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Fernandes FG, da Costa WKA, Dos Santos Lima M, de Lima Costa IH, Magnani M, da Silva Campelo Borges G. A new plant-based probiotic from juá: Source of phenolics, fibers and antioxidant properties. Food Chem 2024; 458:140162. [PMID: 38943964 DOI: 10.1016/j.foodchem.2024.140162] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2023] [Revised: 05/29/2024] [Accepted: 06/17/2024] [Indexed: 07/01/2024]
Abstract
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.
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Affiliation(s)
- Flávio Gomes Fernandes
- Department of Food Technology, Center of Technology and Regional Development, Federal University of Paraíba, Campus I, 58051-900 João Pessoa, Paraíba, Brazil
| | - Whyara Karoline Almeida da Costa
- 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
| | - Marcos Dos Santos Lima
- 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
| | - Igor Henrique de Lima Costa
- Graduate Program in Food Science and Technology, Federal University of Pelotas, Pelotas, Rio Grande do Sul, Brazil
| | - Marciane Magnani
- 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
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Sereno AB, Pinto CD, Gibbert L, de Andrade MTP, da Silva MAB, Etgeton SAP, Miguel OG, Dias JDFG, Krüger CCH, de Messias Reason IJ. Cytotoxic and Phytotoxic Activities of Native Brazilian Forest Gabiroba ( Campomanesia xanthocarpa Berg.), Fruits, and Flour against Shrimp ( Artemia salina L.) and Lettuce ( Lactuca sativa L.). Foods 2023; 13:123. [PMID: 38201151 PMCID: PMC10779049 DOI: 10.3390/foods13010123] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2023] [Revised: 12/15/2023] [Accepted: 12/21/2023] [Indexed: 01/12/2024] Open
Abstract
Gabiroba, a native fruit in Brazil's Atlantic Forest region, has significant nutritional and therapeutic properties. However, due to its seasonality, consumption by the population is limited. Thus, the development of gabiroba byproducts would add significant value to the food and therapeutic industries. Therefore, it is essential to study and support the lack of toxicity of gabiroba fruit extracts. In the present study, physicochemical analyses of fresh fruits (GF) and dehydrated whole gabiroba flour (WGF) and preliminary toxicity analyses of WGF were performed. The toxicity results showed a microcrustacean LC50 of >1000 mg/mL when exposed to WGF extracts at various concentrations (10-1000 μg/mL; p = 0.062) using the Artemia salina method, with no evidence observed of proliferative activity or toxic metabolic compounds in the WGF extract. The phytotoxicity of WGF using Lactuca sativa L. allowed germination and root growth at various concentrations of WGF extract, with the lowest (100 μg/mL) and highest (1000 μg/mL) concentrations exhibiting 98.3% and 100% seed germination, respectively. In conclusion, these results indicate that the WGF preparation preserved the nutritional and antioxidant potential of gabiroba fruits and that WGF is safe for use as a raw material in the food industry and for therapeutic purposes.
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Affiliation(s)
- Aiane Benevide Sereno
- Graduate Program in Internal Medicine, and Health Sciences, Federal University of Paraná (UFPR), R. Padre Camargo, 280, Curitiba 80.069-900, Paraná, Brazil; (C.D.P.); (M.A.B.d.S.); (I.J.d.M.R.)
| | - Carla Dayane Pinto
- Graduate Program in Internal Medicine, and Health Sciences, Federal University of Paraná (UFPR), R. Padre Camargo, 280, Curitiba 80.069-900, Paraná, Brazil; (C.D.P.); (M.A.B.d.S.); (I.J.d.M.R.)
| | - Luciana Gibbert
- Graduate Program in Pharmaceutical Sciences, Federal University of Paraná (UFPR), Av. Lothário Meissner, 632, Curitiba 80.210-170, Paraná, Brazil; (L.G.); (M.T.P.d.A.); (O.G.M.)
| | - Marina Talamini Piltz de Andrade
- Graduate Program in Pharmaceutical Sciences, Federal University of Paraná (UFPR), Av. Lothário Meissner, 632, Curitiba 80.210-170, Paraná, Brazil; (L.G.); (M.T.P.d.A.); (O.G.M.)
| | - Michelli Aparecida Bertolazo da Silva
- Graduate Program in Internal Medicine, and Health Sciences, Federal University of Paraná (UFPR), R. Padre Camargo, 280, Curitiba 80.069-900, Paraná, Brazil; (C.D.P.); (M.A.B.d.S.); (I.J.d.M.R.)
| | - Schaina Andriela Pontarollo Etgeton
- Graduate Program in Food, and Nutrition, Federal University of Paraná (UFPR), Av. Lothário Meissner, 632, Curitiba 80.210-170, Paraná, Brazil;
| | - Obdulio Gomes Miguel
- Graduate Program in Pharmaceutical Sciences, Federal University of Paraná (UFPR), Av. Lothário Meissner, 632, Curitiba 80.210-170, Paraná, Brazil; (L.G.); (M.T.P.d.A.); (O.G.M.)
| | - Josiane de Fátima Gaspari Dias
- Graduate Program in Pharmaceutical Sciences, Federal University of Paraná (UFPR), Av. Lothário Meissner, 632, Curitiba 80.210-170, Paraná, Brazil; (L.G.); (M.T.P.d.A.); (O.G.M.)
| | - Claudia Carneiro Hecke Krüger
- Department of Nutrition, Federal University of Paraná (UFPR), Av. Lothário Meissner, 632, Curitiba 80.210-170, Paraná, Brazil
| | - Iara José de Messias Reason
- Graduate Program in Internal Medicine, and Health Sciences, Federal University of Paraná (UFPR), R. Padre Camargo, 280, Curitiba 80.069-900, Paraná, Brazil; (C.D.P.); (M.A.B.d.S.); (I.J.d.M.R.)
- Department of Medical Pathology, Clinical Hospital, Federal University of Paraná (UFPR), R. Padre Camargo, 280, Curitiba 80.069-900, Paraná, Brazil
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Szopa K, Szajnar K, Pawlos M, Znamirowska-Piotrowska A. Probiotic Fermented Goat's and Sheep's Milk: Effect of Type and Dose of Collagen on Survival of Four Strains of Probiotic Bacteria during Simulated In Vitro Digestion Conditions. Nutrients 2023; 15:3241. [PMID: 37513662 PMCID: PMC10384213 DOI: 10.3390/nu15143241] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2023] [Revised: 06/28/2023] [Accepted: 07/19/2023] [Indexed: 07/30/2023] Open
Abstract
Microbial tolerance of digestive stresses depends not only on the bacterial strain but also on the structure and physicochemical properties of the supply chain and the foods that contain it. In the present study, we aimed to evaluate the effects of the type of milk (ovine, caprine) and the type and dose of collagen on the viability of four probiotic strains, Lacticaseibacillus paracasei L-26, Lacticaseibacillus casei 431, Lactobacillus acidophilus LA-5, and Lacticaseibacillus rhamnosus Lr-32, during in vitro gastrointestinal digestion. The highest survival rate under simulated in vitro digestion conditions compared to the number of cells before digestion was found in two strains, L. casei and L. paracasei, where survival rates were greater than 50% in each batch. The survival rate of the L. rhamnosus strain ranged from 41.05% to 64.23%. In caprine milk fermented by L. acidophilus, a higher survival rate was found in milk with 1.5% hydrolysate than the control, by about 6%. Survival of the L. rhamnosus strain was favorably affected by the 3% addition of bovine collagen in caprine milk, which increased survival by about 14% compared to the control sample. Adding 3% of hydrolysate to sheep's and goat's milk enhanced the survival of the L. rhamnosus strain by 3% and 19%, respectively. This study reports that fermented caprine and ovine milk may be suitable matrices for the probiotic supply of commercial dairy starter cultures and promote gut homeostasis.
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Affiliation(s)
- Kamil Szopa
- Department of Dairy Technology, Institute of Food Technology and Nutrition, University of Rzeszow, Ćwiklińskiej 2D, 35601 Rzeszow, Poland
| | - Katarzyna Szajnar
- Department of Dairy Technology, Institute of Food Technology and Nutrition, University of Rzeszow, Ćwiklińskiej 2D, 35601 Rzeszow, Poland
| | - Małgorzata Pawlos
- Department of Dairy Technology, Institute of Food Technology and Nutrition, University of Rzeszow, Ćwiklińskiej 2D, 35601 Rzeszow, Poland
| | - Agata Znamirowska-Piotrowska
- Department of Dairy Technology, Institute of Food Technology and Nutrition, University of Rzeszow, Ćwiklińskiej 2D, 35601 Rzeszow, Poland
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Effect of the multi-stage block freeze concentration process on the physicochemical and biological properties of noni tea (Morinda citrifolia L.): a case study in Brazil to obtain a promising functional food. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-022-01719-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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OSPANOV A, VELYAMOV S, TLEVLESSOVA D, SCHETININA E, KAIRBAYEVA A, MAKEEVA R, TASTANOVA R. Survival of lactic acid bacteria when using the developed yogurt from the milk of small cattle under in-vitro conditions. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.117722] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
- Assan OSPANOV
- LLP Kazakh Research Institute of Processing and Food Industry, Kazakhstan
| | - Shukhrat VELYAMOV
- LLP Kazakh Research Institute of Processing and Food Industry, Kazakhstan
| | | | | | | | - Raushan MAKEEVA
- LLP Kazakh Research Institute of Processing and Food Industry, Kazakhstan
| | - Raushan TASTANOVA
- LLP Kazakh Research Institute of Processing and Food Industry, Kazakhstan
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Functional and Healthy Yogurts Fortified with Probiotics and Fruit Peel Powders. FERMENTATION 2022. [DOI: 10.3390/fermentation8090469] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The application of processing waste by-products along with probiotics is an interesting choice to confer potential functional aspects to food products. This study was designed to investigate the nutritional capacity of freeze-dried mango peel powder (MPP) and banana peel powder (BPP) in the presence of a mixture of three probiotic species (1% of each of three probiotics (Lacticaseibacillus casei (431®), Lacticaseibacillus rhamnosus (LGG®) and Bifidobacterium subsp. Lactis (Bb-12®)) as sources of additional nutrients and prebiotics in fresh and rehydrated freeze-dried (RFD) yogurts for 28 days of refrigerated storage. The net count of probiotics in yogurt fortified with MPP and BPP increased by at least 1 log CFU/g after 4 weeks of refrigerated storage. Adding fruit peel powder (FPP) significantly (p < 0.05) increased fat, ash, and protein contents in both fresh and RFD yogurts in comparison with the control yogurt. Similarly, the total phenolic contents (TPC) and antioxidant activity (AOA) was enhanced significantly (p < 0.05). The TPC reached 2.27 ± 0.18 and 2.73 ± 0.11 mg GAE/g in RFD enriched with BPP and MPP compared to a TPC of 0.31 ± 0.07 mg GAE/g in the control. Additionally, yogurt samples enriched with BPP (Y-5) and MPP (Y-6) demonstrated 12% more sugar contents than non-fortified yogurts (Y-1). Higher titratable acidity and lower pH values were also recorded in the RFD yogurt. Significant differences (p < 0.05) in the color parameters were detected in both fresh and RFD yogurts with reduced brightness (L*) and increased redness (a*) of the product. These findings demonstrated the suitability of MPP and BPP in yogurt formulations to optimize the advantages of such synbiotic products with higher availability of phenolic compounds.
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Camelo-Silva C, Verruck S, Ambrosi A, Di Luccio M. Innovation and Trends in Probiotic Microencapsulation by Emulsification Techniques. FOOD ENGINEERING REVIEWS 2022. [DOI: 10.1007/s12393-022-09315-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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PRESTES AA, HELM CV, ESMERINO EA, SILVA R, PRUDENCIO ES. Conventional and alternative concentration processes in milk manufacturing: a comparative study on dairy properties. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.08822] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
| | | | - Erick Almeida ESMERINO
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, Brasil; Universidade Federal Rural do Rio de Janeiro, Brasil
| | - Ramon SILVA
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, Brasil
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Naissinger da Silva M, Tagliapietra BL, Flores VDA, Pereira Dos Santos Richards NS. In vitro test to evaluate survival in the gastrointestinal tract of commercial probiotics. Curr Res Food Sci 2021; 4:320-325. [PMID: 34095855 PMCID: PMC8165489 DOI: 10.1016/j.crfs.2021.04.006] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2021] [Revised: 04/27/2021] [Accepted: 04/29/2021] [Indexed: 12/21/2022] Open
Abstract
The search for functional foods grows constantly, and in this demand, the supply of industries that seek to produce and sell supplements also grows, as is the case of probiotics freely sold in pharmacies and supermarkets. Given a large number of foods with probiotic appeal and supplements sold without the need for a nutritional or medical prescription, this study came up to evaluate the viability of commercial probiotic cells, through in vitro gastrointestinal simulation and analyzing the information present in their labeling. Eleven commercial probiotic samples were analyzed, and viable cell counts were performed before and after in vitro simulation. These products usually use appealing labeling and induce the consumer to purchase these probiotics, which often do not offer the benefits described on the packaging. The results showed that only two samples had the initial concentration indicated on their labeling and four samples offered a concentration of 3 log CFU g−1 in the ileum portion. All samples had a reduction in concentration during the gastrointestinal simulation, which varied from 1 to 4 log CFU g−1, but most do not fulfill the offer of a probiotic supplement, and there should be more inspection and control over the commercialization of this product niche. Of eleven probiotics analyzed, only two were in accordance with their labeling. Only six probiotics showed an initial concentration above 8 log CFU g-1. After gastrointestinal simulation, six probiotics showed viability greater than 6 log CFU g-1. Probiotic fermented milk and microorganisms protected by capsules showed the best results. Technologies are needed that contribute to maintaining probiotic viability in storage and digestion.
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Affiliation(s)
- Maritiele Naissinger da Silva
- Universidade Federal de Santa Maria, Departamento de Tecnologia e Ciência de Alimentos, Rua Antonio Botega, 270, CEP 97095-030, Santa Maria, RS, Brazil
| | - Bruna Lago Tagliapietra
- Universidade Estadual de Campinas, Departamento de Tecnologia de Alimentos, Campinas, SP, Brazil
| | - Vinícius do Amaral Flores
- Universidade Federal de Santa Maria, Departamento de Tecnologia e Ciência Dos Alimentos, Santa Maria, RS, Brazil
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