Guava, orange and passion fruit by-products: Characterization and its impacts on kinetics of acidification and properties of probiotic fermented products

Abstract

This study aimed at characterizing guava, orange and passion fruit by-products and investigating the effect of adding these fruit by-products to probiotic fermented goat milk and cereal-based fermented products. Fruit byproducts showed total fiber content, phenolic compounds and antioxidant activity varying from, respectively, 58.20-89.80%, 253.14-420.89 mg GAE/100 g, and 11.38-17.37 μmol TE/g. Most carotenoids were represented by β-carotene, which ranged from 7.91 to 56.07 μg/g. The presence of fruit by-products did not affect the fermentation time of fermented oat beverage and fermented goat milk; however, a significant increase (ranging from 0.28 to 0.91 h) in fermentation time of fermented rice beverages was observed after the addition of byproducts. Fruit by-products also resulted in an increase in acidification throughout storage; however, they did not affect the counts of probiotic bacteria. A decrease in probiotic survival during in vitro gastrointestinal simulation was observed in all treatments. Nonetheless, the presence of orange and passion fruit by-products enhanced the resistance of the probiotics to simulated gastrointestinal conditions and resulted in population 2 log CFU/mL higher than the control treatment. Fruit by-products can be considered relevant sources of bioactive compounds useful in raising the functional attributes of probiotic fermented products.

Growth conditions and survival kinetics during storage of Lactobacillus rhamnosus GG for the design of a sustainable probiotic whey‐based beverage containing Costa Rican guava fruit pulp

“…As Bedani and others demonstrated, the addition of mango and guava pulp on soy yogurt did not affect the viability of L. acidophilus and Bifidobacterium animalis; nevertheless, the strains decreased its survival at in vitro conditions (Bedani, Vieira, Rossi, & Saad, 2014). Similar results were reported by Casarotti, where the inclusion of Psidium guajava byproducts on fermented beverages decreased in probiotic survival during the in vitro gastrointestinal simulation test (Casarotti, Borgonovi, Batista, & Penna, 2018). Conducting in vivo tests would be recommended to validate the synergic effect of LGG and PACs in CRG beverage (Hill, Ross, Arendt, & Stanton, 2017).…”

How to improve the functionality, nutritional value and health properties of fermented milks added of fruits bioactive compounds: a review

“…Recent studies also highlight specific probiotic strains in potential protective effects on bones and in the treatment of osteoporosis (Lee et al, 2020). Species of Lactobacillus and Bifidobacterium genera are usually added in dairy products to confer probiotic effects since they are studied in the entire human gastrointestinal tract (Balthazar et al, 2019;Casarotti et al, 2018;Pena et al, 2021;Rasika et al, 2020;Shafi et al, 2019). However, the probiotic effectiveness depends on the viable cells count per gram of food, in the moment of consumption.…”

“…Dairy products contain a range of nutrients that are essential to microorganism's development, becoming the most vehicles for probiotic cells addition, in special to fermented milks. In addition to nutritional properties, dairy products may contribute to probiotic survival through the gastrointestinal due to the buffer effect and the fat globules, which protect the benefic bacteria against the stomach acid (Balthazar et al, 2019;Casarotti et al, 2018;Verruck et al, 2020). The versatility of fermented milks and their high acceptance by consumers become these products a good daily source of probiotics.…”

“…Emerging studies about adding bioactive compounds from fruits, juices or extracts in dairy matrices have interesting and promising results, once that milk is a good vehicle for the incorporation of these natural compounds and may decrease the use of synthetic additives (de Carvalho et al, 2019;Granato et al, 2018;Jaimez-Ordaz et al, 2019). In fermented milks, the addition of fruit bioactive compounds is a potential to enrich the dairy product structure, besides being very accepted by consumers (Balthazar et al, 2019;Casarotti et al, 2018;Fidelis et al, 2020;Jaimez-Ordaz et al, 2019).…”

Determinación de la huella hídrica para un cultivo de guayaba pera (Psidium guajava)

“…Para el proceso productivo de la guayaba pera se cuenta con una serie de impactos ambientales que afectan tanto al recurso agua, como al aire y suelo, pero por las consecuencias generadas la captación del recurso hídrico y la modificación del suelo son las que más implicadas se encuentran (Flores et al, 2015). Uno de los mayores impactos encontrados para el cultivo de guayaba es la captación de agua, ya sea superficial o subterránea, que es necesaria para las labores de riego del cultivo por cuanto se observa un uso excesivo del recurso, que se provoca por deficientes drenajes y la consecuente erosión, lo que conlleva a mediano plazo a la reducción de los cuerpos hídricos; otro de los impactos es el deterioro físico de los suelos, presentándose conflictos entre el uso del agua para los cultivos y el consumo humano (Casarotti et al, 2018).…”