Spreadable goat Ricotta cheese added with Lactobacillus acidophilus La-05 : Can microencapsulation improve the probiotic survival and the quality parameters?
Copyright © 2020. Published by Elsevier Ltd..
The impact of the addition of L. acidophilus La-05 (free cells, microencapsulated with alginate [30 g/L] or microencapsulated with alginate coated with chitosan [5 g/L]) on the quality parameters of spreadable goat Ricotta cheese during storage (7 °C/7 days) was evaluated. The addition of probiotic culture resulted in products with lower hardness, gumminess, and springiness, as well as higher cohesiveness and adhesiveness. Furthermore, it increased the yield, and altered the color (higher L*, a* and b* values). The microencapsulation of the probiotic cultures resulted in higher probiotic survival (>6 log CFU/mL in product and simulated gastrointestinal conditions), and improved technological (no moisture loss, lower proteolysis and organic acid content), texture (lower gumminess and adhesiveness), and volatile (compounds with floral and fruity notes and lower "goat" aroma) properties. Chitosan coating did not improve the effects. In conclusion, microencapsulation improved the probiotic survival and the quality parameters of spreadable goat Ricotta cheese.
| Medienart: |
E-Artikel |
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| Erscheinungsjahr: |
2021 |
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| Erschienen: |
2021 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:346 |
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| Enthalten in: |
Food chemistry - 346(2021) vom: 01. Juni, Seite 128769 |
| Sprache: |
Englisch |
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| Beteiligte Personen: |
Lopes, Laênia Angélica Andrade [VerfasserIn] |
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| Links: |
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| Themen: |
Alginate |
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| Anmerkungen: |
Date Completed 08.03.2021 Date Revised 08.03.2021 published: Print-Electronic Citation Status MEDLINE |
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| doi: |
10.1016/j.foodchem.2020.128769 |
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| funding: |
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| Förderinstitution / Projekttitel: |
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NLM319526771 |
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| 520 | |a Copyright © 2020. Published by Elsevier Ltd. | ||
| 520 | |a The impact of the addition of L. acidophilus La-05 (free cells, microencapsulated with alginate [30 g/L] or microencapsulated with alginate coated with chitosan [5 g/L]) on the quality parameters of spreadable goat Ricotta cheese during storage (7 °C/7 days) was evaluated. The addition of probiotic culture resulted in products with lower hardness, gumminess, and springiness, as well as higher cohesiveness and adhesiveness. Furthermore, it increased the yield, and altered the color (higher L*, a* and b* values). The microencapsulation of the probiotic cultures resulted in higher probiotic survival (>6 log CFU/mL in product and simulated gastrointestinal conditions), and improved technological (no moisture loss, lower proteolysis and organic acid content), texture (lower gumminess and adhesiveness), and volatile (compounds with floral and fruity notes and lower "goat" aroma) properties. Chitosan coating did not improve the effects. In conclusion, microencapsulation improved the probiotic survival and the quality parameters of spreadable goat Ricotta cheese | ||
| 650 | 4 | |a Journal Article | |
| 650 | 4 | |a Alginate | |
| 650 | 4 | |a Chitosan | |
| 650 | 4 | |a External ionic gelation | |
| 650 | 4 | |a Goat cheese | |
| 650 | 4 | |a Probiotic | |
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| 700 | 1 | |a Madruga, Marta Suely |e verfasserin |4 aut | |
| 700 | 1 | |a Galvão, Mércia de Sousa |e verfasserin |4 aut | |
| 700 | 1 | |a Bezerra, Taliana Kenia Alencar |e verfasserin |4 aut | |
| 700 | 1 | |a Barão, Carlos Eduardo |e verfasserin |4 aut | |
| 700 | 1 | |a Magnani, Marciane |e verfasserin |4 aut | |
| 700 | 1 | |a Stamford, Thayza Christina Montenegro |e verfasserin |4 aut | |
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