2026-04-17T03:07:20Zhttps://recercat.cat/oai/request

oai:recercat.cat:2117/3558602026-02-04T06:53:24Zcom_2072_1033col_2072_452950

Encapsulated Bifidobacterium BB-12 addition in a concentrated lactose-free yogurt: its survival during storage and effects on the product's properties Dantas, Adriana Verruck, Silvani Hernández Yáñez, Eduard Machado Canella, Maria Helena Prudêncio, Elane Schwinden Àrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries Prebiotics. Bifidobacteria Lactose-free Skyr-style yogurt Probiotic food Inulin Texture. Prebiòtics This work aims to manufacture a new concentrated lactose-free probiotic yogurt. For this purpose, the probiotic Bifidocaterium BB-12 was incorporated in a concentrated lactose-free yogurt, both in its free form and previously encapsulated. Previous cell encapsulation was performed using the spray-drying technique with the following wall materials: lactose-free milk, lactose-free milk and inulin, and lactose-free milk and oligofructose. Thus, three different probiotic powders were obtained and added separately to three fractions of concentrated lactose-free yogurt. The probiotic survival of both powders and yogurts was evaluated during refrigerated storage. Likewise, the viability of starter cultures in yogurt (Lactobacillus bulgaricus and Streptococcus thermophilus) was controlled. In addition, the physicochemical properties of the four yogurts were also measured (color, pH and acidity, and texture properties). All three powders showed good probiotic viability (>8 log CFU g-1) throughout 120 days of storage at 4 ºC. In turn, yogurt formulations (with the addition of powders or free bifidobacteria) presented probiotic viability above 7 log CFU g-1 after storage; as well as the starter cultures (> 8 log UFC g-1). Yogurt with probiotic powder from lactosefree milk showed a more yellowish color; however, these differences would not be detected by the human eye (¿E < 3.00). The yogurt with bifidobacteria free cells showed a greater post-acidification process (pH 4.18 to 4.02 and titratable acidity 1.52 to 1.89). It was not observed differences for firmness values of yogurt with free cells addition and yogurt with lactose-free milk and oligofructose powder addition. A slight significant decrease in the cohesiveness was observed in the yogurt elaborated with bifidobacteria free cells. The gumminess showed fluctuating values between all concentrated lactose-free yogurts. At the end of this study, we conclude that these probiotic powders can be incorporated into innovative lactose-free yogurts. The authors are grateful to the Coordination of Improvement of Higher Education Personnel (CAPES, Brazil) [CAPES-PRINT, Project number 88887.310560/2018-00]; to National Council for Scientific and Technological Development (CNPq, Brazil) by the financial support [CNPq, 405965/2016-8], and Coordination of Improvement of Higher Education Personnel (CAPES, Brazil) by the scholarship [001] Postprint (updated version) 2021-10 Part of book or chapter of book https://www.sciencedirect.com/science/article/pii/S0963996921006426 http://creativecommons.org/licenses/by-nc-nd/3.0/es/ Open Access Attribution-NonCommercial-NoDerivs 3.0 Spain