Chickpea antipasto added with Lacticaseibacillus rhamnosus GG: elaboration, characterization and in vitro study of gastrointestinal resistance
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/38933 |
Resumo: | Functional foods represent one of the most recent trends for the food market due to the concern of consumers, who seek a healthier lifestyle associated with good eating habits. Thus, the objective was to elaborate and characterize a starter of chickpeas added with Lacticaseibacillus rhamnosus GG, and to determine the survival of the probiotic by simulating the gastrointestinal tract (GIT) in vitro. To prepare the antipasto, olive oil, olives, onion, fine herbs, chickpeas and oregano were used. The product was stored at 8°C to carry out physicochemical analyses, viability of the probiotics as well as microbiological quality and survival of the probiotic in the in vitro GIT. The addition of L. rhamnosus GG only altered the antipasti acidity. There was stability of pH, total soluble solids and % of protein in both appetizers (p>0.05) and there was no difference between the color coordinates of the formulations. Probiotic viability remained close to 8.0 Log CFU/g throughout storage. < 1.0 x 10¹ CFU/g of filamentous fungi and Yeasts and Enterobacteriaceae were found. During the in vitro simulation of TGI, the strain presented in the final portion of the intestine (FEII), after eight days of storage, counts close to 4.0 Log CFU/g, guaranteeing 6.0 Log CFU/g, if 100g of the product were consumed. product. The survival rate of L. rhamnosus GG was greater than 54.11%. The probiotic showed excellent viability in the antipasto developed, indicating that the matrix can be further studied and explored regarding the addition of probiotics, due to its promising potential. |
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Chickpea antipasto added with Lacticaseibacillus rhamnosus GG: elaboration, characterization and in vitro study of gastrointestinal resistanceAperitivo de garbanzos adicionado con Lacticaseibacillus rhamnosus GG: elaboración, caracterización y estudio in vitro de resistencia gastrointestinalAntepasto de grão de bico adicionado de Lacticaseibacillus rhamnosus GG: elaboração, caracterização e estudo in vitro da resistência gastrointestinalLegumbresPasta vegetalProbióticoResistencia gastrointestinal.LeguminosasPasta vegetalProbióticoResistência gastrointestinal. LegumesVegetable pasteProbioticGastrointestinal resistance.Functional foods represent one of the most recent trends for the food market due to the concern of consumers, who seek a healthier lifestyle associated with good eating habits. Thus, the objective was to elaborate and characterize a starter of chickpeas added with Lacticaseibacillus rhamnosus GG, and to determine the survival of the probiotic by simulating the gastrointestinal tract (GIT) in vitro. To prepare the antipasto, olive oil, olives, onion, fine herbs, chickpeas and oregano were used. The product was stored at 8°C to carry out physicochemical analyses, viability of the probiotics as well as microbiological quality and survival of the probiotic in the in vitro GIT. The addition of L. rhamnosus GG only altered the antipasti acidity. There was stability of pH, total soluble solids and % of protein in both appetizers (p>0.05) and there was no difference between the color coordinates of the formulations. Probiotic viability remained close to 8.0 Log CFU/g throughout storage. < 1.0 x 10¹ CFU/g of filamentous fungi and Yeasts and Enterobacteriaceae were found. During the in vitro simulation of TGI, the strain presented in the final portion of the intestine (FEII), after eight days of storage, counts close to 4.0 Log CFU/g, guaranteeing 6.0 Log CFU/g, if 100g of the product were consumed. product. The survival rate of L. rhamnosus GG was greater than 54.11%. The probiotic showed excellent viability in the antipasto developed, indicating that the matrix can be further studied and explored regarding the addition of probiotics, due to its promising potential.Los alimentos funcionales representan una de las tendencias más recientes para el mercado alimentario debido a la preocupación de los consumidores, quienes buscan un estilo de vida más saludable asociado a buenos hábitos alimentarios. Así, el objetivo fue elaborar y caracterizar un starter de garbanzos adicionado con Lacticaseibacillus rhamnosus GG, y determinar la supervivencia del probiótico mediante la simulación del tracto gastrointestinal (TGI) in vitro. Para preparar el antipasto se utilizó aceite de oliva, aceitunas, cebolla, finas hierbas, garbanzos y orégano. El producto se almacenó a 8°C para realizar análisis fisicoquímicos, viabilidad de los probióticos así como calidad microbiológica y supervivencia del probiótico en el TGI in vitro. La adición de L. rhamnosus GG solo alteró la acidez del antipasti. Hubo estabilidad de pH, sólidos solubles totales y % de proteína en ambos aperitivos (p>0.05) y no hubo diferencia entre las coordenadas de color de las formulaciones. La viabilidad del probiótico se mantuvo cerca de 8,0 Log CFU/g durante todo el almacenamiento. Se encontraron < 1,0 x 10¹ UFC/g de hongos filamentosos y levaduras y enterobacterias. Durante la simulación in vitro de TGI, la cepa presentada en la porción final del intestino (FEII), después de ocho días de almacenamiento, cuenta cerca de 4,0 Log UFC/g, garantizando 6,0 Log UFC/g, si se tuviesen 100 g del producto. consumido producto La tasa de supervivencia de L. rhamnosus GG fue superior al 54,11%. El probiótico mostró una excelente viabilidad en el antipasto desarrollado, lo que indica que la matriz puede ser más estudiada y explorada con respecto a la adición de probióticos, debido a su potencial prometedor.Os alimentos funcionais representam uma das tendências mais recentes para o mercado de alimentos devido à preocupação dos consumidores, que buscam um estilo de vida mais saudável associado a bons hábitos alimentares. Assim, objetivou-se elaborar e caracterizar antepasto de grão de bico adicionado de Lacticaseibacillus rhamnosus GG, e determinar a sobrevivência do probiótico por meio da simulação do trato gastrointestinal (TGI) in vitro. Para elaboração do antepasto, foram utilizados azeite, azeitona, cebola, ervas finas, grão de bico e orégano. O produto foi armazenamento a 8°C para realização das análises físico-químicas, de viabilidade do probióticos bem como qualidade microbiológica e sobrevivência do probiótico ao TGI in vitro. A adição de L. rhamnosus GG alterou apenas a acidez dos antepastos. Houve estabilidade de pH, sólidos solúveis totais e % de proteína em ambos os antepastos (p>0,05) e não houve diferença entre as coordenadas de cor das formulações. A viabilidade do probiótico se manteve próxima a 8,0 Log UFC/g ao longo da estocagem. Verificou-se < 1,0 x 10¹ UFC/g de fungos filamentosos e Leveduras e Enterobacteriaceae. Durante a simulação in vitro do TGI, a estirpe apresentou na porção final do intestino (FEII), após oito dias de armazenamento, contagens próximas de 4,0 Log UFC/g, garantindo 6,0 Log UFC/g, se consumidos 100g do produto. A taxa de sobrevivência de L. rhamnosus GG foi superior a 54,11%. O probiótico apresentou ótima viabilidade no antepasto desenvolvido, indicando que a matriz poderá ser mais estudada e explorada quanto a adição de probióticos, devido ao seu potencial promissor.Research, Society and Development2022-12-24info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/3893310.33448/rsd-v11i17.38933Research, Society and Development; Vol. 11 No. 17; e184111738933Research, Society and Development; Vol. 11 Núm. 17; e184111738933Research, Society and Development; v. 11 n. 17; e1841117389332525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/38933/32195Copyright (c) 2022 Nathalia Lanchin Barreiro ; Simone Vilela Talma; Aurélia Dornelas de Oliveira Martins; Fabiana de Oliveira Martins; André Narvaes da Rocha Campos; Daiana Júnia de Paula Antunes; Eliane Maurício Furtado Martins; Maurilio Lopes Martinshttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessBarreiro , Nathalia Lanchin Talma, Simone Vilela Martins, Aurélia Dornelas de Oliveira Martins, Fabiana de Oliveira Campos, André Narvaes da Rocha Antunes, Daiana Júnia de Paula Martins, Eliane Maurício Furtado Martins, Maurilio Lopes 2022-12-28T13:53:48Zoai:ojs.pkp.sfu.ca:article/38933Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:52:25.567294Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Chickpea antipasto added with Lacticaseibacillus rhamnosus GG: elaboration, characterization and in vitro study of gastrointestinal resistance Aperitivo de garbanzos adicionado con Lacticaseibacillus rhamnosus GG: elaboración, caracterización y estudio in vitro de resistencia gastrointestinal Antepasto de grão de bico adicionado de Lacticaseibacillus rhamnosus GG: elaboração, caracterização e estudo in vitro da resistência gastrointestinal |
title |
Chickpea antipasto added with Lacticaseibacillus rhamnosus GG: elaboration, characterization and in vitro study of gastrointestinal resistance |
spellingShingle |
Chickpea antipasto added with Lacticaseibacillus rhamnosus GG: elaboration, characterization and in vitro study of gastrointestinal resistance Barreiro , Nathalia Lanchin Legumbres Pasta vegetal Probiótico Resistencia gastrointestinal. Leguminosas Pasta vegetal Probiótico Resistência gastrointestinal. Legumes Vegetable paste Probiotic Gastrointestinal resistance. |
title_short |
Chickpea antipasto added with Lacticaseibacillus rhamnosus GG: elaboration, characterization and in vitro study of gastrointestinal resistance |
title_full |
Chickpea antipasto added with Lacticaseibacillus rhamnosus GG: elaboration, characterization and in vitro study of gastrointestinal resistance |
title_fullStr |
Chickpea antipasto added with Lacticaseibacillus rhamnosus GG: elaboration, characterization and in vitro study of gastrointestinal resistance |
title_full_unstemmed |
Chickpea antipasto added with Lacticaseibacillus rhamnosus GG: elaboration, characterization and in vitro study of gastrointestinal resistance |
title_sort |
Chickpea antipasto added with Lacticaseibacillus rhamnosus GG: elaboration, characterization and in vitro study of gastrointestinal resistance |
author |
Barreiro , Nathalia Lanchin |
author_facet |
Barreiro , Nathalia Lanchin Talma, Simone Vilela Martins, Aurélia Dornelas de Oliveira Martins, Fabiana de Oliveira Campos, André Narvaes da Rocha Antunes, Daiana Júnia de Paula Martins, Eliane Maurício Furtado Martins, Maurilio Lopes |
author_role |
author |
author2 |
Talma, Simone Vilela Martins, Aurélia Dornelas de Oliveira Martins, Fabiana de Oliveira Campos, André Narvaes da Rocha Antunes, Daiana Júnia de Paula Martins, Eliane Maurício Furtado Martins, Maurilio Lopes |
author2_role |
author author author author author author author |
dc.contributor.author.fl_str_mv |
Barreiro , Nathalia Lanchin Talma, Simone Vilela Martins, Aurélia Dornelas de Oliveira Martins, Fabiana de Oliveira Campos, André Narvaes da Rocha Antunes, Daiana Júnia de Paula Martins, Eliane Maurício Furtado Martins, Maurilio Lopes |
dc.subject.por.fl_str_mv |
Legumbres Pasta vegetal Probiótico Resistencia gastrointestinal. Leguminosas Pasta vegetal Probiótico Resistência gastrointestinal. Legumes Vegetable paste Probiotic Gastrointestinal resistance. |
topic |
Legumbres Pasta vegetal Probiótico Resistencia gastrointestinal. Leguminosas Pasta vegetal Probiótico Resistência gastrointestinal. Legumes Vegetable paste Probiotic Gastrointestinal resistance. |
description |
Functional foods represent one of the most recent trends for the food market due to the concern of consumers, who seek a healthier lifestyle associated with good eating habits. Thus, the objective was to elaborate and characterize a starter of chickpeas added with Lacticaseibacillus rhamnosus GG, and to determine the survival of the probiotic by simulating the gastrointestinal tract (GIT) in vitro. To prepare the antipasto, olive oil, olives, onion, fine herbs, chickpeas and oregano were used. The product was stored at 8°C to carry out physicochemical analyses, viability of the probiotics as well as microbiological quality and survival of the probiotic in the in vitro GIT. The addition of L. rhamnosus GG only altered the antipasti acidity. There was stability of pH, total soluble solids and % of protein in both appetizers (p>0.05) and there was no difference between the color coordinates of the formulations. Probiotic viability remained close to 8.0 Log CFU/g throughout storage. < 1.0 x 10¹ CFU/g of filamentous fungi and Yeasts and Enterobacteriaceae were found. During the in vitro simulation of TGI, the strain presented in the final portion of the intestine (FEII), after eight days of storage, counts close to 4.0 Log CFU/g, guaranteeing 6.0 Log CFU/g, if 100g of the product were consumed. product. The survival rate of L. rhamnosus GG was greater than 54.11%. The probiotic showed excellent viability in the antipasto developed, indicating that the matrix can be further studied and explored regarding the addition of probiotics, due to its promising potential. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-12-24 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/38933 10.33448/rsd-v11i17.38933 |
url |
https://rsdjournal.org/index.php/rsd/article/view/38933 |
identifier_str_mv |
10.33448/rsd-v11i17.38933 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/38933/32195 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 11 No. 17; e184111738933 Research, Society and Development; Vol. 11 Núm. 17; e184111738933 Research, Society and Development; v. 11 n. 17; e184111738933 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052732149858304 |