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Efeito do pólen fermentado na conservação e bioatividade do iogurte
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A crescente procura por alimentos clean label tem impulsionado o desenvolvimento de conservantes naturais de elevado valor funcional. Neste estudo teve como objetivo avaliar o potencial do extrato de pólen apícola fermentado como aditivo conservante em iogurte.
O pólen foi submetido a um processo fermentativo com leveduras, de acordo com um delineamento experimental Plackett-Burman (19 ensaios), no qual se variaram três fatores: inóculo de Saccharomyces cerevisiae (10⁵–10⁷ UFC/mL), o pH (3,5–4,5) e a massa de pólen (2,5–7,5 g). O ensaio otimizado conduzido com uma concentração inicial de Saccharomyces cerevisiae de 10⁵ UFC/mL, pH de 4,9 e 5 g de pólen, originou um extrato com incremento significativo nos teores de fenóis totais (44,8 para 72,6 mg equivalentes ácido gálico/g) e na atividade antioxidante (89,8 para 170,9 mg equivalentes Trolox/g), em comparação com o pólen não fermentado. O extrato foi incorporado em iogurtes nas concentrações de 0,25% e 0,5% (m/v), sendo comparado com um controlo contendo sorbato de potássio (0,03%).
Após 28 dias de armazenamento, a formulação com 0,5% manteve níveis de fenóis totais de 14,3 mg equivalentes de ácido gálico/g e atividade antioxidante estável, superando os valores observados na amostra com conservante sintético. Todas as formulações apresentaram perfil microbiológico adequado, com contagens de bactérias ácido-lácticas superiores a 10⁷ UFC/mL e ausência de microrganismos patogénicos. Na avaliação sensorial, a incorporação de 0,25% de extrato não comprometeu a aceitabilidade global do iogurte, enquanto a adição de 0,5% resultou numa redução da aceitação, particularmente nos atributos de sabor, textura e aroma. Os resultados obtidos indicam que o extrato de pólen apícola fermentado constitui uma alternativa viável e funcional aos conservantes sintéticos, contribuindo simultaneamente para a conservação e valorização nutricional de iogurtes.
The growing demand for clean-label foods has fostered the development of natural preservatives with high functional value. This study aimed to assess the potential of fermented bee pollen extract as a preservative in yogurt. Pollen was subjected to yeast fermentation according to a Plackett–Burman experimental design (19 trials), in which three factors were varied: Saccharomyces cerevisiae inoculum (10⁵–10⁷ CFU/mL), pH (3.5–4.5), and pollen mass (2.5–7.5 g). The optimized assay, conducted with an initial S. cerevisiae concentration of 10⁵ CFU/mL, pH 4.9, and 5 g of pollen, produced an extract with significant increases in total phenolic content (44.8 to 72.6 mg gallic acid equivalents/g) and antioxidant activity (89.8 to 170.9 mg Trolox equivalents/g), compared with unfermented pollen. The extract was incorporated into yogurts at 0.25% and 0.5% (w/v) and compared with a control containing potassium sorbate (0.03%). After 28 days of storage, the 0.5% formulation retained 14.3 mg GAE/g and stable antioxidant activity, surpassing the values observed in the synthetic preservative sample. All formulations presented adequate microbiological quality, with lactic acid bactéria counts above 10⁷ CFU/mL and absence of pathogenic microorganisms. Sensory evaluation showed that the incorporation of 0.25% extract did not compromise overall acceptability, whereas the addition of 0.5% reduced acceptance, particularly in flavor, texture, and aroma. These results demonstrate that fermented bee pollen extract is a viable and functional alternative to synthetic preservatives, enhancing both preservation and nutritional value of yogurt.
The growing demand for clean-label foods has fostered the development of natural preservatives with high functional value. This study aimed to assess the potential of fermented bee pollen extract as a preservative in yogurt. Pollen was subjected to yeast fermentation according to a Plackett–Burman experimental design (19 trials), in which three factors were varied: Saccharomyces cerevisiae inoculum (10⁵–10⁷ CFU/mL), pH (3.5–4.5), and pollen mass (2.5–7.5 g). The optimized assay, conducted with an initial S. cerevisiae concentration of 10⁵ CFU/mL, pH 4.9, and 5 g of pollen, produced an extract with significant increases in total phenolic content (44.8 to 72.6 mg gallic acid equivalents/g) and antioxidant activity (89.8 to 170.9 mg Trolox equivalents/g), compared with unfermented pollen. The extract was incorporated into yogurts at 0.25% and 0.5% (w/v) and compared with a control containing potassium sorbate (0.03%). After 28 days of storage, the 0.5% formulation retained 14.3 mg GAE/g and stable antioxidant activity, surpassing the values observed in the synthetic preservative sample. All formulations presented adequate microbiological quality, with lactic acid bactéria counts above 10⁷ CFU/mL and absence of pathogenic microorganisms. Sensory evaluation showed that the incorporation of 0.25% extract did not compromise overall acceptability, whereas the addition of 0.5% reduced acceptance, particularly in flavor, texture, and aroma. These results demonstrate that fermented bee pollen extract is a viable and functional alternative to synthetic preservatives, enhancing both preservation and nutritional value of yogurt.
Descrição
Mestrado de dupla diplomação com o Centro Federal de Educação Tecnológica Celso Suckow da Fonseca, CEFET/RJ
Palavras-chave
Pólen fermentado Iogurte Aditivo Conservante Bioatividade.