Development of a mixed jussara and mango juice with added Lactobacillus rhamnosus GG submitted to sub-lethal acid and ba
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ORIGINAL ARTICLE
Development of a mixed jussara and mango juice with added Lactobacillus rhamnosus GG submitted to sub-lethal acid and baric stresses Fernanda Costa Prates1 • Bruno Ricardo de Castro Leite Ju´nior2 • Eliane Maurı´cio Furtado Martins1 • Marcelo Cristianini3 • Roselir Ribeiro da Silva1 Andre´ Narvaes da Rocha Campos1 • Scarlet Ohana da Silva Gandra1 • Patrı´cia Martins de Oliveira2 • Maurilio Lopes Martins1
•
Revised: 19 April 2020 / Accepted: 29 April 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract This study evaluated the interference of sublethal acid (SLA) stress and high isostatic pressure (HIP) stress on the survival of Lactobacillus rhamnosus GG (LGG) in mixed jussara and mango juice with the pH adjusted to 3.0 and 3.5, during 90 days of storage at 6 °C. The SLA stress at pH 4.0 previously applied to the LGG cells had no effect on the survival of this bacterium in mixed jussara and mango juices. On the other hand, the application of 200 MPa/5 min/25 °C treatment to LGG cells was shown to be efficient in the cross protection of this bacterium in an acid medium. Pressures above 400 MPa/5 min/25 °C caused a reduction in the viability in an acid medium and lower pressures (\ 100 MPa) showed similar results compared to control treatment in the LGG survival. No changes in pH, acidity and soluble solids were observed in mixed juices. In addition, these products showed elevated levels of anthocyanins, phenolic compounds and antioxidant capacity. This highlights the capacity of the HIP process to promote the cross protection of LGG in an acid medium.
& Maurilio Lopes Martins [email protected] 1
Laboratory of Food Microbiology, Food Science and Technology Department (DCTA/IF Sudeste MG), Federal Institute of Southeast of Minas Gerais, Rio Pomba, MG CEP 36180-000, Brazil
2
Department of Food Technology, Federal University of Vic¸osa, P.H. Rolfs Avenue, w/n, Vic¸osa, Minas Gerais CEP 36570-000, Brazil
3
Department of Food Technology, LATEM - Laboratory of Emerging Technologies, School of Food Engineering - FEA/ UNICAMP, University of Campinas, Campinas, SP CEP 13083-862, Brazil
Keywords Tropical fruits Functional food Probiotic Sub-lethal stress
Introduction Consumers are more conscious of the need to adopt a healthy, balanced diet by consuming functional, whole foods derived from fruits and vegetables. However, a conflict exists between the need to consume these foods and the accelerated rhythm of life of the populations. Thus, the industry has invested in new technologies that guarantee little change in the structure of the foods and little or no addition of chemical additives maintaining the appearance and freshness of the original foods (Al-Ghamdi et al. 2020; Rios-Corripio et al. 2020). Whole fruit juices are rich in nutrients, vitamins and minerals and generally have a lower energy value than sweetened beverages such as soft drinks and nectars (De Ancos et al. 2020). A variety of fruits and vegetables can be used in their composition, in
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