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Orientador(es)
Resumo(s)
Dairy products are considered one of the most consumed foods in the world, and yogurts are highly demanded for their flavour and nutritional properties, also including macronutrients, vitamins, minerals, or probiotics offered. To avoid food waste, alternatives to preserve food are highlighted, such as the addition of food preservatives or the production of powdered foods. Therefore, the objective of this work was to evaluate the survival of total lactic acid bacteria when natural extracts (rosemary, basil, and sage) were incorporated into yogurts, as well as to investigate their viability after the freezedrying process. Yogurts were prepared in the laboratory, and lyophilised plant extracts (30 mg/kg) were added. Total lactic acid bacteria were analysed for 14 days, in addition to evaluating the lactic acid and lactose contents by HPLC-DAD and HPLC-RI, respectively. Subsequently, the viability of Streptococcus thermophilus and Lactobacillus bulgaricus were evaluated in freeze-dried yogurts without the addition of vegetable extracts. Regarding the results obtained, there was a slight increase in the lactic acid bacteria counts, in addition to an increase in lactic acid and a reduction in the lactose content over 14 days, confirming the yogurt fermentation process. For the viability of S. thermophilus and L. bulgaricus during the lyophilisation process, a slight reduction of both bacteria was observed, but within the limits established by the Codex Standards (minimum of 107CFU/g). Therefore, the incorporation of plant extracts and the freeze-drying process did not significantly change the yogurts regarding the viability of the lactic acid bacteria, remaining a probiotic food.
Descrição
Palavras-chave
Fermented milk Powdered foods Lyophilisation Natural products
Contexto Educativo
Citação
Ueda JM, Rodrigues P, Barros L, Morales P, Carocho M, Heleno SA, 2023. Effect of drying process and incorporation of natural preservatives in the viability of lactic acid bacteria in yogurts. Book of abstracts of the International Seminar ArtiSaneFood – Biopreservation and Risk Modelling Approaches, p. 45. Bragança, Portugal, 24-25/05/2023.
Editora
Instituto Politécnico de Bragança