Integrating fruit by-products and whey for the design of folate-bioenriched innovative fermented beverages safe for human consumption

Autor(es)

Cucick, Ana Clara Candelaria ; Obermaier, Lisa ; Frota, Elionio Galvao ; Suzuki, Juliana Yumi ; Nascimento, Karen Reboucas ; Fabi, Joao Paulo ; Rychlik, Michael ; Franco, Bernadette Dora Gombossy de Melo ; Saad, Susana Marta Isay

• Tipo de documento: Artigo Científico
• Fonte: International Journal of Food Microbiology; v. 425, p. 15-pg., 2024-09-01.

Resumo

Global concerns over folate deficiency, the risks of excessive synthetic folic acid consumption, and food loss implications for environmental sustainability and food security drive needs of innovative approaches that align food by-product valorisation with folate bio-enrichment. This study explored the use of three fruit by-products extracts (grape, passion fruit, and pitaya) and whey to develop a folate bio-enriched fermented whey-based beverage. Three strains ( Lacticaseibacillus rhamnosus LGG, Bifidobacterium infantis BB-02, and Streptococcus thermophilus TH-4) were tested for folate production in different fermentation conditions in modified MRS medium and in a whey-based matrix prepared with water extracts of these fruit by-products. B. infantis BB-02 and S. thermophilus TH-4, alone and in co-culture, were the best folate producers. The selection of cultivation conditions, including the presence of different substrates and pH, with grape by-product water extract demonstrating the most substantial effect on folate production among the tested extracts, was crucial for successfully producing a biofortified fermented whey-based beverage (FWBB). The resulting FWBB provided 40.7 mu g of folate per 100 mL after 24 h of fermentation at 37 degrees C, effectively leveraging food by-products. Moreover, the beverage showed no cytotoxicity in mouse fibroblast cells tests. This study highlights the potential for valorising fruit by-products and whey for the design of novel bioenriched foods, promoting health benefits and contributing to reduced environmental impact from improper disposal. (AU)

• 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: 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: 21/11967-6 - Centro de Ciências para o Desenvolvimento CCD - Soluções para os resíduos pós-consumo: embalagens e produtos
• Beneficiário: Eloísa Elena Corrêa Garcia
• Modalidade de apoio: Auxílio à Pesquisa - Centros de Ciência para o Desenvolvimento