Effect of modified chitooligosacharides on the physicochemical and microbiological characteristics of a probiotic fermented beverage
DOI:
https://doi.org/10.14295/2238-6416.v74i4.753Keywords:
chitosan, bifidobacteria, viability, yogurt, fruit pulp, prebiotic.Abstract
The effect of the addition of chitooligosaccharides modified with glucose (COS-Glc), with potential prebiotic activity, on a smoothie beverage was evaluated during the storage. Two probiotic smoothie formulations made with probiotic yogurt (60%) and mango pulp (40%) were prepared, as follows: formulation F1 containing 2.0 % COS-Glc, and formulation F2 without the addition of COS-Glc (control). Commercial probiotic culture of Bifidobacterium lactis ssp. was used in both formulations. The products were evaluated for hygienic-sanitary quality, physicochemical composition, titratable acidity, syneresis, and bacteria viability (selective enumeration of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, and Bifidobacterium spp.) after one day of manufacture. The viability of the microorganisms, the hygienic-sanitary quality and the physicochemical characteristics (titratable acidity and syneresis) of the beverages were evaluated throughout 30 days of storage at 8 ± 1°C. The hygienic-sanitary quality was satisfactory, and the beverages were suitable for consumption. The addition of modified chitooligosaccharides to the probiotic beverage led to an increase in titratable acidity and syneresis. The formulation F1 presented significantly higher total solids, total dietary fiber, and carbohydrates when compared to F2. The addition of COS-Glc did not affect the viability of the probiotics in the beverage along with the storage, which remained within the recommended dose to exert its therapeutic effect. The combination of COS-Glc and probiotics can be an interesting tool to produce smoothie type dairy beverages without adversely affecting the characteristics of the product, besides conferring added value to the product due to the incorporation of an ingredient with potential prebiotic activity.
References
ALMEIDA. M. H. B. et al. Potentially probiotic açaí yoghurt. International Journal of Dairy Technology, v. 61, n. 2, p. 178-182, 2008.
AMATAYAKUL, T.; SHERKAT, F.; SHAH, N. Syneresis in set yogurt as affected by EPS starter cultures and levels of solids. International Journal of Dairy Technology, v. 59, n. 3, p. 216-221, 2006.
BARAT, A.; OZCAN, T. Growth of probiotic bacteria and characteristics of fermented milk containing fruit matrices. International Journal of Dairy Technology, v. 71, S1, p. 120-129, 2018.
BARBOSA, P. P. M.; GALLINA, D. A. Viabilidade de bactérias (starter e probióticas) em bebidas elaboradas com iogurte e polpa de manga. Revista do Instituto de Laticínios Cândido Tostes, v. 72, n. 2, p. 85-95, abr/jun 2017.
BRASIL. Ministério da Agricultura e Abastecimento. Instrução Normativa nº 01, de 7 de janeiro de 2000. Regulamento técnico geral para fixação dos padrões de identidade e qualidade para polpa de fruta. Diário Oficial da República Federativa do Brasil: seção 1, Brasília, DF, n. 6, p. 54, 10 jan. 2000.
BRASIL. Ministério da Agricultura, Pecuária e Abastecimento. Instrução Normativa nº 46, de 23 de outubro de 2007. Regulamento técnico de produção, identidade e qualidade de leites fermentados. Diário Oficial da União: seção 1, Brasília, DF, n. 205, p. 4, 24 out. 2007.
FARIAS, P. K. S. et al. Contagem de bactérias lácticas em iogurtes comerciais. Revista Brasileira de Ciências Agrárias, v. 8, n. 3, p. 38-44, 2016.
FERNANDES, J. C. et al. Evaluation of chitooligosaccharides effect upon probiotic bacteria. International Journal of Biological Macromolecules, v. 50, p. 148-152, 2012.
FRANK, J. F.; YOUSEF, A. E. Tests for groups of microorganisms. In: WEHR, H. M.; FRANK, J. F. (ed.). Standard Methods for the Examination of Dairy Products. 17th ed. Washington: AMERICAN PUBLIC HEALTH ASSOCIATION, 2004. p. 227-247.
GALLINA, D. A. et al. Caracterização de bebida obtida a partir de leite fermentado simbiótico adicionado de polpa de goiaba e avaliação da viabilidade das bifidobactérias. Revista do Instituto de Laticínios Cândido Tostes, v. 67, n. 386, p. 45-54, 2012.
GALLINA, D. A. et al. Caracterização de leites fermentados com e sem adição de probióticos e prebióticos e avaliação da viabilidade de bactérias láticas e probióticas durante a vida-de-prateleira. Unopar Ciências Biológicas e da Saúde, v. 13, n. 4, p. 239-244, 2011.
GALLINA, D. A.; ORMENESE, R. C. S. C.; GARCIA, A. O. Iogurte probiótico com polpa de frutas vermelhas: caracterização físico química e microbiológica, aceitabilidade sensorial e viabilidade dos probióticos. Revista do Instituto de Laticínios Cândido Tostes, v. 73, n. 4, p. 196-208, 2018.
GIBSON, G. R.; ROBERFROID, M. B. Dietary modulation of the human colonic microbiota. Introducing the concept of prebiotics. Journal of Nutrition, v. 125, p. 1401-1412, 1995.
HOSSAIN, M. N.; FAKRUDDIN, M.; ISLAM, M. N. Quality comparison and acceptability of yoghurt with different fruit juices. Jounal of Food Processing & Technology, v. 3, n. 8, p.1-5, 2012.
INTERNATIONAL DAIRY FEDERATION (IDF). Selective enumeration of bifidobacteria in dairy products: development of a standard method. Bulletin of the IDF nº 411/2007. Brussels: IDF, 2007. 20 p.
JANUÁRIO, J. G. B. et al. Probiotic yoghurt flavored with organic beet with carrot, cassava, sweet potato or corn juice: Physicochemical and texture evaluation, probiotic viability andacceptance. International Food Research Journal, v. 24, n. 1, p. 359-366, 2017.
KAILASAPATHY, K.; HARMSTORF, I.; PHILLIPS, M. Survival of Lactobacillus acidophilus and Bifidobacterium animalis ssp. lactis in stirred fruit yogurts. Food Science and Technology, v. 41, n. 7, p. 1317-1322, 2008.
KAUR, A.; ARORA, M.; PANDOVE, G. Probiotics and its health benefits. Journal of Global Biosciences, v. 3, n. 3, p. 686-693, 2014.
KEENAN, D. F. et al. Flavour profiling of fresh and processed fruit smoothies by instrumental and sensory analysis. Food Research International, v. 45, p. 17-25, 2012.
KUMAR, A.; KUMAR, D. Development of antioxidant-rich fruit supplemented probiotic yogurts using free and microencapsulated Lactobacillus. Journal of Food Science and Technology, v. 53, n. 1, p. 667-675, 2016.
KUMAR, P.; MISHRA, H. N. Effect of mango pulp and soymilk fortification on the texture profile of set yoghurt made from buffalo milk. Journal of Texture Studies, v. 34, p. 249-269, 2003.
LATIMER Jr., G. W. (ed.). Official methods of analysis of AOAC International. 19th ed. Gaithersburg: AOAC International, 2012.
LOURENS-HATTINGH, A.; VILJOEN, B. C. Yogurt as probiotic carrier food. International Dairy Journal, v. 11, p. 1-17, 2001.
MELO, E. A. et al. Capacidade antioxidante de frutas. Revista Brasileira de Ciências Farmacêuticas, v. 44, n. 2, p. 193-201, 2008.
MINITAB Statistical Software®. State College: Minitab, 2011. Disponível em: http://www.minitab.com/pt-BR/default.aspx. Acesso em: 21 out. 2014.
MONTENEGRO, M. I. P. Synthesis and characterization of new oligosaccharides with prebiotic activity. 2014. 90 p. Dissertation (Master of Science degree in Applied Microbiology) – Portuguese Catholic University , Porto, 2013.
OZCAN, T. et al. Survival of Lactobacillus spp. in fruit based fermented dairy beverages. International Journal of Food Engineering, v. 1, n. 1, p. 44-49, 2015.
PALAFOX-CARLOS, H.; YAHIA, E. M.; GONZÁLEZ-AGUILAR, G. A. Identification and quantification of major phenolic compounds from mango (Mangifera indica, cv. Ataulfo) fruit by HPLC-DADMS/MS-ESI and their individual contribution to the antioxidant activity during ripening. Food Chemistry, v. 135, p. 105-111, 2012.
PAQUIN, P. Functional and speciality beverage technology. Boca Raton: CRC Press, 2009. 500 p.
PERRICONE, M. et al. Challenges for the production of probiotic fruit juices. Beverages, v. 1, p. 95-103, 2015.
RASTALL, R. A.; MAITIN, V. Prebiotics and synbiotics: Towards the next generation. Current Opinion in Biotechnology, v. 13, p. 490-496, 2002.
SCHREZENMEIR, J.; VRESE, M. Probiotics, prebiotics, and synbiotics – approaching a definition. The American Journal of Clinical Nutrition, v. 73 (suppl), n. 2, p. 361s-364s, 2001.
SILVA, M. E. C.; PACHECO, M. T. B., ANTUNES, A. E. C. Estudo da viabilidade tecnológica da aplicação de coacervado de proteínas de soro de leite com carboximetil celulose em iogurte probiótico. Brazilian Journal of Food and Technology, v. 13, n. 1, p. 30-37, 2010.
THE INTERNATIONAL ORGANIZATION FOR STANDARDIZATION (ISO). Microbiology of food and animal feeding stuff - Horizontal method for the detection and enumeration of coliforms - Most probable number technique. ISO 4831:2006. 3rd ed. Geneva: ISO, 2006.
THE INTERNATIONAL ORGANIZATION FOR STANDARDIZATION (ISO). Microbiology of food and animal stuff – Horizontal method for the detection and enumeration of presumptive Escherichia coli – Most probable number technique. ISO 7251:2005. 3rd ed. Geneva: ISO, 2005.
TRIPATHI, M. K.; GIRI, S. K. Probiotic functional foods: Survival of probiotics during processing and storage. Journal of Functional Foods, v. 9, p. 225-241, 2014.
TURKMEN, N.; AKAL, C.; ÖZER, B. Probiotic dairy-based beverages: A review. Journal of Functional Foods, v. 53, p. 62-75, 2019.
VERNAZZA, C. L.; GIBSON, G. R.; RASTALL, R. A. In vitro fermentation of chitosan derivatives by mixed cultures of human faecal bacteria. Carbohydrate Polymers, v. 60, p. 539-545, 2005.
ZENEBON, O.; PASCUET, N. S.; TIGLEA, P. (coord.). Métodos físico-químicos para análise de alimentos. 4. ed., 1. ed. digital. São Paulo: Instituto Adolfo Lutz, 2008.1020 p.
Downloads
Additional Files
Published
Issue
Section
License
Term of Responsibility and Transference of Author Rights
The undersigned authors of the article entitled "INSERT TITLE" declare to have read and approved all the manuscript. The authors agree to submit it to the Journal of Candido Tostes Dairy Institute for evaluation and possible publication as true, authentic, and original results. This statement implies that the manuscript, regardless of language, was not submitted to other journals with the same purpose. The authors acknowledge that will be required to provide retractions or corrections of errors related to the article, if necessary. The authors are aware of the guidelines and editorial policy of the Journal and assign copyright to the Journal of Candido Tostes Dairy Institute with the exclusive right to print, publish and sell the product worldwide, in all languages and media. Therefore, it is forbidden to authors reproduce wholly or partially the submitted manuscript in any other part or media, print or electronic. Thus, the authors declare that accepts to transfer the rights of graphic reproduction to the Journal of Candido Tostes Dairy Institute in the case of the article with the above title (or title that later come to be adopted, to meet the suggestions of the editors and reviewers) will be published in the Journal of Candido Tostes Dairy Institute. In addition, the authors agree to appoint _(name)___________ as the corresponding author.
This term should be signed by all authors in the order of authorship, stating:
Date;
Authors name without abbreviation;
Document number;
Title/position of each author;
e-mail; and
the area for evaluation of the paper.
