Development of prebiotic yogurt with addition of green-banana biomass (Musa spp.)

COSTA, RAFAEL S.; OLIVEIRA, RODRIGO F.; HENRY, FÁBIO C.; MELLO, WESLLEY A.O.; GASPAR, CAROLINA R.

doi:10.1590/0001-3765202320220532

An. Acad. Bras. Ciênc.

2023

DOI: 10.1590/0001-3765202320220532

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Development of prebiotic yogurt with addition of green-banana biomass (Musa spp.)

RAFAEL S. COSTA,

RODRIGO F. OLIVEIRA,

FÁBIO C. HENRY

et al.

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Cited by 3 publications

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Intervention effect of freeze-dried probiotic and unripe banana pulp combination on set-type Bio-yogurt production during storage

Abdelazez,

Mohamed,

Refaey

et al. 2023

Food Measure

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We structurally pinpoint a loop that investigates various probiotic properties of free and freeze-dried Levilactobacillus brevis (LAC and LACFD) in vitro including growth rate, pH, bile endurance, antibiotic sensitivity, and antagonism against food-borne pathogens. An innovative Set-type Bio-yogurt by combining Levilactobacillus brevis with unripe banana pulp was produced. Set-type Bio-yogurt treatments came in three different treatments (BYP3, BYP6, and BYP9) were created as set yogurt type enriched with 3, 6, and 9% (w/v) unripe banana pulp, respectively, while (CTY and CPYFD) served as control yogurt usingfree and freeze-dried Levilactobacillus brevis. In vitro studies demonstrated that there were no significant variations in growth rate or pH although bile had a significant influence. Furthermore, the presence of some antibiotics had a substantial impact when both free and freeze-dried probiotics were compared. The antagonistic activity against foodborne bacteria was significantly affected. Once unripe banana pulp was combined with free or freeze-dried Levilactobacillus brevis, substantial results were obtained, BYP9 has the most favorable technical properties, whereas BYP6 has the greatest overall sensory evaluation (94.4 ± 0.55 points). Therefore, we recommended combining the freeze-drying process with plants such as bananas to develop affordable strategies for surviving Levilactobacillus brevis while producing symbiotic Bio-yogurt.

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Intervention effect of freeze-dried probiotic and unripe banana pulp combination on set-type Bio-yogurt production during storage

Abdelazez,

Mohamed,

Refaey

et al. 2023

Food Measure

View full text Add to dashboard Cite

show abstract

Green banana biomass (Musa spp.): a promising natural ingredient to improve technological and nutritional properties of food products

de Oliveira,

do Nascimento,

Cuambe

et al. 2024

Food Bioscience

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Research advances in origin, applications, and interactions of resistant starch: Utilization for creation of healthier functional food products

Hu,

Jiang,

Sang

et al. 2024

Trends in Food Science & Technology

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Development of prebiotic yogurt with addition of green-banana biomass (Musa spp.)

Cited by 3 publications

References 23 publications

Intervention effect of freeze-dried probiotic and unripe banana pulp combination on set-type Bio-yogurt production during storage

Intervention effect of freeze-dried probiotic and unripe banana pulp combination on set-type Bio-yogurt production during storage

Green banana biomass (Musa spp.): a promising natural ingredient to improve technological and nutritional properties of food products

Research advances in origin, applications, and interactions of resistant starch: Utilization for creation of healthier functional food products

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