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Probiotic yogurt with brazilian red propolis: physicochemical and bioactive properties, stability, and shelf life

2019Artigo científico Acesso aberto
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dc.contributor.authorSantos, Marly Silveira
dc.contributor.authorEstevinho, Leticia M.
dc.contributor.authorCarvalho, Carlos Alfredo Lopes de
dc.contributor.authorMorais, Jorge Sá
dc.contributor.authorConceição, Antonio Leandro S.
dc.contributor.authorPaula, Vanessa B.
dc.contributor.authorMagalhães-Guedes, Karina
dc.contributor.authorAlmeida, Rogeria C.C.
dc.creatorSantos M.
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2020-01-03T17:07:33Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2020-01-03T17:07:33Z
dc.date.issued2019
dc.description.abstractThis study aimed to evaluate the quality parameters in probiotic yogurt produced with Brazilian red propolis to replace potassium sorbate used in conventional yogurt (CY). Microbiological stability and shelf life, physicochemical properties (pH, acidity, chemical composition, and fatty acids), and bioactive properties (phenolic compounds and antioxidant activity) were evaluated. The addition of red propolis (0.05%) to replace the potassium sorbate did not change the pH, acidity, fatty acid profile, chemical composition, or shelf life. Microbiological stability of at least 28 days was achieved, while a drastic reduction in the lactic acid bacteria content was observed in the CY during refrigeration storage. Phenolic total contents were higher than those of the control, and consequently, yogurt with red propolis showed higher antioxidant activity.
dc.description.sponsorshipWe thank the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES), Brazilian government, for scholarship support (Finance Code 001), the Dr Cátia Ionara Santos Lucas (INSECTA laboratory, UFRB, Cruz das Almas, Brazil), and the technical team of the Polytechnic Institute of Bragança laboratory (Bragança, Portugal) for their support during the research.
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationSantos, Marly S.; Estevinho, Leticia M.; Carvalho, Carlos Alfredo L.; Morais, Jorge S.; Conceição, Antonio Leandro S.; Paula, Vanessa B.; Magalhães-Guedes, Karina; Almeida, Rogeria C.C. (2019). Probiotic Yogurt with Brazilian Red Propolis: Physicochemical and Bioactive Properties, Stability, and Shelf Life. Journal of Food Science. ISSN 0022-1147. p. 1-8en_EN
dc.identifier.doi10.1111/1750-3841.14943en_EN
dc.identifier.issn0022-1147
dc.identifier.urihttp://hdl.handle.net/10198/20107
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.subjectAdditiveen_EN
dc.subjectFermentationen_EN
dc.subjectLactic acid bacteriaen_EN
dc.subjectPotassium sorbateen_EN
dc.subjectStabilityen_EN
dc.titleProbiotic yogurt with brazilian red propolis: physicochemical and bioactive properties, stability, and shelf lifeen_EN
dc.typejournal article
dspace.entity.typePublication
person.familyNameEstevinho
person.familyNameMorais
person.familyNamePaula
person.givenNameLetícia M.
person.givenNameJorge Sá
person.givenNameVanessa B.
person.identifier.ciencia-idBA14-09D6-A406
person.identifier.ciencia-id6E11-BDED-4CB3
person.identifier.ciencia-id5F16-A866-562D
person.identifier.orcid0000-0002-9249-1948
person.identifier.orcid0000-0001-7281-8598
person.identifier.scopus-author-id6506577664
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
relation.isAuthorOfPublication4a1d5ba2-1854-4ca5-89a4-73f35e964df9
relation.isAuthorOfPublicationc2ed0055-91c1-4bf5-acb3-d9a99296d9a2
relation.isAuthorOfPublication960f5ea5-510b-491e-b931-6ab78ab72054
relation.isAuthorOfPublication.latestForDiscovery960f5ea5-510b-491e-b931-6ab78ab72054

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