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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Development of Yoghurt with Jucara Pulp (Euterpe edulis M.) and the Probiotic Lactobacillus acidophilus La5

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Author(s):
Geraldi, Marina V. [1] ; Tulini, Fabricio L. [2, 3] ; Souza, Vanessa M. [4] ; De Martinis, Elaine C. P. [4]
Total Authors: 4
Affiliation:
[1] Univ Sao Paulo, Fac Med Ribeirao Preto, Ribeirao Preto - Brazil
[2] Univ Fed Oeste Bahia, Ctr Ciencias Biol & Saude, Barreiras - Brazil
[3] Univ Sao Paulo, Fac Zootecnia & Engn Alimentos, Pirassununga - Brazil
[4] Univ Sao Paulo, Fac Ciencias Farmaceut Ribeirao Preto, Ribeirao Preto - Brazil
Total Affiliations: 4
Document type: Journal article
Source: PROBIOTICS AND ANTIMICROBIAL PROTEINS; v. 10, n. 1, p. 71-76, MAR 2018.
Web of Science Citations: 3
Abstract

Yoghurts are dairy products consumed worldwide and can be supplemented with substances that provide extra health benefits as well as probiotic strains. In this context, the present study aimed to prepare a yoghurt added of jucara (Euterpe edulis M.) pulp and the commercial probiotic strain Lactobacillus acidophilus La5. Moreover, the probiotic survival during storage and after in vitro exposure to simulated gastric and enteric conditions was evaluated. Four fomiulations of yoghurt were prepared: (a) natural yoghurt, (b) yoghurt added of pmbiotic, (c) yoghurt added of jucara pulp, and (d) yoghurt added of probiotic culture and jucara pulp. The preparations were evaluated for survival of probiotic strain during storage and its tolerance to gastric and enteric conditions in vitro. The probiotic population in yoghurt remained unchanged during 28 days of storage. In addition, jucara pulp increased the probiotic resistance to simulated gastric and enteric conditions in the first day of storage. These data indicate that jucara pulp is a potential ingredient for the production of probiotic yoghurts. (AU)

FAPESP's process: 12/24618-0 - Development of probiotic yoghurt with juçara pulp and the survival under in vitro simulated gastrointestinal conditions of Lactobacillus acidophilus La-5
Grantee:Marina Vilar Geraldi
Support Opportunities: Scholarships in Brazil - Scientific Initiation
FAPESP's process: 14/14540-0 - Coencapsulation of cinnamon proanthocyanidins (Cinnamomum zeylanicum) and a-tocopherol in solid lipid microparticles produced by spray chilling: development and characterization
Grantee:Fabricio Luiz Tulini
Support Opportunities: Scholarships in Brazil - Post-Doctoral