BR-102024017665-A2 - Fermented milk composition with biopreservative properties, production process and use of the composition.

Abstract

The present invention presents an alternative for diversifying goat dairy products with adequate sanitary indicator parameters. More specifically, it reveals a dairy composition with biopreservative properties, obtained by fermenting goat milk, prebiotic and sweetener with the starter culture Streptococcus thermophilus QGE and the native probiotic culture Lactiplantibacillus plantarum CNPC001. The present invention is situated in the field of food technology.

Inventors

• FLÁVIA CAROLINA ALONSO BURITI
• KARINA MARIA OLBRICH DOS SANTOS
• MIQUEAS OLIVEIRA MORAIS DA SILVA
• ANA PAULA ALBUQUERQUE DA SILVA
• VANDERLANIA DO NASCIMENTO SANTOS
• ISADORA KALINE CAMELO PIRES DE OLIVEIRA GALDINO
• SAMUEL CARNEIRO BARCELOS
• GIORDANNI CABRAL DANTAS
• ELAINY VIRGINIA DOS SANTOS PEREIRA
• ANTONIO SILVIO DO EGITO VASCONCELOS

Assignees

• UNIVERSIDADE ESTADUAL DA PARAIBA
• FUNDAÇÃO UNIVERSIDADE ESTADUAL DO CEARÁ
• EMPRESA BRASILEIRA DE PESQUISA AGROPECUÁRIA ? EMBRAPA

Dates

Publication Date

20260310

Application Date

20240828

Claims (10)

1. 1. Fermented dairy composition with biopreservative properties characterized by comprising Lactiplantibacillus plantarum CNPC001, a fermentation starter culture, prebiotic, sweetener and milk.
2. 2. Composition, according to claim 1, characterized in that the fermentation starter culture is Streptococcus thermophilus QGE.
3. 3. Composition, according to any one of claims 1 to 2, characterized in that the prebiotic is selected from inulin, fructooligosaccharides, galactooligosaccharides or combinations thereof.
4. 4. Composition according to claim 3, characterized in that the prebiotic is inulin.
5. 5. Composition, according to any one of claims 1 to 4, characterized in that the sweetener is selected from honey, cane molasses, coconut sugar or combinations thereof.
6. 6. Composition according to claim 5, characterized in that the sweetener is honey.
7. 7. Composition, according to any one of claims 1 to 6, characterized in that the milk is goat's milk.
8. 8. Composition, according to any one of claims 1 to 7, characterized by comprising: a) 5% by weight of Lactiplantibacillus plantarum CNPC001 mother culture; b) 5% by weight of Streptococcus thermophilus QGE mother culture; c) 5% by weight of inulin; d) 10% by weight of honey; and e) 75% by weight of goat's milk.
9. 9. A process for producing a fermented dairy composition with biopreservative properties, as defined in any one of claims 1 to 8, characterized by comprising the steps of: a) preparing the mother cultures of Lactiplantibacillus plantarum CNPC001 and Streptococcus thermophilus QGE; b) adding the prebiotic and sweetener to the milk; c) heat treatment of the mixture obtained in step b); d) cooling the mixture from step c); e) adding the mother cultures prepared in step a) to the mixture from step d); f) filling a package with the mixture from step e); g) fermenting the product obtained in step f); and h) final packaging of the fermented dairy composition.
10. 10. Use of the fermented milk composition with biopreservative properties, as defined in any one of claims 1 to 8, characterized by being for the production of fermented milks and dairy products.

Description

Field of Invention [0001] The present invention presents an alternative for diversifying goat dairy products with adequate sanitary indicator parameters. More specifically, a dairy composition with biopreservative properties is disclosed, obtained by fermenting goat milk, prebiotic and sweetener with the starter culture Streptococcus thermophilus QGE and the native probiotic culture Lactiplantibacillus plantarum CNPC001. The present invention is situated in the field of food technology. Background of the Invention [0002] Despite the Northeast region of Brazil holding more than 92% of the national goat herd (INSTITUTO BRASILEIRO DE GEOGRAFIA E ESTATÍSTICA, 2016) and Paraíba having received some incentives for goat milk production decades ago (SUASSUNA, 2012), it is still observed that the quantity of available derived products is quite limited, requiring diversification for the sector to develop and strengthen. In this sense, innovative goat dairy products, capable of bringing health benefits to the consumer and containing ingredients that improve the properties of the food itself, are a strategy for promoting the goat dairy sector. [0003] Embrapa Goats and Sheep, the Brazilian Agricultural Research Corporation (EMBRAPA), has been working for several years on the diversification of goat dairy products capable of adding value to this productive sector and, among the products developed there, several types of probiotic fermented dairy products stand out, such as cheeses with the commercial cultures Bifidobacterium animalis BB12 and Lactobacillus acidophilus LA-5, isolated (DOS SANTOS et al., 2009; DOS SANTOS et al., 2010b; DOS SANTOS et al., 2012) or in co-culture (DOS SANTOS et al., 2010a), fermented milks with grape juice and the commercial cultures Lactobacillus acidophilus LA-5 or Lacticaseibacillus rhamnosus HN001 (formerly Lactobacillus rhamnosus HN001), ice cream with fruit products, inulin and commercial cultures such as Lacticaseibacillus rhamnosus HN001 or Lacticaseibacillus paracasei LBC82 (formerly Lactobacillus paracasei LBC82), among others. [0004] Probiotic products offer several benefits, including resistance to pathogens, stabilization of the intestinal microbiota after antibiotic use, increased mineral absorption, production of vitamins B and K; stimulation of the immune system, inhibition of mutagenicity, anticancer effects, reduction of the risk of colon cancer, reduction of the risk of cardiovascular diseases, reduction of serum cholesterol levels and antihypertensive effects (FREIRE et al., 2017; MARTINEZ; BEDANI; SAAD, 2015; RIBEIRO et al., 2017; RIBEIRO et al., 2014; VERRUCK; DANTAS; PRUDÊNCIO, 2019). In addition, the incorporation of probiotics into foods can influence the flavor, aroma and texture of products such as fermented milk, yogurt, cheese and fermented bread dough (DE SOUZA; DE OLIVEIRA; DE OLIVEIRA, 2023). However, the high costs associated with commercial probiotics make their use unfeasible for small producers and low-income populations. [0005] In the search for the state of the art in scientific and patent literature, the following documents were found that deal with the subject: [0006] The document "Fermentative behavior of native lactobacilli in goat milk and their survival under in vitro simulated gastrointestinal conditions", by Galdino et al., 2021, refers to a study of the applicability of some potentially probiotic autochthonous cultures in goat milk. Among the samples analyzed, the combination of Lactobacillus plantarum CNPC001 (currently Lactiplantibacillus plantarum CNPC001) with Streptococcus thermophilus QGE and inulin showed reasonable viability results and a lactic acid content of 0.6 g/100 g after 6 hours of fermentation. However, the visual texture of the sample was inadequate due to easily broken clots. Thus, this document does not disclose the dairy product described herein, much less its biopreservative properties. Furthermore, the production process disclosed by this document differs from the process claimed herein, among other reasons, by not using the mother culture. One limitation of the technology employed by Galdino et al., 2021 is that the probiotic requires cultivation in a specific culture medium for lactic acid bacteria (Man Rogosa & Sharpe), as well as centrifugation in microtubes and successive washes with saline solution before being added to the milk, making the technology difficult for small producers to access. [0007] The ability of a food-safe microorganism to prevent the proliferation of contaminating and spoilage microorganisms in the product is called biopreservative activity. This is an important natural strategy for preserving food, promoting the improvement of its quality and even increasing its storage period (LIMA JÚNIOR et al., 2022). [0008] One of the challenges for the goat dairy sector in the Northeast region is precisely obtaining products with adequate microbiological quality, since there are numerous reports of the presen