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Lipolysis in probiotic and synbiotic cheese: The influence of probiotic bacteria, prebiotic compounds and ripening time on free fatty acid profiles

2012Journal article Restricted access
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dc.contributor.authorRodrigues, Dina
dc.contributor.authorRocha-Santos, Teresa A. P.
dc.contributor.authorGomes, Ana M.
dc.contributor.authorGoodfellow, Brian J.
dc.contributor.authorFreitas, Ana C.
dc.date.accessioned2013-01-28T11:49:48Z
dc.date.available2013-01-28T11:49:48Z
dc.date.issued2012
dc.description.abstractThe influence of probiotic bacteria (Lactobacillus casei-01, Bifidobacterium lactis B94), prebiotic compounds (FOS and inulin) and ripening time (0–60 days) on the free fatty acid (FFA) profile of cheese, with special emphasis on the conjugated linoleic acid (CLA) content, was investigated. After 60 days of ripening, 109–1010 cfu g 1 cheese were recorded in both probiotic and synbiotic cheeses, despite harsh conditions of low pH values (4.1–5.1) and low moisture content (<30%, w/w). Increases in total FFA and CLA were observed throughout the ripening period, especially in synbiotic cheeses containing FOS and inulin (50:50) inoculated with B. lactis B94. The addition of FOS alone or combined with inulin did not significantly affect probiotic strain growth and viability during the ripening period; however, the advantage of the addition of prebiotic compounds in probiotic cheese manufacture is that it may allow the production of cheeses with improved performance as far as functional CLA compounds are concerned, as well as an improved nutritional quality reflected in a lower atherogenicity index.por
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.citationRODRIGUES, Dina ...[et al.] - Lipolysis in probiotic and synbiotic cheese: The influence of probiotic bacteria, prebiotic compounds and ripening time on free fatty acid profiles. Food Chemistry. ISSN 0308-8146. Vol. 131, n.º 4 (2012) p. 1414–1421por
dc.identifier.doi10.1016/j.foodchem.2011.10.010
dc.identifier.eissn1873-7072
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10400.14/9970
dc.identifier.wosWOS:000298273200044
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherElsevierpor
dc.relationFCOMP-01-0124-FEDER-008792
dc.relationPROBIOCAPS - tailored microencaPsulation technology foR prOBIOtic baCteriA: Production, stability and functionality enhancementS in various carriers
dc.relationNEWFUNFOODS: NEW FUNCTIONAL FOODS WITH INGREDIENTS FROM MARINE AND MUSHROOMS SOURCES
dc.relationDEVELOPMENT OF MONITORING STRATEGIES FOR NANOAEROSOLS
dc.subjectProbioticspor
dc.subjectPrebioticspor
dc.subjectSynbioticspor
dc.subjectCheesepor
dc.subjectLipolysispor
dc.subjectConjugated linoleic acidpor
dc.titleLipolysis in probiotic and synbiotic cheese: The influence of probiotic bacteria, prebiotic compounds and ripening time on free fatty acid profilespor
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitlePROBIOCAPS - tailored microencaPsulation technology foR prOBIOtic baCteriA: Production, stability and functionality enhancementS in various carriers
oaire.awardTitleNEWFUNFOODS: NEW FUNCTIONAL FOODS WITH INGREDIENTS FROM MARINE AND MUSHROOMS SOURCES
oaire.awardTitleDEVELOPMENT OF MONITORING STRATEGIES FOR NANOAEROSOLS
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876-PPCDTI/PTDC%2FAGR-ALI%2F71051%2F2006/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F73781%2F2010/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F65410%2F2009/PT
oaire.citation.endPage1421
oaire.citation.issue4
oaire.citation.startPage1414
oaire.citation.titleFood Chemistry
oaire.citation.volume131
oaire.fundingStream5876-PPCDTI
person.familyNameRodrigues
person.familyNameRocha-Santos
person.familyNameGomes
person.familyNameGoodfellow
person.familyNameCardoso Freitas Lopes de Freitas
person.givenNameDina
person.givenNameTeresa
person.givenNameAna Maria
person.givenNameBrian
person.givenNameAna Cristina
person.identifier162628
person.identifier.ciencia-id5719-92FE-82F0
person.identifier.ciencia-id2D1C-3C88-7AE4
person.identifier.ciencia-idAA12-BFC1-B2E3
person.identifier.ciencia-id7F10-545A-7D05
person.identifier.orcid0000-0002-4037-9487
person.identifier.orcid0000-0003-3660-4116
person.identifier.orcid0000-0001-7883-2446
person.identifier.orcid0000-0003-3191-7121
person.identifier.orcid0000-0002-1430-9370
person.identifier.ridA-2006-2012
person.identifier.ridA-2355-2009
person.identifier.ridB-9944-2013
person.identifier.scopus-author-id35235205100
person.identifier.scopus-author-id57190668768
person.identifier.scopus-author-id6603883798
project.funder.identifierhttp://doi.org/10.13039/501100001871
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
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
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