Viability of Lactobacillus casei in chocolate flan and its survival to simulated gastrointestinal conditions

Silva, Alisson Santana da; Honjoya, Edson Renato; Inay, Osney Massami; Costa, Marcela de Rezende; Souza, Cinthia Hoch de; Santana, Helena Walter de; Suguimoto, Hélio Hiroshi; Aragón-Alegro, Lina Casale

doi:10.5433/1679-0359.2012v33supl2p3163

Cited by 4 publications

(4 citation statements)

References 13 publications

(16 reference statements)

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“…The un-supplemented coconut extract provided sufficient substrate for L. reuteri growth, due to the natural sucrose present in the matrix used as a source for bacterial multiplication. In this research, no reduction in viability was observed during storage, despite the increase in acidity, corroborating with several studies that reported the maintenance of the minimum viable amount of probiotic culture during storage ( Aragon-Alegro et al, 2007 ; Corrêa, Castro & Saad, 2008 ; Silva et al, 2012 ). The concentration of titratable acidity in the products is dependent on the raw material acid and the production of organic acids by the probiotic microorganism ( Lobato-Calleros et al, 2014 ).…”

Section: Discussionsupporting

confidence: 92%

Utilization of ripe coconut water in the development of probiotic gelatin

Patricio Rocha,

de Brito Lopes,

Oliveira Morais da Silva

et al. 2024

PeerJ

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Background Desserts with vegetable ingredients are a constantly expanding global market due to the search for alternatives to cow’s milk. Fermentation of these matrices by lactic acid bacteria can add greater functionality to the product, improving its nutritional, sensory, and food safety characteristics, as well as creating bioactive components with beneficial effects on health. Concern for health and well-being has aroused interest in byproducts of the industry that have functional properties for the body, such as mature coconut water, a normally discarded residue that is rich in nutrients. This study aimed to develop a probiotic gelatin based on pulp and water from mature coconuts and evaluate the physicochemical characteristics, viability of the Lacticaseibacillus rhamnosus LR32 strain in the medium, as well as the texture properties of the product. Methods After collection and cleaning, the physicochemical characterization, mineral analysis, analysis of the total phenolic content and antioxidant activity of mature coconut water were carried out, as well as the centesimal composition of its pulp. Afterwards, the gelling was developed with the addition of modified corn starch, gelatin, sucrose, and probiotic culture, being subjected to acidity analysis, texture profile and cell count, on the first day and every 7 days during 21 days of storage, under refrigeration at 5 °C. An analysis of the centesimal composition was also carried out. Results The main minerals in coconut water were potassium (1,932.57 mg L−1), sodium (19.57 mg L−1), magnesium (85.13 mg L−1) calcium (279.93 mg L−1) and phosphorus (11.17 mg L−1), while the pulp had potassium (35.96 g kg−1), sodium (0.97 g kg−1), magnesium (2.18 g kg−1), 37 calcium (1.64 g kg−1), and phosphorus (3.32 g kg−1). The phenolic content of the water and pulp was 5.72 and 9.77 mg gallic acid equivalent (GAE) 100 g−1, respectively, and the antioxidant capacity was 1.67 and 0.98 39 g of 2, 2-diphenyl-1-picrylhydrazyl (DPPH) mg−1, respectively. The coconut pulp had 2.81 g 100 g−1of protein, 1.11 g 100 g−1 of 40 ash, 53% moisture, and 5.81 g 100 g−1 of carbohydrates. The gelatin produced during the storage period presented firmness parameters ranging from 145.82 to 206.81 grams-force (gf), adhesiveness from 692.85 to 1,028.63 gf sec, cohesiveness from 0.604 to 0.473, elasticity from 0.901 to 0.881, gumminess from 86.27 to 97.87 gf, and chewiness from 77.72 to 91.98 gf. Regarding the viability of the probiotic microorganism, the dessert had 7.49 log CFU g−1 that remained viable during the 21-day storage, reaching 8.51 CFU g−1. Acidity ranged from 0.15 to 0.64 g of lactic acid 100 g−1. The centesimal composition of the product showed 4.88 g 100 g−1 of protein, 0.54 g 100 g−1 of ash, 85.21% moisture, and 5.37g 100 g−1 of carbohydrates. The development of the gelatin made it possible to obtain a differentiated product, contributing to diversification in the food sector, providing a viable alternative for maintaining consumer health and reducing costs compared to desserts already available on the market.

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Section: Discussionsupporting

confidence: 92%

Utilization of ripe coconut water in the development of probiotic gelatin

Patricio Rocha,

de Brito Lopes,

Oliveira Morais da Silva

et al. 2024

PeerJ

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“…Studies in the area reported reported that many manufacturers, after fermentation, submit the raw material to thermal treatments to guarantee the safety of the product, focusing in extending the shelf-life of the dairy desserts and pH in the final product must be around 6.2 and 6.5 (Silva et al, 2012); thus, the pH of the samples studied is above the range reported in the literature nevertheless, for the parameter pH, the new Normative Instruction Nº 84 (Brasil, 2020) did not indicate attributions, even being an important quality factor of dairy products.…”

Section: Titrable Acidity and Phmentioning

confidence: 99%

Assessment of dairy products stability by physicochemical and spectroscopic analyses and digital images

Leal

Bastos

Diniz

et al. 2022

Braz. J. Food Technol.

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The oxidative action of chemical substances present in dairy products may contribute to the darkening of the product. Product color is one of the first factors to be considered by the consumer for acceptance or rejection. In the food industry, the color parameter is measured using colorimeters and spectrophotometers; nevertheless, the use of digital images for colorimetric tests has been surveyed in the food area. Therefore, the present work aimed at investigating for 45 days the chemical, physicochemical and colorimetric alterations of creamy dairy dessert with white chocolate flavor and strawberry-flavored yogurt. These alterations were monitored by the analysis of the parameters pH, acidity, soluble solids content, in addition to spectroscopy in the middle-infrared region and digital images. The data collected were processed in a computational environment applying chemometric tools. As result, it was verified that there were alterations in the parameters evaluated; nonetheless, the acidity of the dairy dessert remained constant during the storage period. From the Principal Component Analysis (PCA) using the color variables, it was observed that the samples were grouped and separated by type and storage time in agreement with the visually observed colorimetric modifications.

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“…Figueiredo et al (2015) have developed a powdered milk supplemented with L. acidophilus and, although during drying of milk most cells die, the authors were able to conclude that production of this novel probiotic food is feasible. Silva et al (2012) produced a chocolate pudding with added L. casei , characterizing this dessert as an excellent carrier of probiotic microorganisms. Antunes et al (2007a, b) have developed butter and buttermilk probiotics, respectively: both new products presented the desired requirements regarding safety and the number of probiotic bacteria.…”

Section: Brazilian Scenario For Probiotics In the Dairy Industry: Devmentioning

confidence: 99%

The potential use of probiotic and beneficial bacteria in the Brazilian dairy industry

Colombo

Todorov

Eller

et al. 2018

Journal of Dairy Research

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Scientific studies demonstrate the importance of intestinal microbiota to human health and how probiotic microorganisms can positively affect health when administered regularly and in adequate amounts. Probiotic bacteria can be part of fermented products and their functional importance is associated mainly with their metabolism. They are thought to benefit individuals to maintain their health and also to strengthen resistance against various types of diseases. The acceptance of probiotic cultures and products by consumers increased when these bacteria were marketed as natural cultures that help in digestion and health. Considering this, the food industry has an increasing demand for new candidates as probiotic cultures, and the dairy industry has a particular interest for fermented milks and other dairy products, since these are the most common food vehicles for probiotic cultures. Therefore, the dairy industries are increasingly seeking to improve their products with these beneficial bacteria. However, the legal peculiarities and excess of control agencies in Brazil makes the registration of these products and the collection of data very complex. Prospective analysis suggests that probiotic foods have the potential to effect a considerable expansion of the dairy industry, allowing the dairy sector to grow and for these products to be increasingly sought by consumers globally. For this, not only actions on research and innovation are necessary, but also official clarifications on the claims for considerations of microbiological security and functionality of these products. This review aims to elucidate important probiotic research regarding the isolation and characterization of beneficial cultures in Brazil, and to demonstrate the relevance of the dairy chain as a potential source of novel cultures for the development of new probiotic products to expand the Brazilian dairy industry.

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Viability of Lactobacillus casei in chocolate flan and its survival to simulated gastrointestinal conditions

Cited by 4 publications

References 13 publications

Utilization of ripe coconut water in the development of probiotic gelatin

Utilization of ripe coconut water in the development of probiotic gelatin

Assessment of dairy products stability by physicochemical and spectroscopic analyses and digital images

The potential use of probiotic and beneficial bacteria in the Brazilian dairy industry

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