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

• 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
• topic: Chitosan; Bifidobacteria; Viability; Yogurt; Fruit pulp; Prebiotic; Quitosana; Bifidobactéria; Viabilidade; Iogurte; Polpa de fruta; Prebiótico

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.