Interactive effect of physicochemical and microbial variables on bioactive amines content during storage of probiotic fermented milk

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dc.creatorCarla Paulo Vieira
dc.creatorMarion Pereira da Costa
dc.creatorVitor Luiz de Melo Silva
dc.creatorKarina Frensel Delgado
dc.creatorBeatriz da Silva Frasão
dc.creatorThaisa Abrantes Elias
dc.creatorYves Eduardo Chifarelli de Oliveira Nunes
dc.creatorMaria Beatriz de Abreu Glória
dc.creatorCarlos Adam Conte-Junior
dc.date.accessioned2022-03-31T21:15:17Z
dc.date.accessioned2025-09-09T01:15:30Z
dc.date.available2022-03-31T21:15:17Z
dc.date.issued2021-03
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
dc.description.sponsorshipFAPERJ - Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro
dc.format.mimetypepdf
dc.identifier.doi10.1016/j.lwt.2020.110700
dc.identifier.issn0023-6438
dc.identifier.urihttps://hdl.handle.net/1843/40674
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofLWT - Food Science and Technology
dc.rightsAcesso Aberto
dc.subjectCiência e Tecnologia de Alimentos
dc.subjectAminas bioativas
dc.subjectLeite fermentado
dc.subject.otherTyramine
dc.subject.otherGoat milk
dc.subject.otherBioactive amines
dc.subject.otherCow milk
dc.subject.otherLactobacillus acidophilus
dc.titleInteractive effect of physicochemical and microbial variables on bioactive amines content during storage of probiotic fermented milk
dc.typeArtigo de periódico
local.citation.epage9
local.citation.spage1
local.citation.volume138
local.description.resumoBioactive amines (BAs) represent a considerable toxicological risk in fermented dairy products because they provide the ideal environment for their formation. Thus, secondary control measures to prevent or reduce BAs formation in dairy products are urgently needed. However, additional scientific knowledge about the factors affecting BAs production and the interaction among them is currently necessary to achieve this goal. In this context, Partial Least Square with Variable Importance in Projection (PLS-VIP) analysis followed by cross-validation was applied to variables to investigate their interactive effect on BAs accumulation in cow's and goat's fermented milk during refrigerated storage. Streptococcus thermophilus and Lactobacillus acidophilus LA-5 increased tyramine and total BAs content in both cow's (CFM) and goat's (GFM) fermented milks. In CFM, Maillard reaction involving galactose and increased post acidification interacted to enhance accumulation of BAs (R2 = 0.895, P = 1.11 × 10−5); whereas for GFM, losses of consistency coefficient and viscosity were essential for BAs accumulation (R2 = 0.919; P = 2.72 × 10−6). These findings show that by preventing Maillard reaction and delaying post acidification in CFM, as well as by controlling viscosity in GFM, there can be mitigation of BAs formation during storage.
local.publisher.countryBrasil
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.departmentFAR - DEPARTAMENTO DE PRODUTOS FARMACÊUTICOS
local.publisher.initialsUFMG
local.url.externahttps://www.sciencedirect.com/science/article/pii/S0023643820316881

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