Fermented coconut jelly as a probiotic vehicle, physicochemical and microbiology characterisation during an in vitro digestion

Abstract

Summary There is little information on the survival of probiotics in plant‐based foods after simulated gastric and intestinal conditions, likewise the microstructure arrangement in the no‐dairy fermented food. This work aimed to study if the agar–agar in a fermented coconut jelly confers protection to probiotics, phenolic and antioxidant compounds during in vitro digestion. Samples containing higher agar–agar amounts tend to retain (P < 0.05) antioxidant and phenolic compounds in their network better, even after the in vitro digestion. Also, a compact and homogeneous microstructure was observed by the Confocal Laser Scanning Microscopy. The texture profile analysis shows that 1% of agar samples presented the maximum hardness (P < 0.05) due to more bonding points and intermolecular interactions. Finally, the survival of probiotics remained above the recommended values (106–107 CFU g−1) after the in vitro digestion of a product with probiotic potential.

The Mulberry Juice Fermented by Lactiplantibacillus plantarum O21: The Functional Ingredient in the Formulations of Fruity Jellies Based on Different Gelling Agents

“…This is in accordance with Farinha et al, 2015 [50], who reports that to improve probiotic survival, prebiotic ingredients can be added to food preparations containing probiotic microbiota. Moreover, our results are in agreement with the report of other authors, who confirmed that the addition of agar-agar into fermented coconut jelly can improve probiotics' survivability, and phenolic and antioxidant compounds during in vitro digestion [51].…”

“…Moreover, the results showed that agar-agar-based samples of jellies were best evaluated in terms of the texture-distinguishing feature, "compactness" (Figure 3a,b). Domínguez-Murillo and Urías-Silvas, 2023, suggested that the addition of 1% of agar to samples of coconut jellies presented the maximum hardness (p < 0.05), due to more bonding points and intermolecular interactions [51]. It can be concluded that inulin can be a good alternative for sucrose, which is in line with current food design trends.…”