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Food Chem

Title:		Spreadable goat Ricotta cheese added with Lactobacillus acidophilus La-05: Can microencapsulation improve the probiotic survival and the quality parameters?
Author(s):		Lopes LAA; Pimentel TC; Carvalho RSF; Madruga MS; Galvao MS; Bezerra TKA; Barao CE; Magnani M; Stamford TCM;
Address:		"Laboratorio de Processos Microbianos em Alimentos, Departamento de Engenharia de Alimentos, Universidade Federal da Paraiba, Joao Pessoa, Paraiba, Brazil; Laboratorio de Experimentacao e Analises de Alimentos, Departamento de Nutricao, Universidade Federal de Pernambuco, Recife, Pernambuco, Brazil. Instituto Federal do Parana, Campus Paranavai, Paranavai, Brazil. Laboratorio de Imunopatologia Keizo-Asami (LIKA), Departamento de Farmacia, Universidade Federal de Pernambuco, Recife, Pernambuco, Brazil. Laboratorio de Analise Quimica de Alimentos (LAQA), Departamento de Engenharia de Alimentos, Universidade Federal da Paraiba, Joao Pessoa, Paraiba, Brazil. Laboratorio de Processamento de Leite e Derivados, Departamento de Engenharia de Alimentos, Universidade Federal da Paraiba, Joao Pessoa, Paraiba, Brazil. Laboratorio de Processos Microbianos em Alimentos, Departamento de Engenharia de Alimentos, Universidade Federal da Paraiba, Joao Pessoa, Paraiba, Brazil. Electronic address: magnani2@gmail.com. Laboratorio de Experimentacao e Analises de Alimentos, Departamento de Nutricao, Universidade Federal de Pernambuco, Recife, Pernambuco, Brazil"
Journal Title:		Food Chem
Year:		2021
Volume:		20201231
Issue:
Page Number:		128769 -
DOI:		10.1016/j.foodchem.2020.128769
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The impact of the addition of L. acidophilus La-05 (free cells, microencapsulated with alginate [30 g/L] or microencapsulated with alginate coated with chitosan [5 g/L]) on the quality parameters of spreadable goat Ricotta cheese during storage (7 degrees C/7 days) was evaluated. The addition of probiotic culture resulted in products with lower hardness, gumminess, and springiness, as well as higher cohesiveness and adhesiveness. Furthermore, it increased the yield, and altered the color (higher L*, a* and b* values). The microencapsulation of the probiotic cultures resulted in higher probiotic survival (>6 log CFU/mL in product and simulated gastrointestinal conditions), and improved technological (no moisture loss, lower proteolysis and organic acid content), texture (lower gumminess and adhesiveness), and volatile (compounds with floral and fruity notes and lower 'goat' aroma) properties. Chitosan coating did not improve the effects. In conclusion, microencapsulation improved the probiotic survival and the quality parameters of spreadable goat Ricotta cheese"
Keywords:		Animals *Cheese Goats *Lactobacillus acidophilus *Probiotics Alginate Chitosan External ionic gelation Goat cheese Probiotic;
Notes:		"MedlineLopes, Laenia Angelica Andrade Pimentel, Tatiana Colombo Carvalho, Rafaela de Siqueira Ferraz Madruga, Marta Suely Galvao, Mercia de Sousa Bezerra, Taliana Kenia Alencar Barao, Carlos Eduardo Magnani, Marciane Stamford, Thayza Christina Montenegro eng England 2021/01/04 Food Chem. 2021 Jun 1; 346:128769. doi: 10.1016/j.foodchem.2020.128769. Epub 2020 Dec 31"