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BIBTEX RIS

Oxidative stress in probiotic Petit Suisse: Is the jabuticaba skin extract a potential option?

2016; Elsevier BV; Volume: 81; Linguagem: Inglês

10.1016/j.foodres.2015.12.034

1873-7145

Eliene Penha Rodrigues Pereira, J.A.F. Faria, Rodrigo N. Cavalcanti, R Garcia, Roberta Claro da Silva, Erick A. Esmerino, Leandro P. Cappato, Daniel Barrera‐Arellano, Renata S.L. Raices, M.C. Silva, Marina Padilha, Maria Ângela de Almeida Meireles, Helena María André Bolini, Adriano G. Cruz,

Microbial Metabolites in Food Biotechnology

This research evaluated the action of jabuticaba skin extract (JSE) obtained through supercritical extraction compared with the antioxidants ascorbic acid, cysteine chloride, and glucose oxidase along probiotic Petit Suisse cheese processing. Physico-chemical analyses (pH, proteolysis, antioxidant activity, organic acids, and fatty acid profile) and microbiological (starter culture and probiotic culture counts) were carried out over 28 days of refrigerated storage. Addition of JSE on Petit Suisse was variable and dependent of the evaluated parameters with satisfactory findings in consumer test. However, the supplementation of probiotic Petit Suisse with JSE should be evaluated with care.