Encapsulation, storage viability, and consumer acceptance of probiotic butter

Silva, Maritiele Naissinger da; Tagliapietra, Bruna Lago; Richards, Neila Silvia Pereira dos Santos

doi:10.1016/j.lwt.2020.110536

Cited by 20 publications

(16 citation statements)

References 20 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Essa abordagem apesar de ser simples, permite que sejam obtidos dados relevantes para que as qualidades sensoriais buscadas pelos consumidores sejam atendidas. Neste contexto, além dos exemplos mencionados acima, recentemente este método de análise sensorial foi aplicado para diversos fins, tais como a avaliação de manteigas com presença de probióticos encapsulados [8], macarrão suplementado com proteína isolada de quinoa [9], uso de ingrediente umami como alternativa na redução de sódio e intensificador de sabor em salgadinhos extrusados de milho [10], dentre outras, as quais são mostradas na Tabela 1.…”

Section: Testes Afetivos De Aceitaçãounclassified

Análise Sensorial De Alimentos: Aplicações Recentes

Lucas¹,

Nora²

2021

Análise Sensorial Clássica: Fundamentos E Métodos

View full text Add to dashboard Cite

Section: Testes Afetivos De Aceitaçãounclassified

Análise Sensorial De Alimentos: Aplicações Recentes

Lucas¹,

Nora²

2021

Análise Sensorial Clássica: Fundamentos E Métodos

View full text Add to dashboard Cite

“…The discussion is not only focused on banning products, however, on carrying out an evaluation on the quality of national and imported butter, and may be legally allowed, the marketing of butters having different physical-chemical characteristics and maintaining sanitary quality, since the physicochemical alteration of the product can interfere in the microbiological aspects of the butter, which can cause in a shorter shelf life. We consider that this study contributed to the development of our research on butter (Naissinger da Silva et al, 2021), as well as fostering the discussion on the revision of Brazilian legislation and improving inspection, since these butters that are inadequate in relation to the physical-chemical parameters may be of adequate sanitary quality.…”

Section: Resultsmentioning

confidence: 90%

Nutritional quality of commercial butters

Silva

Tagliapietra

Pivetta

et al. 2021

Braz. J. Food Technol.

Self Cite

View full text Add to dashboard Cite

The consumption and consequent production of butter has increased considerably in recent years. In order to know the butters sold in Brazil, the study aimed to analyze butters of Brazilian, French, Italian and Argentine origin. The samples were analyzed for fat content, moisture, Defatted Dry Extract (DDE), and total acidity for comparison with Brazilian legislation. The levels of chlorides, protein, ash, total dry extract, water activity, color and determination of the lipid profile were also determined. In all analyses, there was a statistically significant difference between the samples. Some samples showed disagreement with the quality requirements recommended in Brazilian legislation for commercialization. Indeed, 10 samples did not present the minimum fat content required, varying from 68.53% to 77.31% in butters with salt and from 71.64% to 81.72% in those without salt. Eight samples presented humidity levels above the legal recommendations, varying from 17.05% to 20.28%. All products were in agreement with acidity levels. The predominant fatty acids in all samples were myristic acid (C14: 0), palmitic acid (C16: 0), stearic acid (C18: 0) and oleic acid (C18: 1n9). The regional influence, breed and handling of the animals and season of the year in which the milk was obtained for butter production, were suggested to be the main reason for the physical-chemical difference found between the samples.

show abstract

“…16 Emulsions stabilized with WPIF under neutral pH were reported to be more stable due to the higher viscosity and fast migration of fibrils to the interface, resulting in steric hindrance stabilization. 27 Mantovani et al found by interfacial tension experiments that a faster adsorption at the beginning could be expected for WPIF system at pH 7.0 in comparison to WPI system, probably due to the presence of unconverted peptides in WPIF system. 32 Properties of liquid emulsions with WPI and WPIF as emulsifiers Visual appearance of emulsions Butterfat emulsions stabilized with WPI and WPIF at various concentrations (10-50 g L −1 ) are shown in Fig.…”

Section: Viscosity Of Wpi and Wpifmentioning

confidence: 99%

“…25 Butterfat was reported to be biocompatible with probiotics and was a potentially good carrier for probiotics. [26][27][28] Butterfat containing 10% Lactobacillus acidophilus capsules exhibited a high viable count of 8 log CFU g −1 in storage for 45 days at 5 °C, and consumer acceptance of probiotic butterfat was 81.1%. 28 In this work, microcapsule with the structure of S/O/W emulsion was constructed to provide oxygen-and moisture-barriers for probiotics, in which butterfat containing probiotics was the inner core, and WPIF and the antioxidant (EGCG or GSH) were the outer shell.…”

Section: Introductionmentioning

confidence: 99%

“…Low melting point fats have been shown to be more favorable for probiotic survival and can protect probiotics from heat damage 25 . Butterfat was reported to be biocompatible with probiotics and was a potentially good carrier for probiotics 26‐28 . Butterfat containing 10% Lactobacillus acidophilus capsules exhibited a high viable count of 8 log CFU g −1 in storage for 45 days at 5 °C, and consumer acceptance of probiotic butterfat was 81.1% 28 …”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Fabrication of dry S/O/W microcapsule and its probiotic protection against different stresses

Guo,

Cui,

Yuan

et al. 2023

J Sci Food Agric

View full text Add to dashboard Cite

BACKGROUNDEncapsulation is commonly used to protect probiotics against harsh stresses. Thus, the fabrication of microcapsules with special structure is critical. In this work, microcapsules with the structure of S/O/W (solid‐in‐oil‐in‐water) emulsion were prepared for probiotics, with butterfat containing probiotics as the inner core and with whey protein isolate fibrils (WPIF) and antioxidants (epigallocatechin gallate, EGCG; glutathione, GSH) as the outer shell.RESULTSBased on the high viscosity and good emulsifying ability of WPIF, dry well‐dispersed microcapsules were successfully prepared via the stabilization of the butterfat emulsion during freeze‐drying with 30–50 g L−1 WPIF. WPIF, WPIF + EGCG, and WPIF + GSH microcapsules with 50 g L−1 WPIF protected probiotics very well against different stresses and exhibited similar inactivation results, indicating that EGCG and GSH exerted neither harm or protection on probiotics. This significantly reduced the harmful effects of antioxidants on probiotics. Almost all the probiotics survived after pasteurization, which was critical for the use of probiotics in other foods. The inactivation values of probiotics in microcapsules were around 1 log in simulated gastric juice (SGJ), about 0.5 log in simulated intestinal juice (SIJ), and around 1 log after 40 days of ambient storage.CONCLUSIONDry S/O/W microcapsule, with butterfat containing probiotics as the inner core and WPIF as the outer shell, significantly increased the resistance of probiotics to harsh environments. This work proposed a preparation method of dry S/O/W microcapsule with core/shell structure, which could be used in the encapsulation of probiotics and other bioactive ingredients.

show abstract

Encapsulation, storage viability, and consumer acceptance of probiotic butter

Cited by 20 publications

References 20 publications

Análise Sensorial De Alimentos: Aplicações Recentes

Análise Sensorial De Alimentos: Aplicações Recentes

Nutritional quality of commercial butters

Fabrication of dry S/O/W microcapsule and its probiotic protection against different stresses

Contact Info

Product

Resources

About