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Comparative Effect of Probiotic and Paraprobiotic Addition on Physicochemical, Chemometric and Microstructural Properties of Yogurt Publisher



Molaee Parvarei M1 ; Khorshidian N2 ; Fazeli MR3 ; Mortazavian AM4 ; Sarem Nezhad S1 ; Mortazavi SA5
Authors
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Authors Affiliations
  1. 1. Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
  2. 2. Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan, Iran
  3. 3. Pharmaceutical Quality Assurance Research Center, The institute of Pharmaceutical Sciences (TIPS), Tehran University of Medical Sciences, Tehran, Iran
  4. 4. Food Safety Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
  5. 5. Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran

Source: LWT Published:2021


Abstract

Paraprobiotic yogurts were produced using killed cells of Lactobacillus acidophilus ATCCSD 5221 and Bifidobacterium lactis BB-12. Fourier-Transform Infrared Spectroscopy (FTIR-ATR), as an important and sensitive method for detecting chemical bonds in dairy product, was used to specify the FTIR-ATR spectra and detect suitable spectral regions for probiotics as well as paraprobiotics (0-day). Principal Component Analysis (PCA) was employed to specify the spectra. In PCA, two principal components (PC1 with 37.07%, PC2 with 23/40%) were found with cumulative variance greater than 90%. The microstructure was tested using field emission scanning electron microscopy. Samples containing paraprobiotics, added before fermentation, showed a different structure compared to probiotic samples with more open and larger size of pores. Treatments containing probiotics and paraprobiotics added after fermentation revealed an open and loose structure as well as a more compact structure. In yogurt samples without probiotics and paraprobiotics, an open and spongy structure was observed. The sample containing killed cells of L. acidophilus ATCCSD 5221 and B. lactis BB-12 added before fermentation exhibited the lowest syneresis, highest water holding capacity, and highest apparent viscosity due to the presence of exopolysaccharides and cell components. © 2021 Elsevier Ltd
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