Premium
Effect of acerola ( Malpighia emarginata DC) pulp incorporation on potentially probiotic Petit‐Suisse goat cheese
Author(s) -
Barcelos Samuel Carneiro,
Egito Antônio Silvio,
Santos Karina Maria Olbrich,
Moraes Georgia Maciel Dias,
Teixeira Sá Daniele Maria Alves
Publication year - 2020
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.14511
Subject(s) - probiotic , food science , pulp (tooth) , abts , dpph , trolox , antioxidant , chemistry , lactobacillus plantarum , ascorbic acid , biology , lactic acid , bacteria , biochemistry , medicine , genetics , pathology
Petit‐Suisse goat cheese with multifunctional properties associated with acerola pulp and a potentially probiotic autochthonous strain of Lactobacillus plantarum were developed. The effect of incorporating acerola pulp into the cheese on the viability and survival of Lb. plantarum to in vitro gastrointestinal conditions, antioxidant capacity, and sensory features were studied. The freeze‐dried culture of Lb. plantarum exhibited high viability (8.34 log CFU/g), which remained above 8 log CFU/g in the cheeses. Acerola pulp incorporation did not affect in vitro survival of the probiotic (73% at 14 days), and enriched the Petit‐Suisse cheese with antioxidant compounds, increasing concentrations of ascorbic acid, and polyphenols (up to 132.73 mg.100/g and 255.08 mg.100/g, respectively), and EC 50 values of DPPH ● and ABTS ●+ (up to 6,331.74 g/g DPPH ● and 7.91 µM Trolox/g, respectively). The cheese showed high sensory acceptance. Practical applications Petit‐Suisse cheese flavored added by acerola pulp is promising as a multifuncional food product. The use of acerola pulp is an interesting option, as the fruit is well accepted and Brazil is one of the largest producers in the world. In this study, acerola pulp (10%) and potentially probiotic Lb. plantarum CNPC003 were used to develop Petit‐Suisse goat cheese. The effect of acerola pulp on physicochemical, probiotic, and antioxidant properties were evaluated. Acerola pulp can provide remarkable antioxidant activity without affecting the viability and in vitro survival of the potentially probiotic strain, indicating that the developed cheese may have dual function of antioxidant and probiotic potential, thus making it more attractive to consumers.