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Cereal bars functionalized through Bifidobacterium animalis subsp. lactis BB-12 and inulin incorporated in edible coatings of whey protein isolate or alginate

2019Journal article Restricted access
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dc.contributor.authorPereira, Joana Odila
dc.contributor.authorSoares, José
dc.contributor.authorMonteiro, Maria J. P.
dc.contributor.authorAmaro, Ana
dc.contributor.authorGomes, Ana
dc.contributor.authorPintado, Manuela
dc.date.accessioned2020-03-12T17:57:03Z
dc.date.available2020-03-12T17:57:03Z
dc.date.issued2019
dc.description.abstractCurrently, cereal bars are gaining interest globally because of their nutritionally balanced and convenient nature. One healthy strategy is to add probiotics to cereal bars, to make them a functional food product. So, in this study a cereal bar functionalized with edible coatings of whey protein isolate (WPI) and alginate (ALG) incorporated with Bifidobacterium animalis subsp. lactis BB-12 and inulin was developed and evaluated for its consumer acceptability and physicochemical and microbiological properties, throughout 90 days of storage. WPI-coated cereal bars were shown to be the solution that better maintained the level of the incorporated probiotic strain when compared to the ones coated with ALG, throughout storage and throughout in vitro gastrointestinal digestion. The physicochemical properties of the bars, namely aw, moisture content, color and texture, were not altered during the storage period. The sensory evaluation showed that coated bars were accepted as well as control bars. Moreover, the consumers appreciated better the odor and flavor of WPI-coated bars than those of ALG-coated bars.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationPereira, J. O., Soares, J., Monteiro, M. J., Amaro, A., Gomes, A., Pintado, M. (2019). Cereal bars functionalized through Bifidobacterium animalis subsp. lactis BB-12 and inulin incorporated in edible coatings of whey protein isolate or alginate. Food & function, 10(10), 6892-6902pt_PT
dc.identifier.doi10.1039/c9fo00370cpt_PT
dc.identifier.eid85073311955
dc.identifier.eissn2042-650X
dc.identifier.pmid31588471
dc.identifier.urihttp://hdl.handle.net/10400.14/29915
dc.identifier.wos000490983800056
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherRoyal Society of Chemistrypt_PT
dc.titleCereal bars functionalized through Bifidobacterium animalis subsp. lactis BB-12 and inulin incorporated in edible coatings of whey protein isolate or alginatept_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBD%2F88383%2F2012/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FMulti%2F50016%2F2013/PT
oaire.citation.endPage6902pt_PT
oaire.citation.issue10pt_PT
oaire.citation.startPage6892pt_PT
oaire.citation.titleFood and Functionpt_PT
oaire.citation.volume10pt_PT
oaire.fundingStreamSFRH
oaire.fundingStream5876
person.familyNameOdila Pereira
person.familyNameMonteiro
person.familyNameGomes
person.familyNamePintado
person.givenNameJoana
person.givenNameMaria Joao
person.givenNameAna Maria
person.givenNameMaria Manuela
person.identifier2343777
person.identifierK-3258-2016
person.identifier162628
person.identifier456608
person.identifier.ciencia-id9F15-0B2E-3DE8
person.identifier.ciencia-idE414-6F3B-447A
person.identifier.ciencia-idAA12-BFC1-B2E3
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.orcid0000-0003-0300-5635
person.identifier.orcid0000-0002-2787-2795
person.identifier.orcid0000-0001-7883-2446
person.identifier.orcid0000-0002-0760-3184
person.identifier.ridK-3258-2016
person.identifier.ridB-9944-2013
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id57190164112
person.identifier.scopus-author-id54405433500
person.identifier.scopus-author-id57190668768
person.identifier.scopus-author-id7004483898
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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