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<p>This study evaluated the impact of adding <i>Lactiplantibacillus plantarum</i> and turmeric to different goat milk sauce formulations regarding functional, technological and sensory effects during refrigerated storage (56 days). Physicochemical (proteins, ash, moisture, lactic acidity, lipids and pH), technological (rheology and color), microbiological (hygienic sanitary quality and probiotic viability), total phenolics and antioxidant capacity, peroxide index, simulated gastrointestinal digestion, fatty acid profile and sensory analysis were investigated in the formulations. Probiotics and turmeric had no significant impact on most of the physicochemical characteristics. The LS (probiotic) and LSS (probiotic plus turmeric) samples showed viability during storage (&gt; 8 log CFU/g) and after simulated in vitro digestion (&gt; 6 log CFU/g). Phenolic compounds and antioxidant activity increased in the samples with turmeric (SS and LSS), resulting in peroxide reduction. All the sauces produced had a high content of polyunsaturated fatty acids. SS, LS and LSS showed improved sensory characteristics (increased turmeric flavor and aroma, gloss, acidic aroma, milky and mayonnaise-like flavor and fluid texture). These findings indicate that the incorporation of probiotics and turmeric results in an innovative functional goat milk sauce with promising application in the industry.</p>

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Probiotic goat milk sauce with turmeric (Curcuma longa L.): functional, technological and sensory aspects

  • 期刊论文

  • 发表日期：

    2025年8月7日

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  • Thamirys de Luna Souza,
  • Tatiana Colombo Pimentel,
  • Marcos dos Santos Lima,
  • Fabrícia França Bezerril,
  • Mônica Correia Gonçalves,
  • Karina Maria Olbrich dos Santos,
  • Rene Pinto da Silva,
  • Haíssa Roberta Cardarelli

摘要

This study evaluated the impact of adding Lactiplantibacillus plantarum and turmeric to different goat milk sauce formulations regarding functional, technological and sensory effects during refrigerated storage (56 days). Physicochemical (proteins, ash, moisture, lactic acidity, lipids and pH), technological (rheology and color), microbiological (hygienic sanitary quality and probiotic viability), total phenolics and antioxidant capacity, peroxide index, simulated gastrointestinal digestion, fatty acid profile and sensory analysis were investigated in the formulations. Probiotics and turmeric had no significant impact on most of the physicochemical characteristics. The LS (probiotic) and LSS (probiotic plus turmeric) samples showed viability during storage (> 8 log CFU/g) and after simulated in vitro digestion (> 6 log CFU/g). Phenolic compounds and antioxidant activity increased in the samples with turmeric (SS and LSS), resulting in peroxide reduction. All the sauces produced had a high content of polyunsaturated fatty acids. SS, LS and LSS showed improved sensory characteristics (increased turmeric flavor and aroma, gloss, acidic aroma, milky and mayonnaise-like flavor and fluid texture). These findings indicate that the incorporation of probiotics and turmeric results in an innovative functional goat milk sauce with promising application in the industry.