Influence of co-cultures of Streptococcus thermophilu s and probiotic lactobacilli on quality and antioxidant capacity parameters of lactose-free fermented dairy beverages containing Syzygium cumini (L.) Skeels pulp.

Autor:	Garcia SLA; Post-Graduate Program on Pharmaceutical Sciences, Centre of Biological and Health Sciences, State University of Paraíba R. Juvêncio Arruda, s/n 58429-600 Campina Grande PB Brazil flavia@ccbs.uepb.edu.br flavia.carolina@pq.cnpq.br.; Centre of Research and Extension on Food, Centre of Sciences and Technology, State University of Paraíba R. Juvêncio Arruda, s/n 58109-790 Campina Grande PB Brazil., da Silva GM; Centre of Research and Extension on Food, Centre of Sciences and Technology, State University of Paraíba R. Juvêncio Arruda, s/n 58109-790 Campina Grande PB Brazil.; Department of Chemistry, Centre of Sciences and Technology, State University of Paraíba R. Juvêncio Arruda, s/n 58109-790 Campina Grande PB Brazil., Medeiros JMS; Centre of Research and Extension on Food, Centre of Sciences and Technology, State University of Paraíba R. Juvêncio Arruda, s/n 58109-790 Campina Grande PB Brazil.; Department of Pharmacy, Centre of Biological and Health Sciences, State University of Paraíba R. Juvêncio Arruda, s/n 58429-600 Campina Grande PB Brazil., de Queiroga APR; Centre of Research and Extension on Food, Centre of Sciences and Technology, State University of Paraíba R. Juvêncio Arruda, s/n 58109-790 Campina Grande PB Brazil.; Department of Chemistry, Centre of Sciences and Technology, State University of Paraíba R. Juvêncio Arruda, s/n 58109-790 Campina Grande PB Brazil., de Queiroz BB; Centre of Research and Extension on Food, Centre of Sciences and Technology, State University of Paraíba R. Juvêncio Arruda, s/n 58109-790 Campina Grande PB Brazil.; Department of Pharmacy, Centre of Biological and Health Sciences, State University of Paraíba R. Juvêncio Arruda, s/n 58429-600 Campina Grande PB Brazil., de Farias DRB; Centre of Research and Extension on Food, Centre of Sciences and Technology, State University of Paraíba R. Juvêncio Arruda, s/n 58109-790 Campina Grande PB Brazil.; Department of Pharmacy, Centre of Biological and Health Sciences, State University of Paraíba R. Juvêncio Arruda, s/n 58429-600 Campina Grande PB Brazil., Correia JO; Centre of Research and Extension on Food, Centre of Sciences and Technology, State University of Paraíba R. Juvêncio Arruda, s/n 58109-790 Campina Grande PB Brazil.; Department of Pharmacy, Centre of Biological and Health Sciences, State University of Paraíba R. Juvêncio Arruda, s/n 58429-600 Campina Grande PB Brazil., Florentino ER; Post-Graduate Program on Pharmaceutical Sciences, Centre of Biological and Health Sciences, State University of Paraíba R. Juvêncio Arruda, s/n 58429-600 Campina Grande PB Brazil flavia@ccbs.uepb.edu.br flavia.carolina@pq.cnpq.br.; Centre of Research and Extension on Food, Centre of Sciences and Technology, State University of Paraíba R. Juvêncio Arruda, s/n 58109-790 Campina Grande PB Brazil.; Department of Chemistry, Centre of Sciences and Technology, State University of Paraíba R. Juvêncio Arruda, s/n 58109-790 Campina Grande PB Brazil., Alonso Buriti FC; Post-Graduate Program on Pharmaceutical Sciences, Centre of Biological and Health Sciences, State University of Paraíba R. Juvêncio Arruda, s/n 58429-600 Campina Grande PB Brazil flavia@ccbs.uepb.edu.br flavia.carolina@pq.cnpq.br.; Centre of Research and Extension on Food, Centre of Sciences and Technology, State University of Paraíba R. Juvêncio Arruda, s/n 58109-790 Campina Grande PB Brazil.; Department of Pharmacy, Centre of Biological and Health Sciences, State University of Paraíba R. Juvêncio Arruda, s/n 58429-600 Campina Grande PB Brazil.
Jazyk:	angličtina
Zdroj:	RSC advances [RSC Adv] 2020 Mar 10; Vol. 10 (17), pp. 10297-10308. Date of Electronic Publication: 2020 Mar 10 (Print Publication: 2020).
DOI:	10.1039/c9ra08311a
Abstrakt:	This study investigated the influence of probiotic lactobacilli in co-culture with Streptococcus thermophilus on composition, physicochemical parameters, microbial viability, sensory acceptability, antioxidant capacity and protein profile of lactose-free fermented dairy beverages with added whey, β-galactosidase and jambolan ( Syzygium cumini (L.) Skeels) pulp. Three beverages (T1, T2 and T3) were prepared with Streptococcus thermophilus TA-40 as starter culture. Lactobacillus rhamnosus LR32 and Lactobacillus casei BGP93 probiotic cultures were added into T2 and T3, respectively. The probiotic adjuvants slightly influenced the pH and titratable acidity of dairy beverages, with no influence on the proximate composition and on the sensory attributes. Samples presented fat and protein contents suitable to meet the requirements of "low-fat dairy beverages with non-dairy ingredients added" according to the Brazilian legislation, lactobacilli viability above 7 log CFU g -1 for both probiotics and total phenolic content around 40 mg GAE 100 g -1 . Colour was the most evaluated sensory aspect (average scores close or higher than 8 in a scale from 0 to 10 for most of the sampling periods). The overall antioxidant capacity increased significantly following the addition of jambolan ( p < 0.05), and significantly more during storage ( p < 0.05), likely due to proteolysis verified in the electrophoresis gels, as a result of the metabolism of the lactic cultures. The dairy beverages studied are good options for functional foods due to their nutritional value, viability of probiotic lactobacilli, phenolic content, and antioxidant capacity, also serving lactose-intolerant people. Competing Interests: There are no conflicts to declare. (This journal is © The Royal Society of Chemistry.)
Databáze:	MEDLINE
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