisa.alvim@gmail.com |
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1817547000490491904 |