Effect of acerola (
 Malpighia emarginata
 DC) pulp incorporation on potentially probiotic
 Petit‐Suisse
 goat cheese

Barcelos, Samuel Carneiro de; Egito, A. S. do; Santos, K. M. O. dos; Moraes, Geórgia Maciel Dias de; Sá, Daniele Maria Alves Teixeira

doi:10.1111/jfpp.14511

Cited by 11 publications

(11 citation statements)

References 51 publications

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“…The physical-chemical characteristics obtained in this study are similar to studies reported in the literature, which evaluated petit suisse cheeses using different types of gums [54], high-fat milk cream [26], without lactose [25] and with acerola pulp [22].…”

Section: Physicochemical Characterization Of Petit Suisse Cheese Of A3 and G2 Formulationssupporting

confidence: 83%

“…Guabiroba pulp is used in food industry as flavoring ingredient in liquors, juices, ice creams [18][19][20][21]. Regarding to development of petit suisse cheese, the literature reported the use of acerola pulp [22], jabuticaba extract [23], juice, peel and seed extract of Bordeaux grape [24], petit suisse cheese with low lactose content and reduced sugar addition [25], reduced fat content with whey retention [26], addition of inulin and oligofructose [27], and the addition of gooseberry, moringa leaf powder and gelatin [28].…”

Section: Introductionmentioning

confidence: 99%

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Development of petit suisse Cheese with Native Fruits: Blackberry (Morus nigra L cv. Tupy) and Guabiroba (Campomanesia xanthocarpa O. Berg)

Messias¹,

Quast²,

Alves³

et al. 2021

JFNS

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The use of native fruits is relevant for the development of innovative and healthy products. This work evaluated the production of petit suisse cheese with addition of blackberry (Morus nigra L cv. Tupy) (15 and 25%) and guabiroba (Campomanesia xanthocarpa O. Berg) pulps (10 and 20%), varying the concentration of guar (0.15, 0.30 and 0.45), xanthan (0.10, 0.20 and 0.30%) and carrageenan (0.00 and 0.05) gums. The petit suisse cheeses with fruit pulps were subjected to sensory evaluation, showing no significant difference (p> 0.05) in the odor, flavor, taste and global acceptability between the formulations and high level of acceptability (> 76%). Two formulations, with 25% blackberry pulp (guar, xanthan and carrageenan gums) and 20% guabiroba pulp (guar and xanthan gums), were chosen considering their physicochemical characterization, sensory and principal components analysis. Both samples showed distinct physicochemical characteristics (p <0.05) differing from each other. The color of the pulps influenced the color of the final product, as well as the other physicochemical parameters. The developed products presented a higher energy content when compared with commercial similar products and presented microbiological stability for 33 days (petit suisse with blackberry pulp) and 28 days (petit suisse with guabiroba pulp), when stored at 10°C.

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Section: Physicochemical Characterization Of Petit Suisse Cheese Of A3 and G2 Formulationssupporting

confidence: 83%

Section: Introductionmentioning

confidence: 99%

Development of petit suisse Cheese with Native Fruits: Blackberry (Morus nigra L cv. Tupy) and Guabiroba (Campomanesia xanthocarpa O. Berg)

Messias¹,

Quast²,

Alves³

et al. 2021

JFNS

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“…Matias et al (2014) found 63.90, 67.25 and 66.69 g 100g -1 of moisture for Petit Suisse cheese based on milk, mixed product with cream and soy cream and product based on soy milk, respectively. Barcelos et al (2020) observed higher moisture content in potentially probiotic goat Petit Suisse with acerola pulp, both for the control formulation and for the one containing the pulp (73.83 to 75.27 g 100 g -1 , respectively). Deolindo et al (2019) found lower values (34 to 35 g 100g -1 ) during 28 days of storage of Petit Suisse cheese made with organic Bordeaux grape juice, rind and seed extract, falling outside the classification of very high moisture cheeses.…”

Section: Analysis Of Açai Petit Suisse Cheese Formulationsmentioning

confidence: 84%

“…It has been consumed all over the world being among the most popular French soft cheeses (Esmerino et al, 2015). In Brazil, Petiti suisse cheese is often combined with fruits, usually consumed as a dessert and intended for children, although it is well accepted by all age groups and has great potential for innovation (Lopes et al, 2018;Torres et al, 2020;Barcelos et al, 2020;Rezende, 2021). Bermudez-Beltrán et al (2020) produced a Petit Suisse cheese added with cape gooseberry and supplemented with moringa leaf powder and gelatin, through 3 formulations: control (F1); product with 3% gelatin (F2); and product with 3% gelatin and 2% moringa (F3).…”

Section: Introductionmentioning

confidence: 99%

Petit Suisse cheese added açai: characterization and effect of the use of thickeners

Oliveira

Costa³

et al. 2022

RSD

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The search for the development of new dairy products has been growing in recent years. Petit Suisse is a cheese that has been standing out in Brazil, reaching expansion in the market. The cheese added by fruits, such as açai (Euterpe oleracea Mart.), enhances the energy and nutritional value of the product. Its texture is an important feature, influencing the acquisition by the public. Thus, the objective was to develop and analyze the texture and physicochemical parameters of Petit Suisse cheeses added with açai. Three formulations (F1, F2 and F3) were prepared with different thickeners (xanthan gum and gelatin) and analyzed for texture, moisture, protein and pH parameters. The results indicated similarity between the different formulations for the texture parameters: F1 and F3 showed no significant difference (p ≥ 0.05), and F2 differed from F3 only in elasticity and cohesiveness. It was concluded that the application of different thickeners in Petit Suisse influenced its quality, being considered the best formulation that contained the mixture of thickeners (F3).

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“…In this context, there has been a significant increase in the number of studies related to food fortification to different types of foods with phenolic compounds with functional properties and from natural sources. These products are of great interest to the food industry, as they can create differentiated products with high added value (Ribeiro et al 2016;Carneiro de Barcelos 2020). In this way, as example, dairy products could play a key role since they are included in the diet of most of the world's population (Cutrim and Sloboda 2018).…”

Section: Introductionmentioning

confidence: 99%

The use ofLactobacillus plantarumesterase genes: a biotechnological strategy to increase the bioavailability of dietary phenolic compounds in lactic acid bacteria

Landete

Plaza-Vinuesa

Montenegro

et al. 2021

International Journal of Food Sciences and Nutrition

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In Lactobacillus plantarum the metabolism of hydroxybenzoic and hydroxycinnamic acid derivatives follows a similar two-step pathway, an esterase action followed by a decarboxylation. The L. plantarum esterase genes involved in these reactions have been cloned into pNZ8048 or pT1NX plasmids and transformed into technologically relevant lactic acid bacteria. None of the strains assayed can hydrolyse methyl gallate, a hydroxybenzoic ester. The presence of the L. plantarum tannase encoding genes (tanA Lp or tanB Lp ) on these bacteria conferred their detectable esterase (tannase) activity. Similarly, on hydroxycinnamic compounds, esterase activity for the hydrolysis of ferulic acid was acquired by lactic acid bacteria when L. plantarum esterase (JDM1_1092) was present. This study showed that the heterologous expression of L. plantarum esterase genes involved in the metabolism of phenolic acids allowed the production of healthy compounds which increase the bioavailability of these dietary compounds in food relevant lactic acid bacteria.

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Effect of acerola ( Malpighia emarginata DC) pulp incorporation on potentially probiotic Petit‐Suisse goat cheese

Cited by 11 publications

References 51 publications

Development of <i>petit suisse</i> Cheese with Native Fruits: Blackberry (<i>Morus nigra L</i> cv. Tupy) and Guabiroba (<i>Campomanesia xanthocarpa </i>O. Berg)

Development of <i>petit suisse</i> Cheese with Native Fruits: Blackberry (<i>Morus nigra L</i> cv. Tupy) and Guabiroba (<i>Campomanesia xanthocarpa </i>O. Berg)

Petit Suisse cheese added açai: characterization and effect of the use of thickeners

The use ofLactobacillus plantarumesterase genes: a biotechnological strategy to increase the bioavailability of dietary phenolic compounds in lactic acid bacteria

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Effect of acerola ( Malpighia emarginata DC) pulp incorporation on potentially probiotic Petit‐Suisse goat cheese

Cited by 11 publications

References 51 publications

Development of &lt;i&gt;petit suisse&lt;/i&gt; Cheese with Native Fruits: Blackberry (&lt;i&gt;Morus nigra L&lt;/i&gt; cv. Tupy) and Guabiroba (&lt;i&gt;Campomanesia xanthocarpa &lt;/i&gt;O. Berg)

Development of &lt;i&gt;petit suisse&lt;/i&gt; Cheese with Native Fruits: Blackberry (&lt;i&gt;Morus nigra L&lt;/i&gt; cv. Tupy) and Guabiroba (&lt;i&gt;Campomanesia xanthocarpa &lt;/i&gt;O. Berg)

Petit Suisse cheese added açai: characterization and effect of the use of thickeners

The use ofLactobacillus plantarumesterase genes: a biotechnological strategy to increase the bioavailability of dietary phenolic compounds in lactic acid bacteria

Contact Info

Product

Resources

About

Development of <i>petit suisse</i> Cheese with Native Fruits: Blackberry (<i>Morus nigra L</i> cv. Tupy) and Guabiroba (<i>Campomanesia xanthocarpa </i>O. Berg)

Development of <i>petit suisse</i> Cheese with Native Fruits: Blackberry (<i>Morus nigra L</i> cv. Tupy) and Guabiroba (<i>Campomanesia xanthocarpa </i>O. Berg)