Probiotic viability of requeijão cremoso processed cheese formulations

Detalhes bibliográficos
Autor(a) principal: Pivetta, Franciele Pozzebon
Data de Publicação: 2022
Outros Autores: Silva, Maritiele Naissinger da, Tagliapietra, Bruna Lago, Flores, Vinicius do Amaral, Richards, Neila Silvia Pereira dos Santos
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/29027
Resumo: The increased demand for foods that provide nutritional and health benefits increased research in probiotic microorganisms applied to dairy products. Probiotics are affected by several factors that decrease their action on the gastrointestinal system, making it vital to protect them using encapsulation techniques that allow their incorporation into various food products. The study herein aimed to evaluate the best way to incorporate Lactobacillus acidophilus (free and encapsulated) to Requeijão cremoso processed cheese varieties. The microorganism was applied to different curd formulations using green banana biomass as a partial fat substitute. The pH, probiotic viability during shelf life and throughout the simulated gastrointestinal conditions, and capsules produced were assessed. While applying free Lactobacillus acidophilus to Requeijão cremoso varieties proved functionally ineffective, the encapsulated formulations presented satisfactory probiotic counts in all treatments (8–10 log CFU g-1).
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spelling Probiotic viability of requeijão cremoso processed cheese formulationsViabilidad probiótica de formulaciones de requeijão cremoso queso procesado Viabilidade probiótica de formulações de requeijão cremosoLactobacillus acidophilusEncapsulationDairy derivativeProbiotic viabilityHealth teaching.Lactobacillus acidophilusEncapsulaciónDerivado lácteoViabilidad probióticaEnseñanza de la salud.Lactobacillus acidophilusEncapsulaçãoDerivados lácteosViabilidade probióticaEnsino em saúde.The increased demand for foods that provide nutritional and health benefits increased research in probiotic microorganisms applied to dairy products. Probiotics are affected by several factors that decrease their action on the gastrointestinal system, making it vital to protect them using encapsulation techniques that allow their incorporation into various food products. The study herein aimed to evaluate the best way to incorporate Lactobacillus acidophilus (free and encapsulated) to Requeijão cremoso processed cheese varieties. The microorganism was applied to different curd formulations using green banana biomass as a partial fat substitute. The pH, probiotic viability during shelf life and throughout the simulated gastrointestinal conditions, and capsules produced were assessed. While applying free Lactobacillus acidophilus to Requeijão cremoso varieties proved functionally ineffective, the encapsulated formulations presented satisfactory probiotic counts in all treatments (8–10 log CFU g-1).El aumento de la demanda de alimentos que aporten beneficios nutricionales y para la salud incrementó la investigación en microorganismos probióticos aplicados a los productos lácteos. Los probióticos se ven afectados por varios factores que disminuyen su acción sobre el sistema gastrointestinal, por lo que es de vital importancia protegerlos mediante técnicas de encapsulación que permitan su incorporación en diversos productos alimenticios. El presente estudio tuvo como objetivo evaluar la mejor manera de incorporar Lactobacillus acidophilus (libre y encapsulado) a las variedades de queso procesado Requeijão cremoso. El microorganismo se aplicó a diferentes formulaciones de cuajada usando biomasa de banano verde como sustituto parcial de la grasa. Se evaluaron el pH, la viabilidad del probiótico durante la vida útil y durante las condiciones gastrointestinales simuladas y las cápsulas producidas. Mientras que la aplicación de Lactobacillus acidophilus libre a las variedades de Requeijão cremoso resultó funcionalmente ineficaz, las formulaciones encapsuladas presentaron conteos de probióticos satisfactorios en todos los tratamientos (8–10 log UFC g-1).O aumento da procura pelos consumidores por alimentos que tragam benefícios tanto nutricionais quanto à promoção da saúde, impulsionou as pesquisas com microrganismos probióticos aplicados a produtos lácteos. Os probióticos são afetados por diversos fatores diminuindo sua ação no sistema gastrointestinal, portanto, é necessário protegê-los utilizando técnicas de encapsulamento para incorporar em vários produtos alimentares. O presente estudo teve como objetivo avaliar a melhor forma de incorporação de Lactobacillus acidophilus (livre e encapsulado) às variedades de requeijão cremoso. O microrganismo foi aplicado em diferentes formulações de requeijão utilizando biomassa de banana verde como substituto parcial de gordura. Foram avaliados pH, viabilidade probiótica durante a vida de prateleira e nas condições gastrointestinais simuladas das formulações e caracterização da cápsula probiótica produzida. A aplicação de Lactobacillus acidophillus livres em requeijão cremoso apresentou resultado insatisfatório para ser considerado funcional, já as formulações que foram adicionadas de microrganismo na forma encapsulada, apresentaram contagem probiótica satisfatória em todos os tratamentos (8 a 10 log UFC.g-1).Research, Society and Development2022-04-27info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2902710.33448/rsd-v11i6.29027Research, Society and Development; Vol. 11 No. 6; e27211629027Research, Society and Development; Vol. 11 Núm. 6; e27211629027Research, Society and Development; v. 11 n. 6; e272116290272525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/29027/25202Copyright (c) 2022 Franciele Pozzebon Pivetta; Maritiele Naissinger da Silva; Bruna Lago Tagliapietra; Vinicius do Amaral Flores; Neila Silvia Pereira dos Santos Richardshttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessPivetta, Franciele PozzebonSilva, Maritiele Naissinger da Tagliapietra, Bruna Lago Flores, Vinicius do AmaralRichards, Neila Silvia Pereira dos Santos2022-05-13T18:04:10Zoai:ojs.pkp.sfu.ca:article/29027Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:46:13.444348Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Probiotic viability of requeijão cremoso processed cheese formulations
Viabilidad probiótica de formulaciones de requeijão cremoso queso procesado
Viabilidade probiótica de formulações de requeijão cremoso
title Probiotic viability of requeijão cremoso processed cheese formulations
spellingShingle Probiotic viability of requeijão cremoso processed cheese formulations
Pivetta, Franciele Pozzebon
Lactobacillus acidophilus
Encapsulation
Dairy derivative
Probiotic viability
Health teaching.
Lactobacillus acidophilus
Encapsulación
Derivado lácteo
Viabilidad probiótica
Enseñanza de la salud.
Lactobacillus acidophilus
Encapsulação
Derivados lácteos
Viabilidade probiótica
Ensino em saúde.
title_short Probiotic viability of requeijão cremoso processed cheese formulations
title_full Probiotic viability of requeijão cremoso processed cheese formulations
title_fullStr Probiotic viability of requeijão cremoso processed cheese formulations
title_full_unstemmed Probiotic viability of requeijão cremoso processed cheese formulations
title_sort Probiotic viability of requeijão cremoso processed cheese formulations
author Pivetta, Franciele Pozzebon
author_facet Pivetta, Franciele Pozzebon
Silva, Maritiele Naissinger da
Tagliapietra, Bruna Lago
Flores, Vinicius do Amaral
Richards, Neila Silvia Pereira dos Santos
author_role author
author2 Silva, Maritiele Naissinger da
Tagliapietra, Bruna Lago
Flores, Vinicius do Amaral
Richards, Neila Silvia Pereira dos Santos
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Pivetta, Franciele Pozzebon
Silva, Maritiele Naissinger da
Tagliapietra, Bruna Lago
Flores, Vinicius do Amaral
Richards, Neila Silvia Pereira dos Santos
dc.subject.por.fl_str_mv Lactobacillus acidophilus
Encapsulation
Dairy derivative
Probiotic viability
Health teaching.
Lactobacillus acidophilus
Encapsulación
Derivado lácteo
Viabilidad probiótica
Enseñanza de la salud.
Lactobacillus acidophilus
Encapsulação
Derivados lácteos
Viabilidade probiótica
Ensino em saúde.
topic Lactobacillus acidophilus
Encapsulation
Dairy derivative
Probiotic viability
Health teaching.
Lactobacillus acidophilus
Encapsulación
Derivado lácteo
Viabilidad probiótica
Enseñanza de la salud.
Lactobacillus acidophilus
Encapsulação
Derivados lácteos
Viabilidade probiótica
Ensino em saúde.
description The increased demand for foods that provide nutritional and health benefits increased research in probiotic microorganisms applied to dairy products. Probiotics are affected by several factors that decrease their action on the gastrointestinal system, making it vital to protect them using encapsulation techniques that allow their incorporation into various food products. The study herein aimed to evaluate the best way to incorporate Lactobacillus acidophilus (free and encapsulated) to Requeijão cremoso processed cheese varieties. The microorganism was applied to different curd formulations using green banana biomass as a partial fat substitute. The pH, probiotic viability during shelf life and throughout the simulated gastrointestinal conditions, and capsules produced were assessed. While applying free Lactobacillus acidophilus to Requeijão cremoso varieties proved functionally ineffective, the encapsulated formulations presented satisfactory probiotic counts in all treatments (8–10 log CFU g-1).
publishDate 2022
dc.date.none.fl_str_mv 2022-04-27
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/29027
10.33448/rsd-v11i6.29027
url https://rsdjournal.org/index.php/rsd/article/view/29027
identifier_str_mv 10.33448/rsd-v11i6.29027
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/29027/25202
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 11 No. 6; e27211629027
Research, Society and Development; Vol. 11 Núm. 6; e27211629027
Research, Society and Development; v. 11 n. 6; e27211629027
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
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