Chemical characterization, antioxidant capacity, and antimicrobial activity of a new fresh cheese added with guabiroba pulp.
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Fresh cheeses are dairy products that are highly valued by consumers, and they are frequently added with ingredients with functional properties. For the first time, this study aimed to characterize fresh cheeses added with guabiroba pulp (5, 10, 15%) by evaluating their physical–chemical properties, concentration of bioactive compounds, and in vitro antioxidant and antimicrobial activities. Based on our previous studies, adding 10–15% guabiroba pulp to dairy products is enough to enhance their prebiotic activity, in addition to increasing the levels of bioactive compounds, antioxidant activity, and promoting an evident and natural orange color to the dairy product. Adding guabiroba pulp decreased the water activity, pH value, luminosity, and the products’ texture properties (firmness, elasticity, cohesiveness, and gumminess). At the same time, it increased the concentration of bioactive compounds (carotenoids, amino acids, phenolic compounds, and fatty acids), organic acids, sugars (sucrose and fructose), and antioxidant activity. Antimicrobial activity against Staphylococcus aureus and Escherichia coli was observed for fresh cheese samples with guabiroba pulp addition. In conclusion, fresh cheeses with guabiroba pulp presented an improved concentration of bioactive compounds and functional properties, demonstrating that they are innovative products for the dairy industry.
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Composto bioativo, Alimento funcional, Guabiroba, Alimento, Produto Derivado do Leite, Queijo, Campomanesia xanthocarpa, Bioactive compounds, Functional foods, Dairy products, Cheeses