| Texto completo | |
| Autor(es): |
Suzuki, Juliana Yumi
;
Herkenhoff, Marcos Edgar
;
Broedel, Oliver
;
Cucick, Ana Clara Candelaria
;
Frohme, Marcus
;
Saad, Susana Marta Isay
Número total de Autores: 6
|
| Tipo de documento: | Artigo Científico |
| Fonte: | Food Research International; v. 192, p. 15-pg., 2024-07-26. |
| Resumo | |
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) | |
| Processo FAPESP: | 18/12190-2 - Explorando subprodutos de frutas e soro de leite para o design de alimentos inovadores com maior conteúdo de vitaminas produzidas por bactérias láticas (Acrônimo: VITALAB) |
| Beneficiário: | Susana Marta Isay Saad |
| Modalidade de apoio: | Auxílio à Pesquisa - Regular |
| Processo FAPESP: | 19/02583-0 - Avaliação da catharina sour, primeiro estilo de cerveja brasileiro, como bebida pontencialmente probiótica, com aplicação das técnicas de pcr em tempo real e maldi-tof |
| Beneficiário: | Marcos Edgar Herkenhoff |
| Modalidade de apoio: | Bolsas no Brasil - Pós-Doutorado |
| Processo FAPESP: | 13/07914-8 - FoRC - Centro de Pesquisa em Alimentos |
| Beneficiário: | Bernadette Dora Gombossy de Melo Franco |
| Modalidade de apoio: | Auxílio à Pesquisa - Centros de Pesquisa, Inovação e Difusão - CEPIDs |
| Processo FAPESP: | 21/08621-0 - Análise de metabólitos e aromas por HS-SPME/GC-MS para caracterizar o estilo artesanal de cerveja ale Catharina sour com linhagem probiótica de Lacticaseibacillus paracasei subs. paracasei F19 |
| Beneficiário: | Marcos Edgar Herkenhoff |
| Modalidade de apoio: | Bolsas no Exterior - Estágio de Pesquisa - Pós-Doutorado |