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A chemical study of yoghurt produced under isostatic pressure during storage

2023-11-01Journal article Open access
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dc.contributor.authorVieira, Patrícia
dc.contributor.authorPinto, Carlos A.
dc.contributor.authorGoodfellow, Brian James
dc.contributor.authorGomes, Ana M.
dc.contributor.authorSousa, Sérgio
dc.contributor.authorMachado, Manuela
dc.contributor.authorDelgadillo, Ivonne
dc.contributor.authorSaraiva, Jorge A.
dc.date.accessioned2023-07-20T14:25:08Z
dc.date.available2023-07-20T14:25:08Z
dc.date.issued2023-11-01
dc.description.abstractYoghurt fermented under sub-lethal high pressure (10, 20, 30 and 40 MPa at 43 °C), and afterward placed under refrigeration (4 °C for 23 days) was studied and compared with yoghurt fermented at atmospheric pressure (0.1 MPa). For a deeper analysis, metabolite fingerprinting by nuclear magnetic resonance (NMR), sugars and organic acids assessment by high performance liquid chromatography (HPLC), total fatty acids (TFA) determination and quantification by gas chromatography with a flame ionization detector (GC-FID) were performed. Metabolomic analyses revealed that only 2,3-butanediol, acetoin, diacetyl and formate vary with the increase of pressure and probable relation with pressure influenced diacetyl reductase, acetoin reductase and acetolactate decarboxylase. Yoghurts fermented at 40 MPa had the lowest content in lactose (39.7 % of total sugar reduction) and the less content in TFA (56.1 %). Further research is of interest to understand more about fermentation processes under sub-lethal high pressure.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.1016/j.foodchem.2023.136434pt_PT
dc.identifier.eid85163319239
dc.identifier.issn0308-8146
dc.identifier.pmid37269638
dc.identifier.urihttp://hdl.handle.net/10400.14/41815
dc.identifier.wos001013440500001
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/pt_PT
dc.subjectFermentation under pressurept_PT
dc.subjectSugars and organic acidspt_PT
dc.subjectTotal fatty acidspt_PT
dc.subjectYoghurtpt_PT
dc.titleA chemical study of yoghurt produced under isostatic pressure during storagept_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.titleFood Chemistrypt_PT
oaire.citation.volume425pt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT

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