Desenvolvimento e caracterização de bebida láctea probiótica caprina isenta de lactose com adição de polpa de jambo
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Tipo de documento: | Tese |
Idioma: | por |
Título da fonte: | Biblioteca Digital de Teses e Dissertações da UFPB |
Texto Completo: | https://repositorio.ufpb.br/jspui/handle/123456789/22798 |
Resumo: | Goat milk has a hypoallergenic effect, greater digestibility and higher levels of vitamins and calcium when compared to bovine milk. It is considered a suitable matrix for the successful incorporation of probiotics, expanding its use in obtaining new fermented products. At the same time, the addition of goat whey and red jambo pulp to dairy products tend to improve their nutritional quality and the sensory aspects of the final product. This research aimed to develop different formulations of lactose-free goat milk drink with addition of red jambo pulp and probiotic culture (Lacticaseibacillus paracasei), aiming to promote the offer of a milk and fruit-based product, aimed at two groups of consumers with special needs: lactose intolerant and allergic to bovine milk proteins. For that, initially fresh jambo pulp was obtained and submitted to freezing and lyophilization methods. Then, the bioactive compounds of the pulps were determined by extraction with different types of solvents. To obtain goat milk with hydrolyzed lactose, in natura goat milk was pasteurized, cooled and added with different concentrations of beta-galactosidase, kept under incubation for 5 h under the same conditions, followed by enzymatic inactivation. The parameters of fat content, proteins, total casein, total and defatted dry extract, relative density and lactose content were determined after the hydrolysis reaction. The different formulations of lactose-free probiotic milk drink were developed with the addition of frozen or lyophilized jambo pulp (12%, 15% and 18% m/v and 3%, 6% and 9% m/v), corresponding to the formulations F1, F2, F3, F4, F5 and F6, respectively, and evaluated during the refrigerated storage period. The results showed that the freeze-dried and frozen pulps obtained presented technological characteristics suitable for industrialization and attracted attention especially as a source of bioactive compounds. Acidified methanol was the most effective solvent in extracting total phenolic compounds and anthocyanins, while pure water stood out in extracting yellow flavonoids from both pulps. It was also found that the addition of beta-galactosidase promoted an increase in the total solids content of goat milk with hydrolyzed lactose. Drinks made without the use of artificial additives presented relevant microbiological, sensory and technological characteristics, proving to be promising products for consumers with dietary restrictions (lactose intolerant and allergic to bovine milk proteins). Furthermore, they were highlighted as alternatives to add greater economic value to red jambo, inserting it into the food chain, as well as to promote the use of goat milk whey. This thesis was the first study to report the successful application of Lacticaseibacillus paracasei associated with the starter culture in obtaining a lactose-free probiotic goat milk drink with the addition of red jambo pulp. |
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Desenvolvimento e caracterização de bebida láctea probiótica caprina isenta de lactose com adição de polpa de jamboCompostos bioativosHidrólise enzimáticaLeite caprinoLacticaseibacillus ParacaseiSyzygium malaccensisBioactive compoundsEnzymatic hydrolysisGoat milkCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSGoat milk has a hypoallergenic effect, greater digestibility and higher levels of vitamins and calcium when compared to bovine milk. It is considered a suitable matrix for the successful incorporation of probiotics, expanding its use in obtaining new fermented products. At the same time, the addition of goat whey and red jambo pulp to dairy products tend to improve their nutritional quality and the sensory aspects of the final product. This research aimed to develop different formulations of lactose-free goat milk drink with addition of red jambo pulp and probiotic culture (Lacticaseibacillus paracasei), aiming to promote the offer of a milk and fruit-based product, aimed at two groups of consumers with special needs: lactose intolerant and allergic to bovine milk proteins. For that, initially fresh jambo pulp was obtained and submitted to freezing and lyophilization methods. Then, the bioactive compounds of the pulps were determined by extraction with different types of solvents. To obtain goat milk with hydrolyzed lactose, in natura goat milk was pasteurized, cooled and added with different concentrations of beta-galactosidase, kept under incubation for 5 h under the same conditions, followed by enzymatic inactivation. The parameters of fat content, proteins, total casein, total and defatted dry extract, relative density and lactose content were determined after the hydrolysis reaction. The different formulations of lactose-free probiotic milk drink were developed with the addition of frozen or lyophilized jambo pulp (12%, 15% and 18% m/v and 3%, 6% and 9% m/v), corresponding to the formulations F1, F2, F3, F4, F5 and F6, respectively, and evaluated during the refrigerated storage period. The results showed that the freeze-dried and frozen pulps obtained presented technological characteristics suitable for industrialization and attracted attention especially as a source of bioactive compounds. Acidified methanol was the most effective solvent in extracting total phenolic compounds and anthocyanins, while pure water stood out in extracting yellow flavonoids from both pulps. It was also found that the addition of beta-galactosidase promoted an increase in the total solids content of goat milk with hydrolyzed lactose. Drinks made without the use of artificial additives presented relevant microbiological, sensory and technological characteristics, proving to be promising products for consumers with dietary restrictions (lactose intolerant and allergic to bovine milk proteins). Furthermore, they were highlighted as alternatives to add greater economic value to red jambo, inserting it into the food chain, as well as to promote the use of goat milk whey. This thesis was the first study to report the successful application of Lacticaseibacillus paracasei associated with the starter culture in obtaining a lactose-free probiotic goat milk drink with the addition of red jambo pulp.NenhumaO leite caprino apresenta efeito hipoalergênico, maior digestibilidade e teores superiores de vitaminas e cálcio quando comparado ao leite bovino. É considerado uma matriz propícia para a incorporação bem-sucedida de probióticos, ampliando sua utilização na obtenção de novos produtos fermentados. Paralelamente, a adição de soro de leite caprino e polpa jambo vermelho aos derivados lácteos tendem a melhorar sua qualidade nutricional e o pectos sensoriais do produto final. Esta pesquisa teve por objetivo desenvolver diferentes formulações de bebida láctea de origem caprina isenta de lactose com adição de polpa de jambo vermelho e cultura probiótica (Lacticaseibacillus paracasei), visando promover a oferta de um produto à base de leite e frutas, direcionado a dois grupos de consumidores com necessidades especiais: intolerantes à lactose e alérgicos às proteínas do leite bovino. Para tanto, inicialmente a polpa de jambo fresca foi obtida e submetida aos métodos de congelamento e liofilização. Em seguida, os compostos bioativos das polpas foram determinados a partir da extração com diferentes tipos de solventes. Para obtenção do leite caprino com lactose hidrolisada, o leite caprino in natura foi pasteurizado, resfriado e adicionado de diferentes concentrações de beta-galactosidase, mantendo-se sob incubação por 5 h nas mesmas condições, seguindo-se à inativação enzimática. Os parâmetros de teor de gordura, proteínas, caseína total, extrato seco total e desengordurado, densidade relativa e o teor de lactose foram determinados após a reação de hidrólise. As diferentes formulações de bebida láctea probiótica isenta de lactose foram desenvolvidas com adição de polpa de jambo congelada (12%, 15% e 18% m/v) e liofilizada (3%, 6% e 9% m/v), correspondendo às formulações F1, F2, F3, F4, F5 e F6, respectivamente e avaliadas durante o período de armazenamento refrigerado. Os resultados demonstraram que as polpas liofilizada e congelada obtidas apresentaram características tecnológicas adequadas para industrialização e destacaram-se especialmente como fonte de compostos bioativos. O metanol acidificado foi o solvente mais eficaz na extração de compostos fenólicos totais e de antocianinas, enquanto a água pura destacou-se na extração dos flavonoides amarelos em ambas as polpas. Verificou se, também, que a adição de beta-galactosidase promoveu aumento no teor de sólidos totais do leite caprino com lactose hidrolisada. As bebidas elaboradas sem a utilização de aditivos artificiais apresentaram características microbiológicas, sensoriais e tecnológicas relevantes, mostrando-se como um produto promissor aos consumidores com restrições alimentares (intolerantes à lactose e alérgicos as proteínas do leite bovino). Ademais, destacam-se como alternativas para agregar maior valor econômico ao jambo vermelho, inserindo-o na cadeia alimentar, bem como para promover o aproveitamento do soro de leite caprino. Esta tese foi o primeiro estudo a relatar a aplicação bem sucedida do Lacticaseibacillus paracasei associado à cultura starter na obtenção de bebida láctea caprina probiótica isenta de lactose com adição de polpa de jambo vermelho.Universidade Federal da ParaíbaBrasilEngenharia de AlimentosPrograma de Pós-Graduação em Ciência e Tecnologia de AlimentosUFPBCardarelli, Haíssa Roberthttp://lattes.cnpq.br/3838991435742015Moreira, Ricardo Targinohttp://lattes.cnpq.br/0934260227146105Araújo, Nkarthe Guerra2022-05-11T14:32:22Z2021-07-202022-05-11T14:32:22Z2021-03-29info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesishttps://repositorio.ufpb.br/jspui/handle/123456789/22798porAttribution-NoDerivs 3.0 Brazilhttp://creativecommons.org/licenses/by-nd/3.0/br/info:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações da UFPBinstname:Universidade Federal da Paraíba (UFPB)instacron:UFPB2022-08-09T14:43:20Zoai:repositorio.ufpb.br:123456789/22798Biblioteca Digital de Teses e Dissertaçõeshttps://repositorio.ufpb.br/PUBhttp://tede.biblioteca.ufpb.br:8080/oai/requestdiretoria@ufpb.br|| diretoria@ufpb.bropendoar:2022-08-09T14:43:20Biblioteca Digital de Teses e Dissertações da UFPB - Universidade Federal da Paraíba (UFPB)false |
dc.title.none.fl_str_mv |
Desenvolvimento e caracterização de bebida láctea probiótica caprina isenta de lactose com adição de polpa de jambo |
title |
Desenvolvimento e caracterização de bebida láctea probiótica caprina isenta de lactose com adição de polpa de jambo |
spellingShingle |
Desenvolvimento e caracterização de bebida láctea probiótica caprina isenta de lactose com adição de polpa de jambo Araújo, Nkarthe Guerra Compostos bioativos Hidrólise enzimática Leite caprino Lacticaseibacillus Paracasei Syzygium malaccensis Bioactive compounds Enzymatic hydrolysis Goat milk CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Desenvolvimento e caracterização de bebida láctea probiótica caprina isenta de lactose com adição de polpa de jambo |
title_full |
Desenvolvimento e caracterização de bebida láctea probiótica caprina isenta de lactose com adição de polpa de jambo |
title_fullStr |
Desenvolvimento e caracterização de bebida láctea probiótica caprina isenta de lactose com adição de polpa de jambo |
title_full_unstemmed |
Desenvolvimento e caracterização de bebida láctea probiótica caprina isenta de lactose com adição de polpa de jambo |
title_sort |
Desenvolvimento e caracterização de bebida láctea probiótica caprina isenta de lactose com adição de polpa de jambo |
author |
Araújo, Nkarthe Guerra |
author_facet |
Araújo, Nkarthe Guerra |
author_role |
author |
dc.contributor.none.fl_str_mv |
Cardarelli, Haíssa Robert http://lattes.cnpq.br/3838991435742015 Moreira, Ricardo Targino http://lattes.cnpq.br/0934260227146105 |
dc.contributor.author.fl_str_mv |
Araújo, Nkarthe Guerra |
dc.subject.por.fl_str_mv |
Compostos bioativos Hidrólise enzimática Leite caprino Lacticaseibacillus Paracasei Syzygium malaccensis Bioactive compounds Enzymatic hydrolysis Goat milk CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
topic |
Compostos bioativos Hidrólise enzimática Leite caprino Lacticaseibacillus Paracasei Syzygium malaccensis Bioactive compounds Enzymatic hydrolysis Goat milk CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
Goat milk has a hypoallergenic effect, greater digestibility and higher levels of vitamins and calcium when compared to bovine milk. It is considered a suitable matrix for the successful incorporation of probiotics, expanding its use in obtaining new fermented products. At the same time, the addition of goat whey and red jambo pulp to dairy products tend to improve their nutritional quality and the sensory aspects of the final product. This research aimed to develop different formulations of lactose-free goat milk drink with addition of red jambo pulp and probiotic culture (Lacticaseibacillus paracasei), aiming to promote the offer of a milk and fruit-based product, aimed at two groups of consumers with special needs: lactose intolerant and allergic to bovine milk proteins. For that, initially fresh jambo pulp was obtained and submitted to freezing and lyophilization methods. Then, the bioactive compounds of the pulps were determined by extraction with different types of solvents. To obtain goat milk with hydrolyzed lactose, in natura goat milk was pasteurized, cooled and added with different concentrations of beta-galactosidase, kept under incubation for 5 h under the same conditions, followed by enzymatic inactivation. The parameters of fat content, proteins, total casein, total and defatted dry extract, relative density and lactose content were determined after the hydrolysis reaction. The different formulations of lactose-free probiotic milk drink were developed with the addition of frozen or lyophilized jambo pulp (12%, 15% and 18% m/v and 3%, 6% and 9% m/v), corresponding to the formulations F1, F2, F3, F4, F5 and F6, respectively, and evaluated during the refrigerated storage period. The results showed that the freeze-dried and frozen pulps obtained presented technological characteristics suitable for industrialization and attracted attention especially as a source of bioactive compounds. Acidified methanol was the most effective solvent in extracting total phenolic compounds and anthocyanins, while pure water stood out in extracting yellow flavonoids from both pulps. It was also found that the addition of beta-galactosidase promoted an increase in the total solids content of goat milk with hydrolyzed lactose. Drinks made without the use of artificial additives presented relevant microbiological, sensory and technological characteristics, proving to be promising products for consumers with dietary restrictions (lactose intolerant and allergic to bovine milk proteins). Furthermore, they were highlighted as alternatives to add greater economic value to red jambo, inserting it into the food chain, as well as to promote the use of goat milk whey. This thesis was the first study to report the successful application of Lacticaseibacillus paracasei associated with the starter culture in obtaining a lactose-free probiotic goat milk drink with the addition of red jambo pulp. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-07-20 2021-03-29 2022-05-11T14:32:22Z 2022-05-11T14:32:22Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/doctoralThesis |
format |
doctoralThesis |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://repositorio.ufpb.br/jspui/handle/123456789/22798 |
url |
https://repositorio.ufpb.br/jspui/handle/123456789/22798 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.rights.driver.fl_str_mv |
Attribution-NoDerivs 3.0 Brazil http://creativecommons.org/licenses/by-nd/3.0/br/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Attribution-NoDerivs 3.0 Brazil http://creativecommons.org/licenses/by-nd/3.0/br/ |
eu_rights_str_mv |
openAccess |
dc.publisher.none.fl_str_mv |
Universidade Federal da Paraíba Brasil Engenharia de Alimentos Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos UFPB |
publisher.none.fl_str_mv |
Universidade Federal da Paraíba Brasil Engenharia de Alimentos Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos UFPB |
dc.source.none.fl_str_mv |
reponame:Biblioteca Digital de Teses e Dissertações da UFPB instname:Universidade Federal da Paraíba (UFPB) instacron:UFPB |
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Universidade Federal da Paraíba (UFPB) |
instacron_str |
UFPB |
institution |
UFPB |
reponame_str |
Biblioteca Digital de Teses e Dissertações da UFPB |
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Biblioteca Digital de Teses e Dissertações da UFPB |
repository.name.fl_str_mv |
Biblioteca Digital de Teses e Dissertações da UFPB - Universidade Federal da Paraíba (UFPB) |
repository.mail.fl_str_mv |
diretoria@ufpb.br|| diretoria@ufpb.br |
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