Elaboração e caracterização de bebida probiótica a partir de suco de cajá fermentado com Lactobacillus acidophilus NRRL B-4495

• Ano de defesa: 2019
• Autor(a) principal: Ribeiro, Ellane Sabryna Sena
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Brasil; UFRN; PROGRAMA DE PÓS-GRADUAÇÃO EM NUTRIÇÃO
• Palavras-chave em Português: Probióticos; Lactobacillus acidophilus; Alimentos funcionais; Bebida probiótica não láctea; Spondias mombin L.; Análise sensorial; CNPQ::CIENCIAS DA SAUDE::NUTRICAO
• Link de acesso: https://repositorio.ufrn.br/jspui/handle/123456789/28450

Probiotics are defined as viable microorganisms that exhibit beneficial effects on host health when ingested in adequate amounts. Because of the benefits of regular intake of probiotic beverages and that food sources of these functional components are still limited to dairy products, it is of fundamental importance that new probiotic beverages will are studied. In this context, the present study aimed to elaborate and characterize a yellow mombin juice fermented with Lactobacillus acidophilus NRRL B-4495. Initially, the pH and temperature conditions were optimized using a central composite design 22 . Then, the fermentation time required for maximum viability was determined. During fermentation, physicochemical parameters and antioxidant activities were determined. Also, antimicrobial activity, microbiological stability in refrigerated storage and simulated gastrointestinal conditions were investigated. Finally, the juice obtained was submitted to sensory analysis using untrained tasters. The ideal conditions for probiotic juice production were the initial pH of 6.4 at 16 h of fermentation. The total phenolic concentration was 123.20 (7.36) GAE/mL at 16 h, with antioxidant activity of 3.28 (0.02) µmol TE/mL and 3.56 (0.02) µmol TE/mL for the sequestration of DPPH and ABTS radicals, respectively. The formulation obtained presented good microbiological stability when stored for 28 days under refrigeration (4 ºC), with the viability of 8.7 Log CFU/mL. Moreover, for freshly fermented juice, there was no significant change in probiotic viability after exposure to simulated gastric-intestinal stress in vitro. For juice after 28 days of storage, a small reduction of viable cells in the enteric phase was observed. From the sensory analysis, it was seen that yellow mombin probiotic beverage was not well accepted. However, the Just about Right (JAR) analysis allowed us to identify the specific attributes that need to be improved from the tasters' point of view, improve product acceptance. Thus, this study showed great potential for creating a new probiotic beverage based on yellow mombin juice, is an excellent alternative to traditional dairy products.