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Combined effect of pressure and temperature for yogurt production

2019Journal article Open access
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dc.contributor.authorLopes, Rita P.
dc.contributor.authorMota, Maria J.
dc.contributor.authorSousa, Sérgio
dc.contributor.authorGomes, Ana M.
dc.contributor.authorDelgadillo, Ivonne
dc.contributor.authorSaraiva, Jorge A.
dc.date.accessioned2019-07-10T17:31:48Z
dc.date.available2019-07-10T17:31:48Z
dc.date.issued2019
dc.description.abstractFermentation under non-conventional conditions has gained prominence in the last years, due to the possible process improvements. Fermentation under sub-lethal pressures is one of such cases, and may bring novel characteristics and features to fermentative processes and products. In this work, the effect of both pressure (10–100 MPa) and temperature (25–50 °C) on yogurt production fermentation kinetics was studied, as a case-study. Product formation and substrate consumption were evaluated over fermentation time and the profiles were highly dependent on the fermentation conditions used. For instance, the increase of pressure slowed down yogurt fermentation, but fermentative profiles similar to atmospheric pressure (0.1 MPa) were obtained at 10 MPa at almost all temperatures tested. Regarding temperature, higher fermentative rates were achieved at 43 °C for all pressures tested. Moreover, the inhibitory effect of pressure increased when temperature decreased, with complete inhibition of fermentation occurring at 50 MPa for 25–35 °C, contrasting to 43 °C where inhibition occurred only at 100 MPa. Therefore, an antagonistic effect seems to occur, since yogurt fermentation was slowed down by pressure increasing, on one hand, and by temperature decreasing, on the other hand. Additionally, some kinetic parameters were calculated and fermentation at 43 °C presented the best results for yogurt production, with lower fermentation times and higher lactic acid productivities. Interestingly, fermentation at 10 MPa/43 °C presented the optimal conditions, with improved yield and lactic acid production efficiency, when compared to fermentation at 0.1 MPa (efficiency of 75% at 10 MPa, against 40% at 0.1 MPa). As the authors are aware, this work gives the first insights about the simultaneous effect of pressure and temperature variation on a microbial fermentation process, which can be combined to modulate the metabolic activity of microorganisms during fermentation in order to improve the fermentative yields and productivities of the desired product.pt_PT
dc.description.versioninfo:eu-repo/semantics/acceptedVersionpt_PT
dc.identifier.citationLopes, R. P., Mota, M. J., Sousa, S., Gomes, A. M., Delgadillo, I., & Saraiva, J. A. (2019). Combined effect of pressure and temperature for yogurt production. Food Research International, 122, 222–229. https://doi.org/10.1016/j.foodres.2019.04.010pt_PT
dc.identifier.doi10.1016/j.foodres.2019.04.010pt_PT
dc.identifier.eid85064615642
dc.identifier.eissn1873-7145
dc.identifier.issn0963-9969
dc.identifier.pmid31229075
dc.identifier.urihttp://hdl.handle.net/10400.14/27923
dc.identifier.wos000473379200025
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationNorte-01-0145-FEDER-000011-RL1-QUALIFOOD
dc.relationYOGURT PRODUCTION UNDER HIGH PRESSURE FOR POSSIBLE IMPROVEMENT OF THE PROCESS AND CREATION OF A NOVEL, SENSORIAL UNIQUE AND HIGHER FUNCTIONAL ACTIVITY TYPE OF YOGURT
dc.relationIMPROVED MICROBIAL FERMENTATION OF GLYCEROL FOR PRODUCTION OF NEW VALUE-ADDED PRODUCTS UNDER HIGH PRESSURE
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectFermentationpt_PT
dc.subjectYogurtpt_PT
dc.subjectLactic acidpt_PT
dc.subjectHigh pressurept_PT
dc.subjectTemperaturept_PT
dc.subjectStresspt_PT
dc.titleCombined effect of pressure and temperature for yogurt productionpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleYOGURT PRODUCTION UNDER HIGH PRESSURE FOR POSSIBLE IMPROVEMENT OF THE PROCESS AND CREATION OF A NOVEL, SENSORIAL UNIQUE AND HIGHER FUNCTIONAL ACTIVITY TYPE OF YOGURT
oaire.awardTitleIMPROVED MICROBIAL FERMENTATION OF GLYCEROL FOR PRODUCTION OF NEW VALUE-ADDED PRODUCTS UNDER HIGH PRESSURE
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FQUI%2F00062%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F97062%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/FARH/SFRH%2FBD%2F97061%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FMulti%2F50016%2F2013/PT
oaire.citation.endPage229
oaire.citation.startPage222
oaire.citation.titleFood Research Internationalpt_PT
oaire.citation.volume122
oaire.fundingStream5876
oaire.fundingStreamFARH
oaire.fundingStream5876
person.familyNameLopes
person.familyNameMota
person.familyNameGomes
person.familyNameDelgadillo
person.familyNameSaraiva
person.givenNameRita
person.givenNameMaria
person.givenNameAna Maria
person.givenNameIvonne
person.givenNameJorge
person.identifier162628
person.identifier.ciencia-id3C1B-F931-449D
person.identifier.ciencia-idAA12-BFC1-B2E3
person.identifier.ciencia-idEC16-41A3-01BD
person.identifier.orcid0000-0002-8000-0283
person.identifier.orcid0000-0002-8593-9855
person.identifier.orcid0000-0001-7883-2446
person.identifier.orcid0000-0001-8589-8806
person.identifier.orcid0000-0002-5536-6056
person.identifier.ridW-3082-2017
person.identifier.ridB-9944-2013
person.identifier.ridL-4431-2014
person.identifier.scopus-author-id55794366600
person.identifier.scopus-author-id55794159400
person.identifier.scopus-author-id57190668768
person.identifier.scopus-author-id55333765400
person.identifier.scopus-author-id35583570500
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.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
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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