Queijo de cabra com extrato de semente de Helianthus annuus (girassol) e cultura nativa de Limosilactobacillus mucosae: Avaliação do potencial funcional e sobrevivência da bactéria lática in vitro

Abstract

The present study aimed to evaluate the functional potential of cheese made with Helianthus annuus (sunflower) seed extract and potentially probiotic native culture of Limosilactobacillus mucosae (CNPC strain 007), comparing it with a control cheese produced without the potentially probiotic culture. Six batches of cheese were produced using sunflower seed extract as a rennet, being 3 control batches without the potentially probiotic microorganism and 3 batches containing the microorganism. The viability of the potentially probiotic microorganism, its resistance to gastrointestinal conditions in vitro, the sanitary conditions through analysis of contaminants (Escherichia coli, coliforms at 37°C and 45°C, Salmonella sp., Staphylococcus sp.), titratable acidity, proximate composition (carbohydrates, proteins, lipids, moisture and ash), phenolic compounds content, antioxidant capacity and proteolysis profile. The cheeses produced had an average protein content between 17.49% and 19.09%, being classified as protein sources according to the current national legislation, which determines a minimum of 10% for foods that are sources of this nutrient, a fat content of around 22%, and an average moisture content higher than 45,9%, being classified as high moisture cheeses. The cheese produced with the potentially probiotic culture showed L. mucosae viability greater than 8 log CFU/g during the storage period (60 days at 6 ± 1°C). In the in vitro gastrointestinal resistance test, 16.66% of the samples analyzed on day 1 of storage presented a value greater than 6 log CFU/g, while in the samples analyzed on day 30 and 60 it was observed that 66.66% of the samples presented a value greater than 6 log CFU/g. No presence of E. coli or Salmonella sp. was observed in the cheeses, and the number of total coliforms decreased during the storage of cheeses containing L. mucosae, reaching zero in cheeses with 60 days of storage, evidencing a possible biopreservative effect of the L. mucosae culture on these sanitary indicator microorganisms. In the analysis of the content of phenolic compounds, the analyzed batches presented results between 80.97 and 124.71 mg of gallic acid equivalents (Eq AG/100 g of sample) and 51.49-85.34 mg Eq AG/100g of sample for the control and probiotic cheeses respectively. In the analysis of the antioxidant capacity, for the capture of 1 mg of 2,2-diphenyl-1-picrylhydrazyl (DPPH), 1.289-2.619 g of control cheese and 1.026-1.480 g of cheese sample with L. mucosae are needed. The cheeses showed some differences with relation the bands that were revealed in the sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS PAGE), being more intense in those with L. mucosae, although there was an increase in proteolysis at the end of storage in both treatments. The vegetable rennet cheese produced with H. annuus extract and L. mucosae CNPC007 presented itself as an alternative source of probiotic microorganisms, in addition to being able to help in health promotion.