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Title: A chemical study of yoghurt produced under isostatic pressure during storage
Author: Vieira, Patrícia
Pinto, Carlos A.
James Goodfellow, Brian
Gomes, Ana M.
Sousa, Sérgio
Machado, Manuela
Delgadillo, Ivonne
Saraiva, Jorge A.
Keywords: Fermentation under pressure
Total fatty acids
Sugars and organic acids
Issue Date: 23-May-2023
Publisher: Elsevier
Abstract: Yoghurt fermented under sub-lethal high pressure (10, 20, 30 and 40 MPa at 43 °C), and afterward placed under refrigeration (4 °C for 23 days) was studied and compared with yoghurt fermented at atmospheric pressure (0.1 MPa). For a deeper analysis, a metabolite fingerprinting by nuclear magnetic resonance (NMR), sugars and organic acids assessment by high performance liquid chromatography (HPLC), total fatty acids (TFA) determination and quantification by gas chromatography with a flame ionization detector (GC-FID) were performed. Metabolomic analyses revealed that only 2,3-butanediol, acetoin, diacetyl and formate vary with the increase of pressure and probable relation with pressure influenced diacetyl reductase, acetoin reductase and acetolactate decarboxylase. Yoghurts fermented at 40 MPa had the lowest content in lactose (39.7% of total sugar reduction) and the less content in TFA (56.1%). Further research is of interest to understand more about fermentation processes under sub-lethal high pressure.
Peer review: yes
DOI: 10.1016/j.foodchem.2023.136434
ISSN: 0308-8146
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