Exploiting tropical fruit processing coproducts as circular resources to promote the growth and maintain the culturability and functionality of probiotic lactobacilli.

Autor: Araújo CM; Laboratory of Food Microbiology, Department of Nutrition, Federal University of Paraíba, João Pessoa, PB, Brazil., Sampaio KB; Laboratory of Food Microbiology, Department of Nutrition, Federal University of Paraíba, João Pessoa, PB, Brazil., da Silva JYP; Laboratory of Food Microbiology, Department of Nutrition, Federal University of Paraíba, João Pessoa, PB, Brazil., de Oliveira JN; Post-Graduate Program in Nutrition Sciences, Federal University of Sergipe, São Cristóvão, SE, Brazil., de Albuquerque TMR; Laboratory of Food Microbiology, Department of Nutrition, Federal University of Paraíba, João Pessoa, PB, Brazil., Lima MDC; Laboratory of Food Microbiology, Department of Nutrition, Federal University of Paraíba, João Pessoa, PB, Brazil., Lima MDS; Department of Food Technology, Federal Institute of Sertão de Pernambuco, Petrolina, PE, Brazil., do Nascimento YM; Institute for Research in Drugs and Medicines - IPeFarM, Federal University of Paraíba, João Pessoa, PB, Brazil., da Silva EF; Institute for Research in Drugs and Medicines - IPeFarM, Federal University of Paraíba, João Pessoa, PB, Brazil., da Silva MS; Institute for Research in Drugs and Medicines - IPeFarM, Federal University of Paraíba, João Pessoa, PB, Brazil., Tavares JF; Institute for Research in Drugs and Medicines - IPeFarM, Federal University of Paraíba, João Pessoa, PB, Brazil., de Souza EL; Laboratory of Food Microbiology, Department of Nutrition, Federal University of Paraíba, João Pessoa, PB, Brazil., de Oliveira MEG; Laboratory of Bromatology, Department of Nutrition, Federal University of Paraíba, João Pessoa, PB, Brazil. Electronic address: mego@academico.ufpb.br.
Jazyk: angličtina
Zdroj: Food microbiology [Food Microbiol] 2024 Oct; Vol. 123, pp. 104596. Date of Electronic Publication: 2024 Jul 05.
DOI: 10.1016/j.fm.2024.104596
Abstrakt: This study evaluated the use of acerola (Malpighia glabra L., CACE), cashew (Anacardium occidentale L., CCAS), and guava (Psidium guayaba L., CGUA) fruit processing coproducts as substrates to promote the growth, metabolite production, and maintenance of the viability/metabolic activity of the probiotics Lactobacillus acidophilus LA-05 and Lacticaseibacillus paracasei L-10 during cultivation, freeze-drying, storage, and exposure to simulated gastrointestinal digestion. Probiotic lactobacilli presented high viable counts (≥8.8 log colony-forming units (CFU)/mL) and a short lag phase during 24 h of cultivation in CACE, CCAS, and CGUA. Cultivation of probiotic lactobacilli in fruit coproducts promoted sugar consumption, medium acidification, and production of organic acids over time, besides increasing the of several phenolic compounds and antioxidant activity. Probiotic lactobacilli cultivated in fruit coproducts had increased survival percentages after freeze-drying and during 120 days of refrigerated storage. Moreover, probiotic lactobacilli cultivated and freeze-dried in fruit coproducts had larger subpopulations of live and metabolically active cells when exposed to simulated gastrointestinal digestion. The results showed that fruit coproducts not only improved the growth and helped to maintain the viability and metabolic activity of probiotic strains but also enriched the final fermented products with bioactive compounds, being an innovative circular strategy for producing high-quality probiotic cultures.
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
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