Bebida láctea de mamão e laranja fermentada com probiótico e tratada por alta pressão hidrostática: avaliação físico-química, sensorial e microbiológica

Abstract

The development of new functional products is necessary in the face of growing consumer awareness of the health benefits that these products can offer when consumed, exemplified by probiotic foods. The dairy drinks are appreciated by consumers of different age groups and, as such, have great potential for the insertion of innovative products in the national market. High pressure technology, when compared to traditional thermal processing, eliminates deteriorating and pathogenic microorganisms and contributes to extending the shelf life of food without compromising sensory characteristics of food. The aim of adding probiotic cultures is to improve functional characteristics, making milk beverages even more attractive and, therefore, of higher added value. The objective of this study was the development of probiotic fermented dairy beverage submitted to high hydrostatic pressure treatment and to evaluate the use of preservative and high hydrostatic pressure treatment in microbiological conservation. The drinks were supplemented with whey, pasteurized fruit pulps and mixed probiotic culture Lactobacillus acidophilus (LA-5), Bifidobacterium animalis ssp. lactis (BB-12) and Streptococcus thermophilus. The physico-chemical and microbiological characteristics of the beverages formulated during 35 days of storage at 5 ± 1 ºC were evaluated. No Salmonella sp / 25 g, Staphylococcus sp., Coliforms 35 ° C, Coliforms 45 ° C and Filamentous fungi count were detected. in the samples. After 35 days of storage, pressurized beverages at 100MPa / 5min and 200MPa / 5min maintained the enumeration of probiotics at levels required by legislation. For Lactobacillus acidophilus LA-5 throughout the storage there was a maximum inactivation of 3.49 log CFU / mL for 100MPa / 5min and 3.60 log CFU / mL for 200MPa / 5min. Already for Bifidobacterium animalis subsp. lactis BB-12, the maximum reduction presented in the study was 1.88 log CFU / mL for 100MPa / 5min, 1.26 log CFU / mL for 200MPa / 5min and 2.04 log CFU / mL for 300MPa / 5min. There were no significant differences (p> 0.05) for moisture, ash, total nitrogen, protein, ethereal extract and pH analyzes. The high hydrostatic pressure process inhibited deteriorating microorganisms in functional dairy products using mixed probiotic cultures and was able to promote the viability of probiotics throughout the refrigerated storage, resulting in pressurized potentially functional dairy beverages with characteristics adequate to meet the legal requirements and marketing.