Microencapsulation with spray-chilling as an innovative strategy for probiotic low sodium requeijao cremoso processed cheese processing

作     者：Ramon Silva Tatiana Colombo Pimentel Fernando Eust´aquio de Matos Junior Erick Almeida Esmerino Monica Q.Freitas Carmen Silvia F´avaro-Trindade M´arcia Cristina Silva Adriano Gomes Cruz 

作者机构：Federal Institute of EducationScienceand Technology of Rio de Janeiro(IFRJ)Departamento of Food Rio de JaneiroBrazil Fluminense Federal University(UFF)Faculty of Veterinary Rio de JaneiroRio de JaneiroBrazil c Federal Institute of Paran´aParanavaíParan´aBrazil Federal University of Juiz de Fora(UJFJ)Departement of NutritionBrazil University of S˜ao Paulo(UJFJ)Departement of Food EngineeringBrazil 

出 版 物：《Food Bioscience》 (食品生物科学（英文）)

年 卷 期：2022年第46卷第2期

页      面：209-220页

核心收录：

学科分类：08[工学] 080502[工学-材料学] 0805[工学-材料科学与工程（可授工学、理学学位）] 

基　　金：The authors are also grateful for the Rio de Janeiro Research Fundation(FAFERJ) National Council for Scientific and Technological Development(CNPQ)and Coordenaç˜ao de Aperfeiçoamento de Pessoal de Nível Superior(CAPES)for the financial support.A.G.Cruz and M.Q.Freitas are grateful to the productivity grants(CNPQ) 

主　　题：Microencapsulation Probiotics Quality parameters Sodium reduction Processed cheese 

摘      要：The effect of sodium reduction and Lactobacillus acidophilus addition(free or microencapsulated)on the quality parameters of requeijao cremoso processed cheese was assessed for 90 days at 5℃.Three formulations were prepared:(CONT)regular salt content and curd fusion(90℃/2 min),(FREE)reduced salt content+free probiotic culture added after curd fusion(90℃/2 min),and(MICRO)reduced salt content+microencapsulated probiotic culture added before curd fusion(70℃/5 min).FREE and MICRO formulations showed increased monounsaturated and polyunsaturated fatty acid content,improved health indices(decreases in thrombogenic index and increases in desirable fatty acid index),and altered rheological properties(higher consistency index,apparent viscosity,elastic properties,and gel strength).In addition,the MICRO formulation showed higher texture sensory acceptance and probiotic counts higher than 6 log CFU/g during storage and simulated gastrointestinal ***,microencapsulation of probiotics with spray chilling represents an innovative solution in requeijao cremoso processed cheese.