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

Autor(es)

Casarotti, Sabrina N. ^{[1, 2]} ; Borgonovi, Tais F. ^[1] ; Batista, Carolina L. F. M. ^[1] ; Penna, Ana Lucia B. ^[1]

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

• 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
• Modalidade de apoio: 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
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado