Can sucrose-substitutes increase the antagonistic activity against foodborne pathogens, and improve the technological and functional properties of sheep milk kefir?

Cristiane P Larosa,Celso F Balthazar,Jonas T Guimarães,Larissa P Margalho,Felipe S Lemos,Felipe L Oliveira,Yuri K D Abud,Celso Sant'Anna,Maria Carmela K H Duarte,Daniel Granato,Renata S L Raices,Monica Q Freitas,Anderson S Sant'Ana,Erick Almeida Esmerino,Tatiana C Pimentel,Marcia Cristina Silva,Adriano G Cruz

Food Chemistry（2021）

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摘要

•Sucrose, demerara, brown, fructose, coconut sugar, and honey as sucrose-substitute.•Sheep milk kefir with sucrose-substitutes had higher Lactobacillus counts.•Sucrose-substitutes increased the antagonistic activity against foodborne pathogens.•Sucrose-substitutes improved the fatty acid profile, and bioactive compounds levels.•Sheep milk kefir with sucrose-substitutes had higher antiproliferative activity.

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关键词

Cell-based experiments,Pathogens,Sugar substitute,Bioactive compounds,Sheep milk kefir

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