By-products generated in the winemaking industry contain compounds with health-promoting properties, which can be reintroduced into the food production chain. This study evaluated the use of a by-product from the industrial processing of grapes as an ingredient in the manufacture of Petit Suisse cheese, made with A2A2 milk and the addition of the probiotic Bifidobacterium animalis subsp. lactis HN019. Two Petit Suisse formulations were made in three independent batches: a control formulation without the addition of the by-product (F0) and a formulation containing 10% of the by-product (F1). The proximate composition of the cheeses was characterized on the first day after manufacturing them. The addition of the by-product led to an increase in ash, lipids, and carbohydrates and a reduction in moisture and protein contents. The physicochemical characterization and the texture profile analysis showed no changes throughout the product’s shelf life. The probiotic counts remained abundant (~eight log CFU/g) in both formulations with no changes seen throughout the shelf life period. Scanning electron microscopy images showed the added bacteria had typical structures. No differences were observed in the fatty acid profiles of the formulations, and both exhibited a total of 18 fatty acids, including saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), and polyunsaturated fatty acids (PUFAs). Additionally, the by-product conferred antioxidant activity to the F1 formulation. The addition of the by-product in fresh cheese may be an interesting approach in regards to the processing technology used, its microbiological safety, and its nutritional value. The use of A2A2 milk and a probiotic culture thus enhanced the Petit Suisse cheese, resulting in a healthier product.

O objetivo deste estudo foi verificar o impacto da imersão em três diferentes concentrações de ácido cítrico sobre a manutenção da qualidade do mamão formosa. Os mamões do cultivar Formosa, em diferentes estágios de maturação, variando entre estágio 2 e 4, já higienizados e cortados foram divididos em quatro grupos, os quais foram submetidos à quatro diferentes concentrações (água destilada; solução de ácido cítrico à 0,025%; solução de ácido cítrico à 0,050% e solução de ácido cítrico à 0,075%) e à cinco períodos de armazenamento (dias 1, 3, 5, 7 e 9). Em cada um dos períodos de armazenamento, procedeu-se a realização de análise microbiológica (deterioração microbiana macroscópica) e físico-química (pH, acidez titulável, sólidos solúveis, ratio, atividade de água, resistência à penetração da polpa, perda de massa e coloração). Constatou-se que à solução de ácido cítrico à 0,075% garantiu comparativamente maior manutenção da qualidade das frutas e vida útil de sete dias, viabilidade mais longa obtida no estudo.