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Effect of drying process and incorporation of natural preservatives in the viability of lactic acid bacteria in yogurts

2023Documento de conferência Acesso aberto
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datacite.subject.fosEngenharia e Tecnologia::Biotecnologia Industrial
datacite.subject.sdg09:Indústria, Inovação e Infraestruturas
dc.contributor.authorUeda, Jonata Massao
dc.contributor.authorRodrigues, Paula
dc.contributor.authorBarros, Lillian
dc.contributor.authorMorales, Patricia
dc.contributor.authorCarocho, Márcio
dc.contributor.authorHeleno, Sandrina A.
dc.date.accessioned2026-05-14T10:41:57Z
dc.date.available2026-05-14T10:41:57Z
dc.date.issued2023
dc.description.abstractDairy 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.eng
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to the CIMO (UIBD/00690/2020 and UIDP/00690/2020) and SusTEC (LA/P/0007/2021). J. M. Ueda thanks FCT for his Ph.D. grant (2022.13392.BD). M. Carocho thanks FCT for his individual employment program-contract (CEEC-IND/00831/2018). S.A. Heleno and L. Barros also thank the national funding by FCT through the institutional scientific employment program-contract for her contract.
dc.identifier.citationUeda 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.
dc.identifier.urihttp://hdl.handle.net/10198/36663
dc.language.isoeng
dc.peerreviewedno
dc.publisherInstituto Politécnico de Bragança
dc.relationMountain Research Center - UIDP/00690/2020
dc.relationPlantPack: Volatile plant compounds as active packaging agents: prospection, extraction optimization, in silico studies and innovative applications
dc.relationLA/P/0007/2021
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectFermented milk
dc.subjectPowdered foods
dc.subjectLyophilisation
dc.subjectNatural products
dc.titleEffect of drying process and incorporation of natural preservatives in the viability of lactic acid bacteria in yogurtseng
dc.typeconference object
dspace.entity.typePublication
oaire.awardNumberUIDP/00690/2020
oaire.awardNumberCEECIND/00831/2018/CP1578/CT0001
oaire.awardTitleMountain Research Center - UIDP/00690/2020
oaire.awardTitlePlantPack: Volatile plant compounds as active packaging agents: prospection, extraction optimization, in silico studies and innovative applications
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/CEEC IND 2018/CEECIND%2F00831%2F2018%2FCP1578%2FCT0001/PT
oaire.citation.conferenceDate2023
oaire.citation.conferencePlaceBragança
oaire.citation.endPage45
oaire.citation.startPage45
oaire.citation.titleBook of abstracts of the International Seminar ArtiSaneFood – Biopreservation and Risk Modelling Approaches
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamCEEC IND 2018
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameUeda
person.familyNameRodrigues
person.familyNameBarros
person.familyNameCarocho
person.familyNameHeleno
person.givenNameJonata Massao
person.givenNamePaula
person.givenNameLillian
person.givenNameMárcio
person.givenNameSandrina A.
person.identifier469085
person.identifierawbWiiMAAAAJ&hl
person.identifier.ciencia-id4417-F90B-68A3
person.identifier.ciencia-id2312-18AE-DA42
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id5614-005B-5CF1
person.identifier.ciencia-id8B18-3095-6FC9
person.identifier.orcid0000-0002-1452-3764
person.identifier.orcid0000-0002-3789-2730
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0002-8978-4547
person.identifier.orcid0000-0001-7224-1098
person.identifier.ridJ-3600-2013
person.identifier.ridL-5951-2014
person.identifier.scopus-author-id57222522617
person.identifier.scopus-author-id7102639646
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id52463229800
person.identifier.scopus-author-id30067731800
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
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