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(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

Guava, orange and passion fruit by-products: Characterization and its impacts on kinetics of acidification and properties of probiotic fermented products

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Autor(es):
Casarotti, Sabrina N. [1, 2] ; Borgonovi, Tais F. [1] ; Batista, Carolina L. F. M. [1] ; Penna, Ana Lucia B. [1]
Número total de Autores: 4
Afiliação do(s) autor(es):
[1] Sao Paulo State Univ, UNESP, Dept Food Engn & Technol, R Cristovao Colombo 2265, BR-15054000 Sao Jose Do Rio Preto, SP - Brazil
[2] Univ Fed Mato Grosso, UFMT, Inst Nat & Exact Sci, Ave Estudantes 5055, BR-78736900 Rondonopolis, MT - Brazil
Número total de Afiliações: 2
Tipo de documento: Artigo Científico
Fonte: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 98, p. 69-76, DEC 2018.
Citações Web of Science: 2
Resumo

This study aimed at characterizing guava, orange and passion fruit by-products and investigating the effect of adding these fruit by-products to probiotic fermented goat milk and cereal-based fermented products. Fruit by-products showed total fiber content, phenolic compounds and antioxidant activity varying from, respectively, 58.20-89.80%, 253.14-420.89 mg GAE/100 g, and 11.38-17.37 mu mol TE/g. Most carotenoids were represented by beta-carotene, which ranged from 7.91 to 56.07 mu g/g. The presence of fruit by-products did not affect the fermentation time of fermented oat beverage and fermented goat milk; however, a significant increase (ranging from 0.28 to 0.91 h) in fermentation time of fermented rice beverages was observed after the addition of by-products. Fruit by-products also resulted in an increase in acidification throughout storage; however, they did not affect the counts of probiotic bacteria. A decrease in probiotic survival during in vitro gastrointestinal simulation was observed in all treatments. Nonetheless, the presence of orange and passion fruit by-products enhanced the resistance of the probiotics to simulated gastrointestinal conditions and resulted in population 2 log CFU/mL higher than the control treatment. Fruit by-products can be considered relevant sources of bioactive compounds useful in raising the functional attributes of probiotic fermented products. (AU)

Processo FAPESP: 14/02131-8 - Seleção e incorporação de cepa com potencial probiótico a uma matriz alimentícia contendo fibra dietética e efeito do produto fermentado simbiótico sobre a microbiota intestinal em simulador do ecossistema microbiano humano
Beneficiário:Ana Lúcia Barretto Penna
Linha de fomento: Auxílio à Pesquisa - Regular
Processo FAPESP: 14/02132-4 - Seleção e incorporação de cepa com potencial probiótico a uma matriz alimentícia contendo fibra dietética e efeito do produto fermentado simbiótico sobre a microbiota intestinal em simulador do ecossistema microbiano humano
Beneficiário:Sabrina Neves Casarotti
Linha de fomento: Bolsas no Brasil - Pós-Doutorado