Detection and identification of bioactive compounds in probiotic yoghurt containing Brazilian native fruit and fibers of industrial by-products

• Grant number: 10/06992-7
• Support Opportunities: Regular Research Grants
• Start date: August 01, 2010
• End date: January 31, 2013
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Marice Nogueira de Oliveira
• Grantee: Marice Nogueira de Oliveira
• Host Institution: Faculdade de Ciências Farmacêuticas (FCF). Universidade de São Paulo (USP). São Paulo , SP, Brazil
• Associated researchers: Ana Paula do Espírito Santo ; Ricardo Pinheiro de Souza Oliveira

Abstract

This project aims at the detection and identification of bioactive compounds (phenolic compounds, carbohydrates and organic acids) in probiotic yogurts containing açaí (Euterpe oleracea and Euterpe edulis) and fibers of industrial by-products using yoghurt starter culture (Streptococcus salivarius subsp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus) and probiotic (Bifidobacterium lactis and Lactobacillus acidophilus). The formulations of probiotic yogurt added with Brazilian native fruits as açaí will be assessed to the physico-chemical (fat, protein, lactose, total solids, total acidity, color, texture, rheology and microstructure), sensory and microbiological evaluation. The detection, identification and quantification of the levels of bioactive compounds during fermentation of products and shelf-life will be focused. All analysis will be performed in duplicate 24 hours after fermentation and 7, 14 and 28 days of storage at 4 C. The Ministry of Health recommends the enhancement of regional food in Brazil as a means of sustainable development of rural communities. Fruits that occur in the Amazon and Atlantic Forest as the açaí (Euterpe oleracea) and juçara (Euterpe edulis) also offer a wide field of research and development of new food products. These fruits contain phytochemicals that are in the scope of functional foods. The preparation of milk products containing added probiotics and Brazilian native fruit can contribute to the dissemination of regional food culture and generation of income and employment, benefit communities living in areas of great diversity of plant species. Additionally, the use of waste from processing of fruit (passion fruit) in the development of new food products with high market acceptance as probiotic yogurt containing fibers issued from industrial by-products can help to minimize the environmental impact and to increase the intake of dietary fiber. (AU)