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Background Postprandial glycemia after food intake is considered the most important parameter to control the risk of diabetes. Although probiotic dairy products may have a regulatory effect on postprandial blood glucose, this topic has been poorly addressed in scientific studies. Scope and approach This review aims to discuss the relationship between the consumption of probiotic dairy products and the maintenance of postprandial glycemia, presenting the mechanisms of action of probiotics and the impact of the dairy matrix, the probiotic strain, and addition of ingredients, among others. A comparison between the effects of dairy products and the synthetic drugs conventionally used was also carried out. Finally, the review deals with strategies for increasing the functionality of probiotic dairy products. Key findings and conclusion Ripened cheeses, fermented dairy products, and whey-based products (milk beverages) containing probiotic strains with higher proteolytic and EPS-forming capacities, and the addition of prebiotics and/or plant-derived products have a greater effect on postprandial glycemic regulation and/or inhibition of α-glucosidase and α-amylase enzymes. The literature has focused on the in vitro inhibitory effect on digestive enzymes, suggesting that clinical studies should be a priority. The inhibitory effect observed for the probiotic dairy products can be quantitatively comparable to that provided by synthetic drugs, depending on the dairy matrix and the probiotic strain, with promising results.

Functional food is the trend of the future, since our current science allows the manufacturing of processed products with health benefits beyond that of the original food, which meets the demand of the modern consumers. However, many functional ingredients may affect the products characteristics, including the texture, which is very important to the consumer’s acceptance. Probiotics (Lactobacillus spp., Bifidobacterium spp., etc.) and prebiotics (inulin, fructooligosaccharides, Galactooligosaccharides, etc.) are widely studied functional ingredients and may change the texture of the food, improving it or not. Studies are then focusing on developing functional products with improved textural characteristics associating the healthy feature with the sensory one, thus, adding great value for these products.

This study aimed to evaluate the effect of the addition of xylooligosaccharide (XOS, 1.25 g/100 mL) on the pH, physicochemical composition, functional properties, volatile profile, rheological properties, and sensory acceptance of strawberry-flavored whey beverage. The addition of XOS resulted in whey beverages with better functional characteristics (greater antioxidant activity, ACE inhibitory activity, and ⍺-amylase and ⍺-glucosidase inhibition), rheological properties (higher viscosity), volatiles profile, and sensory acceptance (aroma, texture and overall liking), besides providing adequate concentrations of the prebiotic in the product (1.25 g/mL). XOS is an interesting ingredient to improve the functional potential of strawberry-flavored whey beverages.

This study aimed to develop and validate a product-specific emoji list and use this list to analyse children’s emotional responses associated with the consumption of probiotic fermented milks prepared with different probiotic strains. Furthermore, the overall liking of the products was studied during a sensory test. Six formulations were studied: Bifidobacterium BB12 (BB), Lactobacillus acidophilus L3 (LA3), Lactobacillus acidophilus LA 05 (LA5), Lactobacillus delbrueckii subsp. lactis (LL), Lacticaseibacillus casei 01 (LC), and Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus (CONV). A total of 132 children (7–14 years old) participated in two study phases: development (n = 32) and validation (n = 100) of the list. Fifteen emoji were selected to be included in the product-specific list, which had a high frequency of citations in the first phase. The formulations with the highest overall liking (LL, BB, LC and CONV) were correlated with positive emoji, while the least-liked formulations (LA3 and LA5) were associated with negative emoji. Furthermore, the utilisation of emoji enabled the differentiation among formulations with similar overall liking. Therefore, this study developed and validated an emoji list to be used in the evaluation of fermented milks by children. The results suggest that the type of probiotic culture impacted the sensory characteristics of fermented milks, supporting the use of Bifidobacterium, L. lactis or L. casei in these products.

This study aimed to evaluate the effects of ohmic heating (OH) on probiotic inactivation, cell viability and morphology of the probiotic strains Lactobacillus acidophilus LA 05 (LA), Lacticaseibacillus casei 01 (LC), and Bifidobacterium animalis Bb 12 (BA) to develop paraprobiotics. OH at different electric field magnitudes (4, 8, and 12 V/cm at 60 Hz) and conventional heat treatment (CONV) were performed to determine the most adequate condition for the obtainment of paraprobiotics. Analysis of culturability, flow cytometry (FC), and Scanning electron microscope (SEM) was carried out. The complete inactivation by CONV was achieved only in the following conditions: LA - 95 °C/5 min, LC and BA - 95 °C/7 min. The same temperature profile was used in OH treatments to study the OH electrical effects. The OH treatment (8 V/cm) caused lower damage to the cell membrane integrity compared to the CONV treatment (p 0.05). The OH showed to be adequate technology for the efficient production of paraprobiotics.

The effect of different types of sugar (sucrose, demerara, brown, fructose, coconut sugar, and honey) on sheep milk kefir was evaluated. Microbial counts (Lactobacillus, Lactococcus, Leuconostoc, yeast), antagonistic activity against foodborne pathogens, microstructure (scanning electron microscopy), and antiproliferative activity of cancer cells were evaluated. Furthermore, the antioxidant activity (DPPH), inhibitory activity of angiotensin-converting enzyme (ACE), α-amylase, and α-glucosidase, lactose content, lactic and acetic acids and ethanol, fatty acid profile and volatile organic compounds were determined. The addition of sugars increased the Lactobacillus population (up to 2.24 log CFU/mL), metabolites concentration, antagonistic activity against pathogens, antioxidant activity (11.1 to 24.1%), ACE inhibitory activity (27.5 to 37.6%), α-amylase inhibition (18 to 37.4%), and anti-proliferative activity. Furthermore, it improved the fatty acid profile and volatile compounds. The results suggest that the replacement of sucrose with different types of sugar constitute an interesting option to be used in sheep milk kefir formulations.

The sensorial evaluation of a prebiotic sheep milk juice beverage considering a consumer's perception was performed. Four beverages with different concentration of skimmed sheep milk, strawberry pulp and sugar, added with a fixed inulin level (3 g/100 g) were manufactured and submitted to hedonic and preference ranking test with 60 consumers. Beverages containing decreased sugar levels and higher content of strawberry pulp were most preferred and presented the higher scores in the acceptance test. According the Principal Component Analysis, sample B3 was characterized by strawberry flavor and aroma, acid taste, strawberry seeds presence, sheep aroma, fatty flavor, and pinkish color; while sample B4 was associated with reddish color, astringent flavor, bitter taste, brightness, viscous, sweet, acid and rancid aromas attributes. Finally, sample B2 presented salt and sweet taste, and thinner texture, while samples B1 presented sheep flavor, cooked aroma, cooked flavor and residual flavor. Our findings suggest that formulation should contain 550/370/50 g/L of skimmed sheep milk, strawberry pulp and sugar in beverage.

The effect of probiotic Prato cheese containing Lactobacillus casei 01 (7–8 log CFU/g) on urolithiasis was evaluated. Twenty-four male Rattus novergicus, Wistar line (8 weeks old), with surgical implant of calcium oxalate tablets (CaOx) were used. The animals were organized into four groups (n = 6) randomly divided into: Naive Control (NC); Control of calcium oxalate (CaOx-C); Calcium oxalate with conventional cheese (CC), Calcium oxalate with probiotic cheese (PC). Urinalysis was performed to evaluate volume, density, pH, urea, creatinine, together with serum urea, creatinine, sodium, potassium and magnesium, and latero-lateral radiographs of the abdominal cavity. Only the PC group presented a significant reduction in the size of the pellets (CaOx-C Δ = 1.24 mg, CC Δ = 5.78 mg and e PC Δ = −0.933 mg). Changes in urinary mineral excretion were observed, with a reduction in potassium (NC = 183.7, Caox-C = 313.8, CC = 108, and e PC = 76.4 mmol/L), calcium (NC = 11.0, Caox-C = 3.8, CC = 4.7 and e PC = 3.4 mg/dL. p = 0.002) and magnesium (NC = 11.4, Caox-C = 12.9, CC = 5.7 e PC = 2.4 mg/dL, p = 0.01) excretion. Radiological examination confirmed the role of PC in preventing kidney stone development, which support the PC a superior to the current therapeutics, together with a functional ingredient in nutraceutical applications.

Purpose The purpose of this paper is to investigate the mineral content of seven Brazilian infant dairy product categories (petit Suisse cheeses, fermented milks, yogurts, fermented dairy beverage, dairy dessert, Requeijão cremoso spreadable cheese and UHT dairy beverages) and estimate their contribution to daily intake. Design/methodology/approach The composition of major (Ca, K, Mg, and Na) and trace (Pb, Cd, Cu and Mn) minerals was determined using Inductively Coupled Plasma Optical Emission Spectrometry. Furthermore, a comparative analysis of the mineral levels with the Reference Daily Intake (RDI) at different child development stages was carried out. Findings High Ca levels were observed in petit Suisse (3.44±1.66 mg g−1), dairy dessert (3.88±0.02 mg g−1) and Requeijão cremoso (4.14±0.07 mg g−1). Dairy dessert presented the highest K level (2.57±0.07 mg g−1), while the Requeijão cremoso presented the highest Na content (4.78±0.10 mg g−1), and both products had the highest Mg contents (238.55±16.27 and 197.39±5.18 µg g−1, respectively). Trace elements (Cd, Cu, Mn and Pb) were below the limit of detection for all commercial dairy foods. Among food products analyzed, petit Suisse cheese and dairy dessert can be considered good sources of calcium, while Requeijão cremoso is high in both calcium and sodium. Originality/value This study is the first to analyze the mineral levels of several Brazilian infant dairy foods and the daily intake contribution during important child development stages. These findings provide valuable guidance for researchers and practitioners trying to develop healthy and nutritious dairy products for infants and children.

Cheese is a suitable matrix to deliver probiotic strains but it contains a high amount of sodium. The effect of partial substitution of NaCl by KCl and the addition of flavor enhancers (l-arginine, yeast and oregano extract) on probiotic Prato cheese was investigated after 1, 30, and 60 d of refrigerated storage (immediately after manufacturing, and during ripening and storage). Microbiological (lactic acid bacteria and probiotic Lactobacillus casei 01 counts and survival under gastrointestinal conditions), physicochemical (pH, proteolysis, fatty acids), bioactivity (antioxidant effect and angiotensin I-converting enzyme inhibitory activity), rheological, and water mobility by means of time domain low-field nuclear magnetic resonance were investigated. Significant changes in probiotic survival were observed; however, the sodium reduction and the addition of flavor enhancers did not constitute an obstacle to L. casei 01 (>108 CFU/g) during storage. Slight changes were observed in proteolysis, bioactivity, water mobility, texture profile, and fatty acids of the cheeses as a function of the flavor enhancer added. The sodium reduction and the supplementation of Prato cheese with probiotic cultures may be an effective alternative to the production of a potentially functional cheese.

In this work, we evaluated the influence of inulin degree of polymerization (DP) on the physical stability of a soursop flavored whey beverage aiming to obtain a novel prebiotic food product. We studied the effect of the inulin DP (DP ≥ 10 and DP ≥ 23) and their interactions with others stabilizers (gellan gum and gum acacia) to improve the whey beverage physical properties. The DP of inulin had an important effect on physical stability. The optical microscopy, particle size distributions, separation index, light backscatter scan analysis and the rheological behavior results were essential to prove the better efficiency of inulin with higher DP for the beverage stabilization. Furthermore, the use of gellan gum decreased the difference caused by inulin DP. The results observed were mainly attributed to the inulin capacity in forming gels, which seemed to be directly related to its dissolution and storage conditions.

The addition of organic green banana flour (GBF, 0%, 1%, 3%, or 5% w/v) on the quality parameters of fermented milk was investigated (21 days/5 °C). Suitable viability of lactic and probiotic cultures (>6 log CFU/g) and resistant starch level (3.01–10.29 g/100 g) were observed. 1% and 3% GBF addition increased post acidification, proteolysis and concentration of lactic and acetic acids, but at suitable ranges. Furthermore, it improved the fatty acid (long-chain) and volatile profiles, increasing aroma and flavor acceptance. 3% GBF addition resulted in higher firmness, lower atherogenic and thrombogenic indices and better aromatic profile than 1%, allowing the consumption of lower quantities of the fermented milk (100 g) to provide the minimum daily intake of resistant starch. GBF at 3% is a suitable ingredient in fermented milk formulation, contributing to the development of a synbiotic product with shelf life of at least 21 days.

The addition of galactooligosaccharide, (GOS, 0, 1.5, 3 or 4g/100g) on the quality parameters of requeijão cremoso was investigated. Chemical characteristics (pH, moisture, fat and protein), color (L*, a*, b*), water mobility by TD- nuclear magnetic resonance, rheology (flow curve and oscillatory tests), microstructure and sensory acceptance (consumer test) were evaluated. The addition of GOS provided a denser and compact structure and reduced number and size of fat globules. Increased GOS level (3 and 4g/100g) improved the softness and spreadability (decrease of G', G″ and apparent viscosity and an increase of tan δ and melting index) and impacted positively on the aroma and taste of the requeijão cremoso. Overall, the addition of GOS in requeijão cremoso was proved to be a potential and interesting technological option.

This study was aimed at developing a new functional fermented beverage manufactured with semi-skimmed sheep milk and strawberry pulp (Fragaria × ananassa Duch.) and commercial prebiotic ingredients. We also compared the performance of the yogurt starter cultures and a Lactobacillus plantarum strain (CECT_8328) with potential probiotic properties. We assessed the nutritional profile, bioactivity compounds, viability of lactic acid bacteria during storage, and survival of L. plantarum after in vitro simulated digestion during the storage period. The lactic acid bacteria were viable throughout the storage period, but only L. plantarum maintained good viability after simulated digestion. Nevertheless, neither inulin nor potato starch increased bacterial viability. The fermented semi-skimmed sheep milk strawberry beverages we developed are good sources of minerals and proteins.

The consumption of probiotic-enriched dairy products has been associated with many health benefits, including anti-hyperglycemic activity. The effect on health is dependent on the type of probiotic culture used and the dairy product consumed. This study evaluated the effect of different probiotic-enriched dairy matrices (Minas Frescal cheese, Prato cheese, and whey dairy beverage) containing Lactobacillus casei on in vitro and in vivo anti-hyperglycemic activity. For this purpose, in vitro anti-hyperglycemic activity was determined by the inhibition of α-glucosidase and α-amylase activities, and a human study was performed with healthy individuals (n = 15, consumption of bread as a control; bread + Minas Frescal cheese; bread + Prato cheese; bread + dairy beverage) to assess the effects of different probiotic foods on postprandial glycemia. In vitro data showed that Prato cheese presented the highest lipid (36.9 g/100 g) and protein (26.5 g/100 g) contents as well as the highest α-amylase (60.7%) and α-glucosidase (52.6%) inhibition. The consumption of Prato cheese resulted in a lesser increase in blood glucose level (13 mg/dL) compared with the consumption of bread alone (19 mg/dL), Minas Frescal cheese (20 mg/dL), and whey dairy beverage (30 mg/dL), with glycemic indices similar to that observed for the control. The present results demonstrated a good correlation between in vitro and in vivo data, in which the type of dairy matrix affects the anti-hyperglycemic activity. It is concluded that the consumption of probiotic Prato cheese can contribute to the reduction of postprandial glycemia in healthy individuals.

The efficacy of probiotic Prato cheese against the inflammatory and oxidative damage in mice organs induced by cigarette smoke exposure was investigated. Forty C57BL/6 male mice were assigned to four groups: (CS) exposed to cigarette smoke and fed regular chow; (CS + C) exposed to cigarette smoke and fed daily conventional cheese ad libitum; (CS + PC) exposed to cigarette smoke and fed daily probiotic (Lactobacillus casei-01) cheese ad libitum; and a control group (C) exposed to ambient smoke-free air and fed regular chow. Bronchoalveolar lavage (BAL), blood, gut and liver homogenates were used for biochemical assays. The (CS + PC) group exhibited fewer BAL leukocytes, reactive oxygen species (ROS), and BAL and gut lipid peroxidation than the (CS) and (CS + C) groups, which had findings similar to the (C) group. Probiotic cheese consumption did not change the red blood cell count, but lower lactate dehydrogenase (LDH) levels in plasma, inducible nitric oxide synthase (iNOS) and peroxynitrite expression were observed compared to the (CS) and (CS + C) groups, with findings similar to the (C) group. These results suggest that probiotic Prato cheese consumption reduced oxidative stress in the lungs, gut, and liver.

Sheep milk has a high nutritional value and high concentrations of proteins, fats, minerals, and vitamins, as compared to the milks of other domestic species. The physicochemical and nutritional characteristics of sheep milk can be advantageous for the manufacture of products containing prebiotic ingredients and/or probiotic bacteria, which are major categories in the functional food market. Following this technological trend, this review will address the characteristics and advantages of sheep milk as a potentially functional food, as well as the development of sheep milk dairy products containing prebiotics and/or probiotics.

Sensory and instrumental analyses evaluated the meat and fat characteristics of feedlot-finished steers fed a diet containing cottonseed. Global impression, texture, meat color, and fat color were assessed. Thirty Nellore bulls with an average age of 30 ± 6 months and initial body weight of 382.7 ± 28.4kg were kept in feedlot stalls and fed the following cottonseed levels: 0; 2.22 %; 4.44 %; 6.66 %; 8.88 %; 11.11 % of the dietary dry matter. The cottonseed used in this experiment had an average free gossypol content of 4.5g/kg of cottonseed. The overall impression of the samples, assessed by the triangle test for difference, did not differ for more than 62 % of the panelists (P>0.01). The shear strength of roasted meat varied from 6.00 to 6.54kg. According to texture profile analysis (TPA), the hardness, springiness, and chewiness of roast meat ranged from 24.15 to 28.01 N, 0.52 to 0.56, 8.42 to 11.01 N, respectively; of raw meat, 9.51 to 13.86 N, 0.26 to 0.29, and 1.38 to 1.81 N, respectively. The different treatments did not affect meat texture, meat color, or fat color (P>0.05). Meat color, luminosity, and red intensity ranged from 37.71 to 42.85, 20.68 to 25.25, and 6.74 to 8.61, respectively; fat color, luminosity, and yellow intensity ranged from 62.26 to 63.78, 11.13 to 11.62, and 10.53 to 10.86, respectively. Cottonseed intake of up to 1.13kg/animal/day, equivalent to a free gossypol intake of 5.05g/animal/day, in place of soybean meal and ground corn, did not significantly change the global sensory impression, texture, and color of the meat and fat.

The partial substitution of sodium chloride by potassium chloride (0%, 25%, and 50%) and addition of arginine (1% w/w) in probiotic Minas cheese was investigated. Microbiological (Lactococcus lactis and Lactobacillus acidophilus counts, and functionality of the prebiotics L. acidophilus), physicochemical (pH, proteolysis, organic acids, fatty acids, and volatile profiles), rheological (uniaxial compression) and sensory (hedonic test with 100 consumers) characterizations were carried out. The sodium reduction and addition of arginine did not constitute a hurdle to lactic and probiotic bacteria survival, with presented values of about 9 log CFU/g, ranging from 7.11 to 9.21 log CFU/g, respectively. In addition, lower pH values, higher proteolysis, and a decrease in toughness, elasticity and firmness were observed, as well as an increase in lactic, citric, and acetic acid contents. In contrast, no change was observed in the fatty acid profile. With respect to the sensory acceptance, the probiotic low-sodium Minas cheese presented scores above 6.00 (liked slightly) for the attributes flavor and overall acceptance. The addition of arginine can be a potential alternative for the development of probiotic dairy products with reduced sodium content.

Hybrid fish production has increased, leading this sector to occupy a prominent place in the regional and national economy. Thus, the present study aimed to develop a Quality Index Method for gutted ice-stored hybrid tambatinga ( Colossoma macropomum × Piaractus brachypomum ) and estimate its shelf life. Twelve assessors were selected to develop and validate the QIM protocol, and microbiological and physicochemical analyses were performed every other day for 28 days of storage. The final protocol was composed of five quality attributes divided into 10 parameters, with 18 demerit points. Based on the microbiological and physicochemical results, the shelf life of gutted ice-stored hybrid tambatinga is 10 days.

This study aimed to evaluate the effect of Lactobacillus rhamnosus GG on growth of Staphylococcus aureus and Listeria monocytogenes, inoculated alone or in combination on surface of Minas Frescal cheeses, during storage for 21 days at 7 °C. Survival percentages of each individual bacterial species after exposure to in vitro simulated gastrointestinal conditions (SGC) were also determined. The addition of L. rhamnosus did not affect (P > 0.05) pH, moisture, fat, protein and texture profile of Minas Frescal cheeses. L. rhamnosus was able to survive in suitable counts (>6 Log CFU/g) in cheeses from the 7th day of storage, with high survival (>74.6–86.4%) after SGC. An inhibitory effect of L. rhamnosus on L. monocytogenes was observed in cheeses (decrease of 1.1–1.6 Log CFU/g) and after SGC (20% reduction in the survival). No inhibitory effect of L. rhamnosus was observed on S. aureus counts (P > 0.05), and this microorganism did not survive the exposure to SGC. In conclusion, the addition of L. rhamnosus in Minas Frescal cheese has a potential for L. monocytogenes inhibition. Further studies are necessary to elucidate the mechanisms involved in the inhibition process and determine the survival ability of the bacterial species evaluated in in vivo experiments.

The present study aimed to evaluate the antiproliferative and apoptotic effects of probiotic whey dairy beverages in human prostate cancer cell lines (PC-3 and DU-145). Five different whey beverages were manufactured: conventional whey beverage (without addition of probiotic strain, CTL); and whey beverages containing Lactobacillus acidophilus La-05, Lactobacillus acidophilus La-03, Lactobacillus casei-01, and Bifidobacterium animalis Bb-12. Cell viability was determined by MTT assay and cell cycle arrest, and apoptosis by flow cytometry. All the samples presented cytotoxic activities against both cell lines. A decrease in the percentage of PC-3 cells in G0/G1 and S, followed by an increase in G2/M phase were observed with L. casei-01, Bb-12 and La-05 beverages (50.0 and 100.0 µg/mL). The extracts of the whey beverages caused extensive apoptosis induction in both cells’ lines, regardless of the probiotic strain. However, the whey beverage added with L. casei-01 might be a better candidate against prostate cancer cells.

The effect of ohmic heating voltage gradient (OH, 8, 12, 16, 20, and 24 V cm−1, 72–75 °C/15 s) on the physicochemical characteristics (partial and total hydroxymethylfurfural (HMF) levels, whey protein nitrogen index (WPNI), color parameters, and water mobility), and on the volatile profile of infant milk formulas (IF) was investigated. The OH-treated samples presented the lower formation of free and total HMF, higher whiteness index, and lower viscosity, indicating good preservation of the nutritional value. Additionally, isoamylol, heptan-2-one, octan-3-one, nonan-2-one, butanoic acid, and isovaleric acid were detected in OH-treated samples, which contributed to their aroma. Overall, OH showed to be a promising technology to be used for processing of infant formula.

This study aimed to evaluate the effects of the application of ohmic heating (OH) to milk (0, 2, 4, 6, 8, or 10 V cm−1, 72–75 °C/15 s) on the sensory profiling of dulce de leche (DL) evaluated using preferred attribute elicitation (PAE) and temporal Check-all-that-apply (TCATA) methodologies. In addition a consumer test was also performed. OH-DL samples presented increased scores for all the sensory attributes evaluated. Low or intermediate strength electric fields contributed to increase bitter taste and decrease DL aroma and sweet taste of the products, without impact on the overall liking. When high strength electric fields were applied, higher brightness, fluidity and DL flavor scores were observed, as well as, lower intensities in consistency and sandiness scores, resulting in increased acceptance by consumers. From TCATA data, it could be observed that the perception of all sensory attributes increased as well as increased the strength of the electric fields. Overall, the adoption of electric fields with higher strength in ohmic heating during DL processing is advised, since they improved the intensity and perception of desirable intrinsic DL sensory attributes as well as improved DL overall liking.

This study aimed to evaluate the effect of the addition of prebiotic components (long-chain inulin, medium-chain inulin, oligofructose and polydextrose, 5 g/100 g) on the characteristics of ice cream processed with water-soluble extract of rice by-product. The products were evaluated for the technological parameters (overrun, melting rate, texture parameters, and color parameters), bioactive compounds (antioxidant, anti-hypertensive and anti-diabetic activities), fatty acid profile, and volatile compounds profile. The addition of prebiotic components resulted in ice creams with greater functionality, due to the increase in antioxidant activity (1.3–1.4 times), ACE inhibitory activity (2.80–3.6 times), α-amylase inhibitory activity (2.5–2.93 times), and α-glucosidase inhibitory activity (2.56–3.42 times). The addition of polydextrose and oligofructose resulted in products with higher melting rate and altered texture and color parameters, but greater functionality (bioactive compounds) and health indices (decreased hypercholesterolemic saturated fatty acid index and increased desired fatty acid index). Ice cream with long-chain inulin presented lower consistency, while ice cream with medium-chain inulin had improved volatile profile (appearance of 2-butanone, 3-methyl, fruity aroma). This is the first study involving a prebiotic ice cream processed with water-soluble extract of rice by-product, and the results indicate the potential of the product, which presented adequate physical-chemical, technological and functional characteristics.

Fermented whey dairy beverages are dairy products obtained by fermentation from a mixture of milk and whey. These beverages have important health benefits, which could be improved with the addition of probiotic cultures. This study assessed the protective effect of the cosupplementation of a probiotic culture (Lactobacillus casei 01) with a fermented whey dairy beverage against infection by Salmonella enterica ssp. enterica serovar Typhimurium in a murine model. Two fermented whey dairy beverages were prepared: conventional (FWB; starter culture) and probiotic (PFWB; starter and probiotic cultures). In the first set of experiments, Balb/C female mice were treated with FWB or PFWB, challenged with Salmonella Typhimurium, and analyzed for clinical signs, weight loss, and mortality for 20 d postinfection. In the second set of experiments, mice were treated with FWB or PFWB, challenged with Salmonella Typhimurium, and killed on d 10 postinfection. The liver, colon, and ileum were used for myeloperoxidase, eosinophil peroxidase, and histological analysis and translocation to the liver. The contents from the small intestine were used for secretory IgA determination. The FWB treatment showed a better effect on animal survival (70%), translocation of the pathogen to the liver (2 out of 10), histopathology (fewer lesions), and inflammation than PFWB, which presented 50% animal survival, translocation in 5 out of 10 animals, and higher lesions. The control group presented 40% animal survival, translocation in 6 out of 10 animals, and severe lesions. Therefore, FWB was deemed to have a greater protective effect against Salmonella Typhimurium infection in the murine model compared with PFWB.

The inulin is known as a prebiotic carbohydrate with beneficial health properties in addition to its technological properties as a texture modifier and stabilizer of food products. Despite that, a little is known about the influence of the degree of inulin polymerization during gastrointestinal digestion. Then, the objective of this study was to evaluate if the degree of inulin polymerization influences the bioaccessibility of bioactive compounds during in vitro gastrointestinal digestion of a functional soursop (Annona muricata) whey beverage. Therefore, two beverages were manufactured using inulin with different degrees of polymerization (DP), inulin GR (DP ≥ 10) and inulin HP (DP ≥ 23). To evaluate the effects of the inulin DP during in vitro digestion on the microstructure, total phenolic content, antioxidant activity, sugars and fructo-oligosaccharides content, the samples produced with inulin GR and HP were submitted to a simulated gastric and intestinal digestion and the digesta samples were analyzed after each digestion step (undigested, gastric digested and intestinal digested). Overall, the whey beverages produced with inulin of different degrees of polymerization originated products and respective digesta with different characteristics related to the microstructure and the sugars and fructo-oligosaccharides. Despite the different behavior during in vitro digestion, after intestinal digestion, where the compounds could be absorbed, the bioaccessibility of the bioactive compounds and antioxidant activity of both digesta were similar, suggesting the possibility of production of a soursop whey beverage with inulin of different DP without influencing its functional quality.

Dairy foods, particularly those of bovine origin, are the predominant vehicles for delivery of probiotic bacteria. Caprine (goat) milk also possesses potential for successful delivery of probiotics, and despite its less appealing flavor in some products, the use of goat milk as a probiotic carrier has rapidly increased over the last decade. This review reports on the diversity, applicability, and potential of using probiotics to enhance the sensory properties of goat milk and goat milk-based products. A brief conceptual introduction to probiotic microorganisms is followed by an account of the unique physicochemical, nutritive, and beneficial aspects of goat milk, emphasizing its advantages as a probiotic carrier. The sensory properties of probiotic-enriched goat milk products are also discussed. The maintenance of probiotic viability and desirable physicochemical characteristics in goat milk products over shelf life is possible. However, the unpleasant sensory features of some goat milk products remain a major disadvantage that hinder its wider utilization. Nevertheless, certain measures such as fortification with selected probiotic strains, inclusion of fruit pulps and popular flavor compounds, and production of commonly consumed tailor-made goat milk-based products have potential to overcome this limitation. In particular, certain probiotic bacteria release volatile compounds as a result of their metabolism, which are known to play a major role in the aroma profile and sensory aspects of the final products.

This study aimed to develop a Quality Index Method (QIM) for ice stored gutted Amazonian Pintado ( Pseudoplatystoma fasciatum × Leiarius marmoratus ), and estimate its shelf life of gutted fish samples during 30 days of storage analyzing periodically microbiological (heterotrophic aerobic psychrotrophic bacteria, heterotrophic aerobic mesophilic bacteria), chemical (TVB-N, pH, TBARs) and sensory (Quality Index Method protocol) characteristics. Partial least squares regression was used to correlate the QIM attributes, and linear regression analysis was used to check the variables as a function of storage time. The QIM scheme was developed based on 18 demerit points, in which zero indicates total freshness. From the integration of sensory, microbiological, and physicochemical data, it was possible to estimate that the shelf life of ice stored gutted Amazonian Pintado is 12 days.

In this study, the addition of Lactobacillus casei Zhang in the manufacture of Minas Frescal cheese was investigated. Minas Frescal cheeses supplemented with probiotic bacteria (Lactobacillus casei Zhang) were produced by enzymatic coagulation and direct acidification and were subjected to physicochemical (pH, proteolysis, lactic acid, and acetic acid), microbiological (probiotic and lactic bacteria counts), and rheological analyses (uniaxial compression and creep test), instrumental color determination (luminosity, yellow intensity, and red intensity) and sensory acceptance test. The addition of L. casei Zhang resulted in low pH values and high proteolysis indexes during storage (from 5.38 to 4.94 and 0.470 to 0.702, respectively). Additionally, the cheese protocol was not a hurdle for growth of L. casei Zhang, as the population reached 8.16 and 9.02 log cfu/g by means of the direct acidification and enzymatic coagulation protocol, respectively, after 21 d of refrigerated storage. The rheology data showed that all samples presented a more viscous-like behavior, which rigidity tended to decrease during storage and lower luminosity values were also observed. Increased consumer acceptance was observed for the control sample produced by direct acidification (7.8), whereas the cheeses containing L. casei Zhang presented lower values for all sensory attributes, especially flavor and overall liking (5.37 and 4.61 for enzymatic coagulation and 5.57 and 4.72 for direct acidification, respectively). Overall, the addition of L. casei Zhang led to changes in all parameters and affected negatively the sensory acceptance. The optimization of L. casei Zhang dosage during the manufacturing of probiotic Minas Frescal cheese should be performed.

The performance of probiotic yogurt with the addition of glucose oxidase (250 and 500 ppm, GOX1 and GOX2, respectively) compared to commercial products available in the Brazilian market was investigated. Microbiological (probiotic bacteria count), physical–chemical (pH, proteolysis, minerals) and metabolic activities (production of organic acids, flavor and aroma compounds and fatty acid profile) were performed. Glucose oxidase yogurt presented suitable viability of lactic acid and probiotic cultures (> 6 log CFU/g), as well as lower pH values. On the other hand, higher values of proteolysis, diacetyl, acetaldehyde, conjugated linoleic acid (CLA) and polyunsaturated fatty acids (PUFAs), and similar values of lactic acid and acetic acid were found. In a functional food perspective, the addition of glucose oxidase to probiotic yogurts may be an interesting technological option for small and medium-size dairy enterprises to enter to the market of functional dairy foods.

Dulce de leche samples available in the Brazilian market were submitted to sensory profiling by quantitative descriptive analysis and acceptance test, as well sensory evaluation using the just-about-right scale and purchase intent. External preference mapping and the ideal sensory characteristics of dulce de leche were determined. The results were also evaluated by principal component analysis, hierarchical cluster analysis, partial least squares regression, artificial neural networks, and logistic regression. Overall, significant product acceptance was related to intermediate scores of the sensory attributes in the descriptive test, and this trend was observed even after consumer segmentation. The results obtained by sensometric techniques showed that optimizing an ideal dulce de leche from the sensory standpoint is a multidimensional process, with necessary adjustments on the appearance, aroma, taste, and texture attributes of the product for better consumer acceptance and purchase. The optimum dulce de leche was characterized by high scores for the attributes sweet taste, caramel taste, brightness, color, and caramel aroma in accordance with the preference mapping findings. In industrial terms, this means changing the parameters used in the thermal treatment and quantitative changes in the ingredients used in formulations.

The effect of the Lactobacillus casei 01 and inulin addition on sheep milk ice cream during storage (-18 °C, 150 days) was investigated. Control, probiotic and synbiotic ice cream (10% w/w sheep milk cream; 10% w/w sheep milk cream, L. casei 01, 6 log CFU/mL; 10% w/w inulin, L. casei 01, 6 log CFU/mL, respectively) were manufactured. Microbiological counts (probiotic count, survival after in vitro gastrointestinal resistance, Caco-2 cell adhesion), bioactivity and microstructure were analysed. Physical and textural characteristics, colour parameters, thermal analysis and organic acids/volatile compounds were also evaluated. All formulations supported L. casei 01 viability and maintained above the minimum therapeutic level (>6 log CFU/mL) during storage. Inulin did not affect L. casei 01 survival after the passage through simulated gastrointestinal tract and adhesion to Caco-2 cells while improved the ACE-inhibitory and antioxidant activity. L. casei 01 addition produced several volatile compounds, such as carboxylic acids, alcohols, aldehydes and ketones. Also, scanning electron microscopy showed an interaction between probiotic bacteria and inulin fibre on synbiotic ice cream and the adhesion of L. casei to Caco-2 cells was observed.

This study aimed to evaluate the effects of Lactobacillus casei 01 on quality parameters of Minas Frescal cheese and to investigate the hematological and clinical effects of its regular consumption on hypertensive overweighed women (n = 30, 50 g, 28 days). Microbiological (lactic acid bacteria and probiotic counts), physicochemical parameters (proximate composition, pH, proteolysis, organic acid levels, and fatty acid profile), water mobility (TD-NMR), bioactivity [antioxidant and angiotensin I-converting enzyme (ACE) inhibitory activity], and microstructure were evaluated. The addition of L. casei 01 (108 CFU/g) did not change the proximate composition and the microstructure of the cheeses, while a more suitable fatty acid profile, lower pH, and higher antioxidant and ACE inhibitory activities, proteolysis and organic acid levels were observed. L. casei 01 improved the total cholesterol, low-density lipoprotein-cholesterol, high-density lipoprotein-cholesterol, triacylglycerides, diastolic and systolic pressure, hemoglobin, and hematocrit count of the hypertensive overweighed women.

BACKGROUND This research aimed to investigate whether consumer acceptance is affected by information on sustainable practices on the product label. Hedonic evaluations of freshwater prawns were performed by 80 consumers under three aspects: the blind condition – consumers taste samples without information; expected – without tasting samples, consumers evaluated the message 'Freshwater prawns were grown using sustainable practices, reducing environmental impacts caused by traditional breeding'; informed – in which prawns were tasted and the card evaluated. RESULTS For the entire consumer group, it was observed that the message about sustainability on packaging increased freshwater prawn acceptability (8.25, expected condition (E) versus 6.75, blind condition (B)). High scores were observed under all three test conditions, ranging from 6 (like slightly) to 9 (like extremely), on a 9-point scale. CONCLUSION It can be concluded that the use of sustainable information can influence consumers' perception and increase their preference toward freshwater prawns, and even increase the sensory attributes of the product. © 2014 Society of Chemical Industry

A protocol for the sensory assessment of mullet (Mugil platanus) based on the quality index method (QIM) was developed and the influence of storage temperature (0 ± 1 and 5 ± 1C) on the quality index (QI) and shelf life was verified for 24 and 20 days, respectively. The QI correlated highly with storage time at 0 ± 1C (R2 = 0.982) and 5 ± 1C (R2 = 0.966). In mullet stored at 0 ± 1C, the parameters gill odor (1.210), odor (1.151), cornea (1.145), eye shape (1.083), general appearance (1.067), fin flexibility (1.049) and gill color (1.001) were most important for mullet's QIM; however, in samples stored at 5 ± 1C, fin flexibility (0.859) was not important. Temperature abuse promoted decrease in 8- and 27-fold the lag phase of the mesophiles and psycrotrophs, respectively. According to the sensorial evaluation, the estimated shelf life for mullet stored at 0 ± 1C and 5 ± 1C was 14 and 7 days, respectively. Practical Applications The mullet is an important alternative fisheries resource for consumers. However, data regarding the fish quality are scarce. The development of sensorial scheme for mullet based on the quality index method may provide important information on fish quality and its remaining shelf life when stored under different temperatures, which reflect routine fish-handling situations. Therefore, the results of this study can be utilized by researches in future studies as well as by manufacturers to determine the ideal storage conditions of mullet, ensuring thus a reduction in economic losses.

The partial reduction of Sodium Chloride (NaCl) and the use of lysine, yeast extract and substitute salts Potassium Chloride (KCl) and Calcium Chloride (CaCl2) in the characteristics of salted meat was investigated. Proximate composition, physicochemical properties (pH, water activity, lipid oxidation), instrumental analysis (color, shear force), microbiological analysis (total counts, lactic acid bacteria counts, thermally tolerant coliforms, and total coliforms) and sensory evaluation (120 consumers) were performed. The partial replacement of NaCl by KCl and CaCl2 significantly reduced the sodium content of salted meat treatments, while lysine and yeast extract minimized the negative sensory effects due to the addition of KCl and CaCl2. The addition of lysine and yeast extract increased the sensory acceptance and decreased rancid aroma, salty taste, and aftertaste of salted meat made with a blend of NaCl + KCl + CaCl2, with no differences in the physiochemical quality parameters. Moreover, the treatments made with the blend NaCl + KCl exhibited characteristics similar to traditional salted meat formulations.

Aquaculture in Brazil is favoring the native species with zootechnical potential that are well accepted by consumers and potentially and economically viable for aquaculture. The tambacu hybrid is widely cultivated in Brazilian aquaculture. The objective of this study was to estimate the shelf life of the freshwater species tambacu (Colossoma macropomum × Piaractus mesopotamicus), gutted and ice-stored, by correlating physical, chemical, sensory and bacteriological analyses, and to develop a Quality Index Method (QIM) scheme to assess the freshness of this species. Bacteriological analysis (mesophilic and psychrotrophic counts), physical and chemical analyzes (pH, total volatile base nitrogen (TVB-N) index acidity, peroxide index, thiobarbituric acid-reactive substances (TBARS), instrumental color and texture) and the development of the Quality Index Method the tambacu gutted and stored on ice were performed. Principal component analysis (PCA) was used for interpreting physical, chemical and bacteriological quality parameters and partial least squares (PLS) regression was used for correlating the QIM attributes. The resultant QIM scheme has a total of 26 demerit points, where 0 indicates total freshness. This study suggests that gutted tambacu is fit for human consumption during the first 11 days of ice storage.

The role of experimental probiotic Prato cheese containing Lactobacillus casei 01 in the prevention of dextran sodium sulphate (DSS)-induced ulcerative colitis in mice was evaluated. For the DSS in vivo model, mice were divided into six groups. Groups 1–3 represented noninflamed groups and groups 4–6 received a DSS (2%) solution. Mice from groups 1 and 4 intragastrically received 500 μL of phosphate-buffered saline (control groups), while mice from groups 2 and 5 intragastrically received 500 μL of conventional Prato cheese (control groups). Finally, mice from group 3 and 6 intragastrically received 500 μL of Prato probiotic cheese containing L. casei 01 (9.47 log cfu mL−1). Groups treated with probiotic Prato cheese exhibited reduced weight loss caused by the consumption of DSS solution. However, the probiotic cheese failed to reduce the inflammation scores in DSS-induced colitis group. Overall, probiotic Prato cheese was not effective to ameliorate the symptoms of DSS-induced colitis.

Different Ohmic heating conditions (OH, 10, 100, and 1000 Hz at 25 V; 45, 60, and 80 V at 60 Hz) were assessed to manufacture whey-raspberry flavored beverages. The inhibition of α-glucosidase, α-amylase, and angiotensin-converting I enzymes, antioxidant capacity, fatty acid profile, and volatile organic compounds (VOCs) were determined. OH treated samples presented lower anthocyanins content than the conventional treatment (2.91 ± 0.23 mg/g), while the mild-intermediate conditions (10,100-Hz at 25 V and 45,60-V at 60 Hz) presented the highest chemical antioxidant activity when compared to the extreme processing conditions (1000 Hz-25 V and 80 V-60 Hz). OH led to an increase of 10% in both α-glucosidase (>99%) and α-amylase (≥70%). Among the VOCs, furfural and 5-hydroxymethylfurfural, a major intermediate Maillard reaction product was found in all treatments. Overall, OH can be used in the processing of whey-flavored raspberry beverages.

Our objective was to examine the physico-chemical and sensory attributes of low-sodium restructured caiman steaks containing microbial transglutaminase (MTG) and salt replacers (KCl and MgCl2). Trimmings from caiman carcasses were processed into restructured steaks with or without MTG and salt replacers; the five treatments were CON (1.5% NaCl), T-1 (1.5% NaCl+1% MTG), T-2 (0.75% NaCl+1% MTG+0.75% KCl), T-3 (0.75% NaCl+1% MTG+0.75% MgCl2), and T-4 (0.75% NaCl+1% MTG+0.375% KCl+0.375% MgCl2). T-4 demonstrated the greatest (P0.05) succulence and the lowest (P0.05) values for cooked hardness, springiness, and cohesiveness. The greatest (P0.05) purchase intention was for T-3. Furthermore, T-3 and T-4 were similar (P0.05) to controls in salty flavor. Our findings suggest that the combination of MTG, KCl, and MgCl2 can be employed as a suitable salt reduction strategy in restructured caiman steaks without compromising sensory attributes and consumer acceptance.

article i nfo The study aimed to develop the Quality Index Method (QIM) for assessing the sensory quality of gutted, ice-stored pacu Piaractus mesopotamicus, assess the sensory, physical, chemical and bacteriological changes that occur during the storage period and determine the best quality assessment parameters, proposing accep- tance limits for the species. The Quality Index (QI) of the developed QIM scheme increased linearly over the storage period, with the demerit score varying from 0 to 32, indicating a shelf life of 11 days. The QIM scheme efficiently assessed pacu quality, and loss of sensory quality correlated well with storage time. Relation of the results of analyses, mainly bacteriological analysis and QIM, suggests that gutted, ice-stored pacu Piaractus mesopotamicus is fit for consumption until the 11th day of storage.

The stability of probiotic yogurts added with glucose oxidase and packaged in different plastic packaging systems that present different oxygen permeability transfer rates (0.09, 0.2, 0.39 and 0.75 mL O2/day) was evaluated during 28 days of refrigerated storage. Probiotic stirred yogurts were submitted to physicochemical (pH, proteolytic activity, dissolved oxygen) and microbiological analyses (yogurt bacteria, Lactobacillus acidophilus and Bifidobacterium longum) as well as the content of organic acids (lactic and acetic acid) and aroma compound (diacetyl and acetaldehyde) were assessed. Overall, yogurts packaged in plastic containers with lower oxygen permeability rates showed a higher extent of post-acidification, proteolysis and organic acid production. Additionally, these samples also presented a lower content of dissolved oxygen and a lower decrease of the probiotic bacteria count. No influence on the production of aroma compounds was observed. Our results suggest that the use of packaging systems with different oxygen permeability rates coupled with the addition of glucose oxidase presented an interesting technological option to minimize the oxidative stress in probiotic yogurts.

The effect of partial substitution of NaCl with KCl and the flavor enhancers addition (arginine, yeast extract and oregano extract) on Probiotic Prato cheese processing with (L. casei 01, 7 log CFU/mL) was investigated. Microbiological (lactic acid bacteria and probiotic counts), physicochemical (proximate composition, pH, proteolysis), bioactivity (antioxidant and angiotensin I-converting enzyme inhibitory activity), rheological (uniaxial compression and creep tests), water mobility (time domain low field magnetic resonance), microstructure (scanning electron microscopy) and sensory evaluation (consumer test) were performed. Sodium reduction and flavor enhancers addition did not constitute an obstacle to the survival of lactic and probiotic bacteria. Proximate composition, antioxidant and angiotensin I-converting enzyme inhibitory activity, and the rheological parameters were affected by the addition of flavor enhancer. No change in the fatty acid profile of cheeses was observed while good performance in the consumer test was obtained by the addition of yeast extract and oregano extract. Prato cheese can be an adequate carrier of probiotics and the addition of different flavor enhancers can contribute developing this functional product in the cheese industry.

Effects of body condition (BC) recovery, carcass electrical stimulation (ES) and meat aging time (AT) were studied on the carcass and loin in Santa Ines ewes culled by age and slaughtered immediately after pup weaning or after BC recovery period. Carcass characteristics, shear force (SF), cooking loss (CL), meat color (L*, a*, b*) and sensory characteristics of Longissimus muscle were evaluated. It was concluded that BC recovery improved carcass characteristics and meat color brightness, however did not affect the tenderness. The ES and AT improved tenderness, reducing SF in 44 - 45% and in 51 - 59%, respectively, for 7 or 14 days of aging and 32 - 33% in non aged meat. ES affected the color parameters, clearing the meat. AT darkened and accentuated the brownish red color of meat and increased the cooking losses, from 15.2% (non aged) to 19.6% and 23.1%, respectively, for 7 and 14 days of AT. The sensory evaluation for tenderness corroborated the findings of the instrumental evaluation, which confirmed the effectiveness of ES in improving meat tenderness.

We evaluated the performance of check-all-that-apply (CATA) questions and intensity scales to describe Minas Frescal cheese and its reformulation based on consumers' perceptions. Ten commercial samples with different formulations (full-fat, low-fat, or low-lactose) were evaluated by 200 consumers divided equally into 2 groups: 1 evaluated samples and described their ideal cheese using intensity scales and 1 did the same using CATA questions. Both methodologies provided similar information about the sensory characteristics of the Minas Frescal cheeses, the description of the ideal product, and directions for product reformulation. The ideal Minas Frescal cheese was characterized by high moisture, intense white color, homogeneous mass, typical Minas Frescal cheese aroma and flavor, softness, and juiciness. For the intensity scales, the recommendation was to increase the typical aroma and flavor, salty taste, and juiciness, and to decrease the bitter flavor; for the CATA questions, only increasing the typical Minas Frescal cheese flavor was important for all classes of cheeses. Even for a heterogeneous product with no defined manufacturing protocol, both methodologies presented satisfactory results that should be considered for use by cheese producers and the dairy industry.

In the present study the effects on shelf life and sensory acceptance of gamma-irradiated refrigerated poultry breast fillets subjected to modified atmosphere packaging (80% CO2/20% N2 or vacuum) were investigated. After irradiation with 2 kGy, sensory acceptance tests and monitoring of bacterial growth were performed in order to determine the sanitary quality of the samples. It has been found that irradiation, used in combination with modified atmosphere packaging, can double the shelf life of refrigerated poultry breast fillets by reducing the populations of aerobic mesophilic and psychrotrophic bacteria, enterobacteria, coliforms, Listeria spp. and Aeromonas spp., without significantly modifying its color or its overall appearance, the lactic acid bacteria being the most resistant to exposure to radiation and carbon dioxide.

In this study fishburger samples obtained from tilapia minced meat and surimi retrieved from fillet frames - filleting process waste - have been assessed. Four different preparations of fishburger were made. Chemical analyses was performed for protein, lipids, moisture and ash assessments, as well as bacteriological analyses through mesophilic aerobic heterotrophic and psychrotrophic bacteria counts, isolation and identification of Salmonella spp., coagulase-positive Staphylococcus and fecal coliforms. Instrumental measurements were also carried out for texture and tested sensory acceptance. The costs of the ingredients used in the preparation of formulas were also assessed. Microbiological standards, established by current regulations, were met by all samples. No significant gap (P>0.05) was detected among the percentage of protein, moisture and ashes, while a significant gap (P0,05) entre os percentuais de proteína, umidade e cinzas, tendo sido observada diferença em relação ao percentual de lipídios entre as amostras. Observou-se diferença significativa entre as amostras avaliadas por análise instrumental, em relação à textura (P