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

Detalhes bibliográficos
Autor(a) principal: Gallina, Darlila Aparecida
Data de Publicação: 2019
Outros Autores: Pacheco, Maria Teresa Bertoldo, Barbosa, Paula de Paula Menezes, Amorim, Maria Manuela Faria, Cobas, Alejandra Cardelle
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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spelling 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
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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
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instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
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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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