Development and evaluation of fermented milk with Lactobacillus acidophilus added to concentrated cranberry (Vaccinium macrocarpon) juice with the potential to minimize the recurrence of urinary tract infections.

Autor: Bimbatti KF; Universidade de São Paulo (USP), Faculdade de Enfermagem de Ribeirão Preto (FERP), Ribeirão Preto, SP, Brazil; Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Pirassununga, SP, Brazil., Rocha RDS; Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Pirassununga, SP, Brazil; Universidade de São Paulo, Faculdade de Ciências Farmacêuticas (FCF), São Paulo, SP, Brazil., Braido IZ; Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Pirassununga, SP, Brazil., Lima IC; Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Pirassununga, SP, Brazil., Benoso P; Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Pirassununga, SP, Brazil., Thomazini M; Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Pirassununga, SP, Brazil., Sobral PJDA; Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Pirassununga, SP, Brazil; Universidade de São Paulo, Centro de Pesquisa em Alimentos (FoRC), São Paulo, SP, Brazil., Faleiros F; Universidade de São Paulo (USP), Faculdade de Enfermagem de Ribeirão Preto (FERP), Ribeirão Preto, SP, Brazil. Electronic address: fabifaleiros@eerp.usp.br., Favaro-Trindade CS; Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Pirassununga, SP, Brazil. Electronic address: carmenf@usp.br.
Jazyk: angličtina
Zdroj: Food research international (Ottawa, Ont.) [Food Res Int] 2024 Nov; Vol. 195, pp. 114997. Date of Electronic Publication: 2024 Aug 26.
DOI: 10.1016/j.foodres.2024.114997
Abstrakt: Repeated urinary tract infections affect many people worldwide. A potential strategy to reduce the incidence of these infections is to consume probiotics and cranberry fruit regularly. In this context, this study aims to prepare fermented milk with Lactobacillus acidophilus La-5 added with concentrated cranberry juice in two concentrations (5 and 10 %, corresponding to C1 and C2 samples, respectively) and evaluate different technological aspects of the samples after production and during storage, and comparing with the control sample (C). The juice had pH 1.91, 70.09 % of solids, and total proanthocyanidins and A-type proanthocyanidins (PACs) values of 117.03 mg/100 g and 16.38 mg/100 g, respectively. The higher the juice content added to the product, the higher the acidity (1.4 and 2.6 g of lactic acid in 100 g, corresponding to C1 and C2 on day 1 (D1), respectively), the total proanthocyanidin content (1.96 and 4.01 mg/100 g on D1; and 1.31 and 3.05 mg/100 g on day 28 of storage (D28), corresponding to C1 and C2, respectively) and A-type proanthocyanidin (0.56 and 1.26 mg/100 g in Day 1; and 0.54 and 1.19 mg/100 g in D28, corresponding to C1 and C2, respectively), higher the values of the color parameters (L*a* and C*), and lower pH value, probiotic viability, and sensory acceptance. Furthermore, the rheological parameters demonstrated a stronger protein network due to the addition of cranberry. The new formulations, including samples C1 and C2, are alternatives as functional products, which regular consumption probably has the potential to minimize the recurrence of urinary tract infections.
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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