Probiotic fermented beverages processed with water-soluble rice extract and added with curdlan oligosaccharides and oligofructose: physicochemical characteristics, rheological parameters, and storage stability

Detalhes bibliográficos
Autor(a) principal: MARCOLINO,Vanessa Aparecida
Data de Publicação: 2022
Outros Autores: NASCIMENTO,Marília Gimenez, ZIDIOTTI,Guilherme Roque, EBERLE,Maria Eduarda Lopes, LIMA,Tamires dos Santos de, BARÃO,Carlos Eduardo, PIMENTEL,Tatiana Colombo, MATIOLI,Graciette
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101371
Resumo: Abstract The effect of oligofructose and/or curdlan oligosaccharides (CO) addition on the characteristics of probiotic fermented beverages processed with water-soluble rice extract (WSRE) was evaluated. The products were assessed for the physicochemical characteristics, rheological parameters, and probiotic survival (L. casei) during storage (28 days, 7 °C). Probiotic counts higher than 108 CFU mL-1 and 106 CFU mL-1 were observed during storage and after simulated gastrointestinal conditions (SGIC). Oligofructose addition increased the red color of the products (increase in a* values) and acted as a prebiotic component during storage and SGIC, increasing probiotic survival. CO addition resulted in higher acidity (lower pH and higher titratable acidity values) and lower consistency (lower k and higher n values). It acted as a prebiotic component during fermentation, storage, and SGIC, promoting the highest increase in probiotic survival. Furthermore, CO improved the storage stability, reducing the post-acidification and the alterations in the rheological parameters.
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spelling Probiotic fermented beverages processed with water-soluble rice extract and added with curdlan oligosaccharides and oligofructose: physicochemical characteristics, rheological parameters, and storage stabilityL. caseiOryza sativaprebioticnondairy productsAbstract The effect of oligofructose and/or curdlan oligosaccharides (CO) addition on the characteristics of probiotic fermented beverages processed with water-soluble rice extract (WSRE) was evaluated. The products were assessed for the physicochemical characteristics, rheological parameters, and probiotic survival (L. casei) during storage (28 days, 7 °C). Probiotic counts higher than 108 CFU mL-1 and 106 CFU mL-1 were observed during storage and after simulated gastrointestinal conditions (SGIC). Oligofructose addition increased the red color of the products (increase in a* values) and acted as a prebiotic component during storage and SGIC, increasing probiotic survival. CO addition resulted in higher acidity (lower pH and higher titratable acidity values) and lower consistency (lower k and higher n values). It acted as a prebiotic component during fermentation, storage, and SGIC, promoting the highest increase in probiotic survival. Furthermore, CO improved the storage stability, reducing the post-acidification and the alterations in the rheological parameters.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101371Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.64021info:eu-repo/semantics/openAccessMARCOLINO,Vanessa AparecidaNASCIMENTO,Marília GimenezZIDIOTTI,Guilherme RoqueEBERLE,Maria Eduarda LopesLIMA,Tamires dos Santos deBARÃO,Carlos EduardoPIMENTEL,Tatiana ColomboMATIOLI,Gracietteeng2022-10-10T00:00:00Zoai:scielo:S0101-20612022000101371Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-10-10T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Probiotic fermented beverages processed with water-soluble rice extract and added with curdlan oligosaccharides and oligofructose: physicochemical characteristics, rheological parameters, and storage stability
title Probiotic fermented beverages processed with water-soluble rice extract and added with curdlan oligosaccharides and oligofructose: physicochemical characteristics, rheological parameters, and storage stability
spellingShingle Probiotic fermented beverages processed with water-soluble rice extract and added with curdlan oligosaccharides and oligofructose: physicochemical characteristics, rheological parameters, and storage stability
MARCOLINO,Vanessa Aparecida
L. casei
Oryza sativa
prebiotic
nondairy products
title_short Probiotic fermented beverages processed with water-soluble rice extract and added with curdlan oligosaccharides and oligofructose: physicochemical characteristics, rheological parameters, and storage stability
title_full Probiotic fermented beverages processed with water-soluble rice extract and added with curdlan oligosaccharides and oligofructose: physicochemical characteristics, rheological parameters, and storage stability
title_fullStr Probiotic fermented beverages processed with water-soluble rice extract and added with curdlan oligosaccharides and oligofructose: physicochemical characteristics, rheological parameters, and storage stability
title_full_unstemmed Probiotic fermented beverages processed with water-soluble rice extract and added with curdlan oligosaccharides and oligofructose: physicochemical characteristics, rheological parameters, and storage stability
title_sort Probiotic fermented beverages processed with water-soluble rice extract and added with curdlan oligosaccharides and oligofructose: physicochemical characteristics, rheological parameters, and storage stability
author MARCOLINO,Vanessa Aparecida
author_facet MARCOLINO,Vanessa Aparecida
NASCIMENTO,Marília Gimenez
ZIDIOTTI,Guilherme Roque
EBERLE,Maria Eduarda Lopes
LIMA,Tamires dos Santos de
BARÃO,Carlos Eduardo
PIMENTEL,Tatiana Colombo
MATIOLI,Graciette
author_role author
author2 NASCIMENTO,Marília Gimenez
ZIDIOTTI,Guilherme Roque
EBERLE,Maria Eduarda Lopes
LIMA,Tamires dos Santos de
BARÃO,Carlos Eduardo
PIMENTEL,Tatiana Colombo
MATIOLI,Graciette
author2_role author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv MARCOLINO,Vanessa Aparecida
NASCIMENTO,Marília Gimenez
ZIDIOTTI,Guilherme Roque
EBERLE,Maria Eduarda Lopes
LIMA,Tamires dos Santos de
BARÃO,Carlos Eduardo
PIMENTEL,Tatiana Colombo
MATIOLI,Graciette
dc.subject.por.fl_str_mv L. casei
Oryza sativa
prebiotic
nondairy products
topic L. casei
Oryza sativa
prebiotic
nondairy products
description Abstract The effect of oligofructose and/or curdlan oligosaccharides (CO) addition on the characteristics of probiotic fermented beverages processed with water-soluble rice extract (WSRE) was evaluated. The products were assessed for the physicochemical characteristics, rheological parameters, and probiotic survival (L. casei) during storage (28 days, 7 °C). Probiotic counts higher than 108 CFU mL-1 and 106 CFU mL-1 were observed during storage and after simulated gastrointestinal conditions (SGIC). Oligofructose addition increased the red color of the products (increase in a* values) and acted as a prebiotic component during storage and SGIC, increasing probiotic survival. CO addition resulted in higher acidity (lower pH and higher titratable acidity values) and lower consistency (lower k and higher n values). It acted as a prebiotic component during fermentation, storage, and SGIC, promoting the highest increase in probiotic survival. Furthermore, CO improved the storage stability, reducing the post-acidification and the alterations in the rheological parameters.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101371
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101371
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.64021
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.42 2022
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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