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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.)

Tropical fruit pulps decreased probiotic survival to in vitro gastrointestinal stress in synbiotic soy yoghurt with okara during storage

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Author(s):
Bedani, Raquel [1] ; Silva Vieira, Antonio Diogo [1] ; Rossi, Elizeu Antonio [2] ; Isay Saad, Susana Marta [1]
Total Authors: 4
Affiliation:
[1] Univ Sao Paulo, Fac Ciencias Farmaceut, Dept Tecnol Bioquim Farmaceut, BR-05508000 Sao Paulo - Brazil
[2] Univ Estadual Paulista, Fac Ciencias Farmaceut, Dept Alimentos & Nutr, BR-14801902 Araraquara, SP - Brazil
Total Affiliations: 2
Document type: Journal article
Source: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 55, n. 2, p. 436-443, MAR 2014.
Web of Science Citations: 31
Abstract

The effect of mango and guava pulps on Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 viability in a soy yoghurt (SY) and on probiotic survival under simulated gastrointestinal conditions were investigated throughout 28 days of storage at 4 degrees C. The impact of fruit pulps on SY sensory acceptability was also assessed. Three formulations were produced from soymilk fermented with ABT-4 culture (La-5, Bb-12, and Streptococcus thermophilus) and supplemented with inulin and okara: SYC (control), SYM (with mango pulp), and SYG (with guava pulp). All formulations showed probiotic viabilities ranging from 8 to 9 log cfu/g, and fruit pulps did not affect the probiotic viabilities. However, the fruit pulps decreased probiotic survival significantly to simulated gastrointestinal stress. Acceptability was higher for SYM and this difference was significant at 21 days. Therefore, the improved acceptability of SY through the addition of fruit pulps might lead to a reduction in probiotic functionality. (C) 2013 Elsevier Ltd. All rights reserved. (AU)