Literature DB >> 33568860

Direct acidification of requeijão cremoso model by lactobionic acid: physical, chemical and antimicrobial effects.

Taís Cardoso1, Mariana Carolina Gipiela Corrêa Dias1, João Luiz Andreotti Dagostin1, Maria Lucia Masson1.   

Abstract

ABSTRACT: Lactobionic acid (LBA) shows singular properties (antioxidant and antimicrobial). However, few studies aim to test them in foods and confirm the actual occurrence of properties. The present study aims to apply LBA/lactic acid in the production of requeijão cremoso model in order to recognize some of the effects caused by the component as a food additive. The effects on the requeijão cremoso model were evaluated by the final properties of the product: water activity, rheological properties, antioxidant and antimicrobial capacity. Model of requeijão completely acidified with LBA showed the maximum antioxidant activity (88%). The results revealed a potential of application of LBA for microbial inhibition. All model produced presented pseudo plastic behaviour. © Association of Food Scientists & Technologists (India) 2020.

Entities:  

Keywords:  Antioxidant; Brazilian cheese; Food additive; Rheology

Year:  2020        PMID： 33568860      PMCID： PMC7847888          DOI： 10.1007/s13197-020-04580-6

Source DB:  PubMed          Journal:  J Food Sci Technol        ISSN： 0022-1155            Impact factor:   2.701


  16 in total

1.  Antioxidant activity applying an improved ABTS radical cation decolorization assay.

Authors:  R Re; N Pellegrini; A Proteggente; A Pannala; M Yang; C Rice-Evans
Journal:  Free Radic Biol Med       Date:  1999-05       Impact factor: 7.376

Review 2.  Preservative agents in foods. Mode of action and microbial resistance mechanisms.

Authors:  S Brul; P Coote
Journal:  Int J Food Microbiol       Date:  1999-09-15       Impact factor: 5.277

3.  Effect of calcium on microstructure and meltability of part skim mozzarella cheese.

Authors:  N S Joshi; K Muthukumarappan; R I Dave
Journal:  J Dairy Sci       Date:  2004-07       Impact factor: 4.034

Review 4.  Lactobionic Acid as a Potential Food Ingredient: Recent Studies and Applications.

Authors:  Taís Cardoso; Caroline Marques; João Luiz Andreotti Dagostin; Maria Lúcia Masson
Journal:  J Food Sci       Date:  2019-06-25       Impact factor: 3.167

Review 5.  Bio-production of lactobionic acid: current status, applications and future prospects.

Authors:  Saúl Alonso; Manuel Rendueles; Mario Díaz
Journal:  Biotechnol Adv       Date:  2013-05-05       Impact factor: 14.227

6.  Antibiotic susceptibility testing by a standardized single disk method.

Authors:  A W Bauer; W M Kirby; J C Sherris; M Turck
Journal:  Am J Clin Pathol       Date:  1966-04       Impact factor: 2.493

7.  Effect of lactobionic acid on the acidification, rheological properties and aroma release of dairy gels.

Authors:  Jéssica C Bigaski Ribeiro; Daniel Granato; Maria Lucia Masson; Isabelle Andriot; Ana Carolina Mosca; Christian Salles; Elisabeth Guichard
Journal:  Food Chem       Date:  2016-03-19       Impact factor: 7.514

8.  Antioxidant capacity of different cheeses: Affecting factors and prediction by near infrared spectroscopy.

Authors:  I Revilla; M I González-Martín; A M Vivar-Quintana; M A Blanco-López; I A Lobos-Ortega; J M Hernández-Hierro
Journal:  J Dairy Sci       Date:  2016-04-13       Impact factor: 4.034

9.  Simultaneous production of lactobionic and gluconic acid in cheese whey/glucose co-fermentation by Pseudomonas taetrolens.

Authors:  Saúl Alonso; Manuel Rendueles; Mario Díaz
Journal:  Bioresour Technol       Date:  2015-07-29       Impact factor: 9.642

10.  Comparative study of antioxidant properties and total phenolic content of 30 plant extracts of industrial interest using DPPH, ABTS, FRAP, SOD, and ORAC assays.

Authors:  Stéphanie Dudonné; Xavier Vitrac; Philippe Coutière; Marion Woillez; Jean-Michel Mérillon
Journal:  J Agric Food Chem       Date:  2009-03-11       Impact factor: 5.279
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