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Camelo-Silva C, Mota E Souza B, Vicente R, Arend GD, Sanches MAR, Barreto PLM, Ambrosi A, Verruck S, Di Luccio M. Polyfunctional sugar-free white chocolate fortified with Lacticaseibacillus rhamnosus GG co-encapsulated with beet residue extract (Beta vulgaris L.). Food Res Int 2024; 179:114016. [PMID: 38342537 DOI: 10.1016/j.foodres.2024.114016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2023] [Revised: 12/28/2023] [Accepted: 01/11/2024] [Indexed: 02/13/2024]
Abstract
Chocolate is a worldwide consumed food. This study investigated the fortification of sugar-free white chocolate with Lacticaseibacillus rhamnosus GG microcapsule co-encapsulated with beet residue extract. The chocolates were evaluated for moisture, water activity, texture, color properties, melting, physicochemical, and probiotic stability during storage. Furthermore, the survival of L. rhamnosus GG and the bioaccessibility of phenolic compounds were investigated under in vitro simulated gastrointestinal conditions. Regarding the characterization of probiotic microcapsules, the encapsulation efficiency of L. rhamnosus GG was > 89 % while the encapsulation efficiency of phenolic compounds was > 62 %. Chocolates containing probiotic microcapsules were less hard and resistant to breakage. All chocolates had a similar melting behavior (endothermic peaks between 32.80 and 34.40 °C). After 120 days of storage at 4 °C, probiotic populations > 6.77 log CFU/g were detected in chocolate samples. This result demonstrates the potential of this matrix to carry L. rhamnosus GG cells. Regarding the resistance of probiotic strains during gastric simulation, the co-encapsulation of L. rhamnosus GG with beet extract contributed to high counts during gastrointestinal transit, reaching the colon (48 h) with viable cell counts equal to 11.80 log CFU/g. Finally, one of our main findings was that probiotics used phenolic compounds as a substrate source, which may be an observed prebiotic effect.
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Affiliation(s)
- Callebe Camelo-Silva
- Laboratory of Membrane Processes, Department of Chemical and Food Engineering, Federal University of Santa Catarina, 88040-970 Florianópolis, SC, Brazil.
| | - Bianca Mota E Souza
- Department of Food Science and Technology, Agricultural Sciences Center, Federal University of Santa Catarina, 88034-001 Florianópolis, SC, Brazil
| | - Renata Vicente
- Laboratory of Membrane Processes, Department of Chemical and Food Engineering, Federal University of Santa Catarina, 88040-970 Florianópolis, SC, Brazil
| | - Giordana Demaman Arend
- Laboratory of Membrane Processes, Department of Chemical and Food Engineering, Federal University of Santa Catarina, 88040-970 Florianópolis, SC, Brazil
| | - Marcio Augusto Ribeiro Sanches
- Department of Food Engineering and Technology, State University of São Paulo, 15054-000 São José do Rio Preto, SP, Brazil
| | - Pedro Luiz Manique Barreto
- Department of Food Science and Technology, Agricultural Sciences Center, Federal University of Santa Catarina, 88034-001 Florianópolis, SC, Brazil
| | - Alan Ambrosi
- Laboratory of Membrane Processes, Department of Chemical and Food Engineering, Federal University of Santa Catarina, 88040-970 Florianópolis, SC, Brazil.
| | - Silvani Verruck
- Department of Food Science and Technology, Agricultural Sciences Center, Federal University of Santa Catarina, 88034-001 Florianópolis, SC, Brazil.
| | - Marco Di Luccio
- Laboratory of Membrane Processes, Department of Chemical and Food Engineering, Federal University of Santa Catarina, 88040-970 Florianópolis, SC, Brazil.
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Rezzadori K, Arend GD, Jaster H, Díaz‐de‐Cerio E, Verardo V, Segura‐Carretero A, Verruck S, Prudêncio ES, Petrus JCC. Bioavailability of bioactive compounds of guava leaves (
Psidium guajava
) aqueous extract concentrated by gravitational and microwave‐assisted cryoconcentration. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16241] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Katia Rezzadori
- Department of Food Science and Technology Federal University of Santa Catarina Florianopolis Brazil
| | - Giordana Demaman Arend
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianopolis Brazil
| | - Henrique Jaster
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianopolis Brazil
| | | | - Vito Verardo
- Department of Nutrition and Food Science University of Granada Granada Spain
| | - Antonio Segura‐Carretero
- Department of Analytical Chemistry, and Functional Food Research and Development Center (CIDAF) University of Granada Granada Spain
| | - Silvani Verruck
- Department of Food Science and Technology Federal University of Santa Catarina Florianopolis Brazil
| | | | - José Carlos Cunha Petrus
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianopolis Brazil
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Arend GD, Rezzadori K, Soares LS, Petrus JCC. Performance of nanofiltration process during concentration of strawberry juice. J Food Sci Technol 2019; 56:2312-2319. [PMID: 30996465 DOI: 10.1007/s13197-019-03659-z] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/18/2019] [Accepted: 02/17/2019] [Indexed: 10/27/2022]
Abstract
The aim of this study was to evaluate the microfiltration and nanofiltration of strawberry juice. Processes performance was evaluated in terms of resistances-in-series, flux decline modeling and extract quality (maintenance of the phenolic compounds). The results obtained showed that concentration polarization is the main resistance to permeate flux in nanofiltration process, representing around 95% of the total resistance. Microfiltration process suffered more influence of the concentration polarization and fouling, next to 47% for both resistances. For all the processes, Hermia's pore blocking models presented good fitting, with R2 over 0.85. The same behavior was observed for a conjugated model which provided a realistic description (R2 > 0.76). Also, nanofiltration process allowed phenolic compounds maintenance, demonstrating the efficiency of this process for strawberry juice concentration.
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Affiliation(s)
- Giordana Demaman Arend
- 1Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC Brazil
| | - Katia Rezzadori
- 2Department of Food Technology, Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Porto Alegre, RS Brazil
| | - Lenilton Santos Soares
- 1Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC Brazil
| | - José Carlos Cunha Petrus
- 1Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC Brazil
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Arend GD, Castoldi SM, Rezzadori K, Soares LS, Brião VB. Concentration of skim milk by reverse osmosis: characterization and flow decline modelling. Braz J Food Technol 2019. [DOI: 10.1590/1981-6723.02819] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract In this paper the physicochemical characteristics and the flow decline occurring during the reverse osmosis of skim milk, were analysed. The flow decline was evaluated using the resistances in series, the blocked pore models and a second conjugated model that combined the blocked pores with the development of a filter cake. The main resistance found was the concentration by polarization, which was mainly influenced by the complete blocking of the pores. The conjugated model was capable of predicting the flow decline of the process. With respect to the physicochemical properties, more than 98% of the lactose, protein, oils and fats were retained, demonstrating the efficiency of the process.
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