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Celso Fasura Balthazar - One of the best experts on this subject based on the ideXlab platform.
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Correlation between the dielectric properties and the physicochemical characteristics and proximate composition of whole, semi-skimmed and skimmed Sheep Milk using chemometric tools
International Dairy Journal, 2019Co-Authors: Rodrigo Nunes Cavalcanti, Erick A Esmerino, Celso Fasura Balthazar, Adriano G. Cruz, Marcia C. Silva, Mônica Q. Freitas, Renata S.l. Raices, Jorge Andrey Wilhelms Gut, Carmen C. TadiniAbstract:Abstract The influence of temperature, frequency, composition and physicochemical characteristics of Sheep Milk on its dielectric properties was evaluated as well as the performance of different chemometric methods to predict the dielectric properties and classify the type of Sheep Milk (whole, semi-skimmed and skimmed). Of the chemometric methods evaluated, artificial neural network exhibited the best performance for prediction of the dielectric properties, while sensitivity analysis showed temperature, electrical conductivity, and fat and calcium content as variables with the most impact. All pattern recognition techniques showed 100% for recognition and prediction ability to classify correctly the type of Milk. Although the approach used in this study is limited to the specific operating conditions and Sheep Milk studied, chemometric methods have proven to be promising tools because of accuracy and suitability for both prediction of the dielectric properties of Sheep Milk and monitoring quality control parameters of Milk and dairy products.
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Sensory evaluation of a novel prebiotic Sheep Milk strawberry beverage
Lwt - Food Science and Technology, 2018Co-Authors: Celso Fasura Balthazar, Erick A Esmerino, L. Figliola, Antonella Santillo, Adriano G. Cruz, Hugo L.a. Silva, Mônica Q. Freitas, Marzia AlbenzioAbstract:Abstract The sensorial evaluation of a prebiotic Sheep Milk juice beverage considering a consumer's perception was performed. Four beverages with different concentration of skimmed Sheep Milk, strawberry pulp and sugar, added with a fixed inulin level (3 g/100 g) were manufactured and submitted to hedonic and preference ranking test with 60 consumers. Beverages containing decreased sugar levels and higher content of strawberry pulp were most preferred and presented the higher scores in the acceptance test. According the Principal Component Analysis, sample B3 was characterized by strawberry flavor and aroma, acid taste, strawberry seeds presence, Sheep aroma, fatty flavor, and pinkish color; while sample B4 was associated with reddish color, astringent flavor, bitter taste, brightness, viscous, sweet, acid and rancid aromas attributes. Finally, sample B2 presented salt and sweet taste, and thinner texture, while samples B1 presented Sheep flavor, cooked aroma, cooked flavor and residual flavor. Our findings suggest that formulation should contain 550/370/50 g/L of skimmed Sheep Milk, strawberry pulp and sugar in beverage.
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The addition of inulin and Lactobacillus casei 01 in Sheep Milk ice cream.
Food Chemistry, 2017Co-Authors: Celso Fasura Balthazar, Y. K.d. Abud, Erick A Esmerino, Hugo L.a. Silva, Jeremias Moraes, Ramon S. Rocha, Mariana A.v. Carmo, Luciana Azevedo, Ihosvany Camps, Celso Sant’annaAbstract:The effect of the Lactobacillus casei 01 and inulin addition on Sheep Milk ice cream during storage (-18 °C, 150 days) was investigated. Control, probiotic and synbiotic ice cream (10% w/w Sheep Milk cream; 10% w/w Sheep Milk cream, L. casei 01, 6 log CFU/mL; 10% w/w inulin, L. casei 01, 6 log CFU/mL, respectively) were manufactured. Microbiological counts (probiotic count, survival after in vitro gastrointestinal resistance, Caco-2 cell adhesion), bioactivity and microstructure were analysed. Physical and textural characteristics, colour parameters, thermal analysis and organic acids/volatile compounds were also evaluated. All formulations supported L. casei 01 viability and maintained above the minimum therapeutic level (>6 log CFU/mL) during storage. Inulin did not affect L. casei 01 survival after the passage through simulated gastrointestinal tract and adhesion to Caco-2 cells while improved the ACE-inhibitory and antioxidant activity. L. casei 01 addition produced several volatile compounds, such as carboxylic acids, alcohols, aldehydes and ketones. Also, scanning electron microscopy showed an interaction between probiotic bacteria and inulin fibre on synbiotic ice cream and the adhesion of L. casei to Caco-2 cells was observed.
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The performance of probiotic fermented Sheep Milk and ice cream Sheep Milk in inhibiting enamel mineral loss.
Food Research International, 2017Co-Authors: Patricia Nadelman, M. M. Andrade, Celso Fasura Balthazar, J.v. Frazão, Thiago Isidro Vieira, Adílis Kalina Alexandria, Adriano G. Cruz, Andréa Fonseca-gonçalves, Lucianne Cople MaiaAbstract:Abstract The study aimed to evaluate the effects of two different Sheep Milk-based food matrices – fermented Sheep Milk and ice cream – with added probiotic bacteria (Lactobacillus casei 431) on dental enamel subjected to an in vitro highly cariogenic challenge. Sixty enamel blocks were selected and randomly allocated into five treatment groups (n = 12): conventional fermented Sheep Milk (CFSM), probiotic fermented Sheep Milk (PFSM), conventional Sheep Milk ice cream (CSMIC), probiotic Sheep Milk ice cream (PSMIC) and control using deionized water. The blocks were subjected to highly cariogenic pH cycling and the products were applied (5 min), in a blinded way, once a day to simulate a daily use for 8 consecutive days. A microhardness test was performed before and after the treatment to estimate the percentage of microhardness surface loss (% SML). Scanning electronic microscopy (SEM) was performed to confirm the mineral loss. All groups had lost microhardness after the experiment. However, CFSM and PFSM exhibited the most positive findings when compared to the control in both ice creams. Scanning electron microscopy showed less mineral loss in CFSM and PFSM compared with CSMIC, PSMIC and control after the cariogenic challenge. Overall, fermented Milk decreased mineral loss from enamel subjected to a highly cariogenic challenge, regardless of the presence of probiotics in their composition, which had a higher efficacy compared to ice cream.
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Sheep Milk: Physicochemical Characteristics and Relevance for Functional Food Development
Comprehensive Reviews in Food Science and Food Safety, 2017Co-Authors: Celso Fasura Balthazar, Antonella Santillo, Marzia Albenzio, Tatiana Colombo Pimentel, L.l. Ferrão, Caroline Nunes De Almada, N. Mollakhalili, Amir Mohammad Mortazavian, Janaína Dos Santos Nascimento, Marcia C. SilvaAbstract:Sheep Milk has a high nutritional value and high concentrations of proteins, fats, minerals, and vitamins, as compared to the Milks of other domestic species. The physicochemical and nutritional characteristics of Sheep Milk can be advantageous for the manufacture of products containing prebiotic ingredients and/or probiotic bacteria, which are major categories in the functional food market. Following this technological trend, this review will address the characteristics and advantages of Sheep Milk as a potentially functional food, as well as the development of Sheep Milk dairy products containing prebiotics and/or probiotics.
Celso Sant'Anna - One of the best experts on this subject based on the ideXlab platform.
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Prebiotics addition in Sheep Milk ice cream: A rheological, microstructural and sensory study
Journal of Functional Foods, 2017Co-Authors: Celso Fasura Balthazar, Y. K.d. Abud, H. L.a. Silva, R. N. Cavalcanti, M. M. Andrade, M. Q. Freitas, J. Moraes, Leandro P Cappato, Erick A Esmerino, Celso Sant'AnnaAbstract:This study aimed to evaluate the impact in nutritional and rheological parameters on Sheep Milk ice cream by fat replacement for different prebiotic fibers (inulin, fructo-oligosaccharide, galacto-oligosaccharide, short-chain fructo-oligosaccharide, resistant starch, soluble corn fiber, and polydextrose), also consumer perception (Pivot Profile). Low caloric content, around 98 kcal/100 g, were observed due to prebiotic fibers supplementation; without loss on moisture, carbohydrates or protein values. Sheep Milk ice creams presented a pseudoplastic behavior when submitted to flow curve analysis. Moreover, inulin and fructo-oligosaccharide have proven to be a promising alternative as fat substitutes in Sheep Milk ice cream formulation, due to the similar rheological properties, such as hardness, viscoelasticity and consistency. Sheep Milk ice creams containing inulin or fructo-oligosaccharide were also perceived creamier and brighter than control full-fat ice Sheep Milk ice cream. In addition, most prebiotic ice creams were cited as sweeter than control, meaning those fibers could act as sweeteners. In conclusion, the replacement of Sheep Milk fat by prebiotics to manufacture Sheep Milk ice cream can be an effective alternative to improve the nutritional and physiological aspects due to low caloric value and functionality provided by prebiotics.
Erick A Esmerino - One of the best experts on this subject based on the ideXlab platform.
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Correlation between the dielectric properties and the physicochemical characteristics and proximate composition of whole, semi-skimmed and skimmed Sheep Milk using chemometric tools
International Dairy Journal, 2019Co-Authors: Rodrigo Nunes Cavalcanti, Erick A Esmerino, Celso Fasura Balthazar, Adriano G. Cruz, Marcia C. Silva, Mônica Q. Freitas, Renata S.l. Raices, Jorge Andrey Wilhelms Gut, Carmen C. TadiniAbstract:Abstract The influence of temperature, frequency, composition and physicochemical characteristics of Sheep Milk on its dielectric properties was evaluated as well as the performance of different chemometric methods to predict the dielectric properties and classify the type of Sheep Milk (whole, semi-skimmed and skimmed). Of the chemometric methods evaluated, artificial neural network exhibited the best performance for prediction of the dielectric properties, while sensitivity analysis showed temperature, electrical conductivity, and fat and calcium content as variables with the most impact. All pattern recognition techniques showed 100% for recognition and prediction ability to classify correctly the type of Milk. Although the approach used in this study is limited to the specific operating conditions and Sheep Milk studied, chemometric methods have proven to be promising tools because of accuracy and suitability for both prediction of the dielectric properties of Sheep Milk and monitoring quality control parameters of Milk and dairy products.
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Sensory evaluation of a novel prebiotic Sheep Milk strawberry beverage
Lwt - Food Science and Technology, 2018Co-Authors: Celso Fasura Balthazar, Erick A Esmerino, L. Figliola, Antonella Santillo, Adriano G. Cruz, Hugo L.a. Silva, Mônica Q. Freitas, Marzia AlbenzioAbstract:Abstract The sensorial evaluation of a prebiotic Sheep Milk juice beverage considering a consumer's perception was performed. Four beverages with different concentration of skimmed Sheep Milk, strawberry pulp and sugar, added with a fixed inulin level (3 g/100 g) were manufactured and submitted to hedonic and preference ranking test with 60 consumers. Beverages containing decreased sugar levels and higher content of strawberry pulp were most preferred and presented the higher scores in the acceptance test. According the Principal Component Analysis, sample B3 was characterized by strawberry flavor and aroma, acid taste, strawberry seeds presence, Sheep aroma, fatty flavor, and pinkish color; while sample B4 was associated with reddish color, astringent flavor, bitter taste, brightness, viscous, sweet, acid and rancid aromas attributes. Finally, sample B2 presented salt and sweet taste, and thinner texture, while samples B1 presented Sheep flavor, cooked aroma, cooked flavor and residual flavor. Our findings suggest that formulation should contain 550/370/50 g/L of skimmed Sheep Milk, strawberry pulp and sugar in beverage.
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The addition of inulin and Lactobacillus casei 01 in Sheep Milk ice cream.
Food Chemistry, 2017Co-Authors: Celso Fasura Balthazar, Y. K.d. Abud, Erick A Esmerino, Hugo L.a. Silva, Jeremias Moraes, Ramon S. Rocha, Mariana A.v. Carmo, Luciana Azevedo, Ihosvany Camps, Celso Sant’annaAbstract:The effect of the Lactobacillus casei 01 and inulin addition on Sheep Milk ice cream during storage (-18 °C, 150 days) was investigated. Control, probiotic and synbiotic ice cream (10% w/w Sheep Milk cream; 10% w/w Sheep Milk cream, L. casei 01, 6 log CFU/mL; 10% w/w inulin, L. casei 01, 6 log CFU/mL, respectively) were manufactured. Microbiological counts (probiotic count, survival after in vitro gastrointestinal resistance, Caco-2 cell adhesion), bioactivity and microstructure were analysed. Physical and textural characteristics, colour parameters, thermal analysis and organic acids/volatile compounds were also evaluated. All formulations supported L. casei 01 viability and maintained above the minimum therapeutic level (>6 log CFU/mL) during storage. Inulin did not affect L. casei 01 survival after the passage through simulated gastrointestinal tract and adhesion to Caco-2 cells while improved the ACE-inhibitory and antioxidant activity. L. casei 01 addition produced several volatile compounds, such as carboxylic acids, alcohols, aldehydes and ketones. Also, scanning electron microscopy showed an interaction between probiotic bacteria and inulin fibre on synbiotic ice cream and the adhesion of L. casei to Caco-2 cells was observed.
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Prebiotics addition in Sheep Milk ice cream: A rheological, microstructural and sensory study
Journal of Functional Foods, 2017Co-Authors: Celso Fasura Balthazar, Y. K.d. Abud, H. L.a. Silva, R. N. Cavalcanti, M. M. Andrade, M. Q. Freitas, J. Moraes, Leandro P Cappato, Erick A Esmerino, Celso Sant'AnnaAbstract:This study aimed to evaluate the impact in nutritional and rheological parameters on Sheep Milk ice cream by fat replacement for different prebiotic fibers (inulin, fructo-oligosaccharide, galacto-oligosaccharide, short-chain fructo-oligosaccharide, resistant starch, soluble corn fiber, and polydextrose), also consumer perception (Pivot Profile). Low caloric content, around 98 kcal/100 g, were observed due to prebiotic fibers supplementation; without loss on moisture, carbohydrates or protein values. Sheep Milk ice creams presented a pseudoplastic behavior when submitted to flow curve analysis. Moreover, inulin and fructo-oligosaccharide have proven to be a promising alternative as fat substitutes in Sheep Milk ice cream formulation, due to the similar rheological properties, such as hardness, viscoelasticity and consistency. Sheep Milk ice creams containing inulin or fructo-oligosaccharide were also perceived creamier and brighter than control full-fat ice Sheep Milk ice cream. In addition, most prebiotic ice creams were cited as sweeter than control, meaning those fibers could act as sweeteners. In conclusion, the replacement of Sheep Milk fat by prebiotics to manufacture Sheep Milk ice cream can be an effective alternative to improve the nutritional and physiological aspects due to low caloric value and functionality provided by prebiotics.
Sophia Johler - One of the best experts on this subject based on the ideXlab platform.
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staphylococcus aureus isolates from goat and Sheep Milk seem to be closely related and differ from isolates detected from bovine Milk
Frontiers in Microbiology, 2016Co-Authors: Axel Merz, Roger Stephan, Sophia JohlerAbstract:Dairy goat and Sheep farms suffer severe economic losses due to intramammary infections, with S. aureus representing the main cause of clinical mastitis in small ruminants. In addition, S. aureus contamination of goat and Sheep Milk may cause staphylococcal food poisoning, as many traditional caprine and ovine Milk products are not subjected to pasteurization. Data on virulence and antimicrobial resistance genes, as well as on the clonality of S. aureus detected in goat and Sheep Milk is scarce. Therefore, it was the aim of this study to determine i) spa types and clonal complexes and ii) virulence and resistance gene profiles of S. aureus isolated from goat and Sheep Milk. A total of 162 Milk samples from Sheep and goats presenting signs of an intramammary infection and 104 bulk Milk samples were collected. While low prevalence rates of S. aureus were detected on single animal level, 46% of the bulk tank Milk samples from small ruminants were positive for S. aureus. All isolates were spa typed and clonal complexes and virulence and resistance gene patterns were determined using a DNA microarray. Data from 49 S. aureus isolates was included in the statistical analysis and the construction of a SplitsTree. The analyzed isolates could be assigned to eleven clonal complexes, with the large majority of goat and Sheep isolates being assigned to CC130 and CC133. The findings of this study suggest that S. aureus shows pronounced adaptation to small ruminants in general, but not to Sheep or goats in particular. Although some common characteristics among S. aureus from caprine, ovine, and bovine Milk samples were observed, S. aureus from small ruminants seem to form a distinct population. As 67% of the detected S. aureus strains exhibited at least one enterotoxin gene, many caprine or ovine raw Milk products may be contaminated with low levels of enterotoxigenic S. aureus, stressing the importance of strict maintenance of the cold chain.
M. M. Andrade - One of the best experts on this subject based on the ideXlab platform.
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The performance of probiotic fermented Sheep Milk and ice cream Sheep Milk in inhibiting enamel mineral loss.
Food Research International, 2017Co-Authors: Patricia Nadelman, M. M. Andrade, Celso Fasura Balthazar, J.v. Frazão, Thiago Isidro Vieira, Adílis Kalina Alexandria, Adriano G. Cruz, Andréa Fonseca-gonçalves, Lucianne Cople MaiaAbstract:Abstract The study aimed to evaluate the effects of two different Sheep Milk-based food matrices – fermented Sheep Milk and ice cream – with added probiotic bacteria (Lactobacillus casei 431) on dental enamel subjected to an in vitro highly cariogenic challenge. Sixty enamel blocks were selected and randomly allocated into five treatment groups (n = 12): conventional fermented Sheep Milk (CFSM), probiotic fermented Sheep Milk (PFSM), conventional Sheep Milk ice cream (CSMIC), probiotic Sheep Milk ice cream (PSMIC) and control using deionized water. The blocks were subjected to highly cariogenic pH cycling and the products were applied (5 min), in a blinded way, once a day to simulate a daily use for 8 consecutive days. A microhardness test was performed before and after the treatment to estimate the percentage of microhardness surface loss (% SML). Scanning electronic microscopy (SEM) was performed to confirm the mineral loss. All groups had lost microhardness after the experiment. However, CFSM and PFSM exhibited the most positive findings when compared to the control in both ice creams. Scanning electron microscopy showed less mineral loss in CFSM and PFSM compared with CSMIC, PSMIC and control after the cariogenic challenge. Overall, fermented Milk decreased mineral loss from enamel subjected to a highly cariogenic challenge, regardless of the presence of probiotics in their composition, which had a higher efficacy compared to ice cream.
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Prebiotics addition in Sheep Milk ice cream: A rheological, microstructural and sensory study
Journal of Functional Foods, 2017Co-Authors: Celso Fasura Balthazar, Y. K.d. Abud, H. L.a. Silva, R. N. Cavalcanti, M. M. Andrade, M. Q. Freitas, J. Moraes, Leandro P Cappato, Erick A Esmerino, Celso Sant'AnnaAbstract:This study aimed to evaluate the impact in nutritional and rheological parameters on Sheep Milk ice cream by fat replacement for different prebiotic fibers (inulin, fructo-oligosaccharide, galacto-oligosaccharide, short-chain fructo-oligosaccharide, resistant starch, soluble corn fiber, and polydextrose), also consumer perception (Pivot Profile). Low caloric content, around 98 kcal/100 g, were observed due to prebiotic fibers supplementation; without loss on moisture, carbohydrates or protein values. Sheep Milk ice creams presented a pseudoplastic behavior when submitted to flow curve analysis. Moreover, inulin and fructo-oligosaccharide have proven to be a promising alternative as fat substitutes in Sheep Milk ice cream formulation, due to the similar rheological properties, such as hardness, viscoelasticity and consistency. Sheep Milk ice creams containing inulin or fructo-oligosaccharide were also perceived creamier and brighter than control full-fat ice Sheep Milk ice cream. In addition, most prebiotic ice creams were cited as sweeter than control, meaning those fibers could act as sweeteners. In conclusion, the replacement of Sheep Milk fat by prebiotics to manufacture Sheep Milk ice cream can be an effective alternative to improve the nutritional and physiological aspects due to low caloric value and functionality provided by prebiotics.
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Assessing the effects of different prebiotic dietary oligosaccharides in Sheep Milk ice cream.
Food Research International, 2016Co-Authors: Celso Fasura Balthazar, M. M. Andrade, Leandro P Cappato, Hugo L.a. Silva, A.h. Vieira, Roberto P.c. Neto, P.t. Coimbra, Jeremias Moraes, Verônica Calado, Daniel GranatoAbstract:The objective of this study was to assess the effects of different prebiotic dietary oligosaccharides (inulin, fructo-oligosaccharide, galacto-oligossacaride, short-chain fructo-oligosaccharide, resistant starch, corn dietary oligosaccharide and polydextrose) in non-fat Sheep Milk ice cream processing through physical parameters, water mobility and thermal analysis. Overall, the fat replacement by dietary prebiotic oligosaccharides significantly decreased the melting time, melting temperature and the fraction and relaxation time for fat and bound water (T22) while increased the white intensity and glass transition temperature. The replacement of Sheep Milk fat by prebiotics in Sheep Milk ice cream constitutes an interesting option to enhance nutritional aspects and develop a functional food.
