| Texto completo | |
| Autor(es): |
Balthazar, Celso F.
;
Teixeira, Sinara
;
Bertolo, Mirella R. V.
;
Ranadheera, C. S.
;
Raices, Renata S. L.
;
Russo, Pasquale
;
Spano, Giuseppe
;
Bogusz Junior, Stanislau
;
Sant'Ana, Anderson S.
Número total de Autores: 9
|
| Tipo de documento: | Artigo Científico |
| Fonte: | FOOD BIOSCIENCE; v. 59, p. 10-pg., 2024-03-08. |
| Resumo | |
This study examined the effects of ohmic heating pasteurization on probiotic fermented sheep milk compared to conventional heating by analyzing microbial viability, volatile compounds, riboflavin content, and bioactive peptides in the resulting dairy product. Four batches of milk were processed using conventional heating (CH) and three different ohmic heating (OH). Microbiological analysis demonstrated the safety of OH-processed milk. Probiotic viability remained consistent during fermentation and storage, and the simultaneous inoculation of bacteria reduced fermentation time, indicating cooperation interplays. OH-processed probiotic fermented sheep milk showed a substantial increase in antioxidant, antidiabetic, antihypertensive activities, and riboflavin content. Moreover, the flavor profile was characterized by specific volatile compounds. Multiple-factor analysis was performed to identify relationships between samples and various parameters, offering insights into the impact of processing methods. In conclusion, OH enhanced the health-promoting and flavor-related compounds of probiotic fermented sheep milk, suggesting its application to produce functional dairy products. (AU) | |
| Processo FAPESP: | 18/24540-8 - Leite de ovelha processado por aquecimento ôhmico para produção de iogurte: inativação de patógenos e estudo da ecologia microbiana durante a vida útil por sequenciamento de amplicon do gene 16S rRNA |
| Beneficiário: | Celso Fasura Balthazar |
| Modalidade de apoio: | Bolsas no Brasil - Pós-Doutorado |