Utilization of the pectin and pulp of the passion fruit from Caatinga as probiotic food carriers

Santos, Eloyza Karoline Rozendo dos; Andrade, Raíssa; Gouveia, Ester Ribeiro

doi:10.1016/j.fbio.2017.08.005

Cited by 44 publications

(30 citation statements)

References 30 publications

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“…Many authors proposed fruit pieces (apple, melon, pear, cashew, papaya, passion fruit, and fruit salads) as carriers for lactic acid bacteria and yeasts for either food fermentation or probiotic delivery with a focus on the viability of the starter/probiotic cultures, and on the sensory attributes ( Kourkoutas et al, 2005 ; Tsakiris et al, 2006 ; Corbo et al, 2013 ; Martins et al, 2013 ; Gallo et al, 2014 ; Santos et al, 2017 ; Nikolau et al, 2019 ).…”

Section: Introductionmentioning

confidence: 99%

Viability of Lactobacillus plantarum on Fresh-Cut Chitosan and Alginate-Coated Apple and Melon Pieces

et al. 2018

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There is an increasing trend toward foods with probiotics; the awareness of healthy diet and wellbeing is the leading cause of this increase. As a result, food producers and stakeholders require new probiotic products. The increased incidence of lactose intolerance and the new lifestyles (vegan and vegetarian styles) have led to a renewed interest in non-dairy probiotic carriers. The use of biopolymeric matrices to develop active food packaging carrying probiotics has been studied and proposed as an alternative method to design new solutions.The main topic of this paper was the design of fresh-cut fruits (apples and melons) as carriers for a promising Lactobacillus plantarum; fruit pieces were coated with either alginate or chitosan. Apple (Granny Smith) and melon pieces (Cucumis melo, var. Cantalupensis) were preliminary treated with an anti-browning solution (citric and ascorbic acids). Then, fruit pieces were dipped in a solution containing L. plantarum c19 (9 log cfu/ml) and coated with alginate or chitosan. Samples without probiotic and/or coatings were used as controls.All samples were stored at 4°C for 14 days under air or modified atmosphere (65% N2, 30% CO2, and 5% O2); the following analyses were done: pH, color, O2, and CO2 in the head space, microbiology (mesophilic bacteria, lactic acid bacteria, yeasts, and molds).The most important results can be summarized as follows: (a) Alginate coating showed better performances than chitosan-coating, as it did not affect the viability of L. plantarum. (b) The inoculation of probiotics in the controls negatively affected the color, but the coating was able to counteract this effect. This paper supports the combination of edible coatings and probiotic as a promising way to design new fruit-based functional foods; further investigations are required to study the effect of this combination on the sensory scores.

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Section: Introductionmentioning

confidence: 99%

Viability of Lactobacillus plantarum on Fresh-Cut Chitosan and Alginate-Coated Apple and Melon Pieces

et al. 2018

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“…Comparison of beverages containing commercial pectin or pectin extracted from passion fruit pulp as probiotic carrier for L. rhamnosus showed no differences according to the carrier, with 100% survival rates when the juices were not fermented. In fermented beverage survivals were 73% for commercial pectin and 60% when CP and PE for pectin extracted, respectively [169].…”

Section: Optimized Inoculation To Ensure Lab Viabilitymentioning

confidence: 98%

Lactic Fermented Fruit or Vegetable Juices: Past, Present and Future

et al. 2020

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Numerous traditional low-alcohol fermented beverages produced from fruit or vegetables are described around the world. Fruit and vegetables and lactic fermented products both present nutritional benefits, which give reasons for the recent expansion of non-dairy lactic fermented juices on the market. In addition, fruit and vegetable juices are new carriers for probiotic bacteria. Specific phenotypic traits of lactic acid bacteria (LAB) are required so that LAB can effectively grow in fruit or vegetable juices, increase their safety and improve their sensory and nutritional quality. From the diversity of microbiota of spontaneous fermentations, autochthonous starters can be selected, and their higher performance than allochthonous LAB was demonstrated. Achieving long-term storage and constant high quality of these beverages requires additional processing steps, such as heat treatment. Alternatives to conventional treatments are investigated as they can better preserve nutritional properties, extract bioactive compounds and promote the growth and metabolism of LAB. Specific processing approaches were shown to increase probiotic viability of fruit and vegetable juices. More knowledge on the metabolic activity of lactic acid bacterium consortium in fruit or vegetable juices has become a bottleneck for the understanding and the prediction of changes in bioactive compounds for functional beverages development. Hopefully, the recent developments of metabolomics and methods to describe enzymatic machinery can result in the reconstruction of fermentative pathways.

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“…Dentre as espécies do gênero Lactobacillus, Lactobacillus rhamnosus é um dos probióticos mais utilizados, seja na elaboração de iogurtes (JIA et al, 2016), produtos cárneos fermentados (DE MACE-DO et al, 2005), bebidas ou queijo de soja (LIU et al, 2006;SANTOS et al, 2014;MISHRA et al, 2019) , e na produção de bebidas à base de frutas (CHAMPAGNE & GARDNER, 2008;CHAMPAGNE et al, 2009;FARIAS et al, 2016;NEMATOLLAHI et al, 2016;SANTOS et al, 2017;ANDRADE et al, 2019) esse micro-organismo vem demonstrando cada vez mais sua versatilidade e capacidade de sobreviver em diferentes matrizes lácteas e não lácteas.…”

Section: Lactobacillus Rhamnosusunclassified

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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Utilization of the pectin and pulp of the passion fruit from Caatinga as probiotic food carriers

Cited by 44 publications

References 30 publications

Viability of Lactobacillus plantarum on Fresh-Cut Chitosan and Alginate-Coated Apple and Melon Pieces

Viability of Lactobacillus plantarum on Fresh-Cut Chitosan and Alginate-Coated Apple and Melon Pieces

Lactic Fermented Fruit or Vegetable Juices: Past, Present and Future

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

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