A new plant-based probiotic from juá: Source of phenolics, fibers and antioxidant properties.

Autor: Fernandes FG; Department of Food Technology, Center of Technology and Regional Development, Federal University of Paraíba, Campus I, 58051-900 João Pessoa, Paraíba, Brazil., da Costa WKA; Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center of Technology, Federal University of Paraíba, Campus I, 58051-900 João Pessoa, Paraíba, Brazil., Dos Santos Lima M; Federal Institute of Education Science and Technology Sertão Pernambucano, Department of Food Technology, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim São Paulo, CEP, 56314-520 Petrolina, Pernambuco, Brazil., de Lima Costa IH; Graduate Program in Food Science and Technology, Federal University of Pelotas, Pelotas, Rio Grande do Sul, Brazil., Magnani M; Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center of Technology, Federal University of Paraíba, Campus I, 58051-900 João Pessoa, Paraíba, Brazil., da Silva Campelo Borges G; Center of Sciences Chemistry, Pharmaceutical and Foods, Federal University of Pelotas, Pelotas, Rio Grande do Sul, Brazil. Electronic address: graciele.borges@ufpel.edu.br.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2024 Nov 15; Vol. 458, pp. 140162. Date of Electronic Publication: 2024 Jun 19.
DOI: 10.1016/j.foodchem.2024.140162
Abstrakt: The objective of this study was to evaluate the viability of juá pulp for fermentation by monoculture L. casei (Lc - 01) and L. acidophilus (La - 05) and co-culture (25 and 37 °C) for 72 h. Viable strain values (> 7 log CFU/g), pH reduction (below 3.7), fructose and glucose and increased of lactic acid showed that the pulp of juá served as a good matrix for fermentation. Catechin, epicatechin, epigallocatechin procyanidin B1, and gallic acid were the main phenolics that contributed to antioxidant activity. Fermentation by mono or co-culture increased or reduced the content of phenolics and antioxidant activity. Results showed that culture, time and temperature have effects in the fermentation of juá pulp. The co-cultivation of La - 05 + Lc - 01 contributed to improving the bioaccessibility of gallic acid (72.9%) of the jua pulp. Finding indicate juá pulp as a promising substrate to obtaining a new probiotic plant-based fermented beverage.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
Externí odkaz: