Viability of Lactobacillus Helveticus in fresh cheeses seasoned with red Murupi pepper

Abstract

Probiotic cheeses are excellent functional foods. In this sense, fresh cheeses can be supplemented with probiotic cultures and seasoned with sources of bioactive compounds to create alternative and functional food products. Therefore, the aim of this study was to evaluate the viability of Lactobacillus helveticus in fresh cheese seasoned with red Murupi pepper, as well as to quantify the bioactive compounds and antioxidant activity over a period of 30 days. The peppers were purchased from a rural producer in the capital city of Boa Vista, located in the state of Roraima, Brazil. They were washed, sanitized, and placed on trays for natural drying. Subsequently, the partially dried peppers were cut, dehydrated in an air circulation oven at 45°C, crushed, and vacuum packed. Pasteurized milk was supplemented with 0.40 mL L-1 of 50% CaCl2, 0.30 mL L-1 of coagulant, and L. helveticus to prepare the cheeses. After coagulation, the mass was cut, mixed, drained, and added salt and pepper powder (0.5%, 1.0%, and 1.5% w/w). The cheeses were then packaged and refrigerated. The analytical methods employed included pH measurement, titratable acidity, water activity, L. helveticus count, quantification of phenolic compounds, and in vitro antioxidant activity assessment (conducted after 1, 6, 12, 18, 24, and 30 days of storage). During the first 12 days of storage, the pH values decreased, while the acidity values increased significantly, indicating the occurrence of post-acidification. The probiotic count was higher in cheeses without pepper, and its value increased up to the 12th day of evaluation, remaining within the limits established by legislation. On the other hand, the addition of higher concentrations of pepper resulted in cheeses with higher phenolic content and antioxidant activity. L. helveticus exhibited good viability throughout the study period. In summary, this study successfully developed probiotic fresh cheeses with the addition of red Murupi pepper.