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The Combined Effect of Pressure and Temperature on Kefir Production—A Case Study of Food Fermentation in Unconventional Conditions

Food fermentation under pressure has been studied in recent years as a way to produce foods with novel properties. The purpose of this work was to study kefir production under pressure (7–50 MPa) at different temperatures (17–32 °C), as a case study of unconventional food fermentation. The fermentat...

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Autores principales: Ribeiro, Ana C., Lemos, Álvaro T., Lopes, Rita P., Mota, Maria J., Inácio, Rita S., Gomes, Ana M. P., Sousa, Sérgio, Delgadillo, Ivonne, Saraiva, Jorge A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7466173/
https://www.ncbi.nlm.nih.gov/pubmed/32824663
http://dx.doi.org/10.3390/foods9081133
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author Ribeiro, Ana C.
Lemos, Álvaro T.
Lopes, Rita P.
Mota, Maria J.
Inácio, Rita S.
Gomes, Ana M. P.
Sousa, Sérgio
Delgadillo, Ivonne
Saraiva, Jorge A.
author_facet Ribeiro, Ana C.
Lemos, Álvaro T.
Lopes, Rita P.
Mota, Maria J.
Inácio, Rita S.
Gomes, Ana M. P.
Sousa, Sérgio
Delgadillo, Ivonne
Saraiva, Jorge A.
author_sort Ribeiro, Ana C.
collection PubMed
description Food fermentation under pressure has been studied in recent years as a way to produce foods with novel properties. The purpose of this work was to study kefir production under pressure (7–50 MPa) at different temperatures (17–32 °C), as a case study of unconventional food fermentation. The fermentation time to produce kefir was similar at all temperatures (17, 25, and 32 °C) up to 15 MPa, compared to atmospheric pressure. At 50 MPa, the fermentation rate was slower, but the difference was reduced as temperature increased. During fermentation, lactic and acetic acid concentration increased while citric acid decreased. The positive activation volumes (Va) obtained indicate that pressure decreased the fermentation rate, while the temperature rise led to the attenuation of the pressure effect (lower Va). On the other hand, higher activation energies (Ea) were observed with pressure increase, indicating that fermentation became more sensitive to temperature. The condition that resulted in a faster fermentation, higher titratable acidity, and higher concentration of lactic acid was 15 MPa/32 °C. As the authors are aware, this is the second work in the literature to study the combined effect of pressure and temperature on a fermentative process.
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spelling pubmed-74661732020-09-14 The Combined Effect of Pressure and Temperature on Kefir Production—A Case Study of Food Fermentation in Unconventional Conditions Ribeiro, Ana C. Lemos, Álvaro T. Lopes, Rita P. Mota, Maria J. Inácio, Rita S. Gomes, Ana M. P. Sousa, Sérgio Delgadillo, Ivonne Saraiva, Jorge A. Foods Article Food fermentation under pressure has been studied in recent years as a way to produce foods with novel properties. The purpose of this work was to study kefir production under pressure (7–50 MPa) at different temperatures (17–32 °C), as a case study of unconventional food fermentation. The fermentation time to produce kefir was similar at all temperatures (17, 25, and 32 °C) up to 15 MPa, compared to atmospheric pressure. At 50 MPa, the fermentation rate was slower, but the difference was reduced as temperature increased. During fermentation, lactic and acetic acid concentration increased while citric acid decreased. The positive activation volumes (Va) obtained indicate that pressure decreased the fermentation rate, while the temperature rise led to the attenuation of the pressure effect (lower Va). On the other hand, higher activation energies (Ea) were observed with pressure increase, indicating that fermentation became more sensitive to temperature. The condition that resulted in a faster fermentation, higher titratable acidity, and higher concentration of lactic acid was 15 MPa/32 °C. As the authors are aware, this is the second work in the literature to study the combined effect of pressure and temperature on a fermentative process. MDPI 2020-08-18 /pmc/articles/PMC7466173/ /pubmed/32824663 http://dx.doi.org/10.3390/foods9081133 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Ribeiro, Ana C.
Lemos, Álvaro T.
Lopes, Rita P.
Mota, Maria J.
Inácio, Rita S.
Gomes, Ana M. P.
Sousa, Sérgio
Delgadillo, Ivonne
Saraiva, Jorge A.
The Combined Effect of Pressure and Temperature on Kefir Production—A Case Study of Food Fermentation in Unconventional Conditions
title The Combined Effect of Pressure and Temperature on Kefir Production—A Case Study of Food Fermentation in Unconventional Conditions
title_full The Combined Effect of Pressure and Temperature on Kefir Production—A Case Study of Food Fermentation in Unconventional Conditions
title_fullStr The Combined Effect of Pressure and Temperature on Kefir Production—A Case Study of Food Fermentation in Unconventional Conditions
title_full_unstemmed The Combined Effect of Pressure and Temperature on Kefir Production—A Case Study of Food Fermentation in Unconventional Conditions
title_short The Combined Effect of Pressure and Temperature on Kefir Production—A Case Study of Food Fermentation in Unconventional Conditions
title_sort combined effect of pressure and temperature on kefir production—a case study of food fermentation in unconventional conditions
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7466173/
https://www.ncbi.nlm.nih.gov/pubmed/32824663
http://dx.doi.org/10.3390/foods9081133
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