Lactoperoxidase system in the dairy industry: Challenges and opportunities

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dc.contributor.authorSilva, Emmanuelle
dc.contributor.authorOliveira, Juliana
dc.contributor.authorSilva, Yhelda
dc.contributor.authorUrbano, Stela
dc.contributor.authorSales, Danielle [UNESP]
dc.contributor.authorMoraes, Edgar
dc.contributor.authorRangel, Adriano
dc.contributor.authorAnaya, Katya
dc.contributor.institutionFederal University of Rio Grande do Norte (UFRN)
dc.contributor.institutionFederal University of Campina Grande (UFCG)
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2021-06-25T10:19:51Z
dc.date.available2021-06-25T10:19:51Z
dc.date.issued2020-01-01
dc.description.abstractThe objective of this review was to search the literature for studies on the lactoperoxidase system (LPS) as milk natural preservation, action mechanisms, usage methods and perspectives for the dairy industry. A comprehensive literature review approach was conducted for collecting evidence in scientific publications. The biological properties of milk promote the development of microorganisms which compromise its quality, therefore demanding the use of techniques for preserving the milk matrix from its collection until processing. Within this context, LPS could represent an alternative to guarantee the safety of this food in are as where refrigeration is not possible; in addition, studies on applying this system in the dairy industry have been explored, as is the case in the test for verifying pasteurisation efficiency according to determining the lactoperoxidase enzyme activity. Natural antimicrobial properties of LPS make it a promising alternative for the industrial preservation and processing of milk, especially when considering the current quality standard demanded by the market. However, the potential of LPS as a biopreservative is still little technically and scientifically explored, which implies the need to develop new studies.en
dc.description.affiliationDepartment of Animal Science Federal University of Rio Grande do Norte (UFRN)
dc.description.affiliationDepartment of Animal Science Federal University of Campina Grande (UFCG)
dc.description.affiliationDepartment of Animal Science Paulista State University of Júlio de Mesquita Filho (UNESP)
dc.description.affiliationChemistry Institute Federal University of Rio Grande do Norte (UFRN)
dc.description.affiliationFaculty of Health Sciences of Trairi Federal University of Rio Grande do Norte (UFRN)
dc.description.affiliationUnespDepartment of Animal Science Paulista State University of Júlio de Mesquita Filho (UNESP)
dc.format.extent337-346
dc.identifierhttp://dx.doi.org/10.17221/103/2020-CJFS
dc.identifier.citationCzech Journal of Food Sciences, v. 38, n. 6, p. 337-346, 2020.
dc.identifier.doi10.17221/103/2020-CJFS
dc.identifier.issn1805-9317
dc.identifier.issn1212-1800
dc.identifier.scopus2-s2.0-85099090034
dc.identifier.urihttp://hdl.handle.net/11449/205705
dc.language.isodeu
dc.relation.ispartofCzech Journal of Food Sciences
dc.sourceScopus
dc.subjectAntimicrobial system
dc.subjectConservation
dc.subjectEnzyme
dc.subjectMilk quality
dc.subjectRaw milk
dc.titleLactoperoxidase system in the dairy industry: Challenges and opportunitiesen
dc.typeArtigo

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