Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/349484
Type: Artigo
Title: Oxidative stress in probiotic petit suisse: is the jabuticaba skin extract a potential option?
Author: Pereira, E. P. R.
Faria, J. A. F.
Cavalcanti, R. N.
Garcia, R. K. A.
Silva, R.
Esmerino, E. A.
Cappato, L. P.
Arellano, D. B.
Raices, R. S. L.
Silva, M. C.
Padilha, M. C.
Meireles, M. A.
Bolini, H. M. A.
Cruz, A. G.
Abstract: This research evaluated the action of jabuticaba skin extract (JSE) obtained through supercritical extraction compared with the antioxidants ascorbic acid, cysteine chloride, and glucose oxidase along probiotic Petit Suisse cheese processing. Physico-chemical analyses (pH, proteolysis, antioxidant activity, organic acids, and fatty acid profile) and microbiological (starter culture and probiotic culture counts) were carried out over 28 days of refrigerated storage. Addition of JSE on Petit Suisse was variable and dependent of the evaluated parameters with satisfactory findings in consumer test. However, the supplementation of probiotic Petit Suisse with JSE should be evaluated with care
Subject: Probióticos
Country: Reino Unido
Editor: Elsevier
Rights: Fechado
Identifier DOI: 10.1016/j.foodres.2015.12.034
Address: https://www.sciencedirect.com/science/article/pii/S0963996915303057
Date Issue: 2016
Appears in Collections:FEA - Artigos e Outros Documentos

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