Desenvolvimento de queijo cremoso caprino potencialmente probiótico adicionado de Lactiplantibacillus plantarum CNPC003 e farinha de xique-xique (Pilosocereus gounellei)

Abstract

Goat milk is a food matrix rich in nutrients that provide benefits to human health. The interest in the development of new products using goat milk is associated with its high nutritional value and improves its sensory acceptance through the application of technological processes. Cheeses stand out among dairy products for providing a favorable environment. In addition to the addition of probiotic bacteria, the use of ingredients rich in fiber, phenolic compounds and minerals, such as products derived from cactus, would be a technological strategy to add nutritional and bioactive value to goat dairy products. Among the cacti already cataloged, Pilosocereus gounellei, popularly known as xique-xique, has anti-inflammatory and antioxidant activities. In this context, this study aimed to develop goat cream cheese added with Lactiplantibacillus plantarum CNPC003 and xique-xique flour and to evaluate the impact of the addition of these ingredients on the technological, physico-chemical, microbiological, sensory and protein profiles, fatty acids, sugars, organic acids and volatile compounds, during 21 days of refrigerated storage. For that, four cream cheese formulations were prepared: control (CC), with L. plantarum CNPC003 (PC), with xique-xique flour (XC), and with L. plantarum CNPC003 and xique-xique flour (PXC). At the end of storage, XC and PXC showed a yellowish green hue, with less brightness, probably due to the presence of xique-xique flour. PC and PXC showed lower firmness and adhesiveness, as well as greater elasticity, cohesiveness and gumminess when compared to CC and XC. During storage, there was an increase in acidity, with a concomitant reduction in pH, mainly in PXC. There was a reduction in total protein content, with a concomitant increase in total free amino acids (TFAA) during storage, this behavior being more expressive in PC and PXC. At the end of the shelf life, the combined addition of L. plantarum CNPC003 and xique-xique flour resulted in higher viable cell counts (counts > 7 log CFU/g) when compared to PC, which can be attributed to the stimulatory effect that the xique-xique flour promoted. The addition of xique-xique flour combined or not with L. plantarum impacted the perception of color and texture attributes, according to the ideal scale; however, this does not seem to have affected the acceptance of the formulations, whose scores for most of the sensory attributes evaluated were between the hedonic terms “liked slightly” to “liked very much”. XC and PXC, after 21 days of storage, showed a lower content of palmitic acid (C16:0) with a consequent decrease in the trobosity index (TI). On the first day of storage, PXC had a higher content of desirable fatty acids (DFA) and a higher content of polyunsaturated fatty acids (PUFA), which probably contributed to a lower atherogenicity (AI) and hypercholesterolemic saturated fatty acid (HSFA) index. As in any fermentation process, there was lactose hydrolysis, with the release of galactose and glucose during storage, and these sugars were more consumed (reduced levels) in the PXC formulation. Fermentation of these sugars probably led to higher production of organic acids, mainly lactic acid. In total, 17 volatile compounds were detected for most formulations, and α-copaene and (+)-δ-cadinene were detected only in XC and trans-2-decenal only in PXC. There was an increase in some volatile compounds in PXC during storage, while the other formulations did not undergo significant changes. The results suggest that the addition of L. plantarum CNPC003 together with xique-xique flour can be used to produce goat cream cheese, adding nutritional and functional value to the product.