In vitro gastrointestinal resistance of Lacticaseibacillus rhamnosus GG in passion fruit drinks added with whey

• Autor(a) principal: Emiliano, Gustavo dos Santos
• Data de Publicação: 2022
• Outros Autores: Cunha, Raquel Amaral, Rodrigues, Camila Horta Gaudereto, Calsavara, Juscinele Francisca Vieira, Leandro, Sara Pereira, Antunes, Daiana Júnia de Paula, Campos, Renata Cristina de Almeida Bianchini, Martins, Eliane Maurício Furtado, Martins, Maurilio Lopes
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Research, Society and Development
• Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/37763
• topic: Alimento funcional; Coproducto lácteo; Fruta tropical; Probiótico; Ensayo in vitro.; Alimento funcional; Coproduto lácteo; Fruta tropical; Probiótico; Ensaio in vitro.; Functional food; Dairy co-product; Tropical fruit; Probiotic; In vitro assay.

Foods containing whey in their formulation are widespread in different parts of the world. Thus, the objective of this work was to evaluate the in vitro simulated gastrointestinal resistance of Lacticaseibacillus rhamnosus GG (LGG) in passion fruit drinks added with whey. Beverages with 6% and 11% whey powder were prepared, added with passion fruit pulp and probiotic, and they were evaluated for microbiological characteristics, LGG viability throughout the shelf life, LGG resistance to gastrointestinal conditions simulated in vitro and physicochemical characteristics. The beverages showed satisfactory microbiological quality and the probiotic remained viable throughout the storage period, with count values higher than 7.91 Log CFU/mL. After the in vitro simulation of the gastrointestinal tract, it was found that LGG showed greater resistance when conveyed in the beverage that contained 6% of whey, which may be due to lower saturation in the medium, when compared to the formulation that contained 11%. The physicochemical quality of the drinks was adequate, with consistent results both in terms of formulation and storage time. Therefore, the beverages developed have potential for commercial use and diversification of the food line containing whey and probiotics.