Potentially synbiotic fermented beverages processed with water-soluble extract of Baru almond

Fernandes, Ana Beatriz Costa; Marcolino, Vanessa Aparecida; Silva, Camila; Barão, Carlos Eduardo; Pimentel, Tatiana Colombo

doi:10.1016/j.fbio.2021.101200

Cited by 14 publications

(15 citation statements)

References 34 publications

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“…Finally, long processing times (10 min) resulted in lower organic acid content (malic, acetic and citric acids) ( P < 0.05). Probiotic cultures can metabolise malic acid or sugars during fermentation (Fernandes et al ., 2021). In addition, L. casei can metabolise citric acid and use it as an energy source (Nualkaekul et al ., 2012).…”

Section: Resultsmentioning

confidence: 99%

“…Finally, HIUS application may accelerate lactose transgalactosylation and hydrolysis, resulting in different organic acid ratios. Decreases in acetic acid to lactic acid ratios have been commonly reported (Guimarães et al ., 2019; Fernandes et al ., 2021). The results suggest that HIUS, mainly when applied for 7.5 min, improved the metabolic activity of probiotic cultures during fermentation, resulting in the consumption of some organic acids and/or soluble compounds and lactic acid production.…”

Section: Resultsmentioning

confidence: 99%

“…Regarding the component interactions, the results suggest that probiotic cultures kept metabolic activity during storage in the products, with lactic acid production by utilisation of other organic acids and/or sugars, with a consequent decrease in pH values and increase in titratable acidity. The higher TSS values in HIUS‐treated products may be associated with the hydrolysis of phenolic glycosidic bonds by probiotic cultures, which may increase sugar content (Fernandes et al ., 2021). Furthermore, HIUS may have released β‐galactosidase, which may hydrolyse lactose and increase the sugar content (Guimarães et al ., 2019).…”

Section: Resultsmentioning

confidence: 99%

“…The results suggest higher stability of the organic acids in the HIUS‐treated products during storage, which is important for maintaining the characteristics similar to the recently processed products. Furthermore, lactic acid is responsible for the sour taste of fermented dairy products, and the highest concentration of this organic acid during the storage of HIUS products may contribute to better sensory characteristics (Fernandes et al ., 2021).…”

Section: Resultsmentioning

confidence: 99%

“…The rheological properties were determined using the methodology of Fernandes et al . (2021). A DV2T viscometer (Brookfield, Middleboro, MA, USA) was used.…”

Section: Methodsmentioning

confidence: 99%

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High‐intensity ultrasound reduces fermentation time and improves textural properties, antioxidant activity and probiotic survival in fermented probiotic strawberry drink

Mizuta

Menezes

Silva

et al. 2022

Int J of Food Sci Tech

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Summary This study aimed to evaluate the effect of high‐intensity ultrasound (HIUS) application with different processing times (2.5, 5, 7.5 and 10 min) on the physicochemical, rheological and textural properties, antioxidant activity (AA) and probiotic survival in strawberry‐flavoured fermented probiotic strawberry drink during storage (7°C for 28 days). The application of HIUS resulted in products with lower fermentation times, higher organic acid stability during storage and improved texture (higher firmness and consistency) and functional properties (higher phenolic compounds content and/or AA). Using 2.5 min of processing time would be advisable due to the better probiotic survival to simulated gastrointestinal conditions (probiotic counts higher than 106 CFU mL−1), reduced fermentation times (reduction in 3 h), higher lactic acid content during storage and enhanced AA. The products showed a viable probiotic counts higher than 106 CFU mL−1 during the entire shelf life. HIUS may be considered as an adequate pre‐treatment in the development of probiotic fermented probiotic strawberry drink.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

“…The rheological properties were determined using the methodology of Fernandes et al . (2021). A DV2T viscometer (Brookfield, Middleboro, MA, USA) was used.…”

Section: Methodsmentioning

confidence: 99%

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