Application of structured lipids for obtaining a spread as a probiotic and prebiotic functional food

• Grant number: 15/15863-0
• Support Opportunities: Regular Research Grants
• Duration: January 01, 2016 - December 31, 2017
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Juliana Neves Rodrigues Ract
• Grantee: Juliana Neves Rodrigues Ract
• Host Institution: Faculdade de Ciências Farmacêuticas (FCF). Universidade de São Paulo (USP). São Paulo , SP, Brazil
• Associated researchers: Cínthia Hoch Batista de Souza ; Luiz Antonio Gioielli ; Roberta Claro da Silva ; Susana Marta Isay Saad

Abstract

Functional foods are intended to improve the diet, promoting health by mechanisms beyond conventional nutrition. Foods containing either probiotic microorganisms or prebiotic ingredients or both combined, leading to a synbiotic food product, are within this class of foods. With the increasing demand for spreads, modified fats and oils have been receiving increasing attention, due to concern for their appropriate use by health professionals and consumers. This project aims to improve the sensory attributes of a spread previously developed by our research group with the probiotic strain Bifidobacterium animalis Bb-12, inulin, and concentrated casein (caseinmacropeptide - CMP), as well as to evaluate the sensory acceptability of the product, its physico-chemical and instrumental texture profile during refrigerated storage, and to verify the viability of the probiotic incorporated into margarine and its survival to in vitro conditions simulating the gastrointestinal tract during storage. Six binary mixtures of milk fat (x1) and palm olein (x2) will be prepared in different proportions, with two samples representing the components separately and four being formed by binary mixtures. Among these 6 samples, 2 fat bases will be selected for the production of structured lipids, resulting in four fat bases. The selection of these bases will be made by comparison of their melting profiles with those of fat bases composing commercial margarines. These four fat bases will be used for the preparation of spreads containing Bifidobacterium animalis Bb -12, inulin (2%), and concentrated casein (1%). For the characterization of fat bases, free fatty acids will be determined by titration, fatty acid composition will be determined by gas chromatography, consistency by texture analysis, and crystallization and melting behaviors by differential scanning calorimetry. For the characterization of spreads, counts of B. animalis Bb-12, pH measurements, instrumental consistency, sensory analysis, and in vitro assays for assessing the resistance of the probiotic strain incorporated to spread to gastric and enteric conditions will be conducted during shelf-life of refrigerated spreads. The determination of the physicochemical properties of fat bases will be conducted at the time of its preparation and the margarine microbiological and physico-chemical parameters will be determined on the following day of production and weekly for up to 1 month under refrigeration at 5 °C. (AU)

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

DOS SANTOS, CLARA SIMONE; BATISTA DE SOUZA, CINTHIA HOCH; PADILHA, MARINA; GIOIELLI, LUIZ ANTONIO; RODRIGUES RACT, JULIANA NEVES; SAAD, SUSANA MARTA ISAY. Milk fat protects Bifidobacterium animalis subsp lactis Bb-12 from in vitro gastrointestinal stress in potentially synbiotic table spreads. FOOD & FUNCTION, v. 9, n. 8, p. 4274-4281, AUG 1 2018. (15/15863-0, 14/04784-9, 13/07914-8)

DOS SANTOS, CLARA SIMONE; KANUP, RAQUEL FORTES; CAVALCANTI ALBUQUERQUE, MARCELA ALBUQUERQUE; BEDANI, RAQUEL; BATISTA DE SOUZA, CINTHIA HOCH; GIOIELLI, LUIZ ANTONIO; ISAY SAAD, SUSANA MARTA; RODRIGUES RACT, JULIANA NEVES. Effect of enzymatic interesterification on the textural and nutritional properties of a probiotic table spread containing milk fat. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 124, APR 2020. (14/04784-9, 15/15863-0, 13/07914-8)