Effect of encapsulated Lactobacillus plantarum as probiotic on dry‐sausages during chilled storage
The impact of free and encapsulated Lactobacillus plantarum addition on the physicochemical and microbiological properties during chilled storage (60 days) of dry‐fermented sausages have been studied. Control (C) treatment was performed without probiotic incorporation, and the reformulation was comprised of L. plantarum as free cells (F) in alginate spheres (EA), in water‐in‐oil simple emulsion (ESM) and in water‐in‐oil‐in‐water double emulsion (EDM). After 60 days of storage, lower (P < 0.05) lipid oxidation was observed in F and EA (0.602–0.625 mg MDA kg−1) while it was higher (P < 0.05) in EDM (1.949 mg MDA kg−1). Treatments C and ESM presented intermediate TBARS levels compared to other treatments at the end of storage. All dry‐fermented sausages presented high levels of lactic acid bacteria during the whole chilled storage (8.06–9.29 log CFU g−1 at day 0 and 8.02–9.35 log CFU g−1); however, EA treatment presented the highest L. plantarum viability even at 60 days of storage (8.34 log CFU g−1). Therefore, the strategy of L. plantarum inoculation in alginate spheres seems to be the best strategy for the delivery of probiotics during chilled storage of dry‐fermented sausages.
Main Authors: | , , , , , , |
---|---|
Other Authors: | |
Format: | artículo biblioteca |
Language: | English |
Published: |
Wiley-VCH
2020
|
Online Access: | http://hdl.handle.net/10261/228154 http://dx.doi.org/10.13039/501100002322 http://dx.doi.org/10.13039/501100006366 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
id |
dig-ictan-es-10261-228154 |
---|---|
record_format |
koha |
spelling |
dig-ictan-es-10261-2281542021-06-22T12:41:50Z Effect of encapsulated Lactobacillus plantarum as probiotic on dry‐sausages during chilled storage Pasqualin Cavalheiro, C. Ruiz-Capillas, C. Herrero, Ana M. Jiménez Colmenero, Francisco Pintado, T. Ragagnin de Menezes, C. Martíns Fries, L. L. Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (Brasil) Ministério da Educação (Brasil) Programa Iberoamericano de Ciencia y Tecnología para el Desarrollo The impact of free and encapsulated Lactobacillus plantarum addition on the physicochemical and microbiological properties during chilled storage (60 days) of dry‐fermented sausages have been studied. Control (C) treatment was performed without probiotic incorporation, and the reformulation was comprised of L. plantarum as free cells (F) in alginate spheres (EA), in water‐in‐oil simple emulsion (ESM) and in water‐in‐oil‐in‐water double emulsion (EDM). After 60 days of storage, lower (P < 0.05) lipid oxidation was observed in F and EA (0.602–0.625 mg MDA kg−1) while it was higher (P < 0.05) in EDM (1.949 mg MDA kg−1). Treatments C and ESM presented intermediate TBARS levels compared to other treatments at the end of storage. All dry‐fermented sausages presented high levels of lactic acid bacteria during the whole chilled storage (8.06–9.29 log CFU g−1 at day 0 and 8.02–9.35 log CFU g−1); however, EA treatment presented the highest L. plantarum viability even at 60 days of storage (8.34 log CFU g−1). Therefore, the strategy of L. plantarum inoculation in alginate spheres seems to be the best strategy for the delivery of probiotics during chilled storage of dry‐fermented sausages. This research was supported by Intramural Project 201447E073. The authors would like to thank Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES), Ministry of Education of Brazil for the fellowship to Carlos Pasqualin Cavalheiro through the process BEX 8146/2014‐4. Claudia Ruiz‐Capillas is member of the HealthyMeat network, funded by Programa Iberoamericano de Ciencia y Tecnología para el Desarollo (CYTED) (ref. 119RT0568). Peer reviewed 2021-02-01T11:18:58Z 2021-02-01T11:18:58Z 2020 artículo http://purl.org/coar/resource_type/c_6501 International Journal of Food Science and Technology 55(12): 3613-3621 (2020) 0950-5423 http://hdl.handle.net/10261/228154 10.1111/ijfs.14695 http://dx.doi.org/10.13039/501100002322 http://dx.doi.org/10.13039/501100006366 en https://doi.org/10.1111/ijfs.14695 Sí none Wiley-VCH |
institution |
ICTAN ES |
collection |
DSpace |
country |
España |
countrycode |
ES |
component |
Bibliográfico |
access |
En linea |
databasecode |
dig-ictan-es |
tag |
biblioteca |
region |
Europa del Sur |
libraryname |
Biblioteca del ICTAN España |
language |
English |
description |
The impact of free and encapsulated Lactobacillus plantarum addition on the physicochemical and microbiological properties during chilled storage (60 days) of dry‐fermented sausages have been studied. Control (C) treatment was performed without probiotic incorporation, and the reformulation was comprised of L. plantarum as free cells (F) in alginate spheres (EA), in water‐in‐oil simple emulsion (ESM) and in water‐in‐oil‐in‐water double emulsion (EDM). After 60 days of storage, lower (P < 0.05) lipid oxidation was observed in F and EA (0.602–0.625 mg MDA kg−1) while it was higher (P < 0.05) in EDM (1.949 mg MDA kg−1). Treatments C and ESM presented intermediate TBARS levels compared to other treatments at the end of storage. All dry‐fermented sausages presented high levels of lactic acid bacteria during the whole chilled storage (8.06–9.29 log CFU g−1 at day 0 and 8.02–9.35 log CFU g−1); however, EA treatment presented the highest L. plantarum viability even at 60 days of storage (8.34 log CFU g−1). Therefore, the strategy of L. plantarum inoculation in alginate spheres seems to be the best strategy for the delivery of probiotics during chilled storage of dry‐fermented sausages. |
author2 |
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (Brasil) |
author_facet |
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (Brasil) Pasqualin Cavalheiro, C. Ruiz-Capillas, C. Herrero, Ana M. Jiménez Colmenero, Francisco Pintado, T. Ragagnin de Menezes, C. Martíns Fries, L. L. |
format |
artículo |
author |
Pasqualin Cavalheiro, C. Ruiz-Capillas, C. Herrero, Ana M. Jiménez Colmenero, Francisco Pintado, T. Ragagnin de Menezes, C. Martíns Fries, L. L. |
spellingShingle |
Pasqualin Cavalheiro, C. Ruiz-Capillas, C. Herrero, Ana M. Jiménez Colmenero, Francisco Pintado, T. Ragagnin de Menezes, C. Martíns Fries, L. L. Effect of encapsulated Lactobacillus plantarum as probiotic on dry‐sausages during chilled storage |
author_sort |
Pasqualin Cavalheiro, C. |
title |
Effect of encapsulated Lactobacillus plantarum as probiotic on dry‐sausages during chilled storage |
title_short |
Effect of encapsulated Lactobacillus plantarum as probiotic on dry‐sausages during chilled storage |
title_full |
Effect of encapsulated Lactobacillus plantarum as probiotic on dry‐sausages during chilled storage |
title_fullStr |
Effect of encapsulated Lactobacillus plantarum as probiotic on dry‐sausages during chilled storage |
title_full_unstemmed |
Effect of encapsulated Lactobacillus plantarum as probiotic on dry‐sausages during chilled storage |
title_sort |
effect of encapsulated lactobacillus plantarum as probiotic on dry‐sausages during chilled storage |
publisher |
Wiley-VCH |
publishDate |
2020 |
url |
http://hdl.handle.net/10261/228154 http://dx.doi.org/10.13039/501100002322 http://dx.doi.org/10.13039/501100006366 |
work_keys_str_mv |
AT pasqualincavalheiroc effectofencapsulatedlactobacillusplantarumasprobioticondrysausagesduringchilledstorage AT ruizcapillasc effectofencapsulatedlactobacillusplantarumasprobioticondrysausagesduringchilledstorage AT herreroanam effectofencapsulatedlactobacillusplantarumasprobioticondrysausagesduringchilledstorage AT jimenezcolmenerofrancisco effectofencapsulatedlactobacillusplantarumasprobioticondrysausagesduringchilledstorage AT pintadot effectofencapsulatedlactobacillusplantarumasprobioticondrysausagesduringchilledstorage AT ragagnindemenezesc effectofencapsulatedlactobacillusplantarumasprobioticondrysausagesduringchilledstorage AT martinsfriesll effectofencapsulatedlactobacillusplantarumasprobioticondrysausagesduringchilledstorage |
_version_ |
1777670672618618880 |