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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.)

Impact of Acerola (Malpighia emarginata DC) Byproduct and Probiotic Strains on Technological and Sensory Features of Fermented Soy Beverages

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Author(s):
Silva Vieira, Antonio Diogo [1, 2] ; Biscola, Vanessa [2, 3] ; Cavalcanti de Albuquerque, Marcela Albuquerque [1, 2] ; Bedani, Raquel [1, 2] ; Isay Saad, Susana Marta [1, 2]
Total Authors: 5
Affiliation:
[1] Univ Sao Paulo, Dept Biochem & Pharmaceut Technol, Sch Pharmaceut Sci, Ave Prof Lineu Prestes 580, BR-05508000 Sao Paulo, SP - Brazil
[2] Univ Sao Paulo, Food Res Ctr, Ave Prof Lineu Prestes 580, BR-05508000 Sao Paulo, SP - Brazil
[3] Univ Sao Paulo, Dept Food & Expt Nutr, Sch Pharmaceut Sci, Ave Prof Lineu Prestes 580, BR-05508000 Sao Paulo, SP - Brazil
Total Affiliations: 3
Document type: Journal article
Source: Journal of Food Science; v. 84, n. 12, p. 3726-3734, DEC 2019.
Web of Science Citations: 0
Abstract

Ten probiotic cultures were screened for the ability to hydrolyze soy proteins and bile salt deconjugation (BSD) to select one lactobacilli and one bifidobacteria strain to produce fermented soy beverages (FSBs) containing acerola byproduct (ABP). Next, the effect of the strains and the ABP on the technological and sensory characteristics of these beverages was evaluated during refrigerated storage for up to 28 days. None of the tested strains presented any proteolytic activity against soy proteins. Among the probiotic strains, the best BSD activities were observed for Lactobacillus acidophilus LA-5 and Bifidobacterium longum BB-46, which were further employed, individually or combined, to produce FSB supplemented or not with ABP, using Streptococcus thermophilus TH-4 as a starter, and the effect of these strains and ABP on the technological and sensory acceptability of FSB was evaluated. The probiotic strains did not influence FBS texture parameters, but ABP increased firmness in the ready product. BB-46 increased acidity, therefore decreasing acceptance, whereas the presence of LA-5 and/or ABP increased acceptance, even though the appearance was negatively affected by ABP after 21 days of storage. Thus, the presence of LA-5 and ABP contributed for the sensory acceptance of the FSBs without affecting their technological features. (AU)

FAPESP's process: 13/19346-4 - Impact of the incorporation of probiotic strains and fruit by-products in a fermented synbiotic soy product on the composition and metabolic activity of the gut microbiota in vitro
Grantee:Antônio Diogo Silva Vieira
Support type: Scholarships in Brazil - Doctorate
FAPESP's process: 13/50506-8 - Bioactive components from by-products of food processing used in a symbiotic approach for improving human health and well-being (BioSyn)
Grantee:Susana Marta Isay Saad
Support type: Research Projects - Thematic Grants