Biocompounds of buriti and passion fruit pulps: characterization and application in milk

• Grant number: 16/15967-2
• Support Opportunities: Scholarships in Brazil - Master
• Start date: October 01, 2016
• End date: February 28, 2018
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Ana Lúcia Barretto Penna
• Grantee: Tais Fernanda Borgonovi
• Host Institution: Instituto de Biociências, Letras e Ciências Exatas (IBILCE). Universidade Estadual Paulista (UNESP). Campus de São José do Rio Preto. São José do Rio Preto , SP, Brazil

Abstract

Abstract: In the last years, the concern of world population about health has increasing the demand for healthy products; among these products the fermented dairy products are included. For the fermentation, in general, lactic acid bacteria (LAB) are used, because they contribute to the nutritional quality of the product, and they also can promote desirable physiological effect on the consumers. Other factor that has been increasing is the addition of fruit pulps to the fermented milk, because they confer technological and sensorial characteristics to the products, in addition to the increased nutritional value, due to the presence of the fruit bioactive compounds. The objective of this research is to evaluate the effect of biocompounds present in buriti and passion fruit pulps on the viability of LAB and the effect of fruit pulps in fermented milk. The activities will be divided in three steps: in the first part, the production and characterization of buriti and passion fruit pulps will be carried out. In the second step, the in vitro evaluation of fruit extracts on the viability of 10 strains of LAB, characterized previously, will be realized. In the third part, the addition of fruit pulps and the selected strains it will evaluated in fermented milk, by the evaluation of viability of LAB strain, physicochemical characterization, phenolic compounds, total flavonoids and carotenoids contents, and antioxidant activity of fermented products during refrigerated storage. (AU)

Scientific publications

(The scientific publications listed on this page originate from the Web of Science or SciELO databases. Their authors have cited FAPESP grant or fellowship project numbers awarded to Principal Investigators or Fellowship Recipients, whether or not they are among the authors. This information is collected automatically and retrieved directly from those bibliometric databases.)

BORGONOVI, TAIS FERNANDA; CASAROTTI, SABRINA NEVES; BARRETTO PENNA, ANA LUCIA. acticaseibacillus casei SJRP38 and buriti pulp increased bioactive compounds and probiotic potential of fermented mil. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 143, MAY 2021. (16/15967-2)

Academic Publications

(References retrieved automatically from State of São Paulo Research Institutions)

BORGONOVI, Tais Fernanda. Biocomposites of passion fruit and buriti pulps: characterization and application in milk. 2018. Master's Dissertation - Universidade Estadual Paulista (Unesp). Instituto de Biociências Letras e Ciências Exatas. São José do Rio Preto São José do Rio Preto.