Abstract #M115
Section: Dairy Foods
Session: Dairy Foods I: Chemistry
Format: Poster
Day/Time: Monday 7:30 AM–9:30 AM
Location: Exhibit Hall B
Session: Dairy Foods I: Chemistry
Format: Poster
Day/Time: Monday 7:30 AM–9:30 AM
Location: Exhibit Hall B
# M115
Sodium reduction and flavor enhancers addition in probiotic Prato cheese: Effect on the probiotic survival and functionality, proteolysis, antioxidant and angiotensin I-converting enzyme inhibitory activity.
H. Silva*1, C. Balthazar1, J. Moraes2, E. Esmerino1, A. Cruz2, 1Universidade Federal Fluminense (UFF), Niterói, RJ, Brazil, 2Instituto Federal de CIência e Tecnologia do Rio de Janeiro (IFRJ), Rio de Janeiro, RJ, Brazil.
Sodium reduction and flavor enhancers addition in probiotic Prato cheese: Effect on the probiotic survival and functionality, proteolysis, antioxidant and angiotensin I-converting enzyme inhibitory activity.
H. Silva*1, C. Balthazar1, J. Moraes2, E. Esmerino1, A. Cruz2, 1Universidade Federal Fluminense (UFF), Niterói, RJ, Brazil, 2Instituto Federal de CIência e Tecnologia do Rio de Janeiro (IFRJ), Rio de Janeiro, RJ, Brazil.
The present study aimed to evaluate the microbiological (lactic acid bacteria count and probiotic bacteria count and survival to gastrointestinal condition), physicochemical (pH, proteolysis) and bioactivity (antioxidant and angiotensin I-converting enzyme inhibitory activity) parameters of low sodium probiotic Prato cheese added with different flavor enhancers at 3 different moments: immediately after the processing, ripening time and refrigerated storage (1, 30 and 60 d, respectively). Five formulations of probiotic Prato cheese (L. lactis and L. casei 01, 6 and 8 log cfu/g, respectively), were manufactured: CI (control - 100% NaCl), CII (1 NaCl:1 KCl (wt/wt)), CIII (1 NaCl:1 KCl (wt/wt) plus 1% wt/wt arginine), CIV (1 NaCl:1 KCl (wt/wt) plus 1% wt/wt yeast extract) and CV (1 NaCl:1 KCl (wt/w) plus1% wt/wt oregano extract). Sodium reduction and addition of flavor enhancers did not presented negative effect for lactic bacteria count and probiotic survival as well as probiotic survival to gastrointestinal condition once L. lactis counts ranged from 8.4 to 6.2 and for L. casei 01 these values were above 8 log cfu/g in all cheeses during all period (P > 0.05). Cheeses CII to CV showed increased pH values when compared with the cheese CI (values ranged from 5.5 to 7.6 against 5.3 to 6.1, P < 0.05). Low-sodium probiotic Prato cheeses showed higher proteolysis when compared with cheese CI (0.386 to 0.804 to 0.331 to 0.478, P > 0.05, respectively). The same tendency was observed with the antioxidant activity (65.68 to 89.1%, CII-CV against 52.04 to 63.30%, CI, respectively, P > 0.05) and angiotensin I-converting enzyme inhibitory activity (13.0 to 69.9, CII-CV, 9.7 to 45.3% CI, respectively, P > 0.05) during all period. In conclusion, the partial replacement of sodium chloride by potassium chloride and the flavor enhancer addition in probiotic Prato Cheese formulation contributed to increased values of proteolysis, antioxidant activity and ACE-inhibitory activity, showing the benefits of the reformulation in Prato cheese without negative effect for probiotic and lactic bacteria survival.
