TY - JOUR
T1 - Glucose oxidase
T2 - A potential option to decrease the oxidative stress in stirred probiotic yogurt
AU - Cruz, Adriano G.
AU - Castro, Wellington F.
AU - Faria, Jose A.F.
AU - Bogusz, Stanislau
AU - Granato, Daniel
AU - Celeguini, Renata M.S.
AU - Lima-Pallone, Juliana
AU - Godoy, Helena T.
PY - 2012/7
Y1 - 2012/7
N2 - The effect of the addition of glucose oxidase as a technological option todecrease the oxidative stress in a stirred yogurt during 15 days of refrigerated storage was investigated. A significant increase in the viable population of Bifidobacteria longum (6.9-8.7 log CFU g-1) was observed in all yogurts added with glucose oxidase and glucose. Additionally, the yogurts containing glucose oxidase and glucose presented and caused higher pH, proteolysis rate, and contents of organic acids and aroma compounds, and this effect was comparable to the control sample (without glucose oxidase and glucose). Overall, the combined effect of the glucose oxidase system was important to reduce the oxygen content during storage of the probiotic yogurt. These findings suggest that glucose oxidase is a potential option to decrease the oxidative stress in probiotic yogurts.
AB - The effect of the addition of glucose oxidase as a technological option todecrease the oxidative stress in a stirred yogurt during 15 days of refrigerated storage was investigated. A significant increase in the viable population of Bifidobacteria longum (6.9-8.7 log CFU g-1) was observed in all yogurts added with glucose oxidase and glucose. Additionally, the yogurts containing glucose oxidase and glucose presented and caused higher pH, proteolysis rate, and contents of organic acids and aroma compounds, and this effect was comparable to the control sample (without glucose oxidase and glucose). Overall, the combined effect of the glucose oxidase system was important to reduce the oxygen content during storage of the probiotic yogurt. These findings suggest that glucose oxidase is a potential option to decrease the oxidative stress in probiotic yogurts.
KW - Glucose oxidase
KW - Oxygen
KW - Probiotic yogurt
UR - http://www.scopus.com/inward/record.url?scp=84858706316&partnerID=8YFLogxK
U2 - 10.1016/j.lwt.2012.01.037
DO - 10.1016/j.lwt.2012.01.037
M3 - Article
AN - SCOPUS:84858706316
SN - 0023-6438
VL - 47
SP - 512
EP - 515
JO - LWT
JF - LWT
IS - 2
ER -