In vitro gastrointestinal digestion of a peanut, soybean, guava and beet beverage supplemented with Lactobacillus rhamnosus GG

Montanari, Shimeny Ramos; Júnior, Bruno Ricardo de Castro Leite; Martins, Maurílio Lopes; Ramos, Afonso Mota; Binoti, Mirella Lima; Campos, Renata Cristina de Almeida Bianchini; Campos, André Narvaes da Rocha; Martins, Eliane Maurício Furtado

doi:10.1016/j.fbio.2020.100623

Cited by 15 publications

(9 citation statements)

References 45 publications

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“…A utilização de sucos de fruta é uma boa aposta para a elaboração de bebidas probióticas. A presença de minerais, vitaminas, fibras dietéticas e antioxidantes (ESPINOZA & NAVARRO, 2010), além dos carboidratos inerentes a fruta, tornam esses vegetais possíveis substratos para culturas probióticas (MONTANARI et al, 2020). Por ser uma fonte alimentar natural, podem ser consumidos visando uma dieta saudável.…”

Section: Sucos Probióticos à Base De Frutaunclassified

“…Juntamente com os cereais, os vegetais e a soja, as frutas estão sendo utilizadas para elaboração de alimentos probióticos não lácteos (LEBAKA et al, 2018) e de caráter vegano. Sendo assim, a busca por novos sabores funcionais (MONTANARI et al, 2020), tem impulsionado estudos que visem formulação inovadoras.…”

Section: Sucos Probióticos à Base De Frutaunclassified

“…A polpa de maracujá, por sua vez, contém quantidades significativas de β-caroteno, riboflavina, niacina (vitamina B3), cálcio, fósforo e ácido ascórbico (vitamina C), com teor moderado de carboidratos e baixo conteúdo de gordura (CORRÊA et al, 2016). Adicionalmente, a goiaba, além de conter fibras e licopeno (MONTANARI et al, 2020), é uma fonte potencial de minerais, açúcares e ácido ascórbico (TANWAR et al, 2014).…”

Section: Sucos Probióticos à Base De Frutaunclassified

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EFEITO DO ESTRESSE ÁCIDO SOBRE Lactobacillus rhamnosus ATCC 7469 NA PRODUÇÃO DE SUCOS SIMBIÓTICOS CONTENDO INULINA E XILITOL

Santos¹,

Andrade²,

Finkler³

2022

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A autora se responsabiliza publicamente por esta obra, garantindo que o mesmo é de autoria própria, assumindo integral responsabilidade diante de terceiros, quer de natureza moral ou patrimonial, em razão de seu conteúdo, declarando que o trabalho é original, livre de plágio e que não infringe quaisquer direitos de propriedade intelectual de terceiros. A autora declara não haver qualquer interesse comercial ou irregularidade que comprometa a integridade desta obra. Dedico este trabalho à minha família que caminhou comigo nesta incrível jornada, em especial ao meu amado esposo Jonathan que, pacientemente,me apoiou e encorajou em todos os momentos. AGRADECIMENTOSO sentimento de gratidão nos faz perceber o quanto cada acontecimento vivido foi importante para nosso desenvolvimento. Sendo assim, agradeço primeiramente a Deus pelos pais que me concedeu, pois nunca limitaram os meus sonhos.Ao meu esposo, que em momento algum me deixou desistir. Poder contar com sua parceria faz de mim uma mulher abençoada. Obrigada por estar ao meu lado, seus conselhos me ajudaram a seguir.Aos professores que fizeram parte da minha formação, em especial à minha orientadora, Ester Ribeiro. Sua dedicação aos alunos, sempre prestativa e disciplinada, fazem da senhora um exemplo a ser seguido.À minha coorientadora Christine Lamenha, pelos valiosos conselhos e por sua generosidade.Às pessoas que passaram ou que ainda estão em minha vida, pois de certa forma me impulsionaram até aqui.

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Section: Sucos Probióticos à Base De Frutaunclassified

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EFEITO DO ESTRESSE ÁCIDO SOBRE Lactobacillus rhamnosus ATCC 7469 NA PRODUÇÃO DE SUCOS SIMBIÓTICOS CONTENDO INULINA E XILITOL

Santos¹,

Andrade²,

Finkler³

2022

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“…The main genera of lactic acid bacteria used for addition to vegetables are Lactobacillus spp., Leuconostoc spp., Bifidobacterium spp., Streptococcus and Enterococcus. It is necessary that probiotic cultures survive the gastrointestinal tract reaching the colon, where they will colonize the intestinal epithelium with a minimum count between 10 6 and 10 7 CFU/mL or grams of product (MontanarI et al, 2020). Minimally processed fruits can be carriers of probiotic microorganisms and serve consumers who are part of groups restricted to dairy products or who choose not to consume them (Rasika et al, 2021).…”

Section: Minimally Processed Fruits With Added Probioticsmentioning

confidence: 99%

Minimally processed fruits with added probiotics: A review

et al. 2022

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Probiotics can be like microorganisms that, when used for the health of living animals, confer health benefits. Probiotics are well known and well accepted by consumers, but they are mainly in dairy products, being a barrier to consumers who are lactose intolerant or allergic to milk proteins. In this sense, plant matrices are suitable to host probiotic microorganisms to increase the functional characteristics of minimally processed vegetables. In this way, this work reviews the main studies that show the potential of adding probiotics to minimally processed fruits. In addition, different ways of adding probiotics to plant matrices are discussed. In parallel, the review presents the viability of probiotics in minimally processed fruits, the challenges encountered and the best strategy for the incorporation of these microorganisms into plant matrices. Available research indicates that the intrinsic properties of vegetables contribute to an effective association of probiotics. Therefore, the possibility of using these matrices as carriers of probiotic strains is an opportunity to provide consumers with new probiotic foods that can be part of a varied diet, ensuring a regular intake of these microorganisms.

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“…Honey can play an important biological role, acting as an antioxidant, antidiabetic, antiinflammatory, antimicrobial and as a healing agent, and also affecting the cardiovascular system (Rodriguez et al, 2017; Seraglio et al, 2021). Peanut is a functional food as it presents a high amounts of proteins, unsaturated fatty acids, B-complex vitamins, dietary fiber, antioxidants, minerals and some phytochemicals (Corrêa et al, 2007; Montanari et al, 2020). Guar gum is a galactomannan isolated from the seed of Cynamopsis tetragonolobus .…”

Section: Introductionmentioning

confidence: 99%

High fiber content snack bars made with maize biomass flour, rice flakes and oat flakes: Physicochemical properties and sensory acceptance

Ribeiro

Oliveira

Silva

et al. 2022

Food sci. technol. int.

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The aim of this study was to assess physicochemical properties and sensory acceptance of snack bars (SBs) made with different levels of maize biomass flour (MBF), rice flakes (RF) and oat flakes (OF). A simplex design was used, with 6 mixtures and 2 repetitions. The different levels of MBF, RF and OF used in the SBs influenced all physicochemical properties evaluated (moisture, water activity, specific volume, hardness and instrumental color). SB4 (containing 14.85:5:10.85% of MBF:RF:OF, respectively) and SB6 (containing 14:8:8% of MBF:RF:OF, respectively) were the closest to the desirable formulation according to the desirability diagram for the physicochemical properties of the SBs. SB1 (containing 20:5:5% of MBF:RF:OF, respectively) was also selected for sensory analysis as it showed the highest MBF content among all formulations. None SBs presented a microbiological risk. The SB6 presented the highest sensory acceptance and purchase intent, highlighting its rich content of dietary fiber (16.45 ± 0.1 g 100 g−1) and protein (7.04 ± 0.02 g 100 g−1) besides its low-calorie characteristic (1421.22 kJ 100 g−1/339.68 kcal 100 g−1). The development of SBs using MBF is feasible in relation to their physicochemical and sensory properties, which can stimulate the sustainable production of new goods from this by-product.

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In vitro gastrointestinal digestion of a peanut, soybean, guava and beet beverage supplemented with Lactobacillus rhamnosus GG

Cited by 15 publications

References 45 publications

EFEITO DO ESTRESSE ÁCIDO SOBRE Lactobacillus rhamnosus ATCC 7469 NA PRODUÇÃO DE SUCOS SIMBIÓTICOS CONTENDO INULINA E XILITOL

EFEITO DO ESTRESSE ÁCIDO SOBRE Lactobacillus rhamnosus ATCC 7469 NA PRODUÇÃO DE SUCOS SIMBIÓTICOS CONTENDO INULINA E XILITOL

Minimally processed fruits with added probiotics: A review

High fiber content snack bars made with maize biomass flour, rice flakes and oat flakes: Physicochemical properties and sensory acceptance

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