@article{965e92522e744d5a87e078e096b6a729,
title = "A chemical study of yoghurt produced under isostatic pressure during storage",
abstract = "Yoghurt fermented under sub-lethal high pressure (10, 20, 30 and 40 MPa at 43 °C), and afterward placed under refrigeration (4 °C for 23 days) was studied and compared with yoghurt fermented at atmospheric pressure (0.1 MPa). For a deeper analysis, metabolite fingerprinting by nuclear magnetic resonance (NMR), sugars and organic acids assessment by high performance liquid chromatography (HPLC), total fatty acids (TFA) determination and quantification by gas chromatography with a flame ionization detector (GC-FID) were performed. Metabolomic analyses revealed that only 2,3-butanediol, acetoin, diacetyl and formate vary with the increase of pressure and probable relation with pressure influenced diacetyl reductase, acetoin reductase and acetolactate decarboxylase. Yoghurts fermented at 40 MPa had the lowest content in lactose (39.7 % of total sugar reduction) and the less content in TFA (56.1 %). Further research is of interest to understand more about fermentation processes under sub-lethal high pressure.",
keywords = "Fermentation under pressure, Sugars and organic acids, Total fatty acids, Yoghurt",
author = "Patr{\'i}cia Vieira and Pinto, {Carlos A.} and Goodfellow, {Brian James} and Gomes, {Ana M.} and S{\'e}rgio Sousa and Manuela Machado and Ivonne Delgadillo and Saraiva, {Jorge A.}",
note = "Funding Information: This work received financial support from PT national funds (FCT/MCTES, Funda{\c c}{\~a}o para a Ci{\^e}ncia e Tecnologia and Minist{\'e}rio da Ci{\^e}ncia, Tecnologia e Ensino Superior) through the projects UIDB/50006/2020, UIDP/50006/2020 and UID/Multi/50016/2020. Carlos A. Pinto also acknowledges FCT/MCT for the PhD grant reference SFRH/BD/137036/2018. The NMR spectrometers are part of the National NMR Network (PTNMR) and are partially supported by Infrastructure Project N° 022161 (co-financed by FEDER through COMPETE 2020, POCI and PORL and FCT through PIDDAC). This work was also developed within the scope of the project CICECO-Aveiro Institute of Materials, UIDB/50011/2020 & UIDP/50011/2020, financed by national funds through the Portuguese Foundation for Science and Technology/MCTES. Funding Information: This work received financial support from PT national funds (FCT/MCTES, Funda{\c c}{\~a}o para a Ci{\^e}ncia e Tecnologia and Minist{\'e}rio da Ci{\^e}ncia, Tecnologia e Ensino Superior) through the projects UIDB/50006/2020, UIDP/50006/2020 and UID/Multi/50016/2020. Carlos A. Pinto also acknowledges FCT/MCT for the PhD grant reference SFRH/BD/137036/2018. The NMR spectrometers are part of the National NMR Network (PTNMR) and are partially supported by Infrastructure Project N° 022161 (co-financed by FEDER through COMPETE 2020, POCI and PORL and FCT through PIDDAC). This work was also developed within the scope of the project CICECO-Aveiro Institute of Materials, UIDB/50011/2020 & UIDP/50011/2020, financed by national funds through the Portuguese Foundation for Science and Technology/MCTES. Publisher Copyright: {\textcopyright} 2023 The Author(s)",
year = "2023",
month = nov,
day = "1",
doi = "10.1016/j.foodchem.2023.136434",
language = "English",
volume = "425",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier Ltd.",
}