Santos, Marly SilveiraEstevinho, Leticia M.Carvalho, Carlos Alfredo Lopes deMorais, Jorge SáConceição, Antonio Leandro S.Paula, Vanessa B.Magalhães-Guedes, KarinaAlmeida, Rogeria C.C.2018-02-192020-01-032018-01-192020-01-032019Santos, 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. 1-80022-1147http://hdl.handle.net/10198/20107This 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.engAdditiveFermentationLactic acid bacteriaPotassium sorbateStabilityjournal article10.1111/1750-3841.14943