Development of vegetal probiotic beverage of passion fruit (Passiflora edulis Sims), yam (Dioscorea cayenensis) and Lacticaseibacillus casei

Guedes, Cinthia Karla Rodrigues do Monte; Guedes, Andrei Felipe Loureiro do Monte; Silva, Joyce Ramos da; Silva, Emanuele Batista Barbosa da; Santos, Eveline Cássia Meira dos; Stamford, Thayza Cristina Montenegro; Stamford, Tânia Lúcia Montenegro

doi:10.1590/fst.66120

Cited by 12 publications

(3 citation statements)

References 36 publications

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“…In this context, research has been carried out to use byproducts (passion fruit peel albedo) as functional ingredients in the processing of bread products associated with cereal flours (corn, wheat and rice) (Nascimento et al, 2020;Maia et al, 2018;Souza et al, 2020a), development of vegetal probiotic beverage of passion fruit (Guedes et al, 2021), development of cookies (Lima et al, 2022), development of biscuit (Weng et al, 2021). The enrichment of these products with passion fruit residue flour in the research by Souza et al (2020b) showed important minerals (calcium, sodium and potassium) in the bark composition, as well as a viable alternative for application in bakery products intended for consumption by patients with celiac disease.…”

Section: Introductionmentioning

confidence: 99%

Bioactive, technological-functional potential and morphological structures of passion fruit albedo (Passiflora edulis)

et al. 2022

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Agroindustrial disposal generates tons of passion fruit albedo during pulp and juice processing. The reduction of this environmental pollution potential and its use involves research such as this one, which aims to determine the bioactive compounds in the passion fruit albedo (Passiflora edulis), its technological, functional potential and its morphological structures, aiming at food application. The methodologies applied followed internationally accepted and recommended guidelines. The results showed that the albedo flour obtained a yield of 9.76%, and from this, a semifine powder flour was prepared (75.8%), with 4.95% moisture, 40.72% reducing sugars, water activity of 0.37, pH of 5.29, total titratable acidity of 0.99 and total soluble solids of 1.5 °Brix. In addition, the presence of bioactive compounds such as polyphenols (18.88 mg AGE/100 g), flavonoids (13.51 mg/100 g), anthocyanins (1.74 mg/100 g) and chlorophyll b (69.65 mg/100 g) was evidenced, highlighting a considerable amount of vitamin C (377.36 mg/100 g) and pectin concentration (40.5%). In addition, the presence of bioactive compounds such as polyphenols (18.88 mg AGE/100 g), flavonoids (13.51 mg/100 g), anthocyanins (1.74 mg/100 g) and chlorophyll b (69.65 mg/100 g) was evidenced, highlighting a considerable amount of vitamin C (377.36 mg/100 g) and pectin concentration (40.5%).

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Section: Introductionmentioning

confidence: 99%

Bioactive, technological-functional potential and morphological structures of passion fruit albedo (Passiflora edulis)

et al. 2022

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“…The functionality of passion fruit juice in the food industry is still expanding as food technologists actively develop innovative products. Recent research shows that the juice can be fabricated into passion fruit juice-enriched set yogurt (Ning et al, 2021), nutritious jelly drinks (Agnes et al, 2021), and probiotic drinks (Guedes et al, 2021).…”

Section: Passion Fruit As Multifunction Fruit For Industrial Usagementioning

confidence: 99%

Passion Fruit—A Potential Crop for Exploration in Malaysia: A Review

Nor¹,

Ding²,

Sakimin³

et al. 2022

JTAS

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Passion fruit is a short-term crop with a life span of up to 2 years. Nowadays, passion fruit captures increasing demand in the global market. However, passion fruit is considered an underrated fruit in Malaysia as the production has not reached commercial cultivation. Highlighting the passion fruit as the next important commodity could rejuvenate the economy by disseminating equal benefits for both small and large-scale growers. This article provides a perspective on underlining the fruit to be explored as a commercial commodity. The fruit consists of three main components: juice, seed, and peel. Each of the fruit components has unique properties that can benefit multiple industries. In addition, strategies for successful passion fruit planting are also emphasised by farm management until the processing line produces high-quality fruit that can penetrate the global market. Therefore, a comprehensive review of passion as an essential crop could benefit Malaysia’s agriculture and processing industries.

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“…When discussing foods that benefit health, probiotic beverages stand out for their benefits, such as reducing lactose intolerance and preventing intestinal dysbiosis (Guedes et al ., 2021). In addition, plant‐based probiotic beverages have also shown improvements in consumers' lipid profiles, diabetes control, and immunomodulatory properties (Lopes et al ., 2020; Pimentel et al ., 2021) when a certain concentration of live cells reaches the gut (Yang et al ., 2020; Rasika et al ., 2021).…”

Section: Introductionmentioning

confidence: 99%

Sorghum bicolor probiotic beverage: does packaging material affect the quality parameters, probiotic survival, and sensory acceptance?

Fiori,

Barão,

Marcolino

et al. 2023

Int J of Food Sci Tech

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SummaryPlant‐based probiotic beverages are gaining popularity among vegans, lactose intolerants, and those with milk‐protein allergies. Sorghum bicolor is a cereal rich in phytochemicals that can promote probiotic growth when malted. The packaging type may impact the characteristics and probiotic survival in plant‐based probiotic beverages. This study aimed to evaluate the impact of different packaging materials (polyethylene terephthalate (PET), high‐density polyethylene (HDPE), and glass) on quality parameters, probiotic survival (Lacticaseibacillus casei), and sensory acceptance of strawberry‐flavoured probiotic sorghum‐based beverages. The packaging type did not affect the product's chemical composition, quality parameters, antioxidant activity, or probiotic survival. However, the products stored in PET and HDPE packaging showed a lower consistency index, higher dissolved oxygen concentration, improved probiotic survival to simulated gastrointestinal conditions, and better sensory acceptance. Malted S. bicolor can be used to produce probiotic beverages with adequate probiotic survival and physicochemical parameters and reasonable sensory acceptance during 28 days of refrigerated storage.

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Development of vegetal probiotic beverage of passion fruit (Passiflora edulis Sims), yam (Dioscorea cayenensis) and Lacticaseibacillus casei

Cited by 12 publications

References 36 publications

Bioactive, technological-functional potential and morphological structures of passion fruit albedo (Passiflora edulis)

Bioactive, technological-functional potential and morphological structures of passion fruit albedo (Passiflora edulis)

Passion Fruit—A Potential Crop for Exploration in Malaysia: A Review

Sorghum bicolor probiotic beverage: does packaging material affect the quality parameters, probiotic survival, and sensory acceptance?

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