Desenvolvimento de Queijo Minas Frescal acrescido de amêndoa e casca de manga (Mangifera indica L.)

Abstract

The minas frescal cheese is a popular cheese and one of the most produced in Brazil, but it has a small shelf life, maximum 20 days. The bacteria Escherichia coli, Staphylococcus aureus, Salmonella ssp and Listeria monocytogenes are considered the main contaminating agents associated to the deterioration of this cheese, causing abnormal fermentations and early puffing. To increase the shelf life of foods, spices and essential oils are used as preservatives, since they have antimicrobial action, reducing or eliminating the pathogenic bacteria. Peel and almond extracted from mangoes of varieties; Tommy Atkin, Coquinho and Espada are industry waste that have phenolic compounds such as catechins that demonstrate antimicrobial activity. The present work aimed to test the use of peel and mango as an antimicrobial extract on the microorganisms Escherichia coli, Staphylococcus aurus, Salmonella and Listeria monocytogenes in Minas Frescal cheese. Extraction of the phenolic compounds from the residues was performed with ethanol (80%) and quantification was performed by the Folin-Ciocalteu Reagent. Five treatments were carried out: Control cheese (without addition of extract); Added Mango Almond Extract Cheese Sword, Added Mango Almond Extract Cheese Coke, Added Tommy Atkins Almond Extract Cheese and Mango Added Peel Extract Cheese Coquinho. Physicochemical analyzes were performed. Counting of microorganisms during the 20 days of storage. The amount of total phenolic compounds in the mango waste extract ranged from 7.8 to 15.53 mg EAG / 100 g. The cheeses with the added extract presented a significant reduction of the microbial load when compared to the control cheese, at a level of 5% of significance. With the use of the extract in the manufacture, the phenolic compounds present were able to inhibit the microbial growth. Therefore, the agroindustrial residue of the mango can be widely used as an alternative source of phenolic compounds by the food industry with the use in the formulation of new products.