Different Ultrasound Exposure Times Influence the Physicochemical and Microbial Quality Properties in Probiotic Goat Milk Yogurt
Despite goat milk having health benefits over cow milk, goat milk yogurt (GY) presents low consistency and viscosity, which reduces its overall acceptability by the consumer. Thus, new innovative methods can be an alternative to improve the quality of GY. Hence, this study aimed to investigate the e...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-10-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/25/20/4638 |
| _version_ | 1797551300395663360 |
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| author | Karina Delgado Carla Vieira Ilyes Dammak Beatriz Frasão Ana Brígida Marion Costa Carlos Conte-Junior |
| author_facet | Karina Delgado Carla Vieira Ilyes Dammak Beatriz Frasão Ana Brígida Marion Costa Carlos Conte-Junior |
| author_sort | Karina Delgado |
| collection | DOAJ |
| description | Despite goat milk having health benefits over cow milk, goat milk yogurt (GY) presents low consistency and viscosity, which reduces its overall acceptability by the consumer. Thus, new innovative methods can be an alternative to improve the quality of GY. Hence, this study aimed to investigate the effect of ultrasound (US) treatment with different sonication times on quality parameters of probiotic GY during refrigerated storage. US treatment was conducted at 20 KHz for 3, 6, and 9 min in yogurt. <i>Lactobacillus bulgaricus</i> and <i>Lactobacillus acidophilus</i> LA-5 were sensitive to US treatment, presenting a decrease in the yogurts stocked. This loss of viability led to reduced post-acidification due to smaller lactose metabolization in yogurt samples submitted to the US. Among tested treatments, the application of 6 min enhanced the apparent viscosity and consistency index of GY yogurts. In addition, this time also reduced tyramine and total biogenic amine (BAs) content. These findings suggest that 6 min of sonication is a promising way to improve the rheological properties and reduce the acidity and BAs content in GY. Further studies should be performed to optimize the US setting conditions to preserve the probiotic culture viability in yogurts. |
| first_indexed | 2024-03-10T15:42:35Z |
| format | Article |
| id | doaj.art-9fbaf4b45b45484599ffe2bf189ab7ff |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T15:42:35Z |
| publishDate | 2020-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-9fbaf4b45b45484599ffe2bf189ab7ff2023-11-20T16:43:24ZengMDPI AGMolecules1420-30492020-10-012520463810.3390/molecules25204638Different Ultrasound Exposure Times Influence the Physicochemical and Microbial Quality Properties in Probiotic Goat Milk YogurtKarina Delgado0Carla Vieira1Ilyes Dammak2Beatriz Frasão3Ana Brígida4Marion Costa5Carlos Conte-Junior6Department of Food Technology, Faculdade de Veterinária, Universidade Federal Fluminense, Niterói 24230-340, BrazilDepartment of Food Technology, Faculdade de Veterinária, Universidade Federal Fluminense, Niterói 24230-340, BrazilFood Science Program, Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro 21941-909, BrazilDepartment of Food Technology, Faculdade de Veterinária, Universidade Federal Fluminense, Niterói 24230-340, BrazilEmbrapa Agroindústria de Alimentos, Empresa Brasileira de Pesquisa Agropecuária, Rio de Janeiro 23020-470, BrazilDepartment of Food Technology, Faculdade de Veterinária, Universidade Federal Fluminense, Niterói 24230-340, BrazilDepartment of Food Technology, Faculdade de Veterinária, Universidade Federal Fluminense, Niterói 24230-340, BrazilDespite goat milk having health benefits over cow milk, goat milk yogurt (GY) presents low consistency and viscosity, which reduces its overall acceptability by the consumer. Thus, new innovative methods can be an alternative to improve the quality of GY. Hence, this study aimed to investigate the effect of ultrasound (US) treatment with different sonication times on quality parameters of probiotic GY during refrigerated storage. US treatment was conducted at 20 KHz for 3, 6, and 9 min in yogurt. <i>Lactobacillus bulgaricus</i> and <i>Lactobacillus acidophilus</i> LA-5 were sensitive to US treatment, presenting a decrease in the yogurts stocked. This loss of viability led to reduced post-acidification due to smaller lactose metabolization in yogurt samples submitted to the US. Among tested treatments, the application of 6 min enhanced the apparent viscosity and consistency index of GY yogurts. In addition, this time also reduced tyramine and total biogenic amine (BAs) content. These findings suggest that 6 min of sonication is a promising way to improve the rheological properties and reduce the acidity and BAs content in GY. Further studies should be performed to optimize the US setting conditions to preserve the probiotic culture viability in yogurts.https://www.mdpi.com/1420-3049/25/20/4638food processingnon-thermal technologiessonicationcaprine milkphysicochemical stabilitymicrobial viability |
| spellingShingle | Karina Delgado Carla Vieira Ilyes Dammak Beatriz Frasão Ana Brígida Marion Costa Carlos Conte-Junior Different Ultrasound Exposure Times Influence the Physicochemical and Microbial Quality Properties in Probiotic Goat Milk Yogurt Molecules food processing non-thermal technologies sonication caprine milk physicochemical stability microbial viability |
| title | Different Ultrasound Exposure Times Influence the Physicochemical and Microbial Quality Properties in Probiotic Goat Milk Yogurt |
| title_full | Different Ultrasound Exposure Times Influence the Physicochemical and Microbial Quality Properties in Probiotic Goat Milk Yogurt |
| title_fullStr | Different Ultrasound Exposure Times Influence the Physicochemical and Microbial Quality Properties in Probiotic Goat Milk Yogurt |
| title_full_unstemmed | Different Ultrasound Exposure Times Influence the Physicochemical and Microbial Quality Properties in Probiotic Goat Milk Yogurt |
| title_short | Different Ultrasound Exposure Times Influence the Physicochemical and Microbial Quality Properties in Probiotic Goat Milk Yogurt |
| title_sort | different ultrasound exposure times influence the physicochemical and microbial quality properties in probiotic goat milk yogurt |
| topic | food processing non-thermal technologies sonication caprine milk physicochemical stability microbial viability |
| url | https://www.mdpi.com/1420-3049/25/20/4638 |
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