Ohmic heating attenuation of Lactobacillus acidophilus LA-5: effects on bioactive peptide profile, rheology aspects, and fatty acid profile of Minas Frescal cheese

Abstract

This study evaluated the effects of ohmic heating (OH) attenuation on Lactobacillus acidophilus LA-5 and its influence on the bioactive peptide profile, fatty acid composition, and rheological properties of Minas Frescal cheese. Probiotic cells were attenuated using OH at electric field intensities of 4, 8, and 12 V cm−1 and incorporated into cheese formulations. The results showed that OH attenuation, especially at low and medium intensities, enhanced the release of bioactive peptides and increased levels of health-promoting unsaturated fatty acids. Rheological analysis revealed that cheeses containing attenuated cells had greater firmness, fracture resistance, and more pronounced viscoelastic behavior, while preserving the characteristic soft and creamy texture of Minas Frescal cheese. These findings suggest that OH is a promising strategy to modulate probiotic functionality while enhancing the nutritional, functional, and structural quality of fresh cheeses, thereby contributing to the development of more effective and appealing functional dairy products.