RESUMO
The present study aimed to compare the physicochemical (pH), physical (rheology parameters and particle size), microstructure (optical microscopy) and thermal properties (differential scanning calorimetry) of guava flavored whey-beverages submitted to cold plama technology in different processing time (5, 10, and 15â¯min) and gas flow (10, 20, and 30â¯mLâ¯min-1) conditions with a conventional pasteurized product. Whey beverages treated by cold plasma presented higher pH values, lower consistency and lower viscosity, and a flow behavior index similar to Newtonian fluids. Milder cold plasma conditions resulted in whey beverages with higher pH, lower viscosity and consistency, and similar particle distribution and microstructure compared to the pasteurized product. In contrast, more severe processing conditions resulted in a higher particle surface area ([D 3,2]) and smaller particles (~10⯵M), due to the decrease in the number of larger particles (1000⯵M), cell rupture, the formation of cell fragments, and higher viscosity and consistency. The treatments did not affect the thermal properties (enthalpy and bound water) of any sample.
Assuntos
Bebidas/análise , Aromatizantes/análise , Psidium/química , Soro do Leite/química , Brasil , Manipulação de Alimentos , Concentração de Íons de Hidrogênio , Tamanho da Partícula , Gases em Plasma , Reologia , ViscosidadeRESUMO
The effect of cold plasma processing time and gas flow on bioactive compounds such as vitamin C, carotenoids and phenolic compounds, DPPH, angiotensin-converting-enzyme (ACE) inhibitory activity, fatty acids profile, and volatile compounds of guava-flavored whey beverage was investigated. For comparative purposes, a pasteurized beverage was also manufactured. Cold plasma increased the concentration of bioactive and volatile compounds, and proportionated changes in the fatty acids profile. The milder conditions like lower flow rate and processing time, resulted in higher vitamin C and volatile compounds levels, and higher antioxidant activity, but with a lower carotenoids content and a less favorable fatty acids profile. More drastic conditions like higher flow rate and processing time resulted in products with lower vitamin C and volatile compounds levels, but with higher carotenoids content and ACE inhibitory activity. It can be concluded that the cold plasma processing can improve the properties of the guava-flavored whey beverages (increased concentration of bioactive and volatile compounds), while the effect on the fatty acid profile and ACE inhibitory activity is dependent on the process parameters (processing time and flow rate).
Assuntos
Bebidas/análise , Ácidos Graxos/análise , Gases em Plasma , Psidium/química , Compostos Orgânicos Voláteis/análise , Proteínas do Soro do Leite/química , Ácido Ascórbico/análise , Carotenoides/análise , Ácidos Graxos/química , Fenóis/análise , Fenóis/química , Psidium/metabolismo , Compostos Orgânicos Voláteis/químicaRESUMO
Cheese is a suitable matrix to deliver probiotic strains but it contains a high amount of sodium. The effect of partial substitution of NaCl by KCl and the addition of flavor enhancers (l-arginine, yeast and oregano extract) on probiotic Prato cheese was investigated after 1, 30, and 60 d of refrigerated storage (immediately after manufacturing, and during ripening and storage). Microbiological (lactic acid bacteria and probiotic Lactobacillus casei 01 counts and survival under gastrointestinal conditions), physicochemical (pH, proteolysis, fatty acids), bioactivity (antioxidant effect and angiotensin I-converting enzyme inhibitory activity), rheological, and water mobility by means of time domain low-field nuclear magnetic resonance were investigated. Significant changes in probiotic survival were observed; however, the sodium reduction and the addition of flavor enhancers did not constitute an obstacle to L. casei 01 (>108â¯CFU/g) during storage. Slight changes were observed in proteolysis, bioactivity, water mobility, texture profile, and fatty acids of the cheeses as a function of the flavor enhancer added. The sodium reduction and the supplementation of Prato cheese with probiotic cultures may be an effective alternative to the production of a potentially functional cheese.
Assuntos
Queijo , Aromatizantes/química , Cloreto de Potássio/química , Probióticos , Cloreto de Sódio/química , Inibidores da Enzima Conversora de Angiotensina/análise , Inibidores da Enzima Conversora de Angiotensina/farmacologia , Antioxidantes/análise , Antioxidantes/farmacologia , Queijo/análise , Queijo/microbiologia , Ácidos Graxos/análise , Aromatizantes/farmacologia , Qualidade dos Alimentos , Alimento Funcional , Concentração de Íons de Hidrogênio , Lacticaseibacillus casei , Cloreto de Potássio/farmacologia , Sódio/análise , Cloreto de Sódio/farmacologiaRESUMO
The effect of the Lactobacillus casei 01 and inulin addition on sheep milk ice cream during storage (-18⯰C, 150â¯days) was investigated. Control, probiotic and synbiotic ice cream (10% w/w sheep milk cream; 10% w/w sheep milk cream, L. casei 01, 6â¯logâ¯CFU/mL; 10% w/w inulin, L. casei 01, 6â¯logâ¯CFU/mL, respectively) were manufactured. Microbiological counts (probiotic count, survival after in vitro gastrointestinal resistance, Caco-2 cell adhesion), bioactivity and microstructure were analysed. Physical and textural characteristics, colour parameters, thermal analysis and organic acids/volatile compounds were also evaluated. All formulations supported L. casei 01 viability and maintained above the minimum therapeutic level (>6â¯logâ¯CFU/mL) during storage. Inulin did not affect L. casei 01 survival after the passage through simulated gastrointestinal tract and adhesion to Caco-2 cells while improved the ACE-inhibitory and antioxidant activity. L. casei 01 addition produced several volatile compounds, such as carboxylic acids, alcohols, aldehydes and ketones. Also, scanning electron microscopy showed an interaction between probiotic bacteria and inulin fibre on synbiotic ice cream and the adhesion of L. casei to Caco-2 cells was observed.