A chemical study of yoghurt produced under isostatic pressure during storage

Patrícia Vieira, Carlos A. Pinto, Brian James Goodfellow, Ana M. Gomes, Sérgio Sousa, Manuela Machado, Ivonne Delgadillo, Jorge A. Saraiva*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

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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.

Original languageEnglish
Article number136434
Number of pages9
JournalFood Chemistry
Volume425
DOIs
Publication statusPublished - 1 Nov 2023

Keywords

  • Fermentation under pressure
  • Sugars and organic acids
  • Total fatty acids
  • Yoghurt

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