Potential prebiotic properties of cashew apple (Anacardium occidentale L.) agro‐industrial byproduct on Lactobacillus species

Abstract

The CAP exerts potential prebiotic effects on different potentially probiotic Lactobacillus strains and should be an added-value ingredient for the food industry. © 2017 Society of Chemical Industry.

The performance of five fruit‐derived and freeze‐dried potentially probiotic Lactobacillus strains in apple, orange, and grape juices

“…The HPLC sample peaks were identified by comparing their retention times with those of sugar and organic acid standards. Duplicate injections were performed, and the average peak areas were used for quantification . Tartaric, malic, lactic, citric, succinic, and acetic acids were detected by the DAD at 210 nm; glucose and fructose were detected by the RID.…”

“…Duplicate injections were performed, and the average peak areas were used for quantification. 16 Tartaric, malic, lactic, citric, succinic, and acetic acids were detected by the DAD at 210 nm; glucose and fructose were detected by the RID. The standards for glucose and fructose were obtained from Sigma-Aldrich (St Louis, USA), and for citric, acetic, lactic, tartaric, and malic acids they were obtained from Vetec Química Fina (Rio de Janeiro, Brazil), all with a purity of ≥ 99%.…”

“…Different Lactobacillus species have been isolated from a variety of fruit and their industrial processing byproducts ( e.g ., L. acidophilus , L. casei , L. paracasei , L. fermentum , L. nagelii , L. plantarum , L. pentosus, and L. brevis ) and have shown satisfactory performance in assays for probiotic properties . Lactobacillus species have been intensively studied for their potential use in functional foods …”

“…10,11 Lactobacillus species have been intensively studied for their potential use in functional foods. 11,15,16 Probiotic cultures are typically freeze dried to produce powders with prolonged storage stability. 17,18 Variations in the abilities of different probiotic freeze-dried Lactobacillus species (e.g., L. plantarum, L. acidophilus, L. casei and L. rhamnosus) to survive during frozen storage or when incorporated into fruit juices have been reported.…”

Models to Evaluate the Prebiotic Potential of Foods

“…Recently, many byproducts of the food industry have been studied as cheap and alternative sources of prebiotics [6,49,50]. The study by Gómez et al [49] confirmed the prebiotic effects caused by a refined product containing POS that promoted the growth of beneficial bacteria and the increase of SCFA concentrations.…”