title: Probiotic yogurts manufactured with increased glucose oxidase levels: postacidification, proteolytic patterns, survival of probiotic microorganisms, production of organic acid and aroma compounds.
abstract: We investigated the effect of increased glucose oxidase concentration as a technological option to decrease oxidative stress during the processing of probiotic yogurts. Probiotic yogurts were produced with increased concentrations of glucose oxidase (0, 250, 500, 750, or 1,000 mg/kg) and submitted to physicochemical and microbiological analysis at 1, 15, and 30 d of refrigerated storage. Higher concentrations of glucose oxidase (750 and 1,000 mg/kg) and a longer storage time were found to have an influence on the characteristics of the probiotic yogurt, contributing to more extensive postacidification, an increase in the dissolved oxygen level, and higher proteolysis. In addition, increased production of aroma compounds (diacetyl and acetaldehyde) and organic acids (mainly lactic acid) and a decrease in the probiotic bacteria count were reported. The use of glucose oxidase was a feasible option to minimize oxidative stress in probiotic yogurts. However, supplementation with excessive amounts of the enzyme may be ineffective, because insufficient substrate (glucose) is present for its action. Consumer tests should be performed to evaluate changes in the sensory attributes of the probiotic yogurts with increased supplementation of glucose oxidase. In addition, packaging systems with different permeability to oxygen should be evaluated.
authors.affiliation: Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos (FEA), Cidade Universitária Zeferino Vaz, Campinas, São Paulo, Brazil. food@globo.com
authors.forename: A G
authors.initials: AG
authors.lastname: Cruz
authors.forename: W F
authors.initials: WF
authors.lastname: Castro
authors.forename: J A F
authors.initials: JA
authors.lastname: Faria
authors.forename: P C B
authors.initials: PC
authors.lastname: Lollo
authors.forename: J
authors.initials: J
authors.lastname: Amaya-Farfán
authors.forename: M Q
authors.initials: MQ
authors.lastname: Freitas
authors.forename: D
authors.initials: D
authors.lastname: Rodrigues
authors.forename: C A F
authors.initials: CA
authors.lastname: Oliveira
authors.forename: H T
authors.initials: HT
authors.lastname: Godoy
mesh_terms: D000079:Acetaldehyde / Q000032:analysis; D019342:Acetic Acid / Q000032:analysis; D003931:Diacetyl / Q000032:analysis; D061353:Food Storage; D005524:Food Technology / Q000379:methods; D005949:Glucose Oxidase / Q000378:metabolism*; D006863:Hydrogen-Ion Concentration; D019344:Lactic Acid / Q000032:analysis; D018384:Oxidative Stress; D010100:Oxygen / Q000378:metabolism; D019936:Probiotics / Q000737:chemistry / Q000378:metabolism*; D059748:Proteolysis; D015014:Yogurt / Q000032:analysis / Q000382:microbiology / Q000592:standards
chemical_list: D019344:Lactic Acid; D005949:Glucose Oxidase; D000079:Acetaldehyde; D003931:Diacetyl; D019342:Acetic Acid; D010100:Oxygen