Ricotta cream: classification based on moisture and fat content considering general standards for cheeses and cream cheeses.

Ricotta cream though an emerging product sold in Brazil, by 2021 it has no fixed quality standards, a condition that can result in products with variable composition and properties. Additionally, there are no methods of sampling or analysis for its official control. In this context, this study investigated the physicochemical quality of five Brazilian ricotta cream brands to verify the extent of differences in the composition of this product, emphasizing the characterization and classification according to the Brazilian legislation and the Codex Alimentarius standards. Significant differences between brands concerning pH, titratable acidity, moisture, ash, fat, and fat in dry matter (FDM) were observed (P < 0.05), which were probably a result of their heterogeneous ingredient composition. According to Brazilian regulatory standards, all samples fit the "very high moisture" definition, and the brands A, B, D and E achieved the classification of "high-fat cheeses" since they contained at least 60.0% of FDM. Brand C was the only product that could be classified as a "medium fat cheese" due to having FDM values between 25.0% and 44.9%. All samples fit the Brazilian and Codex Alimentarius classification for "cream cheeses" based on their moisture, dry matter content, moisture on a fat-free basis and FDM. The results reinforce the need for regulatory standards regarding the physicochemical quality and composition of this cheese variety, to guarantee more transparency for the consumers and that they have access to more homogeneous products.

Okra (Abelmoschus esculentus L.) as a Potential Functional Food Source of Mucilage and Bioactive Compounds with Technological Applications and Health Benefits.

Abelmoschus esculentus has fruit popularly known as okra and belongs to the Malvaceae family. It is commonly used in cooking but also in traditional medicine in the treatment of worms, dysentery, inflammation, and also irritation of the stomach, intestines, and kidneys, as it is a potential functional food. Its mucilage is a highly viscous polysaccharide that is mostly composed of monosaccharides D-galactose, L-rhamnose, and galacturonic acid, as well as proteins and minerals. The functional properties of okra mucilage have been widely studied, mainly for its potential antidiabetic activity; thus, its use as adjuvant or nutraceutical therapy for diabetes is very promising. Due to its rheological properties, it is a potential resource for pharmaceutical and food applications. Okra mucilage can be extracted by several methods, which can directly influence its physicochemical characteristics and biological activity. Features such as low cost, non-toxicity, biocompatibility, and high availability in nature arouse the interest of researchers for the study of okra mucilage. The survey of research on the applications of okra mucilage highlights the importance of using this promising source of bioactive compounds with interesting technological properties. The potential of okra as a functional food, the properties of okra mucilage, and its technological applications are discussed in this review.

Non-fermented Dairy Desserts with Potentially Probiotic Autochthonous Lactobacilli and Products from Peel of Jabuticaba (Myrciaria cauliflora).

The influence of two autochthonous lactobacilli strains with probiotic potential (Lactobacillus mucosae CNPC007 and Lactobacillus plantarum CNPC020) in comparison to a commercially available probiotic strain (Lactobacillus rhamnosus LR32) in non-fermented dairy desserts added with ingredients (syrup and hydroethanolic extract) derived from jabuticaba (Myrciaria cauliflora) peels was investigated. L. mucosae showed the best survivability and stability of the studied lactobacilli after processing and during storage, respectively, and also remarkably influenced the texture and sensory features of desserts in comparison to the other strains; L. plantarum achieved viability comparable with the commercial probiotic, above 6 log cfu/g up to the 21st day of the products refrigerated storage. The hydroethanolic extract and syrup from the jabuticaba peel contributed to the phenolic content of the dairy desserts (around 30 mg GAE/100 g) that showed to be able to scavenge DPPH radicals (around 300 g dessert/g DPPH). The different lactobacilli strains did not significantly influence the antioxidant capacity parameters of the desserts (p > 0.05), although the desserts' color was not stable during storage and tended to reduce the acceptability scores of the three trials. Non-fermented dairy desserts with jabuticaba peel ingredients showed to be good sources of phenolic compounds with an antioxidant capacity, offering suitable conditions for the viability maintenance of the autochthonous lactobacilli cultures.

Influence of co-cultures of Streptococcus thermophilus and probiotic lactobacilli on quality and antioxidant capacity parameters of lactose-free fermented dairy beverages containing Syzygium cumini (L.) Skeels pulp.

This study investigated the influence of probiotic lactobacilli in co-culture with Streptococcus thermophilus on composition, physicochemical parameters, microbial viability, sensory acceptability, antioxidant capacity and protein profile of lactose-free fermented dairy beverages with added whey, ß-galactosidase and jambolan (Syzygium cumini (L.) Skeels) pulp. Three beverages (T1, T2 and T3) were prepared with Streptococcus thermophilus TA-40 as starter culture. Lactobacillus rhamnosus LR32 and Lactobacillus casei BGP93 probiotic cultures were added into T2 and T3, respectively. The probiotic adjuvants slightly influenced the pH and titratable acidity of dairy beverages, with no influence on the proximate composition and on the sensory attributes. Samples presented fat and protein contents suitable to meet the requirements of "low-fat dairy beverages with non-dairy ingredients added" according to the Brazilian legislation, lactobacilli viability above 7 log CFU g-1 for both probiotics and total phenolic content around 40 mg GAE 100 g-1. Colour was the most evaluated sensory aspect (average scores close or higher than 8 in a scale from 0 to 10 for most of the sampling periods). The overall antioxidant capacity increased significantly following the addition of jambolan (p < 0.05), and significantly more during storage (p < 0.05), likely due to proteolysis verified in the electrophoresis gels, as a result of the metabolism of the lactic cultures. The dairy beverages studied are good options for functional foods due to their nutritional value, viability of probiotic lactobacilli, phenolic content, and antioxidant capacity, also serving lactose-intolerant people.

Correction: Influence of co-cultures of Streptococcus thermophilus and probiotic lactobacilli on quality and antioxidant capacity parameters of lactose-free fermented dairy beverages containing Syzygium cumini (L.) Skeels pulp.

[This corrects the article DOI: 10.1039/C9RA08311A.].

Influence of a Co-culture of Streptococcus thermophilus and Lactobacillus casei on the Proteolysis and ACE-Inhibitory Activity of a Beverage Based on Reconstituted Goat Whey Powder.

The potential for reusability of whey is of concern due to its substantial nutritional value and, second, in view of the need to reduce environmental impact. The use of goat whey powder in the production of a fermented dairy beverage using a Lactobacillus casei culture as adjunct shows a good prospect of a food product with hypotensive activity. This study investigated the microbial viability, proteolysis and angiotensin-converting enzyme (ACE) inhibitory activity of a fermented dairy beverage produced with goat whey powder and a probiotic culture of L. casei BGP93 co-cultured with Streptococcus thermophilus TA-40. The probiotic beverage exhibited no significant difference from the control (absence of L. casei) with regard to titratable acidity, S. thermophilus viability and proteolysis degree during 21 days of storage (P > 0.05). During this period, the beverage maintained L. casei at appropriate levels (> 7 log cfu ml-1), thereby qualifying as a potential probiotic product. Although both control and probiotic beverages exhibited ACE inhibitory activity, as a result of proteolysis of whey proteins during fermentation, significant increased ACE inhibitory activity was found for the beverage with added probiotic L. casei (P < 0.05). The probiotic beverage has potency as a functional food candidate to be included in a dietary strategy aiming at prevention and control of hypertension.

Comparison of dairy desserts produced with a potentially probiotic mixed culture and dispersions obtained from Gracilaria birdiae and Gracilaria domingensis seaweeds used as thickening agents.

Dairy desserts have emerged as interesting options for the incorporation of probiotics, bioactive ingredients and alternative sources of thickeners. This shows an opportunity to investigate the use of Gracilaria seaweeds in the formulation of potentially probiotic dairy desserts. This study aimed to compare the effects of dispersions obtained from Gracilaria domingensis and Gracilaria birdiae used as thickening agents on texture properties of dairy desserts fermented with SAB 440-A, composed of the starter Streptococcus thermophilus and the potential probiotics Bifidobacterium animalis and Lactobacillus acidophilus, and also to study their physicochemical characteristics, microbial viability and sensory acceptability. No significant differences between desserts with G. birdiae or G. domingensis dispersions regarding total solids, ash and fat content, as well as pH, titratable acidity, the viability of the microorganisms of the mixed culture and sensory acceptability were verified (P > 0.05). Nonetheless, the dessert with G. domingensis dispersion showed higher dietary fibre content and significantly increased firmness than the one produced with G. birdiae (P < 0.05). Moreover, B. animalis was able to maintain higher populations, above 7 log cfu g-1 during 21 days of storage of desserts, in the presence of either G. birdiae or G. domingensis dispersions, despite the fact that L. acidophilus has shown low viability in the final products. Therefore, the G. domingensis dispersion is suitable to be used as a thickening agent to produce dairy desserts with enhanced firmness and good sensory acceptability, it being also advisable to use only B. animalis as a probiotic for this product.

Effect of Aqueous Extract of the Seaweed Gracilaria domingensis on the Physicochemical, Microbiological, and Textural Features of Fermented Milks.

The effects of the Gracilaria domingensis seaweed aqueous extract in comparison with gelatin on the physicochemical, microbial, and textural characteristics of fermented milks processed with the mixed culture SAB 440 A, composed of Streptococcus thermophilus, Lactobacillus acidophilus, and Bifidobacterium animalis ssp. lactis, were investigated. The addition of G. domingensis aqueous extract did not affect pH, titratable acidity, and microbial viability of fermented milks when compared with the control (with no texture modifier) and the products with added gelatin. Fermented milk with added the seaweed aqueous extract showed firmness, consistency, cohesiveness, and viscosity index at least 10% higher than those observed for the control product (P < 0.05). At 4 h of fermentation, the fermented milks with only G. domingensis extract showed a texture comparable to that observed for products containing only gelatin. At 5 h of fermentation, firmness and consistency increased significantly (P < 0.05) in products with only seaweed extract added, a behavior not observed in products with the full amount of gelatin, probably due to the differences between the interactions of these ingredients with casein during the development of the gel network throughout the acidification of milk. The G. domingensis aqueous extract appears as a promising gelatin alternative to be used as texture modifier in fermented milks and related dairy products.

Psicrotróficos em leite pasteurizado / Psychrotrophic in pasteurized milk

Problemas atuais em leite pasteurizado tem causado perdas constantes, sobretudo por características de desenvolvimento microbiano à temperatura de estocagem no mercado (±20ºC) causando proteólise, acidificação, por vezes produção gasógena. Os psicrotróficos em leite pasteurizado resultaram da adaptabilidade microrgânica a baixas temperaturas devido principalmente ao reaproveitamento do leite de retorno do mercado reincorporado ao leite destinado à pasteurização e envase. Como a pasteurização não elimina todos os microrganismos do leite, esse fator foi decisivo para adaptabilidade e desenvolvimento dos psicrotróficos no leite pasteurizado. Em algumas regiões brasileiras, as águas duras ou caucáreas empregadas na higienização, conjuntamente aos óxidos dos produtos de limpeza tornam maior o problema por causar as chamadas pedras de leite e biofilmes, derivados das precipitações dos nutrientes do leite durante a termização do produto ou na higienização dos equipamentos.

Caracterização do soro de queijo visando processo de aproveitamento / Caracterização of the serum of cheese aiming at process of utilization

O queijo é um dos derivados do leite mais produzidos e consumidos em quase todos os países do mundo, tendo na sua produção a eliminação do soro, sendo este soro portador dos mais valiosos nutriente do leite do ponto de vista qualitativo; é composto de lactose, proteínas, gordura, ácido láctico, sais minerais e vitaminas. A superioridade nutricional das proteínas do soro, em relação às outras proteínas para nutrição humana, vem sendo estabelecida através de vários pesquisadores e se deve fundamentalmente ao perfil de aminoácidos presentes no soro que supera as doses diárias mínimas de nutrientes recomendáveis pela FAO/WHO, tanto para crianças como para adultos. Para obter dados mais completos sobre a composição do soro foram analisadas 36 amostras de soro de queijo obtido da fabricação de queijo “Tipo Coalho” proveniente de pequenas queijeiras localizadas na região norte da cidade de Natal/RN. As análises fisico-químicas desse soro revelaram o alto índice protéico (1,78 por cento); cálcio (0,27 por cento); fósforo (0,06 por cento) e gordura (1,05 por cento), que estão sendo lançados no meio ambiente, e poderia ser aproveitado como ingredientes para várias formulações, além de poder ser usado como meio de cultura em processos fermentativos, uma vez que o alto teor de lactose (4,20 por cento) garante sua condição de ser utilizado como fonte de carbono por vários microrganismos. É preciso, portanto, otimizar o uso do soro de queijo, uma vez que é um promissor campo de estudo, de importância social e econômica.

Avaliação das principais características de vinagres comerciais / Evaluation of the principal commercial characteristics of acetic acid

No Brasil, a maior parte da população não dá a devida importância à qualidade dos vinagres, considerando-o apenas como condimento azedo, menosprezando-se assim suas propriedades nutritivas, organolepticas, sanitizantes e até medicinais. Este trabalho foi realizado com o objetivo de avaliar as principais características físico-químicas e microbiológicas de vinagres comercializados em supermercados da cidade de Natal/RN. Oito diferentes marcas, nas variedades álcool, maçã e vinho, foram coletadas e analisadas quanto a acidez volátil em ácido acético e extrato seco, por serem estes parâmetros estabelecidos pelo Ministério da Agricultura e do Abastecimento como referência para controle de qualidade. Nas análises microbiológicas, bactérias mesófilas aeróbias estritas e facultativas viáveis; NMP de coliformes totais estiveram ausentes. A marca denominada F, dentre as analisadas, foi a única que apresentou bolores e leveduras. Os resultados obtidos mostraram que todas as marcas se encontram dentro dos padrões físico-químicos mínimos. Embora a acidez volátil em ácido acético tenha se apresentado acima da declarada nos rótulos, para todas as marcas, sendo que a marca denominada H apresentou valor inferior a indicada no rótulo.

Avaliaçäo da qualidade microbiológica da carne de sol, comercializada à temperatura ambiente ou sob refrigeraçäo, em Campina Grande, Paraíba / Evaluation of microbiological quality of sun dried meat sold at environmental temperature or under refrigeration, in Campina Grande, Paraíba

Ao longo dos meses de julho a dezembro de 1995, 20 amostras de carne de sol comercializadas à temperatura ambiente ou sob refrigeraçäo, foram coletadas ao acaso em estabelecimentos comerciais, supermercados e feiras livres da cidade de Campina Grande, Paraíba e submetidas a contagem padräo em placas de microrganismos mesófilos (UFC/g), contagem presuntiva de Staphylococcus aureus (UFC/g) e pesquisa de Salmonella (ausência ou presença em 25 g). Os resultados estatísticos indicam valores de média respectivamente de 6,1 x 10.000.000, 1,2 x 10.000.000 e presença de Salmonella em 04, correspondendo a 40 por cento das amostras de carne de sol comercializadas à temperatura ambiente e 1,7 x 1.000.000, 4,4 x 1.000.000 e presença de Salmonella em 03, correspondente a 30 por cento das amostras de carne de sol comercializadas sob refrigeraçäo. Das 19 colônias típicas e atípicas isoladas e suspeitas de Staphylococcus aureus, 03 correspondendo a 15,8 por cento das colônias, foram coagulase positivas. O teste näo paramétrico de MANN-WHITNEY provou que havia evidências estatísticas de que os tratamentos eram diferentes para microrganismos mesó-filos. No entanto, a diferença näo foi estatisticamente significativa em relaçäo as contagens de Staphylococcus aureus, para a carne de sol comercializada à temperatura ambiente e a carne de sol comercializada sob refrigeraçäo. De acordo com o quadro de situaçöes e convençöes microbiológicas para avaliaçäo de alimentos para os quais näo existem padröes específicos (PORTARIA 001/87 de 28 de janeiro de 1987 - DINAL - MS) os resultados também permitem concluir que a carne de sol é um produto em condiçöes higiênicas e sanitárias insatisfatórias, impróprio para o consumo e/ou potencialmente capaz de causar toxiinfecçöes alimentares.