Packaging System And Probiotic Dairy Foods

The consumption of foods containing probiotic cultures has greatly increased over the past years as a result of their benefits to human health. Along with other factors, the choice of the packaging material plays an important role in maintaining viable counts of these microorganisms at sufficiently high levels to assure their therapeutic activity throughout shelf-life. The aim of this article is to provide an overview of the main issues related to the importance of the packaging system and/or materials on the stability of probiotic dairy foods. © 2007 Elsevier Ltd. All rights reserved.408951956Bello, J., Los Alimentos Funcionales o Nutraceuticos: 1. Nueva Gama de Produtos en la Industria Alimentaria (1995) Alimentaria, 265, pp. 25-30Berner, L.A., O'Donnell, J.A., Functional foods and health claims legislation: applications to dairy foods (1998) International Dairy Journal, 8, pp. 355-362Buttriss, J., Is Britain ready for FOSHU? 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Dietary Phytochemicals in Cancer Prevention and Treatment, , American Institute for Cancer Research, Plenum Press, New York (Chap. 19)Fuller, R., Probiotics in man and animals (1989) Journal of Applied Bacteriology, 66, pp. 365-378Gomes, A.M.P., Malcata, F.X., Bifidobacterium spp. and Lactobacillus acidophilus: biological, biochemical, technological and therapeutical properties relevant for use as probiotics (1999) Trends in Food Science and Technology, 10, pp. 139-157Grorski-Berry, D.M., Wrapping it all up the value of packaging (1999) Journal of Dairy Science, 82, pp. 2257-2258Hasler, C.M., Functional foods: their role in disease prevention and health promotion (1998) Food Technology, 52, pp. 63-70Heller, K.J., Probiotic bacteria in fermented foods: product characteristics and starter organisms (2001) American Journal of Clinical Nutrition, 73 S, pp. 374-379Hisiao, H.-C., Lian, W.-C., Chou, C.-C., Effect of packaging conditions and temperature on viability of microencapsulated bifidobacteria during storage (2004) Journal of Food Science and Agriculture, 52, pp. 134-139Hyun, C., Shin, H., Utilization of bovine plasma obtained from a slaughterhouse for economic production of probiotics (1998) Journal of Fermentation and Bioenginering, 86, pp. 34-37Itsaranuwat, P., Al-Haddad, K.S.H., Robinson, R.K., The potential therapeutic benefits of consuming "health-promoting" fermented dairy products: a brief up-date (2003) International Journal of Dairy Technology, 56, pp. 203-209Janson, S.E.A., Gallet, G., Heft, T., Karlsson, S., Gedde, U.W., Hendenqvist, M., Packing materials for fermented milk, part 2: solute-induced changes and effects of material polarity and thickness on food quality (2002) Packaging Technology and Science, 15, pp. 287-300Jayamanne, V.S., Adams, M.R., Survival of probiotic bifidobacteria in buffalo curd and their effect on sensory properties (2004) International Journal of Food Science and Technology, 39, pp. 719-725Kudelka, W., Changes in the acidity of fermented milk products during their storage as exemplified by natural bio-yoghurts (2005) Milchwissenschaft, 60, pp. 294-296Kurman, J.A., Rasic, J.L., The health potential of products containing bifidobacteria (1991) Therapeutic properties of fermented milks, pp. 117-158. , Robinson R.K. (Ed), Elsevier, LondonLourens-Hattingh, A., Viljoen, B.C., Yogurt as probiotic carrier food (2001) International Dairy Journal, 11, pp. 1-17Margoles, A., Garcia, L., Characterisation of a bifidobacterium strain wish acquired resistance to cholate: A preliminary study (2003) International Journal of Food Microbiology, 80, pp. 191-198Mattila-Sandholm, T., Myllarinen, P.M., Crittenden, R., Mogensen, G., Fonden, R., Saarela, M., Technological challenges for future probiotic foods (2002) International Dairy Journal, 12, pp. 173-182Miller, C.W., Nguyen, M.H., Rooney, M., Kailasapthy, K., The influence of packaging materials on the dissolved oxygen content of probiotic yogurt (2002) Packaging Technology and Science, 15, pp. 133-138Miller, C.W., Nguyen, M.H., Rooney, M., Kailasapthy, K., The control of dissolved oxygen content in probiotic yogurts by alternative packing materials (2003) Packaging Technology and Science, 16, pp. 61-67Pellegrino, L.A., Cumplicidade do setor de embalagens (2004) Leite e Derivados, 77, pp. 84-92Roberston, G.L., (1993) Food packaging principles and practice, , Marcel Decker, New YorkRoy, D., Technological aspects related to the use of bifidobacteria in dairy products (2005) Lait, 85, pp. 39-56Saad, S.M.I., Probióticos e prebióticos: o estado da arte (2006) Revista Brasileira de Ciências Farmacêuticas, 42, pp. 1-16Saarela, M., Mogensen, G., Fonden, R., Matto, J., Mattila-Sandholm, T., Probiotic bacteria: safety, functional and technological properties (2000) Journal of Biotechnology, 84, pp. 197-215Sanders, M.E., Overview of functional foods: emphasis on probiotic bacteria (1998) International Dairy Journal, 8, pp. 341-347Talwalkar, A., Kallasapathy, K., A review of oxygen toxicity in probiotic yogurts: influence on the survival of probiotic bacteria and protective techniques (2003) Comprehensive Reviews in Food Science and Food Safety, 3, pp. 117-124Talwalkar, A., Miller, C.W., Kailasapathy, K., Nugyen, M.H., Effect of packaging conditions and dissolved oxygen on the survival probiotic bacteria in yoghurt (2004) International Journal of Food Science and Technology, 39, pp. 605-611Wang, Y.-C., Yu, R.-C., Chou, C.-C., Viability of latic acid bactéria and bifidobacteria in fermented soymilk after drying, subsequent rehydration and storage (2004) International Journal of Food Microbiology, 93, pp. 209-21

Development And Shelf-life Determination Of Pasteurized, Microfiltered, Lactose Hydrolyzed Skim Milk

The segment of the world population showing permanent or temporary lactose intolerance is quite significant. Because milk is a widely consumed food with an high nutritional value, technological alternatives have been sought to overcome this dilemma. Microfiltration combined with pasteurization can not only extend the shelf life of milk but can also maintain the sensory, functional, and nutritional properties of the product. This studied developed a pasteurized, microfiltered, lactose hydrolyzed (delactosed) skim milk (PMLHSM). Hydrolysis was performed using β-galactosidase at a concentration of 0.4. mL/L and incubation for approximately 21. h at 10 ± 1°C. During these procedures, the degree of hydrolysis obtained (>90%) was accompanied by evaluation of freezing point depression, and the remaining quantity of lactose was confirmed by HPLC. Milk was processed using a microfiltration pilot unit equipped with uniform transmembrane pressure (UTP) ceramic membranes with a mean pore size of 1.4 μm and UTP of 60 kPa. The product was submitted to physicochemical, microbiological, and sensory evaluations, and its shelf life was estimated. Microfiltration reduced the aerobic mesophilic count by more than 4 log cycles. We were able to produce high-quality PMLHSM with a shelf life of 21 to 27 d when stored at 5 ± 1°C in terms of sensory analysis and proteolysis index and a shelf life of 50 d in regard to total aerobic mesophile count and titratable acidity. © 2014 American Dairy Science Association.97953375344(1995), ABNT (Associação Brasileira De Normas Técnicas). ABNT NBR 13526: Teste de comparação múltipla em análise sensorial dos alimentos e bebidas (reference method). ABNT, Rio de Janeiro, BrazilAdhikari, K., Dooley, L.M., Chambers, E., Bhumiratana, N., Sensory characteristics of commercial lactose-free milks manufactured in the United States (2010) Lebenson. Wiss. Technol., 43, pp. 113-118(2005) Métodos Físico-Químicos para Análises de Alimentos, , Adolfo Lutz Institute, Instituto Adolfo Lutz Brasilia, Brazil(1995) Officials Methods of Analysis, , AOAC International, AOAC International, Washington, DC(2000) Official Methods of Analysis, 2. , AOAC International, AOAC International, Washington, DCAschaffenburg, R., Drewry, J., New procedure for the routine determination of the various noncasein proteins of milk (1959) Proc. Int. Dairy Congr., London, UK, pp. 1631-1637Batista, A.L., Silva, R., Da Cruz, A.G., Faria, J.A.F., Moura, M.R.L., Carvalho, L., Lactose intolerance: Possibility of ingesting fermented dairy products (2008) Milchwissenschaft, 63, pp. 364-367(2011), Brasil. Ministério da Agricultura. Pecuária e Abastecimento. 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Int., 29, pp. 141-146Pimentel, T.C., Cruz, A.G., Prudencio, S.H., Influence of long-chain inulin and Lactobacillus paracasei subspecies paracasei on the sensory profile and acceptance of a traditional yogurt (2013) J. Dairy Sci., 96, pp. 6233-6241Ramet, J.P., Novak, G., Evers, P.A., Nijpels, H.H., Applications à la mesue de l'ydrolyse enzymatique du lactose (1979) Lait, 59, pp. 47-55Rusynyk, R.A., Still, C.D., Lactose intolerance (2001) J. Am. Osteopathic Assoc., 101 (SUPPL. PART. 1), pp. S10-S12Saboya, L.V., Maubois, J., Current development of microfiltration technology in the dairy industry (2000) Lait, 80, pp. 541-553Santos, M.V., Ma, Y., Caplan, Z., Barbano, D.M., Sensory threshold of off-flavors caused by proteolysis and lipolysis in milk (2003) J. 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Utilização de Lactobacillus acidophilus e de acidificação direta na fabricação de queijo de minas frescal

Três procedimentos foram adotados na elaboração de queijo de minas frescal: fabricação tradicional, com adição de ácido lático e com Lactobacillus acidophilus. As amostras dos queijos foram analisadas quanto à composição e, durante o período de estocagem de 30 dias, quanto à acidez - pH e acidez titulável - e contagem de L. acidophilus. A análise sensorial foi realizada por métodos sensoriais afetivos. A composição dos queijos nos diferentes procedimentos apresentou-se de acordo com os padrões esperados, com exceção do teor de gordura, que foi maior no queijo com adição de ácido lático. Durante a armazenagem, ocorreu aumento da acidez titulável em todos os procedimentos. A contagem de L. acidophilus foi acima de 10(8)UFC/g, caracterizando populações suficientes para classificar o queijo como alimento probiótico. Na análise sensorial, o de queijo de minas com a adição do probiótico foi o preferido pelos julgadores. O queijo de minas frescal foi apropriado para incorporação do probiótico, e o uso de L. acidophilus melhorou a qualidade sensorial e não alterou os parâmetros físico-químicos