28 results on '"Casarotti, Sabrina Neves"'
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2. Trends and challenges for the application of probiotic lactic acid bacteria in functional foods /Tendências e desafios para aplicação de bactérias láticas probióticas em alimentos funcionais
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Silva, Aline Sousa, Casarotti, Sabrina Neves, and Penna, Ana Lúcia Barretto
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- 2024
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3. Fruit by-products as potential prebiotics and promising functional ingredients to produce fermented milk
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Oliveira, Fellipe Lopes de, Arruda, Thaise Yanka Portes, Morzelle, Maressa Caldeira, Pereira, Ana Paula Aparecida, and Casarotti, Sabrina Neves
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- 2022
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4. Fruit bioactive compounds: Effect on lactic acid bacteria and on intestinal microbiota
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Borgonovi, Tais Fernanda, Virgolin, Lara Borghi, Janzantti, Natália Soares, Casarotti, Sabrina Neves, and Penna, Ana Lúcia Barretto
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- 2022
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5. Dual Role of Probiotic Lactic Acid Bacteria Cultures for Fermentation and Control Pathogenic Bacteria in Fruit-Enriched Fermented Milk
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Borgonovi, Taís Fernanda, primary, Fugaban, Joanna Ivy Irorita, additional, Bucheli, Jorge Enrique Vazquez, additional, Casarotti, Sabrina Neves, additional, Holzapfel, Wilhelm Heinrich, additional, Todorov, Svetoslav Dimitrov, additional, and Penna, Ana Lucia Barretto, additional
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- 2023
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6. Fermentation of araticum, baru, and pequi by-products by probiotic strains: effects on microorganisms, short-chain fatty acids, and bioactive compounds
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de Oliveira, Fellipe Lopes, primary, Morzelle, Maressa Caldeira, additional, Moretti, Marcia Maria de Souza, additional, and Casarotti, Sabrina Neves, additional
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- 2023
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7. Lactobacillus casei and Lactobacillus fermentum Strains Isolated from Mozzarella Cheese: Probiotic Potential, Safety, Acidifying Kinetic Parameters and Viability under Gastrointestinal Tract Conditions
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de Souza, Bruna Maria Salotti, Borgonovi, Taís Fernanda, Casarotti, Sabrina Neves, Todorov, Svetoslav Dimitrov, and Penna, Ana Lúcia Barretto
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- 2019
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8. Probiotic potential and safety of enterococci strains
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Nascimento, Liane Caroline Sousa, Casarotti, Sabrina Neves, Todorov, Svetoslav Dimitrov, and Penna, Ana Lúcia Barretto
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- 2019
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9. Assistência interprofissional na reabilitação de pacientes submetidos à cirurgia cardiovascular
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Soares Júnior, Joaquim Rosa, primary, Bravo, Julia Chaves Ayres, additional, Aguiar, Lucas dos Anjos, additional, Casarotti, Sabrina Neves, additional, Soares, Danielle Santana, additional, Tonetto, Pedro Paulo Fernandes de Aguiar, additional, Fernandes, Paolla Algarte, additional, Dessotte, Carina Aparecida Marosti, additional, and Maier, Suellen Rodrigues de Oliveira, additional
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- 2023
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10. Enzymes and Dairy Products
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Maitan-Alfenas, Gabriela Piccolo, primary and Casarotti, Sabrina Neves, additional
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- 2018
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11. Functional Fermented Milk with Fruit Pulp Modulates the In Vitro Intestinal Microbiota
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Borgonovi, Tais Fernanda, primary, Salgaço, Mateus Kawata, additional, Oliveira, Gislane Lelis Vilela de, additional, Carvalho, Lucas Amoroso Lopes de, additional, Pinheiro, Daniel Guariz, additional, Todorov, Svetoslav Dimitrov, additional, Sivieri, Kátia, additional, Casarotti, Sabrina Neves, additional, and Penna, Ana Lúcia Barretto, additional
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- 2022
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12. In vitro assessment of safety and probiotic potential characteristics of Lactobacillus strains isolated from water buffalo mozzarella cheese
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Casarotti, Sabrina Neves, Carneiro, Bruno Moreira, Todorov, Svetoslav Dimitrov, Nero, Luis Augusto, Rahal, Paula, and Penna, Ana Lúcia Barretto
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- 2017
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- View/download PDF
13. Lacticaseibacillus casei SJRP38 and buriti pulp increased bioactive compounds and probiotic potential of fermented milk
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Borgonovi, Tais Fernanda, primary, Casarotti, Sabrina Neves, additional, and Penna, Ana Lúcia Barretto, additional
- Published
- 2021
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14. Efeito da abreviação do jejum pré-operatório na glicemia e no bem-estar pós-operatório de pacientes submetidos à cirurgia cardiovascular: um estudo clínico randomizado, cego e placebo-controle
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Bravo, Julia Chaves Ayres, primary and Casarotti, Sabrina Neves, additional
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- 2020
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15. Pomegranate as a natural source of phenolic antioxidants
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De Oliveira, Fellipe Lopes, primary, Arruda, Thaise Yanka Portes, additional, Da Silva Lima, Renan, additional, Casarotti, Sabrina Neves, additional, and Morzelle, Maressa Caldeira, additional
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- 2020
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16. The impact of probiotics, prebiotics, and synbiotics on the biochemical, clinical, and immunological markers, as well as on the gut microbiota of obese hosts
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da Silva, Tatiane Ferreira, primary, Casarotti, Sabrina Neves, additional, de Oliveira, Gislane Lelis Vilela, additional, and Penna, Ana Lúcia Barretto, additional
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- 2020
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17. Biscoito de chocolate sem glúten adicionado de farinha de Amaranto
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Bianchini, Maria das Graças de Assis, primary, Casarotti, Sabrina Neves, additional, Texeira, Camila de Almeida, additional, Silva, Tatiane Ferreira, additional, and Hernandes, Thais, additional
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- 2020
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18. Leuconostoc mesenteroides subsp. mesenteroides SJRP55 reduces Listeria monocytogenes growth and impacts on fatty acids profile and conjugated linoleic acid content in fermented cream
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Borges, Danielle Oliveira, primary, Matsuo, Mariana Mitiko, additional, Bogsan, Cristina S. Bittencourt, additional, Silva, Tatiane Ferreira da, additional, Casarotti, Sabrina Neves, additional, and Penna, Ana Lúcia Barretto, additional
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- 2019
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19. The impact of probiotics, prebiotics, and synbiotics on the biochemical, clinical, and immunological markers, as well as on the gut microbiota of obese hosts.
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da Silva, Tatiane Ferreira, Casarotti, Sabrina Neves, de Oliveira, Gislane Lelis Vilela, and Penna, Ana Lúcia Barretto
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PREBIOTICS , *GUT microbiome , *PROBIOTICS , *OBESITY , *METABOLIC disorders , *ETIOLOGY of diseases , *ADIPOSE tissues - Abstract
Obesity is currently considered a global epidemic and it leads to several alterations on the human body and its metabolism. There are evidences showing that the intestinal microbiota can influence on the pathogenesis of obesity. Microbiota plays a vital role not only in the digestion and absorption of nutrients, but also in the homeostatic maintenance of host immunity, metabolism, and gut barrier. Its dietary alteration is an important target in the treatment of obesity. Emerging evidence suggests that modifying the composition of the gut microbiota through probiotic, prebiotic, and synbiotic supplementation may be a viable adjuvant treatment option for obese individuals. In this review, the impact of probiotics, prebiotics, and synbiotics on the anthropometric profile, biochemical regulation, clinical, and immunological markers, as well as on the gut microbiota of obese hosts is described. It also emphasizes how changes in the composition and/or metabolic activity of the gut microbiota through the administration of nutrients with probiotic, prebiotic, or synbiotic properties can modulate the host's gene expression and metabolism, and thereby positively influence on the host's adipose tissue development and related metabolic disorders. The beneficial effects on the host's metabolism promoted by prebiotics, probiotics, and synbiotics have been successfully demonstrated by several studies. However, further investigation is needed to fully explain the cellular mechanisms of action of probiotics and prebiotics on human health, and also to elucidate the relationship between microbiota and obesity etiology, using well-designed, long-term, and large-scale clinical interventions. [ABSTRACT FROM AUTHOR]
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- 2021
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20. Lactobacillus casei and Lactobacillus fermentum Strains Isolated from Mozzarella Cheese: Probiotic Potential, Safety, Acidifying Kinetic Parameters and Viability under Gastrointestinal Tract Conditions
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de Souza, Bruna Maria Salotti, primary, Borgonovi, Taís Fernanda, additional, Casarotti, Sabrina Neves, additional, Todorov, Svetoslav Dimitrov, additional, and Penna, Ana Lúcia Barretto, additional
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- 2018
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21. Viability of Lactobacillus acidophilus La-5 in the presence of Williopsis saturnus var. suaveolens
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Casarotti, Sabrina Neves [UNESP], Paula, Aline Teodoro de [UNESP], Cattelan, Marília Gonçalves [UNESP], Carvalho, Catarina Calochi Pires de [UNESP], Penna, Ana Lúcia Barretto [UNESP], and Universidade Estadual Paulista (Unesp)
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lactic acid bacteria ,viability ,W. saturnus var. suaveolens ,yeast ,probiotic ,fermented dairy products - Abstract
Made available in DSpace on 2015-04-27T11:55:53Z (GMT). No. of bitstreams: 0 Previous issue date: 2013Bitstream added on 2015-04-27T12:08:30Z : No. of bitstreams: 1 ISSN2159-5828-2013-03-04-176-186.pdf: 199245 bytes, checksum: 0ecf4149b987d7f0c5fab0ae63469486 (MD5) Maintaining the viability of probiotic microorganisms from production to consumption has long been a technological challenge for the food industry. The objectives of this study were to evaluate the in vitro interaction between Lactobacillus acidophilus La-5 and Williopsis saturnus var. suaveolens and the effect of this yeast on acidification kinetics, viability of Lactobacillus acidophilus and post-acidification in fermented milk during refrigerated storage at 5 °C. The in vitro study showed a positive interaction between the acid cell free-supernatant (CFS) of probiotic bacteria La-5 and the yeast. The addition of W. saturnus var. suaveolens increased the fermentation time due to consumption of the organic acids produced by L. acidophilus. During the refrigerated storage of the samples, the presence of the yeast increased the viability of L. acidophilus and reduced post-acidification. However, the mechanism of such interaction of bacteria and yeast is not fully understood. Universidade Estadual Paulista Júlio de Mesquita Filho, Departamento de Engenharia e Tecnologia de Alimentos, Instituto de Biociências Letras e Ciências Exatas de São José do Rio Preto, Sao Jose do Rio Preto, R. Cristóvão Colombo, 2265, Jardim Nazareth, CEP 15054-000, SP, Brasil Universidade Estadual Paulista Júlio de Mesquita Filho, Departamento de Engenharia e Tecnologia de Alimentos, Instituto de Biociências Letras e Ciências Exatas de São José do Rio Preto
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- 2013
22. Acidification profile, probiotic in vitro gastrointestinal tolerance and viability in fermented milk with fruit flours
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Casarotti, Sabrina Neves, primary and Penna, Ana Lúcia Barretto, additional
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- 2015
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23. Technological aspects of fat substitutes and their applications in dairy products
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Casarotti, Sabrina Neves [UNESP], Jorge, Neuza [UNESP], and Universidade Estadual Paulista (Unesp)
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Substitutos de Gordura ,Produtos lácteos ,Lipídeos ,Dairy Products ,Fat Substitutes ,Lipids - Abstract
Made available in DSpace on 2015-04-27T11:55:43Z (GMT). No. of bitstreams: 0 Previous issue date: 2010Bitstream added on 2015-04-27T12:08:52Z : No. of bitstreams: 1 ISSN1519-8928-2010-35-03-163-181.pdf: 545764 bytes, checksum: 44b0878b988aba51945fb8ebe2c578d5 (MD5) O consumo de gordura relacionado à incidência de doenças motivou o interesse dos consumidores por produtos alimentícios com menor teor ou, até mesmo, sem gordura. Entretanto, as gorduras são importantes para o funcionamento pleno do organismo humano e para as características sensoriais dos alimentos. Por isso, formular alimentos com pouca ou nenhuma gordura e, ao mesmo tempo, manter a qualidade desejada é um desafi o para a indústria. Para atender a este objetivo, foram criados os substitutos de gordura. Estes podem ter maior efi ciência em suas aplicações quando são utilizadas misturas de diferentes tipos. A quantidade e a variedade destes ingredientes continuam crescendo, ampliando as opções no momento da escolha do substituto a ser utilizado em determinado alimento. Considerando a importância dos substitutos de gordura na atualidade, o presente trabalho apresenta uma revisão sobre as funções e implicações das gorduras no organismo humano e nos alimentos, a terminologia utilizada para referir aos substitutos de gordura, as categorias dos diferentes tipos de substitutos de gordura disponíveis no mercado e suas aplicações em produtos lácteos. The consumption of fat related to the incidence of diseases has motivated the development of food with less or even no fat. However, fat is important for the full functioning of the human body and sensory characteristics of food. Therefore, making food with little or no fat and at the same time maintaining the desired quality is a challenge for the industry. Fat substitutes were created to achieve this objective. Fat substitutes can be more effective in their applications when mixtures of different types of them are used. The number and variety of these ingredients are still growing, expanding options of choice when a fat substitute is required in a certain type of food. Considering the importance of fat substitutes nowadays, this paper presents an overview of functions and implications of fats in the human body and food, the terminology used to refer to fat substitutes, the categories of different types of fat substitutes available in the market and their applications in dairy products. La relación comprobada entre el consumo de grasa y la incidencia de enfermedades ha motivado el creciente interés de los consumidores por productos alimenticios de bajos contenidos o exentos de grasa. Mas las grasas, además de importantes para el pleno funcionamiento del organismo humano, contribuyen para las características sensoriales de los alimentos. Por lo cual, producir alimentos con bajo contenido o sin grasas manteniendo la calidad deseada del producto, es un desafío para la industria. Para solucionar este problema se elaboraron los sustitutos de la grasa, de los cuales existe una gama bastante amplia en propiedades y que aumenta día a día. Sus aplicaciones se muestran más efi cientes cuando se utilizan mezclados en diferentes tipos de combinaciones. La cantidad y variedad de estos ingredientes todavía están creciendo y ampliando las opciones para la elección del sustituto a ser utilizado en cada aplicación. Considerando la importancia actual de los sustitutos de grasas, este trabajo presenta una visión general de las funciones de las grasas en el cuerpo humano; las implicaciones de la grasa en el organismo que las consume y en las características de los alimentos; la terminología utilizada para designar los sustitutos de la grasa; las categorías de los distintos tipos de sustitutos de grasa disponibles en lo mercado y las aplicaciones de los sustitutos de grasa en los productos lácteos. Universidade Estadual Paulista Júlio de Mesquita Filho, Departamento de Engenharia e Tecnologia de Alimentos, Instituto de Biociências Letras e Ciências Exatas de São José do Rio Preto, São José do Rio Preto, Rua Cristóvão Colombo, 2265 - Depto. de Engenharia e Tecnologia de Alimentos, Jardim Nazareth, CEP 15054000, SP, Brasil Universidade Estadual Paulista Júlio de Mesquita Filho, Departamento de Engenharia e Tecnologia de Alimentos, Instituto de Biociências Letras e Ciências Exatas de São José do Rio Preto
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- 2010
24. Efeito de edulcorantes sobre a qualidade de leites fermentados
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Casarotti, Sabrina Neves [UNESP], Universidade Estadual Paulista (Unesp), and Penna, Ana Lúcia Barretto [UNESP]
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Alimentos - Microbiologia ,Produtos lácteos - Microbiologia ,Fermentação ,Leite fermentado - Microbiologia ,Bebidas lácteas - Microbiologia ,Probiotics ,Probióticos ,Microbiologia industrial ,Tecnologia de alimentos ,Edulcorantes ,Fermented milk ,Sweetener ,Dairy products - Abstract
Made available in DSpace on 2014-06-11T19:27:20Z (GMT). No. of bitstreams: 0 Previous issue date: 2009-02-18Bitstream added on 2014-06-13T20:16:32Z : No. of bitstreams: 1 casarotti_sn_me_sjrp.pdf: 759646 bytes, checksum: 73cf28759e83bc9e7f545a0f187c2bfd (MD5) Made available in DSpace on 2014-06-11T19:27:20Z (GMT). No. of bitstreams: 0 Previous issue date: 2009-02-18Bitstream added on 2014-06-13T20:16:32Z : No. of bitstreams: 1 casarotti_sn_me_sjrp.pdf: 759646 bytes, checksum: 73cf28759e83bc9e7f545a0f187c2bfd (MD5) Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) Os leites fermentados probióticos são líderes no mercado de alimentos funcionais e prioridade de pesquisa em diversos países. A presença de bactérias probióticas viáveis e em alto número no produto durante sua vida de prateleira é condição essencial para assegurar o efeito probiótico. As qualidades tecnológica e funcional de leites fermentados são importantes para sua aceitação pelo consumidor e podem ser afetadas pelos aditivos adicionados antes da fermentação dos produtos. Neste trabalho, o objetivo foi avaliar o efeito da adição de edulcorantes, em diferentes concentrações, na produção de leites fermentados por uma cultura mista composta por Streptococcus thermophilus e Lactobacillus bulgaricus (Rich) e uma cultura pura composta por Lactobacillus acidophilus (La-5). As bases lácteas para preparação dos leites fermentados obtidas antes da fermentação foram submetidas às determinações dos teores de sólidos totais, proteínas, cinzas, gordura, acidez titulável e valor calórico. Nos leites fermentados foram avaliados: a viabilidade das bactérias láticas, a pós-acidificação, a sinérese e a capacidade de retenção de água (CRA), durante 28 dias de estocagem refrigerada. As características físico-químicas dos leites fermentados atenderam aos requisitos legais e apresentaram diferenças somente nos teores de sólidos totais, cinzas e valor calórico nos produtos elaborados com sacarose. O tipo e a concentração de edulcorante afetaram a fermentação da cultura La-5 e a acidez titulável. No entanto, não influenciaram o tempo de fermentação da cultura Rich, a viabilidade de S. thermophilus, L. bulgaricus e L. acidophilus, a sinérese e a CRA dos leites fermentados elaborados. O tipo de cultura influenciou o tempo de fermentação do leite, sendo superiores os tempos obtidos para La-5 e a acidez titulável, com valores superiores para a cultura... Fermented probiotic dairy products are leaders in the functional food markets and priority for researching worldwide. The presence of probiotic bacteria viable at high level during shelf-life of the product is essential to ensure the probiotic effect. The technological and functional qualities of fermented milks are important for their acceptance by the consumers and they can be affected by the addition of ingredients before fermentation. The aim of this research was to evaluate the use of sweeteners, in different concentrations, in the production of fermented milks using a mixed culture composed of Streptococcus thermophilus and Lactobacillus bulgaricus (Rich), or a pure culture composed of Lactobacillus acidophilus (La-5). The milk bases obtained before fermentation were submitted to determinations of total solids, protein, ash, fat, acidity contents and caloric value. The viability of lactic bacteria, post-acidification, syneresis and waterholding capacity (WHC) of fermented milks were examined during 28 days of cold storage. The physicochemical characteristics of fermented milks were according to legal requirements and showed differences only on the contents of total solids, ash and caloric value in the products formulated with sucrose. The type and concentration of sweeteners affected the fermentation of La-5 culture and titratable acidity. However they did not influence fermentation time of Rich culture, viability of S. thermophilus, L. bulgaricus and L. acidophilus, syneresis and WHC of fermented milks. The culture type affected the fermentation time, which was higher for La-5 culture, and acidity, which was higher for Rich culture, however, they did not influence the syneresis and WHC of fermented milks. All kinds and concentrations of sweeteners did not influence the technological quality of products, so all of them can be used to produce lowcalorie fermented milks.
- Published
- 2009
25. Antioxidant Activity of Rosemary Extract in Soybean Oil Under Thermoxidation
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Casarotti, Sabrina Neves, primary and Jorge, Neuza, additional
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- 2012
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26. Antioxidant Activity of Rosemary Extract in Soybean Oil Under Thermoxidation.
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Casarotti, Sabrina Neves and Jorge, Neuza
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ANTIOXIDANTS , *ROSEMARY , *SOY oil , *EXTRACTION (Chemistry) , *FREEZE-drying , *HYDROQUINONE - Abstract
ABSTRACT This study examined the antioxidant activity of lyophilized rosemary extract added to soybean oil, subjected to thermoxidation conditions and also its synergistic effect with the synthetic antioxidant tertiary butylhydroquinone (TBHQ). Soybean oil samples with no antioxidant added (SO), 3,000 mg/kg rosemary extract (RE), 50 mg/kg TBHQ (TBHQ), and a mixture of those two antioxidants (RE + TBHQ) were heated to 180C for 20 h. After 0, 10 and 20 h, the oxidative stability, total polar compounds, tocopherol content and fatty acid profile were determined. The addition of rosemary extract increased oxidative stability and resulted in a lower formation of total polar compounds and a higher retention of tocopherols. The RE treatment showed the highest amount of polyunsaturated fatty acids after 20 h. There was not any synergy between TBHQ and rosemary extract in preventing oxidation of soybean oil. Rosemary extract showed a higher antioxidant potential when compared with TBHQ. PRACTICAL APPLICATIONS Antioxidants are important ingredients in food processing because they have the capacity to protect foods, containing oils and fats, from damage caused by free radicals and reactive oxygen species. Synthetic antioxidants are widely used in the food industry; however, their utilization has been questioned because of toxicity. Therefore, there is a growing interest in the use of natural antioxidants to reduce or replace the synthetic antioxidants. Several species are used in cooking, medicine and by the pharmaceutical industry, standing out the rosemary. Being rich in compounds with high antioxidant activity, the rosemary extract can be used to replace synthetic antioxidants used in vegetable oils. [ABSTRACT FROM AUTHOR]
- Published
- 2014
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27. Biocomposites of passion fruit and buriti pulps: characterization and application in milk
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Borgonovi, Tais Fernanda, Universidade Estadual Paulista (Unesp), Penna, Ana Lúcia Barretto [UNESP], and Casarotti, Sabrina Neves
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Frutas ,Compostos fenólicos ,Alimentos funcionais ,Leite fermentado ,Functional foods ,Probiotics ,Probióticos ,Fermented milk ,Phenolic compounds ,Fruits - Abstract
Submitted by Taís Fernanda Borgonovi null (tborgonovi@gmail.com) on 2018-03-07T19:22:24Z No. of bitstreams: 1 Dissertação Parcial Tais Borgonovi.pdf: 608961 bytes, checksum: f301819530e24f7a45baadfe9391bdcc (MD5) Rejected by Elza Mitiko Sato null (elzasato@ibilce.unesp.br), reason: Solicitamos fazer correções em sua submissão: Problema 01) O arquivo submetido deve conter o texto integral, na verificação nós que fazemos a edição do arquivo parcial. Agradecemos a compreensão. on 2018-03-07T19:59:10Z (GMT) Submitted by Taís Fernanda Borgonovi null (tborgonovi@gmail.com) on 2018-03-07T22:15:32Z No. of bitstreams: 1 Dissertação final Tais Borgonovi.pdf: 1160340 bytes, checksum: 784899269f210ab97fe174996ed440a7 (MD5) Rejected by Elza Mitiko Sato null (elzasato@ibilce.unesp.br), reason: Solicitamos que realize correções na submissão seguindo as orientações abaixo: Problema 01) Quando a financiadora é FAPESP, deve constar o nome dela também nos agradecimentos, é norma do convênio. Problema 02) Na folha de aprovação a data(dia, mês e ano) da defesa, no seu arquivo está somente mês e ano. Lembramos que o arquivo depositado no repositório deve ser igual ao impresso. Agradecemos a compreensão. on 2018-03-08T17:43:25Z (GMT) Submitted by Taís Fernanda Borgonovi null (tborgonovi@gmail.com) on 2018-03-08T18:31:42Z No. of bitstreams: 1 Dissertação final Tais Borgonovi.pdf: 1156410 bytes, checksum: 709b4acac6addaece50d64947b7bd98d (MD5) Approved for entry into archive by Elza Mitiko Sato null (elzasato@ibilce.unesp.br) on 2018-03-08T19:13:35Z (GMT) No. of bitstreams: 1 borgonovi_tf_me_sjrp_par.pdf: 705685 bytes, checksum: cb37a7dd66540f8727cd6ec56e0edb49 (MD5) Made available in DSpace on 2018-03-08T19:13:35Z (GMT). No. of bitstreams: 1 borgonovi_tf_me_sjrp_par.pdf: 705685 bytes, checksum: cb37a7dd66540f8727cd6ec56e0edb49 (MD5) Previous issue date: 2018-02-28 Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) Nos últimos anos, a população mundial aumentou a procura por alimentos saudáveis; dentre estes produtos, destacam-se os produtos lácteos fermentados. As bactérias mais utilizadas na produção destes produtos fermentados são as bactérias acidoláticas (BAL), que modificam as características nutricionais do produto, e podem proporcionar efeitos fisiológicos desejáveis aos consumidores. Outro fator que vem ganhando destaque é a adição de polpa de frutas aos leites fermentados, pois conferem características tecnológicas e sensoriais agradáveis aos produtos, além de aumentarem o valor nutricional, devido à presença de compostos bioativos das frutas. O presente trabalho foi dividido em três etapas. A etapa 1 foi composta pela coleta e preparação das polpas de frutas, seguida da caracterização quanto à composição centesimal, perfil de ácidos graxos, compostos fenólicos totais, flavonoides totais, carotenoides totais e atividade antioxidante. A polpa de maracujá apresentou maiores teores de umidade, proteína total e cinzas quando comparado com à polpa de buriti. Por outro lado, o buriti apresentou resultados expressivos de lipídeos (sendo 70% de ácidos graxos insaturados), compostos fenólicos totais, flavonoides amarelos e antocianinas, β-caroteno, licopeno e atividade antioxidante. Na etapa 2 foram realizados testes para avaliar o efeito de compostos fenólicos presentes nos extratos das polpas sobre a viabilidade das cepas de bactérias acidoláticas (BAL). A adição de polpas de maracujá e buriti estimulou o crescimento das BAL, demonstrando a utilização das polpas de frutas como fonte de energia para seu desenvolvimento. Lactobacillus casei SJRP38 apresentou maior crescimento na presença das polpas e foi selecionado para elaboração de leite fermentado e acidificado. Na etapa 3, foram produzidos leite fermentado e acidificado controle, com adição de polpa de maracujá e de buriti. Foram avaliados os parâmetros cinéticos para fermentação do leite, contagem de micro-organismos viáveis ao longo do tempo. Os produtos (leite fermentado e acidificado) dos diferentes tratamentos foram caracterizados quanto a sua composição físico-química, acidez, CRA, sinérese, compostos fenólicos totais e atividade antioxidante. O leite fermentado com adição de polpa de maracujá apresentou o menor tempo de acidificação. A população de Lactobacillus casei SJRP38 se manteve estável durante todo o período de estocagem. A acidez títulavel do leite fermentado aumentou, enquanto o leite acidificado reduziu durante o período de estocagem. A capacidade de retenção de água (CRA) aumentou em todos os tratamentos durante o período de estocagem, enquanto a sinérese do leite fermentado se manteve constante. A adição de polpas de frutas contribuiu para aumentar os teores de compostos fenólicos no leite fermentado e acidificado, entretanto houve uma redução durante o período de estocagem, em todos os tratamentos. As polpas de maracujá e de buriti contêm compostos bioativos e apresentam resultados promissores quando usadas simultaneamente com L. casei SJRP38, sem alterar a viabilidade durante a estocagem. Os produtos (leite fermentado ou acidificado) com adição de polpa de buriti se destacaram por apresentarem elevada atividade antioxidante, com potencial para elaboração alimentos funcionais e para proporcionarem efeitos benéficos à saúde. In recent years, there has been an increase in the world population demand for healthy foods, which include fermented dairy products. The most commonly used strains for the production of such fermented products are lactic acid bacteria (LAB), which modify the nutritional characteristics of the products, and additionally may provide desirable beneficial physiological effects to consumers. The addition of fruit pulp to fermented milk has also gained importance, since they confer valuable technological and sensorial characteristics to the products, besides increasing their nutritional value, due to the content of bioactive compounds. The present work was divided into three phases. In the phase 1, fruit pulps were obtained, prepared and characterized by means of chemical composition, fatty acid profile, total phenolic compounds, total flavonoids, total carotenoids and antioxidant activity. Passion fruit pulp presented higher moisture, total protein and ashes values when compared to buriti pulp. On the other hand, buriti pulp presented higher values of lipids (70% of unsaturated fatty acids), total phenolic compounds, yellow flavonoids and anthocyanins, β-carotene, lycopene and antioxidant activity. In phase 2, tests were carried out to evaluate the effect of phenolic compounds present in the pulps extracts on the viability of LAB strains. The addition of both passion fruit and buriti pulps stimulated the growth of LAB, demonstrating that these fruit pulps can be used as a source of energy for bacteria growth. Lactobacillus casei SJRP38 presented the highest growth in the presence of fruti pulps and was selected for the preparation of fermented and acidified milk. In phase 3, fermented and acidified milk with passion fruit and buriti pulps were produced. The kinetic parameters and the count of viable microorganisms during storage of fermented milk were determined. Both types of products (fermented and acidified milk) were characterized regarding their chemical composition, acidity, water holding capacity (WHC), syneresis, total phenolic compounds and antioxidant activity. Fermented milk with the addition of passion fruit pulp showed the shortest acidification time. Lactobacillus casei SJRP38 population remained stable throughout the storage period. The acidity of fermented milk increased, while the acidified milk reduced its acidity during the storage period. The WHC of all treatments increased during the storage period, on the other hand the syneresis of fermented milk remained stable. The addition of fruit pulps contributes to increase the phenolic content of both fermented and acidified milk, but there was a reduction of these compounds during the storage period in all treatments. Passion fruit and buriti pulps contain bioactive compounds and showed promising results when used simultaneously with L. casei SJRP38, without altering the strain viability during storage. The products (fermented or acidified milk) with the addition of buriti pulp were distinguished by their high antioxidant activity, with the potential to be added to functional foods and to provide beneficial health effects. 2016/15967-2
- Published
- 2018
28. Efeito de Leuconostoc mesenteroides subsp. mesenteroides SJRP55 em creme fermentado
- Author
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Borges, Danielle Oliveira, Universidade Estadual Paulista (Unesp), Penna, Ana Lúcia Barretto [UNESP], and Casarotti, Sabrina Neves
- Subjects
Bacteriocins ,Ácido linoleico conjugado ,Lactic acid bacteria ,bacteria ,Bactérias acidoláticas ,Fermented cream ,Leuconostoc mesenteroides ,Creme fermentado ,Conjugated linoleic acid ,Bacteriocinas - Abstract
Submitted by DANIELLE OLIVEIRA BORGES (danielle.enal@hotmail.com) on 2017-12-04T01:07:06Z No. of bitstreams: 1 DANIELLE O BORGES.pdf: 1863830 bytes, checksum: 87509ab7dd71a5d42244c753c2fa7ee6 (MD5) Approved for entry into archive by Elza Mitiko Sato null (elzasato@ibilce.unesp.br) on 2017-12-04T13:39:35Z (GMT) No. of bitstreams: 1 borges_do_me_sjrp_par.pdf: 451320 bytes, checksum: 7e23a8a6fe60baac69f62fff7992650a (MD5) Made available in DSpace on 2017-12-04T13:39:36Z (GMT). No. of bitstreams: 1 borges_do_me_sjrp_par.pdf: 451320 bytes, checksum: 7e23a8a6fe60baac69f62fff7992650a (MD5) Previous issue date: 2017-10-05 As bactérias acidoláticas (BAL) são bastante utilizadas em processos fermentativos na indústria de laticínios, porém algumas delas agem não somente como fermentadoras, com a produção de ácidos orgânicos a partir dos carboidratos presentes, mas também podem produzir substâncias que colaboram para a segurança microbiológica do produto fermentado ou compostos benéficos à saude. Em estudos in vitro anteriores, foi constatado que Leuconostoc mesenteroides subsp. mesenteroides SJRP55 apresenta potencial probiótico e ação bacteriostática sobre bactérias patogênicas, como Listeria monocytogenes e Escherichia coli. Neste trabalho foi avaliado o efeito de Leuconostoc mesenteroides subsp. mesenteroides SJRP55 em creme fermentado, em co-cultura com outras BAL, e estudar as características físico-químicas e microbiológicas do creme, além de avaliar a capacidade de bioconservação pela produção de bacteriocinas, ácidos orgânicos e propriedade funcional pela produção de ácido linoleico conjugado (CLA) e pela atividade antioxidante por inibição de radicais livres. Foi utilizado creme de leite UHT homogeneizado padronizado em 20% de gordura e fermentado conforme quatro tratamentos: T1 - cultura mista de Lactococcus lactis subsp. lactis e Lc. lactis subsp. cremoris; T2 - cultura mista de Lc. lactis subsp. lactis e Lc. lactis subsp. cremoris + Listeria monocytogenes ATCC 15313; T3 - Cultura mista de Lc. lactis subsp. lactis e Lc. lactis subsp. cremoris + Ln. mesenteroides subsp. mesenteroides SJRP55; e T4 - Cultura mista de Lc. lactis subsp. lactis e Lc. lactis subsp. cremoris + Ln. mesenteroides subsp. mesenteroides SJRP55 + Listeria monocytogenes ATCC 15313. As BAL foram inoculadas (7 log UFC/mL) no creme e a viabilidade dos microorganismos foi avaliada semanalmente durante um período de 28 dias. O creme fermentado apresentou características físico-químicas típicas para o produto, e o tempo de fermentação foi maior nos tratamentos T3 e T4. Foi observada ação de bacteriocinas sobre Listeria monocytogenes quando presente em baixa concentração (≤ 102 UFC/mL). A atividade antioxidante das amostras contendo Ln. mesenteroides subsp. mesenteroides SJRP55 foi significativamente maior que dos demais tratamentos, assim como a quantidade de ácidos lático e acético. Houve efeito de Ln. mesenteroides subsp. mesenteroides SJRP55 na conversão de CLA. Tais resultados demonstram o potencial promissor de Ln. mesenteroides subsp. mesenteroides SJRP55 para o desenvolvimento de alimentos funcionais. Lactic acid bacteria (LAB) are widely used in fermentation processes in the dairy industry, however some of them act not only as starters, with the production of organic acids from the carbohydrates, but they can also produce substances that contribute to the microbiological safety of the fermented product or produce health benefic compounds. In previous in vitro studies, it was found that Leuconostoc mesenteroides subsp. mesenteroides SJRP55 presents probiotic potential and bacteriostatic action on pathogenic bacteria, such as Listeria monocytogenes and Escherichia coli. In this study it was evaluated the effect of Leuconostoc mesenteroides subsp. mesenteroides SJRP55 in fermented cream, in co-cultivation with other BAL, and to study the physicochemical and microbiological characteristics of the cream, besides evaluating the capacity of bioconservation by the production of bacteriocins, organic acids and functional property by the production of conjugated linoleic acid (CLA) and antioxidant activity through the inhibition of free radicals. UHT milk cream standardized at 20% fat was fermented according to four treatments: T1 - Mixed culture of Lactococcus lactis subsp. lactis and Lc. lactis subsp. cremoris, T2 - Mixed culture of Lactococcus lactis subsp. lactis and Lc. lactis subsp. cremoris + Listeria monocytogenes ATCC 15313, T3 - Mixed culture of Lactococcus lactis subsp. lactis and Lc. lactis subsp. cremoris + Ln. mesenteroides subsp. mesenteroides SJRP55, and T4 - Mixed culture of Lactococcus lactis subsp. lactis and Lc. lactis subsp. cremoris + Ln. mesenteroides subsp. mesenteroides SJRP55 + Listeria monocytogenes ATCC 15313. LAB (7 log CFU/mL) were inoculated into the cream and the viability of the microorganisms was evaluated weekly for a period of 28 days. The fermented cream presented typical physicochemical characteristics for the product, and the fermentation time was higher in T3 and T4 treatments. There was a bacteriocin action against Listeria monocytogenes when in low population (≤ 102 CFU/mL). The antioxidant activity of samples containing Ln. mesenteroides was significantly higher than the other treatments, as well as the lactic and acetic acid contents. There was an effect of Ln. mesenteroides subsp. mesenteroides SJRP55 on the CLA conversion. These results demonstrate promising potential of Ln. mesenteroides subsp. mesenteroides SJRP55 for the development of functional food.
- Published
- 2017
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