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Probiotic Yogurt with Brazilian Red Propolis: Physicochemical and Bioactive Properties, Stability, and Shelf Life
Author(s) -
Santos Marly S.,
Estevinho Leticia M.,
Carvalho Carlos Alfredo L.,
Morais Jorge S.,
Conceição Antonio Leandro S.,
Paula Vanessa B.,
MagalhãesGuedes Karina,
Almeida Rogeria C. C.
Publication year - 2019
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.14943
Subject(s) - propolis , food science , potassium sorbate , shelf life , chemistry , probiotic , lactic acid , antioxidant , potassium , fatty acid , bacteria , biology , sugar , biochemistry , organic chemistry , genetics
This study aimed to evaluate the quality parameters in probiotic yogurt produced with Brazilian red propolis to replace potassium sorbate used in conventional yogurt (CY). Microbiological stability and shelf life, physicochemical properties (pH, acidity, chemical composition, and fatty acids), and bioactive properties (phenolic compounds and antioxidant activity) were evaluated. The addition of red propolis (0.05%) to replace the potassium sorbate did not change the pH, acidity, fatty acid profile, chemical composition, or shelf life. Microbiological stability of at least 28 days was achieved, while a drastic reduction in the lactic acid bacteria content was observed in the CY during refrigeration storage. Phenolic total contents were higher than those of the control, and consequently, yogurt with red propolis showed higher antioxidant activity. Practical Application The study indicates that Brazilian red propolis at 0.05% concentration to replace the potassium sorbate is an efficient alternative for use in yogurt production. The knowledge acquired about these types of Brazilian propolis provides an important contribution to food research in the discovery of new functional products to the market, seeking a healthier diet. Therefore, the produced yogurt proves to be an innovative product with functional and probiotic potential to be placed on the market.