Portal de Periódicos da CAPES

Artigo Produção Nacional Revisado por pares

BIBTEX RIS

Microencapsulation with spray-chilling as an innovative strategy for probiotic low sodium requeijão cremoso processed cheese processing

2021; Elsevier BV; Volume: 46; Linguagem: Inglês

10.1016/j.fbio.2021.101517

2212-4306

Ramón Silva, Tatiana Colombo Pimentel, Fernando Eustáquio de Matos, Erick A. Esmerino, Mônica Q. Freitas, Carmen Sílvia Fávaro-Trindade, Márcia Cristina Silva, Adriano G. Cruz,

Proteins in Food Systems

The effect of sodium reduction and Lactobacillus acidophilus addition (free or microencapsulated) on the quality parameters of requeijão cremoso processed cheese was assessed for 90 days at 5 °C. Three formulations were prepared: (CONT) regular salt content and curd fusion (90 °C/2 min), (FREE) reduced salt content + free probiotic culture added after curd fusion (90 °C/2 min), and (MICRO) reduced salt content + microencapsulated probiotic culture added before curd fusion (70 °C/5 min). FREE and MICRO formulations showed increased monounsaturated and polyunsaturated fatty acid content, improved health indices (decreases in thrombogenic index and increases in desirable fatty acid index), and altered rheological properties (higher consistency index, apparent viscosity, elastic properties, and gel strength). In addition, the MICRO formulation showed higher texture sensory acceptance and probiotic counts higher than 6 log CFU/g during storage and simulated gastrointestinal conditions. Overall, microencapsulation of probiotics with spray chilling represents an innovative solution in requeijao cremoso processed cheese.