Spreadable goat Ricotta cheese added with Lactobacillus acidophilus La-05: Can microencapsulation improve the probiotic survival and the quality parameters?

被引：26

作者：

Andrade Lopes, Laenia Angelica ^{[1
,6
]}

Pimentel, Tatiana Colombo ^{[2
]}

Ferraz Carvalho, Rafaela de Siqueira ^{[3
]}

Madruga, Marta Suely ^{[4
]}

Galvao, Mercia de Sousa ^{[4
]}

Alencar Bezerra, Taliana Kenia ^{[5
]}

Barao, Carlos Eduardo ^{[2
]}

Magnani, Marciane ^{[1
]}

Montenegro Stamford, Thayza Christina ^{[6
]}

机构：

[1] Univ Fed Paraiba, Dept Engn Alimentos, Lab Proc Microbianos Alimentos, Joao Pessoa, Paraiba, Brazil

[2] Inst Fed Parana, Campus Paranavai, Paranavai, Brazil

[3] Univ Fed Pernambuco, Dept Farm, Lab Imunopatol Keizo Asami LIKA, Recife, PE, Brazil

[4] Univ Fed Paraiba, Dept Engn Alimentos, Lab Anal Quim Alimentos LAQA, Joao Pessoa, Paraiba, Brazil

[5] Univ Fed Paraiba, Dept Engn Alimentos, Lab Proc Leite & Derivados, Joao Pessoa, Paraiba, Brazil

[6] Univ Fed Pernambuco, Dept Nutr, Lab Expt & Anal Alimentos, Recife, PE, Brazil

来源：

FOOD CHEMISTRY | 2021年 / 346卷

关键词：

Probiotic; Goat cheese; Alginate; Chitosan; External ionic gelation;

D O I：

10.1016/j.foodchem.2020.128769

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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 degrees 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.

引用

页数：10

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