A chemical study of yoghurt produced under isostatic pressure during storage
Autor(a) principal: | |
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Data de Publicação: | 2023 |
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/10400.14/41815 |
Resumo: | Yoghurt fermented under sub-lethal high pressure (10, 20, 30 and 40 MPa at 43 °C), and afterward placed under refrigeration (4 °C for 23 days) was studied and compared with yoghurt fermented at atmospheric pressure (0.1 MPa). For a deeper analysis, metabolite fingerprinting by nuclear magnetic resonance (NMR), sugars and organic acids assessment by high performance liquid chromatography (HPLC), total fatty acids (TFA) determination and quantification by gas chromatography with a flame ionization detector (GC-FID) were performed. Metabolomic analyses revealed that only 2,3-butanediol, acetoin, diacetyl and formate vary with the increase of pressure and probable relation with pressure influenced diacetyl reductase, acetoin reductase and acetolactate decarboxylase. Yoghurts fermented at 40 MPa had the lowest content in lactose (39.7 % of total sugar reduction) and the less content in TFA (56.1 %). Further research is of interest to understand more about fermentation processes under sub-lethal high pressure. |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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7160 |
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A chemical study of yoghurt produced under isostatic pressure during storageFermentation under pressureSugars and organic acidsTotal fatty acidsYoghurtYoghurt fermented under sub-lethal high pressure (10, 20, 30 and 40 MPa at 43 °C), and afterward placed under refrigeration (4 °C for 23 days) was studied and compared with yoghurt fermented at atmospheric pressure (0.1 MPa). For a deeper analysis, metabolite fingerprinting by nuclear magnetic resonance (NMR), sugars and organic acids assessment by high performance liquid chromatography (HPLC), total fatty acids (TFA) determination and quantification by gas chromatography with a flame ionization detector (GC-FID) were performed. Metabolomic analyses revealed that only 2,3-butanediol, acetoin, diacetyl and formate vary with the increase of pressure and probable relation with pressure influenced diacetyl reductase, acetoin reductase and acetolactate decarboxylase. Yoghurts fermented at 40 MPa had the lowest content in lactose (39.7 % of total sugar reduction) and the less content in TFA (56.1 %). Further research is of interest to understand more about fermentation processes under sub-lethal high pressure.Veritati - Repositório Institucional da Universidade Católica PortuguesaVieira, PatríciaPinto, Carlos A.Goodfellow, Brian JamesGomes, Ana M.Sousa, SérgioMachado, ManuelaDelgadillo, IvonneSaraiva, Jorge A.2023-07-20T14:25:08Z2023-11-012023-11-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/41815eng0308-814610.1016/j.foodchem.2023.1364348516331923937269638info: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:RCAAP2023-07-25T01:40:33Zoai:repositorio.ucp.pt:10400.14/41815Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T20:09:27.931030Repositório 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 |
A chemical study of yoghurt produced under isostatic pressure during storage |
title |
A chemical study of yoghurt produced under isostatic pressure during storage |
spellingShingle |
A chemical study of yoghurt produced under isostatic pressure during storage Vieira, Patrícia Fermentation under pressure Sugars and organic acids Total fatty acids Yoghurt |
title_short |
A chemical study of yoghurt produced under isostatic pressure during storage |
title_full |
A chemical study of yoghurt produced under isostatic pressure during storage |
title_fullStr |
A chemical study of yoghurt produced under isostatic pressure during storage |
title_full_unstemmed |
A chemical study of yoghurt produced under isostatic pressure during storage |
title_sort |
A chemical study of yoghurt produced under isostatic pressure during storage |
author |
Vieira, Patrícia |
author_facet |
Vieira, Patrícia Pinto, Carlos A. Goodfellow, Brian James Gomes, Ana M. Sousa, Sérgio Machado, Manuela Delgadillo, Ivonne Saraiva, Jorge A. |
author_role |
author |
author2 |
Pinto, Carlos A. Goodfellow, Brian James Gomes, Ana M. Sousa, Sérgio Machado, Manuela Delgadillo, Ivonne Saraiva, Jorge A. |
author2_role |
author author author author author author author |
dc.contributor.none.fl_str_mv |
Veritati - Repositório Institucional da Universidade Católica Portuguesa |
dc.contributor.author.fl_str_mv |
Vieira, Patrícia Pinto, Carlos A. Goodfellow, Brian James Gomes, Ana M. Sousa, Sérgio Machado, Manuela Delgadillo, Ivonne Saraiva, Jorge A. |
dc.subject.por.fl_str_mv |
Fermentation under pressure Sugars and organic acids Total fatty acids Yoghurt |
topic |
Fermentation under pressure Sugars and organic acids Total fatty acids Yoghurt |
description |
Yoghurt fermented under sub-lethal high pressure (10, 20, 30 and 40 MPa at 43 °C), and afterward placed under refrigeration (4 °C for 23 days) was studied and compared with yoghurt fermented at atmospheric pressure (0.1 MPa). For a deeper analysis, metabolite fingerprinting by nuclear magnetic resonance (NMR), sugars and organic acids assessment by high performance liquid chromatography (HPLC), total fatty acids (TFA) determination and quantification by gas chromatography with a flame ionization detector (GC-FID) were performed. Metabolomic analyses revealed that only 2,3-butanediol, acetoin, diacetyl and formate vary with the increase of pressure and probable relation with pressure influenced diacetyl reductase, acetoin reductase and acetolactate decarboxylase. Yoghurts fermented at 40 MPa had the lowest content in lactose (39.7 % of total sugar reduction) and the less content in TFA (56.1 %). Further research is of interest to understand more about fermentation processes under sub-lethal high pressure. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-07-20T14:25:08Z 2023-11-01 2023-11-01T00:00:00Z |
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/10400.14/41815 |
url |
http://hdl.handle.net/10400.14/41815 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
0308-8146 10.1016/j.foodchem.2023.136434 85163319239 37269638 |
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 |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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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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1799133342494359552 |