Laboratório de Processos Microbianos em Alimentos, Departamento de Engenharia de Alimentos, Universidade Federal da Paraíba, João Pessoa, Paraíba, Brazil; Laboratório de Experimentação e Análises de Alimentos, Departamento de Nutrição, Universidade Federal de Pernambuco, Recife, Pernambuco, Brazil.
Instituto Federal do Paraná, Campus Paranavaí, Paranavaí, Brazil.
Food Chem. 2021 Jun 1;346:128769. doi: 10.1016/j.foodchem.2020.128769. Epub 2020 Dec 31.
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.
添加嗜酸乳杆菌 La-05（游离细胞、用藻酸盐（30g/L）微囊化或用壳聚糖（5g/L）涂覆的藻酸盐微囊化）对涂抹型山羊乳干酪在贮藏过程中（7°C/7 天）的质量参数的影响进行了评估。添加益生菌培养物会导致产品的硬度、胶粘性和弹性降低，而内聚性和粘性增加。此外，它还提高了产量，并改变了颜色（更高的 L*、a和 b值）。益生菌培养物的微囊化导致更高的益生菌存活率（在产品和模拟胃肠道条件下均超过 6 个对数 CFU/mL），并改善了技术（无水分损失、较低的蛋白质水解和有机酸含量）、质地（较低的胶粘性和粘性）和挥发性（具有花香和果香的化合物，以及较低的“山羊”香气）特性。壳聚糖涂层并没有改善这些效果。总之，微囊化提高了涂抹型山羊乳干酪的益生菌存活率和质量参数。
