Coalhada com potencial simbiótico formulada com leite caprino e polpa de maracujá (Passiflora edulis): avaliação da estabilidade e bioatividade dos extratos peptídicos

Abstract

Among food products, milk and its dairy products are those that show the greatest growth. The Brazilian consumer is increasingly bringing to his daily consumption habit, yoghurts, fermented milks and cheeses. One of the types of fermented milk is the curd, a product whose fermentation is carried out by individual or mixed cultures of mesophilic bacteria that produce lactic acid. It is an ideal product for the balance and balancing of the intestinal microbiota, contributing to better absorption of calcium and milk proteins, inhibiting the action of pathogenic bacteria and aiding in intestinal regulation. This work aims to produce a curd with symbiotic potential formulated with goat milk and passion fruit pulp (Passiflora edulis) and to evaluate the stability and bioactivity of its peptide extracts. To prepare the curds, the sensory attributes of aroma, color, texture, flavor and overall evaluation were evaluated. Before sensory analysis was carried out, the curds were subjected to microbiological analysis (counting of thermotolerant coliforms at 45 ° C, Staphylococcus aureus, Escherichia coli, Molds and yeasts) and physicochemical (pH, total titratable acidity, proteins, lipids, moisture and minerals). After obtaining the formulations, the extracts of water-soluble peptides were prepared from samples of symbiotic curds produced with goat milk and then analyzed for the peptide profile using the Maldi ToF mass spectrometry technique. And from these, antimicrobial and antioxidant activities were analyzed. During the evaluation of the formulations there was stability of the analyzed parameters, over the storage of 28 days, with small variations in the contents of moisture, ash, acidity, pH, and total sugars. Considering the standard for coliforms at 30 ° C and 45 ° C and molds and yeasts, during the storage period, there was no contamination for these groups, in all samples analyzed and at the evaluated times. Peptide fragments (550 - 4027 Da) were detected and antioxidant and antimicrobial capabilities were identified, attributing bioactive properties to the product. From the results obtained in this study, it can be concluded that the curds remained stable throughout the 28 days of storage, also showing a microbiological quality, the counts of bacteria with probiotic potential showed values higher than the minimum recommended by the current legislation, 108 - 1013. They presented sensory acceptance in relation to all the analyzed attributes and antioxidant and antimicrobial capacity. Making curds, products with market potential and agents that promote health benefits for their consumers.