嗜酸乳杆菌LA-5的欧姆加热衰减：对Minas Frescal奶酪生物活性肽谱、流变学和脂肪酸谱的影响

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal Pub Date : 2025-07-15 DOI:10.1016/j.idairyj.2025.106357

Cássia P. Barros , Ramon Silva , Tatiana C. Pimentel , Sinara Teixeira , Stanislau Bogusz Junior , Pedro Henrique C. Felix , Eliane T. Mársico , Erick A. Esmerino , Mônica Q. Freitas , Adriano G. Cruz

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引用次数: 0

摘要

本研究评估了欧姆加热（OH）衰减对嗜酸乳杆菌LA-5的影响及其对Minas Frescal奶酪生物活性肽谱、脂肪酸组成和流变学特性的影响。益生菌细胞在电场强度为4、8和12 V cm−1的OH下被减弱，并加入奶酪配方中。结果表明，OH衰减，特别是在低强度和中等强度下，促进了生物活性肽的释放，并增加了促进健康的不饱和脂肪酸的水平。流变学分析表明，含有衰减细胞的奶酪具有更强的硬度、抗断裂性和更明显的粘弹性行为，同时保留了米纳斯Frescal奶酪特有的柔软和奶油质地。这些发现表明，OH是一种很有前途的策略，可以调节益生菌的功能，同时提高新鲜奶酪的营养、功能和结构质量，从而有助于开发更有效、更有吸引力的功能性乳制品。

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Ohmic heating attenuation of Lactobacillus acidophilus LA-5: Effects on bioactive peptide profile, rheology aspects, and fatty acid profile of Minas Frescal cheese

This study evaluated the effects of ohmic heating (OH) attenuation on Lactobacillus acidophilus LA-5 and its influence on the bioactive peptide profile, fatty acid composition, and rheological properties of Minas Frescal cheese. Probiotic cells were attenuated using OH at electric field intensities of 4, 8, and 12 V cm⁻¹ and incorporated into cheese formulations. The results showed that OH attenuation, especially at low and medium intensities, enhanced the release of bioactive peptides and increased levels of health-promoting unsaturated fatty acids. Rheological analysis revealed that cheeses containing attenuated cells had greater firmness, fracture resistance, and more pronounced viscoelastic behavior, while preserving the characteristic soft and creamy texture of Minas Frescal cheese. These findings suggest that OH is a promising strategy to modulate probiotic functionality while enhancing the nutritional, functional, and structural quality of fresh cheeses, thereby contributing to the development of more effective and appealing functional dairy products.

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来源期刊

International Dairy Journal 工程技术-食品科技

CiteScore

6.50

自引率

9.70%

发文量

200

审稿时长

49 days

期刊介绍： The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry. The journal''s coverage includes the following, where directly applicable to dairy science and technology: • Chemistry and physico-chemical properties of milk constituents • Microbiology, food safety, enzymology, biotechnology • Processing and engineering • Emulsion science, food structure, and texture • Raw material quality and effect on relevant products • Flavour and off-flavour development • Technological functionality and applications of dairy ingredients • Sensory and consumer sciences • Nutrition and substantiation of human health implications of milk components or dairy products International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.