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Identification of elagic acid in sinbiotic lactic beverage supplemented with L-triptophan and red fruits pulp

Abstract

The health benefits provided by probiotic fermented milk can be enhanced by the addition of native fruit pulp as they have recognized functional properties. Ellagic acid and ellagitannins present in fruit show physiological and metabolic function in feeding. Identification of these bioactive compounds in the formulation of symbiotic fermented beverages supplemented with L-tryptophan and red fruit pulp is innovative. Therefore this project aims to identify compounds of ellagic acid in the formulation of symbiotic fermented beverages supplemented with L-tryptophan and red fruit pulp. Through an experimental simplex centroid design for mixtures modeling 32 beverages will be prepared divided into four different matrices according to: (i) mixture of milk and milk whey in the matrix (100% 50% milk or milk whey + 50% ), (ii) enrichment or not with L-tryptophan, and (iii) composition of the prepared fruit pulp. The responses to be evaluated will be defined between the physical-chemical (pH, titratable acidity, dry extract, fat, protein, colour attributes and rheology), microbiological, sensory and the amount of available ellagic acid measured by in vitro simulation human gastrointestinal tract. (AU)

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VEICULO: TITULO (DATA)
VEICULO: TITULO (DATA)