Probiotic and Synbiotic Sorbets Produced with Jussara ( Euterpe edulis ) Pulp: Evaluation Throughout the Storage Period
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Probiotic and Synbiotic Sorbets Produced with Jussara (Euterpe edulis) Pulp: Evaluation Throughout the Storage Period and Effect of the Matrix on Probiotics Exposed to Simulated Gastrointestinal Fluids Júlia Fernanda Urbano Marinho 1 & Marluci Palazzolli da Silva 1 & Marcella Chalella Mazzocato 1 & Fabrício Luiz Tulini 1,2 & Carmen Sílvia Favaro-Trindade 1
# Springer Science+Business Media, LLC 2017
Abstract The aims of the present study were to develop and evaluate different formulations of probiotic and synbiotic sorbets produced with jussara (Euterpe edulis) pulp, polydextrose, Lactobacillus acidophilus LA3, and Lactobacillus paracasei BGP1. The pasteurized jussara pulp presented high content of phenolic compounds, especially anthocyanins, which were not inhibitory to the probiotics used in this study. The levels of polyphenols and anthocyanins present in the sorbets were also high and kept stable for 120 days, as well as the populations of both probiotics. On the other hand, probiotic populations reduced ca. 4 log CFU/g when exposed to simulated gastrointestinal fluids. Altogether, the sorbets produced in this study showed interesting results, indicating the viability on producing functional foods with probiotics, prebiotics, and other components that are rich in polyphenols, such as jussara pulp. The combination of these elements can improve the health beneficial effects of these compounds and provide important advantages to the intestinal microbiota of consumers.
Keywords Functional food . Lactobacillus . Polydextrose . Bioactive compounds . Ice cream * Carmen Sílvia Favaro-Trindade [email protected] 1
Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Universidade de São Paulo (USP), Avenida Duque de Caxias Norte, 225, P.O.Box 23, Pirassununga, SP 13635-900, Brazil
2
Centro das Ciências Biológicas e da Saúde (CCBS), Universidade Federal do Oeste da Bahia (UFOB), Barreiras, BA, Brazil
Introduction Jussara palm (Euterpe edulis Martius) is an endemic tree of the Brazilian Atlantic Forest [1], with great economic and ecological importance for the region [2, 3]. The exploitation of palm heart (the main extractive product) has led to an increase disappearance of the species in many areas due to the sacrifice of the plant [4], since the cut of this single-stemmed palm implies in the palm death. On the other hand, the extraction of the fruit provides a sustainable alternative to the utilization of the tree, although less widespread economically. The nutritional and organoleptic properties of jussara fruits are similar to the açaí fruits produced in the Amazon (Euterpe oleracea Martius) and may have even greater acceptability and mineral content [5]. The health benefits of jussara consumption are mainly due to the high content of phenolic compounds that are present in the fruit pulp and their high antioxidant activity, thereby being a good choice of raw material for developing new functional foods [6]. Thus, a suitable alternative is the development of functional products with jussara fruits and probiotics
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