Preclinical safety evaluation of a probiotic yogurt made with tumbo pulp (Passiflora tripartita Kunth)

Preclinical safety evaluation of a probiotic yogurt made with tumbo pulp (Passiflora tripartita Kunth)

Abstract A probiotic yogurt made from the pulp of the tumbo fruit (Passiflora tripartita Kunth) possesses antioxidant capacity, physicochemical and microbiological quality and stability; however, it needs to be safe for later studies of clinical functionality. The present study would be considered a...

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Bibliographic Details
Main Authors: Miguel Angel Inocente Camones, Gladys Constanza Arias Arroyo, Óscar Bernuy Flores López, Marleny Flor Capcha Siccha, Gloria Tula Bravo Araujo, Jimy Jhonn Zavaleta Ayala
Format: Article
Language:English
Published: Instituto de Tecnologia de Alimentos (ITAL) 2024-02-01
Series:Brazilian Journal of Food Technology
Subjects:
Passiflora tripartita Kunth
Probiotic yogurt
NOAEL
Preclinical toxicity
Hematological parameters
Biochemical parameters
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232024000100400&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232024000100400&tlng=en

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