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The combined effect of pressure and temperature on kefir production - a case study of food fermentation in unconventional conditions

2020Journal article Open access
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dc.contributor.authorRibeiro, Ana C.
dc.contributor.authorLemos, Álvaro T.
dc.contributor.authorLopes, Rita
dc.contributor.authorMota, Maria J.
dc.contributor.authorInácio, Rita S.
dc.contributor.authorGomes, Ana M. P.
dc.contributor.authorSousa, Sérgio
dc.contributor.authorDelgadillo, Ivonne
dc.contributor.authorSaraiva, Jorge A.
dc.date.accessioned2021-01-21T10:34:20Z
dc.date.available2021-01-21T10:34:20Z
dc.date.issued2020
dc.description.abstractFood fermentation under pressure has been studied in recent years as a way to produce foods with novel properties. The purpose of this work was to study kefir production under pressure (7–50 MPa) at different temperatures (17–32 °C), as a case study of unconventional food fermentation. The fermentation time to produce kefir was similar at all temperatures (17, 25, and 32 °C) up to 15 MPa, compared to atmospheric pressure. At 50 MPa, the fermentation rate was slower, but the difference was reduced as temperature increased. During fermentation, lactic and acetic acid concentration increased while citric acid decreased. The positive activation volumes (Va) obtained indicate that pressure decreased the fermentation rate, while the temperature rise led to the attenuation of the pressure effect (lower Va). On the other hand, higher activation energies (Ea) were observed with pressure increase, indicating that fermentation became more sensitive to temperature. The condition that resulted in a faster fermentation, higher titratable acidity, and higher concentration of lactic acid was 15 MPa/32 °C. As the authors are aware, this is the second work in the literature to study the combined effect of pressure and temperature on a fermentative process.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationRibeiro, A. C., Lemos, Á. T., Lopes, R. P., Mota, M. J., Inácio, R. S., Gomes, A. M., ... Saraiva, J. A. (2020). The combined effect of pressure and temperature on kefir production—a case study of food fermentation in unconventional conditions. Foods, 9(8), 1133pt_PT
dc.identifier.doi10.3390/foods9081133pt_PT
dc.identifier.eid85090207467
dc.identifier.issn2304-8158
dc.identifier.pmcPMC7466173
dc.identifier.pmid32824663
dc.identifier.urihttp://hdl.handle.net/10400.14/31699
dc.identifier.wos000564638200001
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationOrganic Chemistry, Natural Products and Food Stuffs
dc.relationAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
dc.relationCentre for Biotechnology and Fine Chemistry
dc.relationInnovative sequentially combined processing technologies to achieve safer and better quality of thermally pasteurized egg products
dc.relationShelf-life extension of pasteurized and ready-to-eat foods by hyperbaric storage at room temperature
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectKefirpt_PT
dc.subjectHigh pressurept_PT
dc.subjectTemperaturept_PT
dc.subjectFermentation kineticspt_PT
dc.titleThe combined effect of pressure and temperature on kefir production - a case study of food fermentation in unconventional conditionspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleOrganic Chemistry, Natural Products and Food Stuffs
oaire.awardTitleAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
oaire.awardTitleCentre for Biotechnology and Fine Chemistry
oaire.awardTitleInnovative sequentially combined processing technologies to achieve safer and better quality of thermally pasteurized egg products
oaire.awardTitleShelf-life extension of pasteurized and ready-to-eat foods by hyperbaric storage at room temperature
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FQUI%2F00062%2F2019/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F50006%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FMulti%2F50016%2F2019/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F129540%2F2017/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/POR_CENTRO/SFRH%2FBD%2F129848%2F2017/PT
oaire.citation.issue8pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume9pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamPOR_CENTRO
person.familyNameSousa Ribeiro
person.familyNameTomaz de Lemos
person.familyNameInácio
person.familyNameGomes
person.familyNameSousa
person.familyNameDelgadillo
person.familyNameSaraiva
person.givenNameAna Catarina
person.givenNameÁlvaro
person.givenNameRita Santos
person.givenNameAna Maria
person.givenNameSérgio
person.givenNameIvonne
person.givenNameJorge
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person.identifier.orcid0000-0002-8701-2455
person.identifier.orcid0000-0002-4837-5130
person.identifier.orcid0000-0003-4347-9878
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person.identifier.orcid0000-0001-6205-1266
person.identifier.orcid0000-0001-8589-8806
person.identifier.orcid0000-0002-5536-6056
person.identifier.ridB-9944-2013
person.identifier.ridL-4431-2014
person.identifier.scopus-author-id55888024100
person.identifier.scopus-author-id57190668768
person.identifier.scopus-author-id55649569791
person.identifier.scopus-author-id55333765400
person.identifier.scopus-author-id35583570500
project.funder.identifierhttp://doi.org/10.13039/501100001871
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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
project.funder.nameFundação para a Ciência e a Tecnologia
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rcaap.typearticlept_PT
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