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

Autor(es)

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]

Afiliação do(s) autor(es)

^[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

• Tipo de documento: Artigo Científico
• Fonte: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 124, APR 2020.
• Citações Web of Science: 5

Resumo

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)

• Processo FAPESP: 14/04784-9 - Aprimoramento das características sensoriais de margarina probiótica e avaliação de seu potencial funcional
• Beneficiário: Clara Simone dos Santos
• Modalidade de apoio: Bolsas no Brasil - Mestrado
• Processo FAPESP: 15/15863-0 - Aplicação de lipídios estruturados na obtenção de spread como alimento funcional probiótico e prebiótico
• Beneficiário: Juliana Neves Rodrigues Ract
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• Processo FAPESP: 13/07914-8 - FoRC - Centro de Pesquisa em Alimentos
• Beneficiário: Bernadette Dora Gombossy de Melo Franco
• Modalidade de apoio: Auxílio à Pesquisa - Centros de Pesquisa, Inovação e Difusão - CEPIDs