Use of high-pressure technologies on enzymes

Magalhães, Isabela Soares; Tribst, Alline Artigiani Lima; Júnior, Bruno Ricardo de Castro Leite

doi:10.1016/b978-0-323-98386-0.00002-6

Cited by 1 publication

(7 citation statements)

References 67 publications

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“…A caprinocultura e ovinocultura brasileira têm aumentado suas atividades nos últimos anos, com aumento nos volumes de leite produzidos, ainda que estes permaneçam aquém da pecuária leiteira de bovinos (GUIMARÃES et al, 2022;DE OLIVEIRA et al, 2020;VERRUCK;PRUDENCIO, 2018). A caprinocultura leiteira no IBGE, 2017).…”

Section: Produções De Leite De Caprinos E Ovinos No Brasilunclassified

“…In vitro antioxidant activity was measured after 1 and 28 days of storage by 2,2′azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity (Magalhães et al 2022). The stock solution containing ABTS (7 mM) and potassium persulfate (2.45 mM) (1:1 ratio), was prepared and stored (12 -16h) in the dark at 4 °C.…”

Section: Ph Lab Counts Physical Stability Microstructure and In Vitro...mentioning

confidence: 99%

“…On the other hand, in the pH decay between 5.7 and 5.0, characterized by the symbiotic growth of S. thermophilus and L. bulgaricus (de Brabandere & Baerdemaeker 1999), the US-assisted reaction and the protease had a positive influence. The protease effect can be explained by the partial hydrolysis of proteins into peptides and/or amino acids after 60-90 min of reaction, improving the availability of essentials amino acids (Magalhães et al 2022) for S. thermophilus, which is produced exclusively by L. bulgaricus in traditional fermentation (Tamime & Robinson 2007). The effects of US can be explained mainly by its ability to increase cell permeability (Gholamhosseinpour & Hashemi 2018), improving: (i) mass transfer of substrates to cells, including the metabolites produced by S. thermophilus that are important for L. bulgaricus growth and vice-versa (Tamime & Robinson 2007), (ii) the removal of by-products from cell metabolism (Herrera-Ponce et al 2022), and (iii) the excretion of enzymes that hydrolyze nutrients necessary for bacteria growth, such as β-galactosidase (Ewe et al 2012).…”

Section: Fermentation Profile Of Goat and Sheep Cheese Wheymentioning

confidence: 99%

“…No ano de 2017, o país produziu aproximadamente 25 milhões de litros de leite de cabra e 1,6 milhões de litros de leite de ovelha (IBGE, 2017). Apesar de menor quando comparada à pecuária leiteira de bovinos, a criação de pequenos ruminantes para obtenção de leite vem crescendo no país (GUIMARÃES et al, 2022;DE OLIVEIRA et al, 2020;BRAGA LOBO et al, 2019). O leite oriundo desses animais é considerado uma alternativa sustentável, de baixo investimento inicial e de fácil manejo por mão de obra familiar, podendo melhorar a qualidade de vida do pequeno produtor.…”

Section: Introductionunclassified

“…This effect may be minimized by proteases added to whey prior or during fermentation, because protein hydrolysis into short peptide chains and/or essential amino acids favors the growth of LAB (Chourasia et al 2022). Moreover, hydrolysis can decrease the allergenicity of whey proteins by reducing the β-lactoglobulin content (Chourasia et al 2022) and improves the nutritional quality of whey by increasing the peptides concentration with biological activity, such as ACE inhibitory and antioxidant peptides (Magalhães et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

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Study of different barriers to microbiology stabilization of goat and sheep whey and impact on the physicochemical properties and physical stability of products

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Goat cheese whey (GCW) and sheep cheese whey (SCW) are byproducts of cheese production and are usually discarded. To create alternatives for the use of this waste, it is necessary to stabilize it microbiologically. Initially, the kinetic parameters of microbial inactivation in GCW were evaluated. It was verified that the inactivation followed a first order kinetics, being established values of D from 65.7 to 1.2 minutes in temperatures of 62 to 75oC, respectively. Three binomials were selected to evaluate the microbiological and physical-chemical characteristics of the whey, with and without added sugar, during storage at 7oC. It was observed that the binomial 75oC/5 min ensured the microbiological stability of the whey for up to 21 days, regardless of the addition of sugar, with less effect on physical stability when compared to the more severe binomials (80oC/1 min). Thus, to increase the shelf life of the whey, other barriers were necessary. In this way, the effects of the association of heat treatment with fermentation were studied, including the impact of the addition of protease and the use of ultrasound during fermentation. It was found that the fermentations under ultrasound showed a higher rate of pH reduction in the GCW (23-32%). Physical stability evaluation showed that both products had cream separation (up to 60%) and translucent whey formation (up to 80%). For antioxidant activity, an increase of 40% (SCW) and 30% (GCW) was observed, compared to unfermented whey. For lactic bacteria (LAB) counts, there was a reduction during storage (1.5-3.0 log CFU.mL -1 ). Thus, the results demonstrated that the source/composition of whey, mainly fat content, affected the destabilization rate and loss of viability of LAB, caused by nutrient depletion and poor tolerance at pH ~4.0. Finally, the efficacy of nisin, addition of Lacticaseibacillus casei as a bioprotective culture and direct acidification with lactic acid (up to pH 4.5, 3.5 and 2.5) were evaluated as tools to guarantee the stability of GCW and SCW during 28 days at 7°C. Nisin and acidification at pH 3.5 and 2.5 maintained total and psychrotrophic bacteria counts below 1 log CFU.mL -1 , with pH and acidity stable during sample storage. Inoculation with L. casei was also effective, reaching 7-8 log CFU.mL -1 and protecting the samples with mild (SCW) or no acidification (GCW) of the samples. Regarding physical stability, all samples were destabilized, but those acidified at pH 3.5 and 4.5 had greater cream and sediment formation. On the other hand, the particle size data showed little difference between the samples (0 and 28 days), suggesting that shaking the whey was able to resuspend the separated particles during static storage. Therefore, a general evaluation of the results indicates that the best solutions for stabilizing GCW and SCW are the thermal treatment of 75oC/5min associated with antimicrobial (nisin) and bioprotective culture (L. casei); even so, if it is necessary to guarantee the physical stability of the whey in the developed product, it is important that additional strategies be studied, such as the use of stabilizers and skimming, especially for acidic products. The data obtained in this study foster new perspectives regarding the use of GCW and SCW for the development of new dairy products, aiming to promote an increase in the income of rural producers and reduce environmental impacts. Keywords: Goat cheese whey. Sheep cheese whey. Heat treatment. Ultrasound. Protease. Antimicrobial. Bioprotection. Product development.

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Section: Produções De Leite De Caprinos E Ovinos No Brasilunclassified

Section: Ph Lab Counts Physical Stability Microstructure and In Vitro...mentioning

confidence: 99%