Non-fermented Dairy Desserts with Potentially Probiotic Autochthonous Lactobacilli and Products from Peel of Jabuticaba (Myrciaria cauliflora)
| Autor: | Eliane Rolim Florentino, Júlia Maria Orleans da Silva, Flávia Carolina Alonso Buriti, Felipe Pereira Ramos, Aline Souza de Freitas, Karina Maria Olbrich dos Santos, Marina Cínthia de Sousa, Maria Carmélia Almeida Neta, Widson Michael Dos Santos |
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| Rok vydání: | 2021 |
| Předmět: |
0301 basic medicine
Myrciaria cauliflora biology Chemistry DPPH 030106 microbiology Lactobacillus mucosae food and beverages biology.organism_classification Microbiology law.invention 03 medical and health sciences Antioxidant capacity Probiotic chemistry.chemical_compound 030104 developmental biology Lactobacillus rhamnosus law Molecular Medicine Fermentation Food science Molecular Biology Lactobacillus plantarum |
| Zdroj: | Probiotics and Antimicrobial Proteins. 13:765-775 |
| ISSN: | 1867-1314 1867-1306 |
| DOI: | 10.1007/s12602-020-09731-x |
| Popis: | The influence of two autochthonous lactobacilli strains with probiotic potential (Lactobacillus mucosae CNPC007 and Lactobacillus plantarum CNPC020) in comparison to a commercially available probiotic strain (Lactobacillus rhamnosus LR32) in non-fermented dairy desserts added with ingredients (syrup and hydroethanolic extract) derived from jabuticaba (Myrciaria cauliflora) peels was investigated. L. mucosae showed the best survivability and stability of the studied lactobacilli after processing and during storage, respectively, and also remarkably influenced the texture and sensory features of desserts in comparison to the other strains; L. plantarum achieved viability comparable with the commercial probiotic, above 6 log cfu/g up to the 21st day of the products refrigerated storage. The hydroethanolic extract and syrup from the jabuticaba peel contributed to the phenolic content of the dairy desserts (around 30 mg GAE/100 g) that showed to be able to scavenge DPPH radicals (around 300 g dessert/g DPPH). The different lactobacilli strains did not significantly influence the antioxidant capacity parameters of the desserts (p > 0.05), although the desserts’ color was not stable during storage and tended to reduce the acceptability scores of the three trials. Non-fermented dairy desserts with jabuticaba peel ingredients showed to be good sources of phenolic compounds with an antioxidant capacity, offering suitable conditions for the viability maintenance of the autochthonous lactobacilli cultures. |
| Databáze: | OpenAIRE |
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