Direct acidification ofrequeijao cremosomodel by lactobionic acid: physical, chemical and antimicrobial effects

Lactobionic acid (LBA) shows singular properties (antioxidant and antimicrobial). However, few studies aim to test them in foods and confirm the actual occurrence of properties. The present study aims to apply LBA/lactic acid in the production ofrequeijao cremosomodel in order to recognize some of the effects caused by the component as a food additive. The effects on therequeijao cremosomodel were evaluated by the final properties of the product: water activity, rheological properties, antioxidant and antimicrobial capacity. Model ofrequeijaocompletely acidified with LBA showed the maximum antioxidant activity (88%). The results revealed a potential of application of LBA for microbial inhibition. All model produced presented pseudo plastic behaviour. Graphic abstract

Automated summary

The study applied LBA/lactic acid as a food additive in the production of requeijao cremoso model, showing antioxidant and antimicrobial properties. Results indicated the potential of LBA for microbial inhibition in food products.