Sensory and flavor-aroma profiles of passion fruit juice fermented by potentially probiotic Lactiplantibacillus plantarum CCMA 0743 strain

Several non-dairy probiotic beverages are already available to consumers and have been considered suitable carriers for probiotic bacteria. This study aimed to investigate the effect of Lactiplantibacillus plantarum CCMA 0743 in single and co-culture on the volatile compounds and sensory profiles of fermented passion fruit juice. The viability of strains inoculated in juice and MRS matrices was evaluated in a simulated gastrointestinal condition. The bacterial viability after 28 days of refrigerated storage of the juices was also evaluated. L. plantarum CCMA 0743 showed high viability (6.18 Log CFU/mL) after passage throughout simulated digestion in the passion fruit juice matrix. Both juices maintained high probiotic counts (>8.0 Log CFU/mL) during storage. Also, the yellow color was stable after 28 days of storage. Volatile compounds of passion fruit juices were modified after the fermentation process, such as ketones and alcohol formation degradation. The sensory profile of passion fruit juice was modified by single and co-culture fermentations. The fermented samples were mainly correlated with the terminologies "salty, acidic and bitter tastes" and "sweetener aftertaste". Overall, passion fruit juice proved to be an adequate food matrix to deliver the evaluated strains. However, individual strains or strain-strain interactions with the food matrix affect the fermented product, demonstrating that strain and matrices evaluations are essential for developing novel products with acceptable characteristics.

Lactiplantibacillus plantarum CCMA 0743 and Lacticaseibacillus paracasei subsp. paracasei LBC-81 metabolism during the single and mixed fermentation of tropical fruit juices

Fruit juices have shown promising results as new probiotic carriers. This study aimed to evaluate acerola, jelly palm, and passion fruit juices as substrates for fermentation using Lactiplantibacillus plantarum CCMA 0743 and Lacticaseibacillus paracasei LBC-81 in single and mixed cultures. First, the juices were evaluated as substrate and selected based on bacterial growth performance during fermentation. Afterward, the impact of fermentation on sugars, organic acids, and bioactive compounds was also appraised. Phytochemical modification of three different juices fermented by lactic acid bacteria at 37 °C/24 h was evaluated. After 18 h of fermentation, passion fruit juice showed higher cell viable counts of single and mixed L. plantarum CCMA 0743 culture, above 9.00 Log CFU/mL, and pH between 4.07 and 4.10. Sugars consumption and organic acid production were influenced by juice composition and culture used. The mixed culture reduced the total sugars in the passion fruit juice by approximately 53.0% (8.51 g/L). Lactic acid was the main product of the sugars fermentation, with higher concentrations detected in passion fruit juice (8.39-11.23 g/L). Bioactive compounds were analyzed on the selected substrate. The fermentative process reduced antioxidant activity and carotenoid content. However, single L. plantarum CCMA 0743 culture increased the yellow flavonoid content of passion fruit juice by approximately 3.0 µg/mL. L. plantarum CCMA 0743 showed high and suitable cell, viable counts, to claimed probiotic products, increasing bioactive compounds in passion fruit juice. Therefore, this strain and passion fruit substrate showed attractive potential to produce alternative and functional fermented fruit beverages.

Propriedades físico-químicas da polpa de tamarillo (Solanum betaceum) e sua aplicabilidade na elaboração de sorvetes

Resumo O tamarillo, também conhecido no Brasil como tomate de árvore, tem ganhado projeção devido à riqueza de nutrientes e compostos bioativos que apresenta, sendo um candidato promissor para aplicação pela indústria alimentícia. Ressalta-se que a adição de frutas tropicais na elaboração de sorvetes desempenha papel fundamental tanto nas características finais do produto como na aceitação dos consumidores. Os objetivos deste trabalho foram caracterizar físico-quimicamente as polpas de duas variedades de tamarillo e caracterizar físico-química e sensorialmente quatro formulações de sorvetes elaborados com a polpa do fruto. Para caracterização da polpa de fruta e do sorvete, foram realizadas análises de umidade, cinzas, carboidratos, proteína, gordura, acidez titulável, textura e overrun. Os sorvetes foram analisados sensorialmente para os atributos de cor, sabor, textura, impressão global e intenção de compra. Os parâmetros físico-químicos apresentaram diferenças tanto entre as variedades de tamarillo quanto entre as diferentes formulações de sorvete, exceto no teor proteico do fruto. Os valores de overrun dos sorvetes elaborados variaram de 66,41% a 92,30%. O sorvete adicionado de 20% de polpa de tamarillo roxo obteve a melhor nota no atributo sabor, 7,85. No geral, os produtos obtiveram boa aceitação. Conclui-se que a concentração e a variedade da polpa utilizada influenciam nas características do sorvete e que o tamarillo pode ser considerado uma fruta em potencial na fabricação do produto.