Production of low-cholesterol butter with Lacticaseibacillus paracasei immobilized in calcium-alginate beads

M F B Teixeira; S P M Silva; M F P Domingos-Lopes; R J B Bessa; J A M Prates; H J D Rosa; C C G Silva

doi:10.1016/j.foodchem.2022.133419

Production of low-cholesterol butter with Lacticaseibacillus paracasei immobilized in calcium-alginate beads

Food Chem. 2022 Nov 1:393:133419. doi: 10.1016/j.foodchem.2022.133419. Epub 2022 Jun 6.

Authors

M F B Teixeira¹, S P M Silva¹, M F P Domingos-Lopes², R J B Bessa³, J A M Prates⁴, H J D Rosa¹, C C G Silva⁵

Affiliations

¹ IITAA - Institute of Agricultural and Environmental Research and Technology, University of the Azores, Angra do Heroísmo, Portugal.
² IITAA - Institute of Agricultural and Environmental Research and Technology, University of the Azores, Angra do Heroísmo, Portugal; CBA - Biotechnology Centre of Azores, University of the Azores, Angra do Heroísmo, Portugal.
³ CIISA, Faculty of Veterinary Medicine, University of Lisbon, Lisboa, Portugal; Associate Laboratory for Animal and Veterinary Sciences (AL4AnimalS).
⁴ CIISA, Faculty of Veterinary Medicine, University of Lisbon, Lisboa, Portugal.
⁵ IITAA - Institute of Agricultural and Environmental Research and Technology, University of the Azores, Angra do Heroísmo, Portugal. Electronic address: celia.cg.silva@uac.pt.

PMID: 35696955
DOI: 10.1016/j.foodchem.2022.133419

Abstract

This study focused on the application of three strains of Lacticaseibacillus paracasei to assimilate cholesterol in cream and butter. The strains were enclosed in calcium-alginate beads and incubated in cream at 30 °C for 15 h. Immobilization of lactobacilli cultures in calcium-alginate beads resulted in a 23% reduction in cholesterol (p < 0.05) in cream, whereas a negligible reduction was observed in cream fermented with free cells. Butter with a 44% reduction in cholesterol was produced from fermented cream by L. paracasei L2A21K5 entrapped in alginate beads. No significant (p > 0.05) changes in the fatty acid profile were observed in the low-cholesterol butter, except for a slight but significant increase in n-3 fatty acids (p < 0.05). In addition, the indices of atherogenicity and thrombogenicity were significantly reduced in the low-cholesterol butter (p < 0.05). Panelists rated the low-cholesterol butter as good in appearance, consistency, and flavor.

Keywords: Alginate; Butter; Cholesterol; Dairy cream; Fatty acids; Fermentation.

MeSH terms

Alginates
Butter*
Calcium*
Cholesterol
Fatty Acids

Substances

Alginates
Fatty Acids
Butter
Cholesterol
Calcium