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Curutchet A, Tárrega A, Arcia P. Changes in consumers interest on cheeses with health benefits and different manufacture types over the last decade. CYTA - JOURNAL OF FOOD 2023. [DOI: 10.1080/19476337.2022.2162973] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
- Ana Curutchet
- Departamento de Ingeniería, Universidad Católica del Uruguay, Montevideo, Uruguay
| | - Amparo Tárrega
- Physical and Sensory Properties Laboratory, Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Valencia, Spain
| | - Patricia Arcia
- Departamento de Ingeniería, Universidad Católica del Uruguay, Montevideo, Uruguay
- Latitud LATU Foundation, Montevideo, Uruguay
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2
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de Oliveira CMS, Grisi CVB, Silva GDS, Lopes Neto JHP, de Medeiros LL, dos Santos KMO, Cardarelli HR. Use of Lactiplantibacillus plantarum CNPC 003 for the manufacture of functional skimmed fresh cheese. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105628] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/12/2023]
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3
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Li H, Wu Y, Hou D, Zhao S, Li D, Wang X, Li H, Yu J. Effects of pre-emulsification with whey protein and high temperature sterilisation on texture, functional characteristics and Maillard reaction products of room temperature stored processed cheese. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105610] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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4
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In Vitro Digestion Assays Using Dynamic Models for Essential Minerals in Brazilian Goat Cheeses. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02341-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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5
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GONÇALVES BL, ULIANA RD, LEE SH, COPPA CF, OLIVEIRA CAFD, KAMIMURA ES, CORASSIN CH. Use of scanning electron microscopy and high-performance liquid chromatography to assess the ability of microorganisms to bind aflatoxin M1 in Minas Frescal cheese. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.47220] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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6
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Shori AB. Application of Bifidobacterium spp in beverages and dairy food products: an overview of survival during refrigerated storage. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.41520] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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7
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Silva SF, Rocha RS, Esmerino EA, Pimentel TC, Gomes da Cruz A, Rodrigues Anjos CA. Impact of different modified atmosphere packaging on quality parameters and probiotic survival during storage of Minas Frescal cheese. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101338] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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8
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Prezzi LE, Lee SHI, Nunes VMR, Corassin CH, Pimentel TC, Rocha RS, Ramos GLPA, Guimarães JT, Balthazar CF, Duarte MCKH, Freitas MQ, Esmerino EA, Silva MC, Cruz AG, Oliveira CAF. Effect of Lactobacillus rhamnosus on growth of Listeria monocytogenes and Staphylococcus aureus in a probiotic Minas Frescal cheese. Food Microbiol 2020; 92:103557. [PMID: 32950151 DOI: 10.1016/j.fm.2020.103557] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2019] [Revised: 04/30/2020] [Accepted: 06/01/2020] [Indexed: 12/15/2022]
Abstract
This study aimed to evaluate the effect of Lactobacillus rhamnosus GG on growth of Staphylococcus aureus and Listeria monocytogenes, inoculated alone or in combination on surface of Minas Frescal cheeses, during storage for 21 days at 7 °C. Survival percentages of each individual bacterial species after exposure to in vitro simulated gastrointestinal conditions (SGC) were also determined. The addition of L. rhamnosus did not affect (P > 0.05) pH, moisture, fat, protein and texture profile of Minas Frescal cheeses. L. rhamnosus was able to survive in suitable counts (>6 Log CFU/g) in cheeses from the 7th day of storage, with high survival (>74.6-86.4%) after SGC. An inhibitory effect of L. rhamnosus on L. monocytogenes was observed in cheeses (decrease of 1.1-1.6 Log CFU/g) and after SGC (20% reduction in the survival). No inhibitory effect of L. rhamnosus was observed on S. aureus counts (P > 0.05), and this microorganism did not survive the exposure to SGC. In conclusion, the addition of L. rhamnosus in Minas Frescal cheese has a potential for L. monocytogenes inhibition. Further studies are necessary to elucidate the mechanisms involved in the inhibition process and determine the survival ability of the bacterial species evaluated in in vivo experiments.
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Affiliation(s)
- Ligia E Prezzi
- University of São Paulo, School of Animal Science and Food Engineering, Department of Food Engineering, Av. Duque de Caxias Norte, 225, CEP 13635-900, Pirassununga, SP, Brazil
| | - Sarah H I Lee
- University of São Paulo, School of Animal Science and Food Engineering, Department of Food Engineering, Av. Duque de Caxias Norte, 225, CEP 13635-900, Pirassununga, SP, Brazil
| | - Valéria M R Nunes
- University of São Paulo, School of Animal Science and Food Engineering, Department of Food Engineering, Av. Duque de Caxias Norte, 225, CEP 13635-900, Pirassununga, SP, Brazil
| | - Carlos H Corassin
- University of São Paulo, School of Animal Science and Food Engineering, Department of Food Engineering, Av. Duque de Caxias Norte, 225, CEP 13635-900, Pirassununga, SP, Brazil
| | - Tatiana C Pimentel
- Federal Institute of Paraná (IFPR), Campus Paranavaí, CEP 87703-536, Paranavaí, PR, Brazil
| | - Ramon S Rocha
- Federal Institute of Rio de Janeiro (IFRJ), Food Department, CEP 20270-021, Rio de Janeiro, RJ, Brazil; Federal University Fluminense (UFF), Faculty of Veterinary Medicine, 24230-340, Niterói, Rio de Janeiro, Brazil
| | - Gustavo L P A Ramos
- Federal Institute of Rio de Janeiro (IFRJ), Food Department, CEP 20270-021, Rio de Janeiro, RJ, Brazil; Federal University Fluminense (UFF), Faculty of Veterinary Medicine, 24230-340, Niterói, Rio de Janeiro, Brazil
| | - Jonas T Guimarães
- Federal University Fluminense (UFF), Faculty of Veterinary Medicine, 24230-340, Niterói, Rio de Janeiro, Brazil
| | - Celso F Balthazar
- Federal University Fluminense (UFF), Faculty of Veterinary Medicine, 24230-340, Niterói, Rio de Janeiro, Brazil
| | - Maria Carmela K H Duarte
- Federal University Fluminense (UFF), Faculty of Veterinary Medicine, 24230-340, Niterói, Rio de Janeiro, Brazil
| | - Mônica Q Freitas
- Federal University Fluminense (UFF), Faculty of Veterinary Medicine, 24230-340, Niterói, Rio de Janeiro, Brazil
| | - Erick A Esmerino
- Federal University Fluminense (UFF), Faculty of Veterinary Medicine, 24230-340, Niterói, Rio de Janeiro, Brazil
| | - Marcia C Silva
- Federal Institute of Rio de Janeiro (IFRJ), Food Department, CEP 20270-021, Rio de Janeiro, RJ, Brazil
| | - Adriano G Cruz
- Federal Institute of Rio de Janeiro (IFRJ), Food Department, CEP 20270-021, Rio de Janeiro, RJ, Brazil
| | - Carlos A F Oliveira
- University of São Paulo, School of Animal Science and Food Engineering, Department of Food Engineering, Av. Duque de Caxias Norte, 225, CEP 13635-900, Pirassununga, SP, Brazil.
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Rocha RS, Calvalcanti RN, Silva R, Guimarães JT, Balthazar CF, Pimentel TC, Esmerino EA, Freitas MQ, Granato D, Costa RG, Silva MC, Cruz AG. Consumer acceptance and sensory drivers of liking of Minas Frescal Minas cheese manufactured using milk subjected to ohmic heating: Performance of machine learning methods. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109342] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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10
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Effects of pre-emulsification with heat-treated whey protein on texture and microstructure of processed cheese. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109185] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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11
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Safety and technological application of autochthonous Streptococcus thermophilus cultures in the buffalo Mozzarella cheese. Food Microbiol 2019; 87:103383. [PMID: 31948624 DOI: 10.1016/j.fm.2019.103383] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2019] [Revised: 10/03/2019] [Accepted: 11/16/2019] [Indexed: 11/20/2022]
Abstract
Thermophilic and mesophilic lactic acid bacteria (LAB), such as Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, and Lactococcus lactis, play a crucial role in the technological and sensory quality of Mozzarella cheese. In this study, the safety (genes encoding virulence factors and antibiotic resistance) and acidifying activity of autochthonous S. thermophilus cultures were evaluated in order to choose the most suitable strain for industrial application. The safe and good acidifying culture was tested in two buffalo Mozzarella cheese batches: Mozzarella cheeses produced with autochthonous culture (SJRP107) and commercial culture (STM5). The cultivable LAB was evaluated by culture-dependent method (plate counting) and the quantification of S. thermophilus cultures (commercial and autochthonous) were evaluated by culture-independent method RealT-qPCR (real-time quantitative polymerase chain reaction). The texture, physicochemical and proteolytic properties of the Mozzarella cheeses were similar for both batches. The nonstarter LAB count was higher during manufacture than in the storage, and the RealT-qPCR indicated the presence of S. thermophilus culture until the end of storage. S. thermophilus SJRP107 presented high potential for safety application in the production of Mozzarella cheese. Furthermore, considering the culture characteristics and their relationship with product quality, further studies could be helpful to determine their effect on the sensory characteristics of the cheese.
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12
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Himalayan cheese (Kalari/Kradi) fermented with different probiotic strains: In vitro investigation of nutraceutical properties. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.01.024] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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13
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Properties of polysaccharides and glutamine transaminase used in mozzarella cheese as texturizer and crosslinking agents. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.10.011] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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14
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Shu G, He Y, Chen L, Song Y, Meng J, Chen H. Microencapsulation of Bifidobacterium bifidum BB01 by xanthan–chitosan: preparation and its stability in pure milk. ARTIFICIAL CELLS NANOMEDICINE AND BIOTECHNOLOGY 2018; 46:588-596. [DOI: 10.1080/21691401.2018.1431652] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Guowei Shu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an, PR China
| | - Yunxia He
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an, PR China
| | - Li Chen
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, PR China
| | - Yajuan Song
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an, PR China
| | | | - He Chen
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an, PR China
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15
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Pimentel TC, Aparecida Marcolino V, Eduardo Barão C, Jensen Klososki S, Rosset M. Minas Frescal Cheese as a Probiotic Carrier. ACTA ACUST UNITED AC 2017. [DOI: 10.1007/978-3-319-54528-8_66-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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16
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Da Silva DGL, Da Silva ICF, De Oliveira JF, Bellini ESL, Klososki SJ, Pimentel TC. Effect of the addition of guava, apple, mango, or banana on the physical, chemical and microbiological characteristics and on the acceptance of Minas Frescal cheese during cold storage. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13296] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Dairane Gabriela Leite Da Silva
- Instituto Federal do Paraná (IFPR) - Campus Paranavaí, Rua José Felipe Tequinha, 1400, Jardim das Nações; Paranavaí Paraná 87703-536 Brazil
| | - Isabela Carolina Ferreira Da Silva
- Instituto Federal do Paraná (IFPR) - Campus Ivaiporã, Rodovia PR466, Gleba Pindaúva, Secção C, Parte 2 - Rural; Ivaiporã Paraná 86870-000 Brazil
| | - Juliana Ferreira De Oliveira
- Instituto Federal do Paraná (IFPR) - Campus Ivaiporã, Rodovia PR466, Gleba Pindaúva, Secção C, Parte 2 - Rural; Ivaiporã Paraná 86870-000 Brazil
| | - Elizabeth Szwako Liniewicz Bellini
- Instituto Federal do Paraná (IFPR) - Campus Paranavaí, Rua José Felipe Tequinha, 1400, Jardim das Nações; Paranavaí Paraná 87703-536 Brazil
| | - Suellen Jensen Klososki
- Instituto Federal do Paraná (IFPR) - Campus Paranavaí, Rua José Felipe Tequinha, 1400, Jardim das Nações; Paranavaí Paraná 87703-536 Brazil
| | - Tatiana Colombo Pimentel
- Instituto Federal do Paraná (IFPR) - Campus Paranavaí, Rua José Felipe Tequinha, 1400, Jardim das Nações; Paranavaí Paraná 87703-536 Brazil
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Felicio T, Esmerino E, Vidal V, Cappato L, Garcia R, Cavalcanti R, Freitas M, Conte Junior C, Padilha M, Silva M, Raices R, Arellano D, Bollini H, Pollonio M, Cruz A. Physico-chemical changes during storage and sensory acceptance of low sodium probiotic Minas cheese added with arginine. Food Chem 2016; 196:628-37. [DOI: 10.1016/j.foodchem.2015.09.102] [Citation(s) in RCA: 86] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2015] [Revised: 09/25/2015] [Accepted: 09/29/2015] [Indexed: 10/23/2022]
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18
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Dantas AB, Jesus VF, Silva R, Almada CN, Esmerino E, Cappato LP, Silva MC, Raices RS, Cavalcanti RN, Carvalho CC, Sant’Ana AS, Bolini HM, Freitas MQ, Cruz AG. Manufacture of probiotic Minas Frescal cheese with Lactobacillus casei Zhang. J Dairy Sci 2016; 99:18-30. [DOI: 10.3168/jds.2015-9880] [Citation(s) in RCA: 105] [Impact Index Per Article: 13.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2015] [Accepted: 09/06/2015] [Indexed: 11/19/2022]
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19
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Ehsannia S, Sanjabi MR. Quality Characterization of Processed Cheese Inoculated by Bacillus coagulans
During Cold Storage: Compositional and Sensorial Attributes and Probiotic Microorganism Viability. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12646] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Sheida Ehsannia
- Department of Food Science and Technology; Islamic Azad University; Pharmaceutical Sciences Branch (IAUPS); Tehran Iran
| | - Mohammad Reza Sanjabi
- Department of Animal and Poultry Science and Fisheries; Agricultural Research Institute; Iranian Research Organization for Science and Technology (IROST); P.O. Box 3353-5111 Tehran Iran
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20
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The buffalo Minas Frescal cheese as a protective matrix of Bifidobacterium BB-12 under in vitro simulated gastrointestinal conditions. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.04.014] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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21
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Shori AB. The potential applications of probiotics on dairy and non-dairy foods focusing on viability during storage. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2015. [DOI: 10.1016/j.bcab.2015.09.010] [Citation(s) in RCA: 83] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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22
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de Almeida Júnior WLG, Ferrari ÍDS, de Souza JV, da Silva CDA, da Costa MM, Dias FS. Characterization and evaluation of lactic acid bacteria isolated from goat milk. Food Control 2015. [DOI: 10.1016/j.foodcont.2015.01.013] [Citation(s) in RCA: 49] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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23
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Verruck S, Prudêncio ES, Müller CMO, Fritzen-Freire CB, Amboni RDDMC. Influence of Bifidobacterium Bb-12 on the physicochemical and rheological properties of buffalo Minas Frescal cheese during cold storage. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2014.11.021] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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24
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Moghari AA, Razavi S, Ehsani M, Mousavi M, Nia TH. Chemical, proteolysis and sensory attributes, and probiotic microorganisms viability of Iranian ultrafiltered-Feta cheese as a function of inulin concentration and storage temperature. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2015. [DOI: 10.3920/qas2013.0326] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- A. Akbarian Moghari
- Faculty of Agricultural Engineering and Technology, Department of Food Science, Technology and Engineering, University of Tehran, P.O. Box 31587-78659, Karaj, Iran
| | - S.H. Razavi
- Faculty of Agricultural Engineering and Technology, Department of Food Science, Technology and Engineering, University of Tehran, P.O. Box 31587-78659, Karaj, Iran
| | - M.R. Ehsani
- Faculty of Agricultural Engineering and Technology, Department of Food Science, Technology and Engineering, University of Tehran, P.O. Box 31587-78659, Karaj, Iran
| | - M. Mousavi
- Faculty of Agricultural Engineering and Technology, Department of Food Science, Technology and Engineering, University of Tehran, P.O. Box 31587-78659, Karaj, Iran
| | - T. Hoseini Nia
- Clarovita Nutrition Inc., 4291 Garand, Saint Laurent, Montreal, QC H4R 2B4, Canada
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25
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Magenis RB, Prudêncio ES, Fritzen-Freire CB, Stephan MP, Silvio do Egito A, Daguer H. Rheological, physicochemical and authenticity assessment of Minas Frescal cheese. Food Control 2014. [DOI: 10.1016/j.foodcont.2014.04.012] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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26
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Afiati F, - Y, R.A. Maheswari R. PEMANFAATAN BAKTERI PROBIOTIK INDIGENUS DALAM PEMBUATAN KEJU LUNAK. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2014. [DOI: 10.6066/jtip.2014.25.1.7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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27
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Effect of lyoprotectants on β-glucosidase activity and viability of Bifidobacterium infantis after freeze-drying and storage in milk and low pH juices. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.01.011] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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28
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Diamantino VR, Beraldo FA, Sunakozawa TN, Penna ALB. Effect of octenyl succinylated waxy starch as a fat mimetic on texture, microstructure and physicochemical properties of Minas fresh cheese. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2013.12.001] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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29
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Prudêncio ES, Müller CM, Fritzen-Freire CB, Amboni RDC, Petrus JCC. Effect of whey nanofiltration process combined with diafiltration on the rheological and physicochemical properties of ricotta cheese. Food Res Int 2014. [DOI: 10.1016/j.foodres.2013.12.017] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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30
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Freitas R, Brito MAVP, Nero LA, de Carvalho AF. Microbiological Safety of Minas Frescal Cheese (MFC) and Tracking the Contamination of Escherichia coli and Staphylococcus aureus in MFC Processing. Foodborne Pathog Dis 2013; 10:951-5. [DOI: 10.1089/fpd.2013.1525] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Affiliation(s)
- Rosangela Freitas
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa MG, Brazil
| | | | - Luís Augusto Nero
- Departamento de Veterinária, Universidade Federal de Viçosa, Viçosa MG, Brazil
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31
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Cruz A, Cavalcanti R, Guerreiro L, Sant’Ana A, Nogueira L, Oliveira C, Deliza R, Cunha R, Faria J, Bolini H. Developing a prebiotic yogurt: Rheological, physico-chemical and microbiological aspects and adequacy of survival analysis methodology. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2012.08.018] [Citation(s) in RCA: 82] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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32
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Effect of microencapsulation on survival of Bifidobacterium BB-12 exposed to simulated gastrointestinal conditions and heat treatments. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2012.07.037] [Citation(s) in RCA: 55] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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33
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Lollo PCB, Cruz AG, Morato PN, Moura CS, Carvalho-Silva LB, Oliveira CAF, Faria JAF, Amaya-Farfan J. Probiotic cheese attenuates exercise-induced immune suppression in Wistar rats. J Dairy Sci 2012; 95:3549-58. [PMID: 22720913 DOI: 10.3168/jds.2011-5124] [Citation(s) in RCA: 55] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2011] [Accepted: 02/18/2012] [Indexed: 01/31/2023]
Abstract
Intense physical activity results in a substantial volume of stress and hence a significant probability of immunosuppression in athletes, with milk proteins being, perhaps, the most recommended protein supplements. Consumption of a probiotic cheese can attenuate immune suppression induced by exhausting exercise in rats. A popular Brazilian fresh cheese (Minas Frescal cheese) containing Lactobacillus acidophilus LA14 and Bifidobacterium longum BL05 was fed for 2wk to adult Wistar rats, which then were brought to exhaustion on the treadmill. Two hours after exhaustion, the rats were killed and material was collected for the determination of serum uric acid, total and high-density lipoprotein cholesterol fraction, total protein, triacylglycerols, aspartate aminotransferase, alanine aminotransferase, creatine kinase, and blood cell (monocyte, lymphocyte, neutrophil, and leukocyte) counts. Exercise was efficient in reducing lymphocyte counts, irrespective of the type of ingested cheese, but the decrease in the group fed the probiotic cheese was 22% compared with 48% in the animals fed regular cheese. Monocyte counts were unaltered in the rats fed probiotic cheese compared with a significant decrease in the rats fed the regular cheese. Most importantly, ingestion of the probiotic cheese resulted in a >100% increase in serum high-density lipoprotein cholesterol and a 50% decrease in triacylglycerols. We conclude that probiotic Minas Frescal cheese may be a viable alternative to enhance the immune system and could be used to prevent infections, particularly those related to the physical overexertion of athletes.
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Affiliation(s)
- P C B Lollo
- Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos, Cidade Universitária Zeferino Vaz, 13083-862, Campinas, São Paulo, Brazil.
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Webber V, de Carvalho SM, Barreto PLM. Molecular and rheological characterization of carrageenan solutions extracted from Kappaphycus alvarezii. Carbohydr Polym 2012; 90:1744-9. [DOI: 10.1016/j.carbpol.2012.07.063] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2012] [Revised: 06/29/2012] [Accepted: 07/26/2012] [Indexed: 11/30/2022]
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Alves LL, Richards NSPS, Mattanna P, Andrade DF, S Rezer AP, Milani LIG, Cruz AG, Faria JAF. Cream cheese as a symbiotic food carrier usingBifidobacterium animalisBb-12 andLactobacillus acidophilusLa-5 and inulin. INT J DAIRY TECHNOL 2012. [DOI: 10.1111/j.1471-0307.2012.00880.x] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Larissa L Alves
- Departamento de Tecnologia e Ciência dos Alimentos- Av. Roraima; Universidade Federal de Santa Maria (UFSM); Santa Maria; RS; Brasil
| | - Neila S P S Richards
- Departamento de Tecnologia e Ciência dos Alimentos- Av. Roraima; Universidade Federal de Santa Maria (UFSM); Santa Maria; RS; Brasil
| | - Paula Mattanna
- Departamento de Tecnologia e Ciência dos Alimentos- Av. Roraima; Universidade Federal de Santa Maria (UFSM); Santa Maria; RS; Brasil
| | - Diego F Andrade
- Departamento de Tecnologia e Ciência dos Alimentos- Av. Roraima; Universidade Federal de Santa Maria (UFSM); Santa Maria; RS; Brasil
| | - Adriano P S Rezer
- Departamento de Tecnologia e Ciência dos Alimentos- Av. Roraima; Universidade Federal de Santa Maria (UFSM); Santa Maria; RS; Brasil
| | - Liana I G Milani
- Departamento de Tecnologia e Ciência dos Alimentos- Av. Roraima; Universidade Federal de Santa Maria (UFSM); Santa Maria; RS; Brasil
| | - Adriano G Cruz
- Faculdade de Engenharia de Alimentos; Universidade Estadual de Campinas (UNICAMP); Campinas; SP; Brasil
| | - José A F Faria
- Faculdade de Engenharia de Alimentos; Universidade Estadual de Campinas (UNICAMP); Campinas; SP; Brasil
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Pinto SS, Fritzen-Freire CB, Muñoz IB, Barreto PL, Prudêncio ES, Amboni RD. Effects of the addition of microencapsulated Bifidobacterium BB-12 on the properties of frozen yogurt. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2012.03.016] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Karimi R, Mortazavian A, Karami M. Incorporation of Lactobacillus casei in Iranian ultrafiltered Feta cheese made by partial replacement of NaCl with KCl. J Dairy Sci 2012; 95:4209-22. [DOI: 10.3168/jds.2011-4872] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2011] [Accepted: 03/16/2012] [Indexed: 11/19/2022]
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MAHMOUDI MANDANA, KHOSROWSHAHI ASL ASGHAR, ZOMORODI SHAHIN. The influence of probiotic bacteria on the properties of Iranian white cheese. INT J DAIRY TECHNOL 2012. [DOI: 10.1111/j.1471-0307.2012.00854.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Gomes AA, Braga SP, Cruz AG, Cadena RS, Lollo PCB, Carvalho C, Amaya-Farfán J, Faria JAF, Bolini HMA. Effect of the inoculation level of Lactobacillus acidophilus in probiotic cheese on the physicochemical features and sensory performance compared with commercial cheeses. J Dairy Sci 2012; 94:4777-86. [PMID: 21943729 DOI: 10.3168/jds.2011-4175] [Citation(s) in RCA: 70] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2011] [Accepted: 05/27/2011] [Indexed: 11/19/2022]
Abstract
The complex metabolism of probiotic bacteria requires several technological options to guarantee the functionally of probiotic dairy foods during the shelf life. This research aimed to evaluate the effect of the supplementation of increasing amounts of Lactobacillus acidophilus (0, 0.4, or 0.8 g/L of milk) on the physicochemical parameters and sensory acceptance of Minas fresh cheese. In addition, the sensory acceptance of probiotic cheeses was assessed using a consumer test and compared with commercial cheeses (conventional and probiotic). High counts (9.11 to 9.42 log cfu/g) of L. acidophilus were observed throughout the shelf life, which contributed to the maintenance of its probiotic status and resulted in lower pH values and greater production of organic acids. The probiotic cheeses presented lower scores for appearance, aroma, and texture compared with conventional cheeses. Internal preference mapping explained almost 60% of the total variation of the data and showed a large number of consumers concentrated near the conventional cheeses, demonstrating greater preference for these samples. The findings indicated that some negative sensory effects could occur when high level of supplementation with L. acidophilus is used in probiotic cheese processing.
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Affiliation(s)
- A A Gomes
- Faculdade Tecnologia Termomecânica, Curso de Tecnologia de Alimentos, 09611-900 São Bernardo do Campo, São Paulo, Brazil
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Fritzen-Freire CB, Prudêncio ES, Amboni RD, Pinto SS, Negrão-Murakami AN, Murakami FS. Microencapsulation of bifidobacteria by spray drying in the presence of prebiotics. Food Res Int 2012. [DOI: 10.1016/j.foodres.2011.09.020] [Citation(s) in RCA: 156] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Gomes A, Cruz A, Cadena R, Celeghini R, Faria J, Bolini H, Pollonio M, Granato D. Manufacture of low-sodium Minas fresh cheese: Effect of the partial replacement of sodium chloride with potassium chloride. J Dairy Sci 2011; 94:2701-6. [DOI: 10.3168/jds.2010-3774] [Citation(s) in RCA: 69] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2010] [Accepted: 02/12/2011] [Indexed: 11/19/2022]
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Nualkaekul S, Charalampopoulos D. Survival of Lactobacillus plantarum in model solutions and fruit juices. Int J Food Microbiol 2011; 146:111-7. [DOI: 10.1016/j.ijfoodmicro.2011.01.040] [Citation(s) in RCA: 85] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2010] [Revised: 01/10/2011] [Accepted: 01/29/2011] [Indexed: 02/07/2023]
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FRITZEN-FREIRE CARLISEB, MÜLLER CARMENMO, LAURINDO JOÃOB, AMBONI RENATADDEMC, PRUDÊNCIO ELANES. The effect of direct acidification on the microbiological, physicochemical and sensory properties of probiotic Minas Frescal cheese. INT J DAIRY TECHNOL 2010. [DOI: 10.1111/j.1471-0307.2010.00617.x] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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FRITZEN-FREIRE CARLISEB, MÜLLER CARMENMO, LAURINDO JOÃOB, AMBONI RENATADDEMC, PRUDÊNCIO ELANES. The effect of direct acidification on the microbiological, physicochemical and sensory properties of probiotic Minas Frescal cheese. INT J DAIRY TECHNOL 2010. [DOI: 10.1111/j.1364-727x.2010.00617.x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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