Effect of enzymatic interesterification on the textural and nutritional properties of a probiotic table spread containing milk fat

Author(s)

dos Santos, Clara Simone ^[1] ; Kanup, Raquel Fortes ^[1] ; Cavalcanti Albuquerque, Marcela Albuquerque ^{[2, 1]} ; Bedani, Raquel ^{[2, 1]} ; Batista de Souza, Cinthia Hoch ^{[1, 3]} ; Gioielli, Luiz Antonio ^[1] ; Isay Saad, Susana Marta ^{[2, 1]} ; Rodrigues Ract, Juliana Neves ^[1]

Affiliation

^[1] Univ Sao Paulo, Sch Pharmaceut Sci, Dept Biochem & Pharmaceut Technol, Av Prof Lineu Prestes 580, B16, BR-05508000 Sao Paulo, SP - Brazil

^[2] Univ Sao Paulo, Food Res Ctr, Sao Paulo - Brazil

^[3] Dairy Sci & Technol, Rua Marselha 591, BR-86041140 Londrina, Parana - Brazil

• Document type: Journal article
• Source: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 124, APR 2020.
• Web of Science Citations: 5

Abstract

High lipid food matrices are advantageous in protecting probiotic microorganisms during storage and also during digestion. This study aimed to apply enzymatically interesterified milk fat (MF) and palm olein (PO) blends as the fat base for the formulation of a probiotic table spread with improved melting behavior when compared to butter. Enzymatic interesterification imparted spreadability to the probiotic table spreads at room temperature, while the viability of the probiotic bacteria Bifidobacterium animalis subsp. lactis Bb-12, which ranged from 8 to 9 log CFU/g during 28 days, was not affected. The mean B. animalis Bb-12 populations under in vitro simulated gastrointestinal conditions were kept between 5.5 and 8.7 log CFU/g. Hence, these table spreads revealed to be a suitable food matrix for the incorporation of B. animalis Bb-12 and interesterification combined with the addition of PO improved textural and nutritional properties by increasing the unsaturation level of the fat base. (AU)

• FAPESP's process: 14/04784-9 - Improvement of probiotic margarine sensory features and evaluation of the product functional potential
• Grantee: Clara Simone dos Santos
• Support Opportunities: Scholarships in Brazil - Master
• FAPESP's process: 15/15863-0 - Application of structured lipids for obtaining a spread as a probiotic and prebiotic functional food
• Grantee: Juliana Neves Rodrigues Ract
• Support Opportunities: Regular Research Grants
• FAPESP's process: 13/07914-8 - FoRC - Food Research Center
• Grantee: Bernadette Dora Gombossy de Melo Franco
• Support Opportunities: Research Grants - Research, Innovation and Dissemination Centers - RIDC