Sugarcane Juice with Co-encapsulated Bifidobacterium animalis subsp. lactis BLC1 and Proanthocyanidin-Rich Cinnamon Extract

Autor(es):Mostrar menos -

Holkem, Augusto Tasch ^[1] ; Neto, Edmur Jose Santos ^[1] ; Nakayama, Megumi ^[1] ; Souza, Clitor J. F. ^{[2, 1]} ; Thomazini, Marcelo ^[1] ; Gallo, Fabio Augusto ^[1] ; da Silva, Marluci Palazzolli ^[1] ; de Queiroz Bomdespacho, Laura ^[1] ; Luciano, Carla Giovana ^[1] ; Moraes, Izabel Cristina Freitas ^[1] ; Petrus, Rodrigo Rodrigues ^[1] ; Favaro-Trindade, Carmen S. ^[1]

Afiliação do(s) autor(es)

^[1] Univ Sao Paulo, Fac Zootecnia & Engn Alimentos, Ave Duque de Caxias Norte 225, CP 23, BR-13535900 Pirassununga, SP - Brazil

^[2] Fundacao Univ Fed Grande Dourados, Fac Engn, Posgrad Ciencia & Tecnol Alimentos, POB 533, BR-79804970 Dourados - Brazil

• Tipo de documento: Artigo Científico
• Fonte: PROBIOTICS AND ANTIMICROBIAL PROTEINS; v. 12, n. 3 NOV 2019.
• Citações Web of Science: 3

Resumo

Bioactive compounds are sensitive to many factors, and they can alter the sensory characteristics of foods. Microencapsulation could be a tool to provide protection and allow the addition of bioactives in new matrices, such as sugarcane juice. This study focused on producing and evaluating the potential function of probiotics and proanthocyanidin-rich cinnamon extract (PRCE), both in free and encapsulated forms when added to sugarcane juice. The pure sugarcane juice treatment T1 was compared with other sugarcane juices to which bioactive compounds had been added; T2, a non-encapsulated Bifidobacterium animalis subsp. lactis (BLC1); T3, a non-encapsulated BLC1 and PRCE; T4, BLC1 microcapsules; and T5, with BLC1 and PRCE microcapsules. The samples were morphologically, physicochemically, rheologically, and sensorially characterized. Samples were also evaluated regarding the viability of BLC1 during the juice's storage at 4 degrees C. It was possible to produce probiotic sugarcane juice with non-encapsulated BLC1, but not with the addition of free PRCE, which in its free form reduced the viability of this microorganism to < 1 log CFU/mL after 7 days. The microcapsules were effective to protect BLC1 during juice storage and to maintain high contents of phenolic and proanthocyanidin compounds, although the products containing these had their viscosity altered and were less accepted than either the control or those with non-encapsulated BLC1. (AU)

• Processo FAPESP: 13/24874-0 - Estudo da obtenção, encapsulação e aplicação de extratos ricos em proantocianidinas da canela (Cinnamomum zeylanicum)
• Beneficiário: Carmen Sílvia Fávaro Trindade
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• Processo FAPESP: 15/19375-0 - Coencapsulação dos probióticos e extrato rico em proantocianidinas obtido da canela (Cinnamomum zeylanicum Blume)
• Beneficiário: Augusto Tasch Holkem
• Modalidade de apoio: Bolsas no Brasil - Doutorado