Effect of heat treatment on folate concentration in a B9 naturally bio-enriched yogurts

Autores
Laiño, Jonathan Emiliano; Juarez del Valle, Marianela; Savoy, Graciela; Leblanc, Jean Guy Joseph
Año de publicación
2013
Idioma
inglés
Tipo de recurso
documento de conferencia
Estado
versión publicada
Descripción
The aim of this work was to study the effect of heat treatment on folate concentration and stability in a B9 naturally bio-enriched yogurt. 3 yogurts were elaborated using B9 producing strains: L. bulgaricus CRL863 & CRL871 and S. thermophilus CRL803 & CRL415. After elaboration, they were heated 3 times at 80ºC for 30 min. After treatment, they were stored at 4ºC. The following were evaluated: a) folate production; b) acidity (pH); c) protein concentration & d) cellular viability (Log CFU/mL). Results: Highest levels of folate were reached after yogurt elaboration. Yogurt B (CRL871 + CRL803 + CRL415) showed the highest folate levels (223.53 ± 2.75 μg/L). In general, pH was about 4.75 and protein concentration ranged from 0.17 to 0.24 g/dL. After heat treatment, only yogurt B had the same folate values (about 220 μg/L). pH and protein levels were not modifi ed by heat. Conclusion: out of the 3 yogurts tested, only B showed folate values 3 times higher than a commercial yogurt. After heat treatment, folate concentration decreased 40% in yogurts A & C, but remained constant in B. It is possible to elaborate and apply heat treatment to yogurts in order to increase their microbiological safety, with no loss of vitamin, depending on the strains used.
Fil: Laiño, Jonathan Emiliano. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Juarez del Valle, Marianela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Savoy, Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Leblanc, Jean Guy Joseph. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
XXIX Jornadas Científicas de la Asociación de Biología de Tucumán
Horco Molle
Argentina
Asociación de Biología de Tucumán
Materia
YOGURT
FOLATE
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/196562
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/196562
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of heat treatment on folate concentration in a B9 naturally bio-enriched yogurtsLaiño, Jonathan EmilianoJuarez del Valle, MarianelaSavoy, GracielaLeblanc, Jean Guy JosephYOGURTFOLATEhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The aim of this work was to study the effect of heat treatment on folate concentration and stability in a B9 naturally bio-enriched yogurt. 3 yogurts were elaborated using B9 producing strains: L. bulgaricus CRL863 & CRL871 and S. thermophilus CRL803 & CRL415. After elaboration, they were heated 3 times at 80ºC for 30 min. After treatment, they were stored at 4ºC. The following were evaluated: a) folate production; b) acidity (pH); c) protein concentration & d) cellular viability (Log CFU/mL). Results: Highest levels of folate were reached after yogurt elaboration. Yogurt B (CRL871 + CRL803 + CRL415) showed the highest folate levels (223.53 ± 2.75 μg/L). In general, pH was about 4.75 and protein concentration ranged from 0.17 to 0.24 g/dL. After heat treatment, only yogurt B had the same folate values (about 220 μg/L). pH and protein levels were not modifi ed by heat. Conclusion: out of the 3 yogurts tested, only B showed folate values 3 times higher than a commercial yogurt. After heat treatment, folate concentration decreased 40% in yogurts A & C, but remained constant in B. It is possible to elaborate and apply heat treatment to yogurts in order to increase their microbiological safety, with no loss of vitamin, depending on the strains used.Fil: Laiño, Jonathan Emiliano. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Juarez del Valle, Marianela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Savoy, Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Leblanc, Jean Guy Joseph. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaXXIX Jornadas Científicas de la Asociación de Biología de TucumánHorco MolleArgentinaAsociación de Biología de TucumánTech Science Press2013info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/conferenceObjectJornadaJournalhttp://purl.org/coar/resource_type/c_5794info:ar-repo/semantics/documentoDeConferenciaapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/196562Effect of heat treatment on folate concentration in a B9 naturally bio-enriched yogurts; XXIX Jornadas Científicas de la Asociación de Biología de Tucumán; Horco Molle; Argentina; 2012; 19-190327-95451667-5746CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.asobioltuc.com/uploads/archivos/1503950534_QmlvY2VsbCBYWElYIEpDIDIwMTIucGRm.pdfinfo:eu-repo/semantics/altIdentifier/url/http://www.asobioltuc.com/uploads/archivos/1503950582_MjAxMiAtIFhYSVggSk9STkFEQVMgQ0lFTlRJRklDQVMucGRm.pdfNacionalinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:09:47Zoai:ri.conicet.gov.ar:11336/196562instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:09:47.985CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of heat treatment on folate concentration in a B9 naturally bio-enriched yogurts
title Effect of heat treatment on folate concentration in a B9 naturally bio-enriched yogurts
spellingShingle Effect of heat treatment on folate concentration in a B9 naturally bio-enriched yogurts
Laiño, Jonathan Emiliano
YOGURT
FOLATE
title_short Effect of heat treatment on folate concentration in a B9 naturally bio-enriched yogurts
title_full Effect of heat treatment on folate concentration in a B9 naturally bio-enriched yogurts
title_fullStr Effect of heat treatment on folate concentration in a B9 naturally bio-enriched yogurts
title_full_unstemmed Effect of heat treatment on folate concentration in a B9 naturally bio-enriched yogurts
title_sort Effect of heat treatment on folate concentration in a B9 naturally bio-enriched yogurts
dc.creator.none.fl_str_mv Laiño, Jonathan Emiliano
Juarez del Valle, Marianela
Savoy, Graciela
Leblanc, Jean Guy Joseph
author Laiño, Jonathan Emiliano
author_facet Laiño, Jonathan Emiliano
Juarez del Valle, Marianela
Savoy, Graciela
Leblanc, Jean Guy Joseph
author_role author
author2 Juarez del Valle, Marianela
Savoy, Graciela
Leblanc, Jean Guy Joseph
author2_role author
author
author
dc.subject.none.fl_str_mv YOGURT
FOLATE
topic YOGURT
FOLATE
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The aim of this work was to study the effect of heat treatment on folate concentration and stability in a B9 naturally bio-enriched yogurt. 3 yogurts were elaborated using B9 producing strains: L. bulgaricus CRL863 & CRL871 and S. thermophilus CRL803 & CRL415. After elaboration, they were heated 3 times at 80ºC for 30 min. After treatment, they were stored at 4ºC. The following were evaluated: a) folate production; b) acidity (pH); c) protein concentration & d) cellular viability (Log CFU/mL). Results: Highest levels of folate were reached after yogurt elaboration. Yogurt B (CRL871 + CRL803 + CRL415) showed the highest folate levels (223.53 ± 2.75 μg/L). In general, pH was about 4.75 and protein concentration ranged from 0.17 to 0.24 g/dL. After heat treatment, only yogurt B had the same folate values (about 220 μg/L). pH and protein levels were not modifi ed by heat. Conclusion: out of the 3 yogurts tested, only B showed folate values 3 times higher than a commercial yogurt. After heat treatment, folate concentration decreased 40% in yogurts A & C, but remained constant in B. It is possible to elaborate and apply heat treatment to yogurts in order to increase their microbiological safety, with no loss of vitamin, depending on the strains used.
Fil: Laiño, Jonathan Emiliano. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Juarez del Valle, Marianela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Savoy, Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Leblanc, Jean Guy Joseph. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
XXIX Jornadas Científicas de la Asociación de Biología de Tucumán
Horco Molle
Argentina
Asociación de Biología de Tucumán
description The aim of this work was to study the effect of heat treatment on folate concentration and stability in a B9 naturally bio-enriched yogurt. 3 yogurts were elaborated using B9 producing strains: L. bulgaricus CRL863 & CRL871 and S. thermophilus CRL803 & CRL415. After elaboration, they were heated 3 times at 80ºC for 30 min. After treatment, they were stored at 4ºC. The following were evaluated: a) folate production; b) acidity (pH); c) protein concentration & d) cellular viability (Log CFU/mL). Results: Highest levels of folate were reached after yogurt elaboration. Yogurt B (CRL871 + CRL803 + CRL415) showed the highest folate levels (223.53 ± 2.75 μg/L). In general, pH was about 4.75 and protein concentration ranged from 0.17 to 0.24 g/dL. After heat treatment, only yogurt B had the same folate values (about 220 μg/L). pH and protein levels were not modifi ed by heat. Conclusion: out of the 3 yogurts tested, only B showed folate values 3 times higher than a commercial yogurt. After heat treatment, folate concentration decreased 40% in yogurts A & C, but remained constant in B. It is possible to elaborate and apply heat treatment to yogurts in order to increase their microbiological safety, with no loss of vitamin, depending on the strains used.
publishDate 2013
dc.date.none.fl_str_mv 2013
dc.type.none.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/conferenceObject
Jornada
Journal
http://purl.org/coar/resource_type/c_5794
info:ar-repo/semantics/documentoDeConferencia
status_str publishedVersion
format conferenceObject
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/196562
Effect of heat treatment on folate concentration in a B9 naturally bio-enriched yogurts; XXIX Jornadas Científicas de la Asociación de Biología de Tucumán; Horco Molle; Argentina; 2012; 19-19
0327-9545
1667-5746
CONICET Digital
CONICET
url http://hdl.handle.net/11336/196562
identifier_str_mv Effect of heat treatment on folate concentration in a B9 naturally bio-enriched yogurts; XXIX Jornadas Científicas de la Asociación de Biología de Tucumán; Horco Molle; Argentina; 2012; 19-19
0327-9545
1667-5746
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.asobioltuc.com/uploads/archivos/1503950534_QmlvY2VsbCBYWElYIEpDIDIwMTIucGRm.pdf
info:eu-repo/semantics/altIdentifier/url/http://www.asobioltuc.com/uploads/archivos/1503950582_MjAxMiAtIFhYSVggSk9STkFEQVMgQ0lFTlRJRklDQVMucGRm.pdf
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.coverage.none.fl_str_mv Nacional
dc.publisher.none.fl_str_mv Tech Science Press
publisher.none.fl_str_mv Tech Science Press
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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