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Silva e Alves A.T.,Institute Tecnologia Of Alimentos Institute Of Food Technology | Antunes A.E.C.,University of Campinas | Trento F.K.H.S.,Institute Tecnologia Of Alimentos Institute Of Food Technology | Zacarchenco P.B.,Institute Tecnologia Of Alimentos Institute Of Food Technology | And 2 more authors.
International Journal of Dairy Technology | Year: 2016

Recently the food industry has been attempting to innovate its products to meet consumer demands for health benefits from their food. Thus, the objective of this research was to study the combination of technologies to obtain a pasteurised, microfiltered, and lactose-hydrolysed skim milk with an extended shelf life and with added probiotics (PMLHSP). This PMLHSP was subjected to physicochemical, microbiological and sensory evaluations, plus its shelf life was estimated at 5 °C. The viability of the probiotics in this system was also evaluated during storage at 5 °C and indicated a shelf life of about 28 days. The probiotic culture added to the microfiltered skim milk presented good viability in the product throughout refrigerated storage, with counts of above 8 log CFU/mL. © 2016 Society of Dairy Technology.


Antunes A.E.C.,University of Campinas | Liserre A.M.,Instituto Adolfo Lutz Adolfo Lutz Institute | Coelho A.L.A.,Institute Tecnologia Of Alimentos Institute Of Food Technology | Menezes C.R.,Federal University of Santa Maria | And 3 more authors.
LWT - Food Science and Technology | Year: 2013

The aim of this study was to evaluate the survival of a probiotic microorganism microencapsulated in cellulose acetate phthalate, added to acerola nectar. The changes in pH, Brix, organic acid content and color of the product during its shelf-life were evaluated. A total of 3 processing runs were carried out on a semi-industrial scale, each consisting of a 15-liter batch of acerola nectar with added prebiotics and a microencapsulated probiotic culture. The physicochemical characteristics of the samples remained stable throughout storage. After 30 days storage the acerola nectar samples containing microencapsulated probiotic microorganisms exhibited counts above 8 log CFU per 200mL, within the limits set by the Brazilian regulation for functional foods. On the other hand, the samples containing free Bifidobacterium animalis cells showed counts of 5.9 log CFU per 200mL after the same storage time. It was concluded that microencapsulation was a suitable technique for improving the viability of probiotic microorganisms in acerola nectar during cold storage. © 2013 Elsevier Ltd.

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