Functional benefits of probiotic fermented dairy drink elaborated with sheep milk processed by ohmic heating
Celso F. Balthazar, Sinara Teixeira, Mirella R. V. Bertolo, C. S. Ranadheera, Renata S. L. Raices, Pasquale Russo, Giuseppe Spano, Stanislau Bogusz Junior, Adriano G. Cruz, Anderson S. Sant’Ana
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Agradecimentos: Celso F. Balthazar would like to thank the "São Paulo State Research Foundation" (FAPESP; Grant #2018/24540-8, São Paulo, Brazil), and Anderson S. Souza the "Conselho Nacional de Desenvolvimento Científico e Tecnológico" (CNPq; Grants #302763/2014-7 and #305804/2017-0,...
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Agradecimentos: Celso F. Balthazar would like to thank the "São Paulo State Research Foundation" (FAPESP; Grant #2018/24540-8, São Paulo, Brazil), and Anderson S. Souza the "Conselho Nacional de Desenvolvimento Científico e Tecnológico" (CNPq; Grants #302763/2014-7 and #305804/2017-0, #306644/2021-5, Brasília, Brazil) and "Coordenação de Aperfeiçoamento de Pessoal de Nível Superior" (CAPES; Finance code 001, Brasília, Brazil)
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Abstract: This study examined the effects of ohmic heating pasteurization on probiotic fermented sheep milk compared to conventional heating by analyzing microbial viability, volatile compounds, riboflavin content, and bioactive peptides in the resulting dairy product. Four batches of milk were...
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Abstract: This study examined the effects of ohmic heating pasteurization on probiotic fermented sheep milk compared to conventional heating by analyzing microbial viability, volatile compounds, riboflavin content, and bioactive peptides in the resulting dairy product. Four batches of milk were processed using conventional heating (CH) and three different ohmic heating (OH). Microbiological analysis demonstrated the safety of OH-processed milk. Probiotic viability remained consistent during fermentation and storage, and the simultaneous inoculation of bacteria reduced fermentation time, indicating cooperation interplays. OH-processed probiotic fermented sheep milk showed a substantial increase in antioxidant, antidiabetic, antihypertensive activities, and riboflavin content. Moreover, the flavor profile was characterized by specific volatile compounds. Multiple-factor analysis was performed to identify relationships between samples and various parameters, offering insights into the impact of processing methods. In conclusion, OH enhanced the health-promoting and flavor-related compounds of probiotic fermented sheep milk, suggesting its application to produce functional dairy products
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FUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESP
2018/24540-8
CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQ
302763/2014-7; 305804/2017-0; 306644/2021-5
COORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPES
001
Fechado
Functional benefits of probiotic fermented dairy drink elaborated with sheep milk processed by ohmic heating
Celso F. Balthazar, Sinara Teixeira, Mirella R. V. Bertolo, C. S. Ranadheera, Renata S. L. Raices, Pasquale Russo, Giuseppe Spano, Stanislau Bogusz Junior, Adriano G. Cruz, Anderson S. Sant’Ana
Functional benefits of probiotic fermented dairy drink elaborated with sheep milk processed by ohmic heating
Celso F. Balthazar, Sinara Teixeira, Mirella R. V. Bertolo, C. S. Ranadheera, Renata S. L. Raices, Pasquale Russo, Giuseppe Spano, Stanislau Bogusz Junior, Adriano G. Cruz, Anderson S. Sant’Ana
Fontes
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Food bioscience v.59, n. art. 103781, pg. 1-10, June 2024 |