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

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Food Bioscience 2022年第2期46卷 209-220页

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 Federal Institute of Education Scienceand 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´a ParanavaíParan´aBrazil Federal University of Juiz de Fora(UJFJ) Departement of NutritionBrazil University of S˜ao Paulo(UJFJ) Departement of Food EngineeringBrazil

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.

关键词： Microencapsulation Probiotics Quality parameters sodium reduction Processed cheese

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Umami: An Alternative Japanese Approach to Reducing sodium While Enhancing Taste Desirability

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Health 2021年第6期13卷 629-636页

作者： Shuhei Nomura Aya Ishizuka Shiori Tanaka Daisuke Yoneoka Hisayuki Uneyama Kenji Shibuya Department of Global Health Policy Graduate School of Medicine The University of Tokyo Tokyo Japan Department of Health Policy and Management School of Medicine Keio University Tokyo Japan Epidemiology and Prevention Group Center for Public Health Sciences National Cancer Center Tokyo Japan Graduate School of Public Health St. Luke’s International University Tokyo Japan Ajinomoto Co. Inc. Tokyo Japan Soma COVID Vaccination Medical Center Fukushima Japan

COVID-19 has highlighted the underlying global burden from non-communicable diseases (NCDs) and the lack of resiliency in health systems to tackle highly preventable risk factors, which have left populations vulnerable to acute health crises. The persistent issue of unhealthy behaviors, particularly those related to a high-sodium diet, suggests inadequate policy attention and insufficient funding for public health and behavioral research. This year, Japan will host the Tokyo Nutrition for Growth (N4G) Summit 2021. The summit is being held in the era of COVID-19, offering a historic opportunity to make a difference on the global health agenda for food and nutrition and to reaffirm the global commitment to prevent future health crises by addressing the growing burden of NCDs and building better prepared and more resilient health systems. This perspective article suggests that we, global health researchers and decision-makers, should rethink the value of using “Umami” substances as candidates for a practical salt-reducing alternative that originated in Japan (while maintaining the affordability, accessibility, availability, and desirability of healthy food). Reduced salt intake will help address the global syndemic of COVID-19 pandemic and high rates of hypertension, heart diseases, diabetes, and other NCDs. By addressing these issues, it will make countries more resilient to future pandemic threats.

关键词： Umami sodium reduction Desirability Eating Behavior

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