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Gámbaro A, McSweeney MB. Sensory methods applied to the development of probiotic and prebiotic foods. ADVANCES IN FOOD AND NUTRITION RESEARCH 2020; 94:295-337. [PMID: 32892836 DOI: 10.1016/bs.afnr.2020.06.006] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
Food containing probiotics and prebiotics is one of the top-selling functional foods around the world. For the foods containing probiotics and prebiotics to be successful, their inclusion can not detract from a consumers' liking of the food product or impart negative sensory properties in the food product. Sensory analysis must be completed to ensure the inclusion of prebiotics and probiotics does not detract from the food item. Sensory analysis allows food product developers to make educated decisions and evaluate the sensory properties of new food products, including functional foods containing probiotics and prebiotics. Additionally, food product developers need a clear understanding of which method or technique should be used based on the objective of the testing, experimental design, validity and reliability of the method. This chapter focuses on the importance of sensory evaluation techniques in the development of functional food containing prebiotics and probiotics. Examples of sensory methodologies and their application to the production of food containing probiotics and prebiotics will be presented.
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Affiliation(s)
- Adriana Gámbaro
- Department of Food Science and Technology, Sensory Evaluation Laboratory, School of Chemistry, Universidad de la República (UdelaR), Montevideo, Uruguay.
| | - Matthew B McSweeney
- Centre for the Sensory Research of Food, School of Nutrition and Dietetics, Acadia University, Wolfville, NS, Canada
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Dietary Fibers and Protective Lactobacilli Drive Burrata Cheese Microbiome. Appl Environ Microbiol 2017; 83:AEM.01494-17. [PMID: 28842539 DOI: 10.1128/aem.01494-17] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2017] [Accepted: 08/07/2017] [Indexed: 12/22/2022] Open
Abstract
This study was aimed at improving the functional attributes and shelf life of burrata cheese by using protective lactobacilli (Lactobacillus plantarum LPAL and Lactobacillus rhamnosus LRB), fructooligosaccharides, and inulin. Six burrata cheeses were made using (i) the traditional protocol (control), (ii) the addition of 0.5% fructooligosaccharides and inulin (DF cheese), (iii) protective lactobacilli in milk alone (PL cheese), (iv) protective lactobacilli in milk and governing liquid (2PL cheese), (v) protective lactobacilli in milk and dietary fibers (DF_PL cheese), and (vi) protective lactobacilli in milk and governing liquid and dietary fibers (DF_2PL cheese). As expected, DF, DF_PL, and DF_2PL cheeses showed 1.5% of total fibers. Burrata cheeses produced by adding protective lactobacilli only in milk (PL and DF_PL cheeses) showed the lowest acidification during cheese making and storage. Lactic and acetic acids and ethanol were found at the lowest concentrations in these samples. Analyses of cultivable microbiota and the microbiome showed that protective lactobacilli reduced the house microbiota components (e.g., Streptococcus thermophilus, Lactococcus lactis, and Leuconostoc lactis) during cheese making and storage. Protective lactobacilli slowed the growth of staphylococci, coliforms, and Pseudomonas spp., especially in early storage. According to the different microbiome assemblies, burrata samples differed in peptide profiles and the levels of free amino acids. As shown by a sensory analysis, the addition of protective lactobacilli in milk improved the flavor and increased the shelf life of burrata cheese. In comparison to cheeses made using protective cultures only in milk, the shelf lives of those containing cultures also in the governing liquid were not further prolonged and they received lower acceptability scores by the panelists.IMPORTANCE This study provides more in-depth knowledge of the microbiome of burrata cheese and the set-up for a novel biotechnology using prebiotic dietary fibers and protective probiotic Lactobacillus plantarum LPAL and Lactobacillus rhamnosus LRB in milk. The biotechnology proposed in this study should be considered a useful tool to improve the functional value of burrata cheese. The use of protective lactobacilli in milk enhanced the flavor formation and shelf life of burrata cheese.
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Pereira E, Faria J, Cavalcanti R, Garcia R, Silva R, Esmerino E, Cappato L, Arellano D, Raices R, Silva M, Padilha M, Meireles M, Bolini H, Cruz A. Oxidative stress in probiotic Petit Suisse: Is the jabuticaba skin extract a potential option? Food Res Int 2016. [DOI: 10.1016/j.foodres.2015.12.034] [Citation(s) in RCA: 42] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Application of UHPLC for the determination of free amino acids in different cheese varieties. Anal Bioanal Chem 2013; 405:8053-61. [PMID: 23615938 DOI: 10.1007/s00216-013-6974-2] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2013] [Revised: 03/28/2013] [Accepted: 04/04/2013] [Indexed: 01/28/2023]
Abstract
A rapid ultra-high performance liquid chromatography (UHPLC) protocol for the determination of amino acids as their respective 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate (AQC) derivatives was successfully applied for assessing free amino acid levels in commercial cheese samples representing typical product groups (ripening protocols) in cheesemaking. Based on the Waters AccQ.Tag™ method as a high performance liquid chromatography (HPLC) amino acid solution designed for hydrolyzate analyses, method adaptation onto UHPLC was performed, and detection of AQC derivatives was changed from former fluorescence (λ(Ex) 250 nm/λ(Em) 395 nm) to UV (254 nm). Compared to the original HPLC method, UHPLC proved to be superior by facilitating excellent separations of 18 amino acids within 12 min only, thus demonstrating significantly shortened runtimes (>35 min for HPLC) while retaining the original separation chemistry and amino acid elution pattern. Free amino acid levels of the analyzed cheese samples showed a high extent of variability depending on the cheese type, with highest total amounts found for original Italian extra-hard cheeses (up to 9,000 mg/100 g) and lowest for surface mold- or bacterial smear-ripened soft cheeses (200-600 mg/100 g). Despite the intrinsic variability in both total and specific concentrations, the established UHPLC method enabled reliable and interference-free amino acid profiling throughout all cheese types, thus demonstrating a valuable tool to generate high quality data for the characterization of cheese ripening.
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Cruz AG, Castro WF, Faria JAF, Lollo PCB, Amaya-Farfán J, Freitas MQ, Rodrigues D, Oliveira CAF, Godoy HT. Probiotic yogurts manufactured with increased glucose oxidase levels: postacidification, proteolytic patterns, survival of probiotic microorganisms, production of organic acid and aroma compounds. J Dairy Sci 2012; 95:2261-9. [PMID: 22541455 DOI: 10.3168/jds.2011-4582] [Citation(s) in RCA: 79] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2011] [Accepted: 11/13/2011] [Indexed: 11/19/2022]
Abstract
We investigated the effect of increased glucose oxidase concentration as a technological option to decrease oxidative stress during the processing of probiotic yogurts. Probiotic yogurts were produced with increased concentrations of glucose oxidase (0, 250, 500, 750, or 1,000 mg/kg) and submitted to physicochemical and microbiological analysis at 1, 15, and 30 d of refrigerated storage. Higher concentrations of glucose oxidase (750 and 1,000 mg/kg) and a longer storage time were found to have an influence on the characteristics of the probiotic yogurt, contributing to more extensive postacidification, an increase in the dissolved oxygen level, and higher proteolysis. In addition, increased production of aroma compounds (diacetyl and acetaldehyde) and organic acids (mainly lactic acid) and a decrease in the probiotic bacteria count were reported. The use of glucose oxidase was a feasible option to minimize oxidative stress in probiotic yogurts. However, supplementation with excessive amounts of the enzyme may be ineffective, because insufficient substrate (glucose) is present for its action. Consumer tests should be performed to evaluate changes in the sensory attributes of the probiotic yogurts with increased supplementation of glucose oxidase. In addition, packaging systems with different permeability to oxygen should be evaluated.
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Affiliation(s)
- A G Cruz
- Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos (FEA), Cidade Universitária Zeferino Vaz, Campinas, São Paulo, Brazil.
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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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Escobar M, Van Tassell M, Martínez-Bustos F, Singh M, Castaño-Tostado E, Amaya-Llano S, Miller M. Characterization of a Panela cheese with added probiotics and fava bean starch. J Dairy Sci 2012; 95:2779-87. [DOI: 10.3168/jds.2011-4655] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2011] [Accepted: 01/12/2012] [Indexed: 11/19/2022]
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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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Minervini F, Siragusa S, Faccia M, Dal Bello F, Gobbetti M, De Angelis M. Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli. J Dairy Sci 2012; 95:508-20. [DOI: 10.3168/jds.2011-4150] [Citation(s) in RCA: 56] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2011] [Accepted: 10/14/2011] [Indexed: 12/14/2022]
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Burns P, Cuffia F, Milesi M, Vinderola G, Meinardi C, Sabbag N, Hynes E. Technological and probiotic role of adjunct cultures of non-starter lactobacilli in soft cheeses. Food Microbiol 2011; 30:45-50. [PMID: 22265282 DOI: 10.1016/j.fm.2011.09.015] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2011] [Revised: 09/15/2011] [Accepted: 09/21/2011] [Indexed: 11/29/2022]
Abstract
The influence of two cheese-isolated Lactobacillus strains on cheese composition, acceptability and probiotic capacity was assessed. Soft cheeses with and without the addition of Lactobacillus plantarum I91 or Lactobacillus paracasei I90 were prepared. Gross composition was assessed and secondary proteolysis was described by soluble fractions and free amino acids profiles. Acceptability was determined by a panel of 98 non-trained consumers. Cheeses harboring added Lactobacillus strains were also studied in vivo to evaluate their probiotic capacity. Gross composition of the cheeses was similar for control and treated (Lactobacillus-added) cheeses. Peptidolysis increased in cheeses with added lactobacilli, which was evidenced by a higher free amino acid content. Overall, the acceptability of the cheeses was good: 65%-80% of the consumers said that they "liked very much" or "liked" the cheeses. Cheeses with L. plantarum I91 showed the highest changes in composition and proteolysis and were the most accepted ones. On the contrary, composition of cheeses with L. paracasei I90 was similar to that of the controls, but these samples were less accepted than cheeses without lactobacilli. The oral administration of cheese containing L. plantarum I91 or L. paracasei I90 proved to be safe and able to enhance the number of IgA + cells in the small intestine lamina propria of mice. The use of selected strains of NSLAB exerted a technological and probiotic role: it contributed to the standardization of cheese quality and induced benefic health effects at the gut mucosa in vivo.
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Affiliation(s)
- Patricia Burns
- Instituto de Lactología Industrial (INLAIN, UNL-CONICET), Facultad de Ingeniería Química, Universidad Nacional del Litoral, 1° de Mayo 3250, Santiago del Estero 2829, Santa Fe (3000), Argentina
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Milesi M, Bergamini C, Hynes E. Production of peptides and free amino acids in a sterile extract describes peptidolysis in hard-cooked cheeses. Food Res Int 2011. [DOI: 10.1016/j.foodres.2011.01.007] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Cruz AG, Cadena RS, Walter EH, Mortazavian AM, Granato D, Faria JA, Bolini HM. Sensory Analysis: Relevance for Prebiotic, Probiotic, and Synbiotic Product Development. Compr Rev Food Sci Food Saf 2010; 9:358-373. [DOI: 10.1111/j.1541-4337.2010.00115.x] [Citation(s) in RCA: 135] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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