Browsing by Author "Gomes, Ana Maria Pereira"
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- Addition of probiotic bacteria in a semi-hard goat cheese (coalho): survival to simulated gastrointestinal conditions and inhibitory effect against pathogenic bacteriaPublication . Oliveira, Maria Elieidy Gomes de; Garcia, Estefânia Fernandes; Oliveira, Carlos Eduardo Vasconcelos de; Gomes, Ana Maria Pereira; Pintado, Maria Manuela Esteves; Madureira, Ana Raquel Mendes Ferreira; Conceição, Maria Lúcia da; Queiroga, Rita de Cássia Ramos do Egypto; Souza, Evandro Leite deIn this study, the survival of the probiotics Lactobacillus acidophilus (LA-5), Lactobacillus casei subsp. paracasei (L. casei 01) and Bifidobacterium lactis (BB12) incorporated in a Brazilian semi-hard goat cheese (coalho) when exposed to in vitro simulated conditions of digestion was assessed. The inhibitory effects of these probiotic bacteriawere also evaluated against Listeriamonocytogenes and Staphylococcus aureus in the goat coalho cheese during refrigerated storage. At the end of the in vitro digestion, all of the probiotic tested strains presented decreased (p b 0.05) viable cell counts (5.5–6.0 log cfu/g) with respect to those determined before exposure to the mouth conditions (7–8 log cfu/g). L. casei subsp. paracasei presented inhibition rate of 7.87% and 23.63% against S. aureus on the 14th and 21st day of storage at 10 °C, respectively; against L. monocytogenes these values were 12.96 and 32.99%. Positive inhibition rates of B. lactis toward S. aureus were found on the 1st, 14th and 21st days of storage (16.32%, 10.12% and 3.67%, respectively); and against L. monocytogenes only on the 1st day of storage (3.28%). From these results, goat coalho cheese could be an interesting carrier of probiotic strains of L. acidophilus, L. casei subsp. paracasei and B. lactis. Moreover, L. casei subsp. paracasei, could be used as protective culture for delaying the growth of S. aureus and L. monocytogenes in goat coalho cheese.
- Development and characterization of a novel sustainable probiotic goat whey cheese containing second cheese whey powder and stabilized with thyme essential oil and sodium citratePublication . Garcia, Manuel Mântua Esteves; Pereira, Carlos José Dias; Freitas, Ana Cristina; Gomes, Ana Maria Pereira; Pintado, Maria Manuela EstevezProbiotic goat whey cheeses with added second cheese whey powder (SCWP) were developed, resulting in creamy and spreadable products. The products contained Lactobacillus rhamnosus and Bifidobacterium animalis, as well as thyme essential oil and sodium citrate. Matrices of probiotic whey cheeses, with and without additives, were produced and stored at 5 °C for 21 days. Microbial and chemical profiles were evaluated weekly. The composition of the optimum matrix, formulated with whey cheese, probiotic culture, SCWP, thyme essential oil and sodium citrate (WCPSTC) was, expressed in % (w/w): protein (10.78 ± 0.08), fat (7.59 ± 0.03), dry matter (25.64 ± 0.13), ash (2.81 ± 0.02) and lactose (3.16 ± 0.04). Viable cell numbers of both probiotic cultures in matrix WCPSTC remained above 107 CFU g−1. This finding is of the utmost importance since it proves that both probiotic bacteria, citrate and thyme essential oil can be combined in order to increase the shelf-life and functional value of dairy products. All matrices’ pH values decreased during storage, yet only matrix WCPSTC remained above 5.0 pH units. The results indicated that the development of a probiotic whey cheese incorporating a dairy by-product, SCWP, is possible without compromising its chemical, microbiological or sensorial stability.
- Development and characterization of an innovative synbiotic fermented beverage based on vegetable soybeanPublication . Battistini, Carolina; Gullón, Beatriz; Ichimura, Erica Sayuri; Gomes, Ana Maria Pereira; Ribeiro, Eliana Paula; Kunigk, Leo; Moreira, José Ubirajara Vieira; Jurkiewicz, CynthiaSoymilk was produced from vegetable soybean and fermented by probiotics (Lactobacillusacidophilus La-5, Bifidobacterium animalis Bb-12) in co-culture with Streptococcus thermophilus.The composition of the fermented beverage and oligosaccharides content were determined. The effect of fructooligosaccharides and inulin on the fermentation time and viability of pro-biotic microorganisms throughout 28 days of storage at 5◦C were evaluated. The soymilkfrom vegetable soybeans was fermented in just 3.2 h, when pH reached 4.8. Fermentationreduced the contents of stachyose and raffinose in soymilk. Prebiotics had no effect on acidi-fication rate and on viability of B. animalis and S. thermophilus in the fermented beverage. Theviable counts of B. animalis Bb-12 remained above 108CFU mL−1in the fermented soymilkduring 28 days of storage at 5◦C while L. acidophilus La-5 was decreased by 1 log CFU mL−1.The fermented soymilk from vegetable soybeans showed to be a good food matrix to deliverprobiotic bacteria, as well as a soy product with a lower content of non-digestible oligosac-charides.
- Effect of supplementation with probiotic lactic acid bacteria, separately or combined, on acid and sugar production in goat ‘coalho’ cheesePublication . Bezerra, Taliana Kênia Alves; Arcanjo, Narciza Maria de Oliveira; Garcia, Estefânia Fernandes; Gomes, Ana Maria Pereira; Queiroga, Rita de Cássia Ramos do Egypto; Souza, Evandro Leite de; Madruga, Marta SuelyThis study analyzed the glycolytic effects of adding isolated and combined probiotic bacterial strains to goat ‘coalho’ cheese. The cheeses were: C-with added Lactococcus lactis subsp. lactis and L. lactis subsp. cremoris; L-with added Lactobacillus acidophilus; P-with added Lactobacillus paracasei; B-with added Bifidobacterium lactis; and M, added a “mixed” culture with the three probiotic. Based on the results, the different probiotic lactic acid and the length of storage were verified as factors affecting the organic and fatty acids profiles. Probioticlactic acid bacteria exhibited higher glycolytic potential throughout the 28- day storage, leading to high sugar consumption and organic acid production, with the consequent formation of a more intense cheese aroma. When evaluating the fatty acid profile, the addition of the B. lactis culture and of the mixed culture was observed to have a positive effect, providing a fatty acid profile with better nutritional value, i.e., with a higher of conjugated linoleic acids and unsaturated fatty acids.
- Nutritional intake and food sources in an adult urban Kenyan populationPublication . Vila-Real, Catarina Pereira de Melo; Pimenta-Martins, Ana Sofia; Kunyanga, Catherine Nkirote; Mbugua, Samuel Kuria; Katina, Kati; Maina, Ndegwa Henry; Gomes, Ana Maria Pereira; Pinto, Elisabete Cristina BastosUrbanisation is hastening the transition from traditional food habits to less healthy diets, which are becoming more common among Kenyans. No up-to-date studies on usual dietary intake and the main food sources of adult Kenyans are available. The aim of the present study was to identify the main food sources of nutrients in the diet of urban adult Kenyans and explore potential associations with demographic variables including age, sex, level of education, occupation and body mass index. The study adopted a cross-sectional design. The dietary intake of 486 adult Kenyans from Nairobi was assessed using a validated, culture-sensitive, semi-quantitative food frequency questionnaire. Binary logistic regression models were used to evaluate associations between food sources and demographic variables. Macronutrient intakes as a proportion of total energy intake (TEI) were within international dietary guidelines. Cereals and grain products (34.0%), sugar, syrups, sweets and snacks (9.8%), fruits (9.7%) and meat and eggs (8.8%) were the major contributors to TEI. Cereals and grain products contributed 42.5% to carbohydrates, followed by fruits (12.4%) and sugar, syrups, sweets and snacks (10.6%). The most important sources of protein and total fat were cereals and grain products (23.3% and 19.7%, respectively) and meat and eggs (22.0% and 18.7%, respectively). Sex, age and level of education were associated with the choice of food groups. Although macronutrient intakes were within guidelines, the Kenyan diet was revealed to be high in sugars, salt and fibre, with differences in food sources according to demographic variables. These results can act as an incentive to national authorities to implement nutritional strategies aiming to raise awareness of healthier dietary patterns among Kenyans.
- Nutritional, textural and sensory properties of Coalho cheese made of goats', cows' milk and their mixturePublication . Queiroga, Rita de Cássia Ramos do Egypto; Santos, Bárbara Melo; Gomes, Ana Maria Pereira; Monteiro, Maria João; Teixeira, Susana Maria; Souza, Evandro Leite de; Pereira, Carlos José Dias; Pintado, Maria Manuela EstevezThis study assesses and compares the nutritional, textural and sensory characteristics of Coalho cheese made from goat's (CGM) or cow's milk (CCM) and their mixture (CCGM) during cold storage for 28 days. Among the assessed physiochemical parameters, the type of milk used during production only influenced (P < 0.05) the moisture, fat and salt contents of the cheeses. CGM and CCGM showed higher (P < 0.05) content of short- and medium-chain fatty acids, such as C6, C8 and C10 and 02, and long-chain polyunsaturated fatty acids C18:2n6c, and lower content of 06 and C16:1. All cheeses presented satisfactory sensory characteristics for most of the assessed parameters. However the addition of cow's milk to goat's milk improved sensory acceptability, mainly through the reduction of goat's milk odor and flavor. Coalho cheese made with the mixture of cow's and goat's milk maintained particular positive nutritional characteristics of goat's cheese, especially with respect to the fatty acids profile, with improved acceptability. All the cheeses maintained, in general, their properties throughout storage time.
- Volatile profile in goat coalho cheese supplemented with probiotic lactic acid bacteriaPublication . Bezerra, Taliana Kenia Alves; Arcanjo, Narciza Mari de Oliveira; Araújo, Ana Rita Ribeiro de; Queiroz, Angela Lima Meneses de; Oliveira, Maria Elieidy Gomes de; Gomes, Ana Maria Pereira; Madruga, Marta SuelyThe aim of this study was to evaluate the aromatic profiles of both traditional goat Coalho cheese and cheeses added with isolated and combined probiotics, during 28 days of storage. The cheeses were named as follows: C, with Lactococcus lactis subsp. lactis and L. lactis subsp. cremoris; L, with Lactobacillus acidophilus; P, with Lactobacillus paracasei; B, with Bifidobacterium lactis; and M, a “mixed” culture with the three probiotic microorganisms. Based on the results, it was verified that both the use of different cultures of probiotic lactic bacteria and the length of storage affect the volatile profile. The length of storage had the most influence on the number of volatiles produced. A total of twenty five aromatic compounds were identified in the goat cheese; of these twenty five, there were six alcohols, four hydrocarbons, four terpenes, three acids, three ketones, three aldehydes and two esters. Esters and ketones can have a positive influence on goat Coalho cheese, since their pleasant aroma can help minimize other undesirable odours.