Development of vegetal probiotic beverage of passion fruit (Passiflora edulis Sims), yam (Dioscorea cayenensis) and Lacticaseibacillus casei

Detalhes bibliográficos
Autor(a) principal: GUEDES,Cinthia Karla Rodrigues do Monte
Data de Publicação: 2021
Outros Autores: GUEDES,Andrei Felipe Loureiro do Monte, SILVA,Joyce Ramos da, SILVA,Emanuele Batista Barbosa da, SANTOS,Eveline Cássia Meira dos, STAMFORD,Thayza Cristina Montenegro, STAMFORD,Tânia Lúcia Montenegro
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000600619
Resumo: Abstract The purpose of this study was to produce a non-dairy functional beverage containing Lacticaseibacillus casei, passion fruit juice, and yam flour. The physical and chemical characteristics, consumer acceptance, viability of L. casei during storage time, and resistance to in vitro simulated gastrointestinal tract conditions were investigated. The beverages were considered good sources of fiber and were well accepted in their aroma, color and appearance parameters. The effectiveness of passion fruit to mask the off-flavor of L. casei fermentation was confirmed. There were >106 UFC.mL-1 of the microorganism during storage (28 days) and they were resistant to in vitro simulated gastrointestinal tract conditions (> 104 UFC.mL-1). Passion fruit and yam flour showed to be excellent raw materials to be explored and used in combination to promote the probiotic survival and mask the off-flavor, thus being promising alternatives in non-dairy probiotic products development.
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spelling Development of vegetal probiotic beverage of passion fruit (Passiflora edulis Sims), yam (Dioscorea cayenensis) and Lacticaseibacillus caseivegetal productsfunctional foodsnovel fermented foodstropical fruitsyamAbstract The purpose of this study was to produce a non-dairy functional beverage containing Lacticaseibacillus casei, passion fruit juice, and yam flour. The physical and chemical characteristics, consumer acceptance, viability of L. casei during storage time, and resistance to in vitro simulated gastrointestinal tract conditions were investigated. The beverages were considered good sources of fiber and were well accepted in their aroma, color and appearance parameters. The effectiveness of passion fruit to mask the off-flavor of L. casei fermentation was confirmed. There were >106 UFC.mL-1 of the microorganism during storage (28 days) and they were resistant to in vitro simulated gastrointestinal tract conditions (> 104 UFC.mL-1). Passion fruit and yam flour showed to be excellent raw materials to be explored and used in combination to promote the probiotic survival and mask the off-flavor, thus being promising alternatives in non-dairy probiotic products development.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2021-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000600619Food Science and Technology v.41 suppl.2 2021reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.66120info:eu-repo/semantics/openAccessGUEDES,Cinthia Karla Rodrigues do MonteGUEDES,Andrei Felipe Loureiro do MonteSILVA,Joyce Ramos daSILVA,Emanuele Batista Barbosa daSANTOS,Eveline Cássia Meira dosSTAMFORD,Thayza Cristina MontenegroSTAMFORD,Tânia Lúcia Montenegroeng2021-12-06T00:00:00Zoai:scielo:S0101-20612021000600619Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2021-12-06T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Development of vegetal probiotic beverage of passion fruit (Passiflora edulis Sims), yam (Dioscorea cayenensis) and Lacticaseibacillus casei
title Development of vegetal probiotic beverage of passion fruit (Passiflora edulis Sims), yam (Dioscorea cayenensis) and Lacticaseibacillus casei
spellingShingle Development of vegetal probiotic beverage of passion fruit (Passiflora edulis Sims), yam (Dioscorea cayenensis) and Lacticaseibacillus casei
GUEDES,Cinthia Karla Rodrigues do Monte
vegetal products
functional foods
novel fermented foods
tropical fruits
yam
title_short Development of vegetal probiotic beverage of passion fruit (Passiflora edulis Sims), yam (Dioscorea cayenensis) and Lacticaseibacillus casei
title_full Development of vegetal probiotic beverage of passion fruit (Passiflora edulis Sims), yam (Dioscorea cayenensis) and Lacticaseibacillus casei
title_fullStr Development of vegetal probiotic beverage of passion fruit (Passiflora edulis Sims), yam (Dioscorea cayenensis) and Lacticaseibacillus casei
title_full_unstemmed Development of vegetal probiotic beverage of passion fruit (Passiflora edulis Sims), yam (Dioscorea cayenensis) and Lacticaseibacillus casei
title_sort Development of vegetal probiotic beverage of passion fruit (Passiflora edulis Sims), yam (Dioscorea cayenensis) and Lacticaseibacillus casei
author GUEDES,Cinthia Karla Rodrigues do Monte
author_facet GUEDES,Cinthia Karla Rodrigues do Monte
GUEDES,Andrei Felipe Loureiro do Monte
SILVA,Joyce Ramos da
SILVA,Emanuele Batista Barbosa da
SANTOS,Eveline Cássia Meira dos
STAMFORD,Thayza Cristina Montenegro
STAMFORD,Tânia Lúcia Montenegro
author_role author
author2 GUEDES,Andrei Felipe Loureiro do Monte
SILVA,Joyce Ramos da
SILVA,Emanuele Batista Barbosa da
SANTOS,Eveline Cássia Meira dos
STAMFORD,Thayza Cristina Montenegro
STAMFORD,Tânia Lúcia Montenegro
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv GUEDES,Cinthia Karla Rodrigues do Monte
GUEDES,Andrei Felipe Loureiro do Monte
SILVA,Joyce Ramos da
SILVA,Emanuele Batista Barbosa da
SANTOS,Eveline Cássia Meira dos
STAMFORD,Thayza Cristina Montenegro
STAMFORD,Tânia Lúcia Montenegro
dc.subject.por.fl_str_mv vegetal products
functional foods
novel fermented foods
tropical fruits
yam
topic vegetal products
functional foods
novel fermented foods
tropical fruits
yam
description Abstract The purpose of this study was to produce a non-dairy functional beverage containing Lacticaseibacillus casei, passion fruit juice, and yam flour. The physical and chemical characteristics, consumer acceptance, viability of L. casei during storage time, and resistance to in vitro simulated gastrointestinal tract conditions were investigated. The beverages were considered good sources of fiber and were well accepted in their aroma, color and appearance parameters. The effectiveness of passion fruit to mask the off-flavor of L. casei fermentation was confirmed. There were >106 UFC.mL-1 of the microorganism during storage (28 days) and they were resistant to in vitro simulated gastrointestinal tract conditions (> 104 UFC.mL-1). Passion fruit and yam flour showed to be excellent raw materials to be explored and used in combination to promote the probiotic survival and mask the off-flavor, thus being promising alternatives in non-dairy probiotic products development.
publishDate 2021
dc.date.none.fl_str_mv 2021-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000600619
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000600619
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.66120
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.41 suppl.2 2021
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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