Garcia Sabrina Laís Alves, da Silva Gabriel Monteiro, Medeiros Juliana Maria Svendsen, de Queiroga Anna Paula Rocha, de Queiroz Blenda Brito, de Farias Daniely Rayane Bezerra, Correia Joyceana Oliveira, Florentino Eliane Rolim, Alonso Buriti Flávia Carolina
Post-Graduate Program on Pharmaceutical Sciences, Centre of Biological and Health Sciences, State University of Paraíba R. Juvêncio Arruda, s/n 58429-600 Campina Grande PB Brazil
Centre of Research and Extension on Food, Centre of Sciences and Technology, State University of Paraíba R. Juvêncio Arruda, s/n 58109-790 Campina Grande PB Brazil.
RSC Adv. 2020 Mar 10;10(17):10297-10308. doi: 10.1039/c9ra08311a. eCollection 2020 Mar 6.
This study investigated the influence of probiotic lactobacilli in co-culture with on composition, physicochemical parameters, microbial viability, sensory acceptability, antioxidant capacity and protein profile of lactose-free fermented dairy beverages with added whey, β-galactosidase and jambolan ( (L.) Skeels) pulp. Three beverages (T1, T2 and T3) were prepared with TA-40 as starter culture. LR32 and BGP93 probiotic cultures were added into T2 and T3, respectively. The probiotic adjuvants slightly influenced the pH and titratable acidity of dairy beverages, with no influence on the proximate composition and on the sensory attributes. Samples presented fat and protein contents suitable to meet the requirements of "low-fat dairy beverages with non-dairy ingredients added" according to the Brazilian legislation, lactobacilli viability above 7 log CFU g for both probiotics and total phenolic content around 40 mg GAE 100 g. Colour was the most evaluated sensory aspect (average scores close or higher than 8 in a scale from 0 to 10 for most of the sampling periods). The overall antioxidant capacity increased significantly following the addition of jambolan ( < 0.05), and significantly more during storage ( < 0.05), likely due to proteolysis verified in the electrophoresis gels, as a result of the metabolism of the lactic cultures. The dairy beverages studied are good options for functional foods due to their nutritional value, viability of probiotic lactobacilli, phenolic content, and antioxidant capacity, also serving lactose-intolerant people.
本研究调查了益生菌乳酸杆菌与添加了乳清、β-半乳糖苷酶和乌墨（Syzygium cumini (L.) Skeels）果肉的无乳糖发酵乳饮料共培养时，对其成分、理化参数、微生物活力、感官可接受性、抗氧化能力和蛋白质谱的影响。以TA - 40作为发酵剂制备了三种饮料（T1、T2和T3）。分别向T2和T3中添加了LR32和BGP93益生菌培养物。益生菌佐剂对乳饮料的pH值和可滴定酸度有轻微影响，对其近似成分和感官属性无影响。样品的脂肪和蛋白质含量符合巴西法规中“添加非乳制品成分的低脂乳饮料”的要求，两种益生菌的乳酸杆菌活力均高于7 log CFU/g，总酚含量约为40 mg GAE/100 g。颜色是评价最多的感官方面（在大多数采样期间，0至10分的评分中平均得分接近或高于8分）。添加乌墨后，总体抗氧化能力显著提高（P < 0.05），在储存期间提高得更显著（P < 0.05），这可能是由于乳酸培养物代谢导致电泳凝胶中出现蛋白水解现象。所研究的乳饮料因其营养价值、益生菌乳酸杆菌活力、酚类含量和抗氧化能力，是功能性食品的良好选择，也适合乳糖不耐受人群。
