Exploring the potential of red pitaya pulp (Hylocererus sp.) as a plant-based matrix for probiotic delivery and effects on betacyanin content and flavoromics

Author(s)

Suzuki, Juliana Yumi ; Herkenhoff, Marcos Edgar ; Broedel, Oliver ; Cucick, Ana Clara Candelaria ; Frohme, Marcus ; Saad, Susana Marta Isay

• Document type: Journal article
• Source: Food Research International; v. 192, p. 15-pg., 2024-07-26.

Abstract

This study evaluated the potential of red pitaya pulp fermented with Lacticaseibacillus paracasei subsp. paracasei F-19 (F-19) as a base for probiotic products. Physicochemical parameters, sugar, betacyanin, and phenolic contents, and antioxidant activity were analyzed over 28 days at 4 degrees C and compared to a non-fermented pulp, and to a pulp fermented with Bifidobacterium animalis subsp. lactis BB-12 (BB-12). Volatile compounds were identified using HS-SPME/GC-MS. Probiotic viability during storage and survival through in vitro-simulated gastrointestinal tract (GIT) stress were assessed. Red pitaya pulp, rich in moisture (85.83 g/100 g), carbohydrates (11.65 g/100 g), and fibers (2.49 g/100 g), supported fermentation by both strains. F-19 and BB-12 lowered pH, with F-19 showing stronger acidification, and maintained high viability (8.85-8.90 log CFU/mL). Fermentation altered sugar profiles and produced unique volatile compounds, enhancing aroma and sensory attributes. F-19 generated 2-phenylethanol, a unique flavor compound, absent in BB-12. Phenolic content initially increased but antioxidant activity decreased during storage. Betacyanin remained stable for up to 14 days. Red pitaya improved F-19 viability through the simulated GIT, while BB-12 populations significantly decreased (p < 0.05). These results suggest red pitaya pulp is a promising plant-based matrix for F-19, offering protection during digestion and highlighting its potential as a functional food with enhanced bioactive compound bioavailability and sensory attributes. (AU)

• FAPESP's process: 18/12190-2 - Exploring fruit by-products and whey for the design of innovative foods with increased content of vitamins produced by lactic acid bacteria (Acronym: VITALAB)
• Grantee: Susana Marta Isay Saad
• Support Opportunities: Regular Research Grants
• FAPESP's process: 19/02583-0 - EVALUATION OF CATHARINA SOUR, FIRST BRAZILIAN BEER STYLE, AS A PROBIOTIC BEVERAGE BY APPLICATION OF REAL-TIME PCR TECHNIQUES AND MALDI-TOF
• Grantee: Marcos Edgar Herkenhoff
• Support Opportunities: Scholarships in Brazil - Post-Doctoral
• FAPESP's process: 13/07914-8 - FoRC - Food Research Center
• Grantee: Bernadette Dora Gombossy de Melo Franco
• Support Opportunities: Research Grants - Research, Innovation and Dissemination Centers - RIDC
• FAPESP's process: 21/08621-0 - Metabolic and flavoring analysis by HS-SPME/GC-MS to characterize Catharina sour-style ale craft beer with probiotic strain Lacticaseibacillus paracasei subs. paracasei F19
• Grantee: Marcos Edgar Herkenhoff
• Support Opportunities: Scholarships abroad - Research Internship - Post-doctor