Physicochemical characterization of milk fermented by Lactobacillus helveticus added with hibiscus extract during storage
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/24475 |
Resumo: | This work proposed to develop a milk fermented by Lactobacillus helveticus (LH) or associated with a culture of Streptococcus thermophilus (LHST) added with hibiscus extract and to evaluate the antioxidant activity and growth evolution of lactic cultures during storage under refrigeration at 4 ± 1ºC. Fermented milk received free form hibiscus extract (LHExL and LHSTExL) or encapsulated with PVP and Tween 80 (LHExE and LHSTexE). Antioxidant activity (DPPH and FRAP) was evaluated at 1, 15 and 30 days. The results showed that the titratable acidity content was lower after fermentation. The viability of the lactic acid bacteria was satisfactory, which met the legal requirements and remained stable up to 30 days of storage for both fermented milk (LH and LHST). The antioxidant activity against the DPPH radical was greater than 80%, but it did not show conclusive results regarding the interaction of lactic cultures and the different forms of application of the hibiscus extract. However, LH showed greater antioxidant activity by the FRAP method when associated with hibiscus extract encapsulated in the initial time. This analysis allowed to observe that the association of hibiscus extract regardless of the form conveyed to fermented milk increased the antioxidant activity by the FRAP method and this remained stable over the storage time. Therefore, the study allowed to conclude that the fermented milk associated with the hibiscus extract contributed to the increase in antioxidant activity and remained stable over the storage time. |
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Physicochemical characterization of milk fermented by Lactobacillus helveticus added with hibiscus extract during storageCaracterización fisicoquímica de la leche fermentada por Lactobacillus helveticus añadido con extracto de hibisco durante el almacenamientoCaracterização físico-química do leite fermentado por Lactobacillus helveticus adicionado de extrato de hibisco durante a estocagemDPPHFRAPComposição proximalS. thermophilus.DPPHFRAPComposición ProximalS. thermophilus.DPPHFRAPProximal CompositionS. thermophilus.This work proposed to develop a milk fermented by Lactobacillus helveticus (LH) or associated with a culture of Streptococcus thermophilus (LHST) added with hibiscus extract and to evaluate the antioxidant activity and growth evolution of lactic cultures during storage under refrigeration at 4 ± 1ºC. Fermented milk received free form hibiscus extract (LHExL and LHSTExL) or encapsulated with PVP and Tween 80 (LHExE and LHSTexE). Antioxidant activity (DPPH and FRAP) was evaluated at 1, 15 and 30 days. The results showed that the titratable acidity content was lower after fermentation. The viability of the lactic acid bacteria was satisfactory, which met the legal requirements and remained stable up to 30 days of storage for both fermented milk (LH and LHST). The antioxidant activity against the DPPH radical was greater than 80%, but it did not show conclusive results regarding the interaction of lactic cultures and the different forms of application of the hibiscus extract. However, LH showed greater antioxidant activity by the FRAP method when associated with hibiscus extract encapsulated in the initial time. This analysis allowed to observe that the association of hibiscus extract regardless of the form conveyed to fermented milk increased the antioxidant activity by the FRAP method and this remained stable over the storage time. Therefore, the study allowed to conclude that the fermented milk associated with the hibiscus extract contributed to the increase in antioxidant activity and remained stable over the storage time.Este trabajo propuso desarrollar una leche fermentada por Lactobacillus helveticus (LH) o asociada a un cultivo de Streptococcus thermophilus (LHST) agregado con extracto de hibisco y evaluar la actividad antioxidante y evolución del crecimiento de cultivos lácticos durante el almacenamiento en refrigeración a 4 ± 1ºC. La leche fermentada recibió extracto de hibisco en forma libre (LHExL y LHSTexL) o encapsulada con PVP y Tween 80 (LHExE y LHSTexE). Se evaluó la actividad antioxidante (DPPH y FRAP) en tiempos de 1, 15 y 30 días. Los resultados mostraron que el contenido de acidez titulable fue menor después de la fermentación. La viabilidad de las bacterias del ácido láctico fue satisfactoria, que cumplió con los requisitos legales y se mantuvo estable durante los 30 días de almacenamiento de ambos os leche fermentada (LH y LHST). La actividad antioxidante frente al radical DPPH fue superior al 80%, pero no arrojó resultados concluyentes en cuanto a la interacción de cultivos lácticos y las diferentes formas de aplicación del extracto de hibisco. Sin embargo, la LH mostró una mayor actividad antioxidante por el método FRAP cuando se asoció con el extracto de hibisco encapsulado en el tiempo inicial. Este análisis nos permitió observar que la asociación de extracto de hibisco independientemente de la forma transportada a la leche fermentada aumentó la actividad antioxidante por el método FRAP y esta se mantuvo estable durante el tiempo de almacenamiento. Por lo tanto, el estudio nos permitió concluir que la leche fermentada asociada con el extracto de hibisco contribuyó al aumento de la actividad antioxidante y se mantuvo estable durante el tiempo de almacenamiento.Este trabalho propôs desenvolver um leite fermentado por Lactobacillus helveticus (LH) ou associada com cultura de Streptococcus thermophilus (LHST) adicionado de extrato de hibisco e avaliar a atividade antioxidante e evolução do crescimento das culturas láticas durante a estocagem sob refrigeração a 4 ± 1ºC. O leite fermentado recebeu extrato de hibisco na forma livre (LHExL e LHSTExL) ou encapsulado com PVP e Tween 80 (LHExE e LHSTExE). Avaliou-se a atividade antioxidante (DPPH e FRAP) nos tempos de 1, 15 e 30 dias. Os resultados demonstraram que o teor de acidez titulável foi inferior após a fermentação. A viabilidade das bactérias láticas foi satisfatória, as quais atenderam os requisitos legais e mantiveram estáveis até 30 dias de estocagem para ambas as caldas do leite fermentado (LH e LHST). A atividade antioxidante frente ao radical DPPH foi superior a 80%, porém não apresentou resultados conclusivos relativos à interação das culturas láticas e das diferentes formas de aplicação do extrato de hibisco. Porém, o LH apresentou maior atividade antioxidante pelo método FRAP quando associado ao extrato de hibisco encapsulado no tempo inicial. Esta análise permitiu observar que a associação do extrato de hibisco independente da forma veiculada ao leite fermentado aumentou a atividade antioxidante pelo método de FRAP e este manteve estável ao longo do tempo de estocagem. Portanto, o estudo permitiu concluir que o leite fermentado associado ao extrato de hibisco contribuiu com o aumento da atividade antioxidante e manteve estável ao longo do tempo de estocagem.Research, Society and Development2022-01-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2447510.33448/rsd-v11i1.24475Research, Society and Development; Vol. 11 No. 1; e18211124475Research, Society and Development; Vol. 11 Núm. 1; e18211124475Research, Society and Development; v. 11 n. 1; e182111244752525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/24475/21764Copyright (c) 2022 Marina Levorato de Moraes; Thaysa Fernandes Moya Moreira; Vanessa Carvalho Rodrigues; Fernanda Vitória Leimann; Marly Sayuri Katsudahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessMoraes, Marina Levorato deMoreira, Thaysa Fernandes MoyaRodrigues, Vanessa Carvalho Leimann, Fernanda Vitória Katsuda, Marly Sayuri 2022-01-16T18:08:18Zoai:ojs.pkp.sfu.ca:article/24475Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:43:01.095550Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Physicochemical characterization of milk fermented by Lactobacillus helveticus added with hibiscus extract during storage Caracterización fisicoquímica de la leche fermentada por Lactobacillus helveticus añadido con extracto de hibisco durante el almacenamiento Caracterização físico-química do leite fermentado por Lactobacillus helveticus adicionado de extrato de hibisco durante a estocagem |
title |
Physicochemical characterization of milk fermented by Lactobacillus helveticus added with hibiscus extract during storage |
spellingShingle |
Physicochemical characterization of milk fermented by Lactobacillus helveticus added with hibiscus extract during storage Moraes, Marina Levorato de DPPH FRAP Composição proximal S. thermophilus. DPPH FRAP Composición Proximal S. thermophilus. DPPH FRAP Proximal Composition S. thermophilus. |
title_short |
Physicochemical characterization of milk fermented by Lactobacillus helveticus added with hibiscus extract during storage |
title_full |
Physicochemical characterization of milk fermented by Lactobacillus helveticus added with hibiscus extract during storage |
title_fullStr |
Physicochemical characterization of milk fermented by Lactobacillus helveticus added with hibiscus extract during storage |
title_full_unstemmed |
Physicochemical characterization of milk fermented by Lactobacillus helveticus added with hibiscus extract during storage |
title_sort |
Physicochemical characterization of milk fermented by Lactobacillus helveticus added with hibiscus extract during storage |
author |
Moraes, Marina Levorato de |
author_facet |
Moraes, Marina Levorato de Moreira, Thaysa Fernandes Moya Rodrigues, Vanessa Carvalho Leimann, Fernanda Vitória Katsuda, Marly Sayuri |
author_role |
author |
author2 |
Moreira, Thaysa Fernandes Moya Rodrigues, Vanessa Carvalho Leimann, Fernanda Vitória Katsuda, Marly Sayuri |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Moraes, Marina Levorato de Moreira, Thaysa Fernandes Moya Rodrigues, Vanessa Carvalho Leimann, Fernanda Vitória Katsuda, Marly Sayuri |
dc.subject.por.fl_str_mv |
DPPH FRAP Composição proximal S. thermophilus. DPPH FRAP Composición Proximal S. thermophilus. DPPH FRAP Proximal Composition S. thermophilus. |
topic |
DPPH FRAP Composição proximal S. thermophilus. DPPH FRAP Composición Proximal S. thermophilus. DPPH FRAP Proximal Composition S. thermophilus. |
description |
This work proposed to develop a milk fermented by Lactobacillus helveticus (LH) or associated with a culture of Streptococcus thermophilus (LHST) added with hibiscus extract and to evaluate the antioxidant activity and growth evolution of lactic cultures during storage under refrigeration at 4 ± 1ºC. Fermented milk received free form hibiscus extract (LHExL and LHSTExL) or encapsulated with PVP and Tween 80 (LHExE and LHSTexE). Antioxidant activity (DPPH and FRAP) was evaluated at 1, 15 and 30 days. The results showed that the titratable acidity content was lower after fermentation. The viability of the lactic acid bacteria was satisfactory, which met the legal requirements and remained stable up to 30 days of storage for both fermented milk (LH and LHST). The antioxidant activity against the DPPH radical was greater than 80%, but it did not show conclusive results regarding the interaction of lactic cultures and the different forms of application of the hibiscus extract. However, LH showed greater antioxidant activity by the FRAP method when associated with hibiscus extract encapsulated in the initial time. This analysis allowed to observe that the association of hibiscus extract regardless of the form conveyed to fermented milk increased the antioxidant activity by the FRAP method and this remained stable over the storage time. Therefore, the study allowed to conclude that the fermented milk associated with the hibiscus extract contributed to the increase in antioxidant activity and remained stable over the storage time. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-04 |
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/24475 10.33448/rsd-v11i1.24475 |
url |
https://rsdjournal.org/index.php/rsd/article/view/24475 |
identifier_str_mv |
10.33448/rsd-v11i1.24475 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/24475/21764 |
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. 1; e18211124475 Research, Society and Development; Vol. 11 Núm. 1; e18211124475 Research, Society and Development; v. 11 n. 1; e18211124475 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 |
_version_ |
1797052700249030656 |