Cashew By-Product as a Functional Substrate for the Development of Probiotic Fermented Milk
Cashew (<i>Anacardium occidentale</i>) processing generates a by-product (CB) with potential for health benefits and that could be a favorable ingredient to be added to a probiotic food matrix. This study aimed to assess the functional attributes of CB in fermented milk with a probiotic...
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| Format: | Article |
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MDPI AG
2023-09-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/18/3383 |
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| author | Marcos Edgar Herkenhoff Igor Ucella Dantas de Medeiros Luiz Henrique Grotto Garutti Mateus Kawata Salgaço Katia Sivieri Susana Marta Isay Saad |
| author_facet | Marcos Edgar Herkenhoff Igor Ucella Dantas de Medeiros Luiz Henrique Grotto Garutti Mateus Kawata Salgaço Katia Sivieri Susana Marta Isay Saad |
| author_sort | Marcos Edgar Herkenhoff |
| collection | DOAJ |
| description | Cashew (<i>Anacardium occidentale</i>) processing generates a by-product (CB) with potential for health benefits and that could be a favorable ingredient to be added to a probiotic food matrix. This study aimed to assess the functional attributes of CB in fermented milk with a probiotic and a starter culture using in vitro gastrointestinal conditions. Two formulations were tested, without CB (Control Formulation—CF) and with CB (Test Formulation—TF), and the two strains most adapted to CB, the probiotic <i>Lacticaseibacillus paracasei</i> subsp. <i>paracasei</i> F19<sup>®</sup> and the starter <i>Streptococcus thermophilus</i> ST-M6<sup>®</sup>, were chosen to be fermented in the CF and the TF. During a 28-day period of refrigeration (4 °C), both strains used in the CF and TF maintained a population above 8.0 log CFU/mL. Strains cultured in the TF had a significant increase in total phenolic compounds and greater antioxidant potential during their shelf life, along with improved survival of F19<sup>®</sup> after in vitro-simulated gastrointestinal conditions. Our study revealed the promising potential of CB in the probiotic beverage. The CB-containing formulation (TF) also exhibited higher phenolic content and antioxidant activity. Furthermore, it acted as a protector for bacteria during gastrointestinal simulation, highlighting its potential as a healthy and sustainable product. |
| first_indexed | 2024-03-10T22:46:24Z |
| format | Article |
| id | doaj.art-8052ffeee7984b33b7de564bc9cbd45a |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T22:46:24Z |
| publishDate | 2023-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-8052ffeee7984b33b7de564bc9cbd45a2023-11-19T10:42:19ZengMDPI AGFoods2304-81582023-09-011218338310.3390/foods12183383Cashew By-Product as a Functional Substrate for the Development of Probiotic Fermented MilkMarcos Edgar Herkenhoff0Igor Ucella Dantas de Medeiros1Luiz Henrique Grotto Garutti2Mateus Kawata Salgaço3Katia Sivieri4Susana Marta Isay Saad5Department of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of São Paulo (USP), Av. Professor Lineu Prestes, 580, São Paulo 05508-000, SP, BrazilDepartment of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of São Paulo (USP), Av. Professor Lineu Prestes, 580, São Paulo 05508-000, SP, BrazilDepartment of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of São Paulo (USP), Av. Professor Lineu Prestes, 580, São Paulo 05508-000, SP, BrazilSchool of Pharmaceutical Sciences of Araraquara, São Paulo State University (UNESP), Rodovia Araraquara Jaú, Km 01 s/n, Araraquara 14800-903, SP, BrazilSchool of Pharmaceutical Sciences of Araraquara, São Paulo State University (UNESP), Rodovia Araraquara Jaú, Km 01 s/n, Araraquara 14800-903, SP, BrazilDepartment of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of São Paulo (USP), Av. Professor Lineu Prestes, 580, São Paulo 05508-000, SP, BrazilCashew (<i>Anacardium occidentale</i>) processing generates a by-product (CB) with potential for health benefits and that could be a favorable ingredient to be added to a probiotic food matrix. This study aimed to assess the functional attributes of CB in fermented milk with a probiotic and a starter culture using in vitro gastrointestinal conditions. Two formulations were tested, without CB (Control Formulation—CF) and with CB (Test Formulation—TF), and the two strains most adapted to CB, the probiotic <i>Lacticaseibacillus paracasei</i> subsp. <i>paracasei</i> F19<sup>®</sup> and the starter <i>Streptococcus thermophilus</i> ST-M6<sup>®</sup>, were chosen to be fermented in the CF and the TF. During a 28-day period of refrigeration (4 °C), both strains used in the CF and TF maintained a population above 8.0 log CFU/mL. Strains cultured in the TF had a significant increase in total phenolic compounds and greater antioxidant potential during their shelf life, along with improved survival of F19<sup>®</sup> after in vitro-simulated gastrointestinal conditions. Our study revealed the promising potential of CB in the probiotic beverage. The CB-containing formulation (TF) also exhibited higher phenolic content and antioxidant activity. Furthermore, it acted as a protector for bacteria during gastrointestinal simulation, highlighting its potential as a healthy and sustainable product.https://www.mdpi.com/2304-8158/12/18/3383probioticsprebioticby-productantioxidant activityfermentability assayin vitro digestion |
| spellingShingle | Marcos Edgar Herkenhoff Igor Ucella Dantas de Medeiros Luiz Henrique Grotto Garutti Mateus Kawata Salgaço Katia Sivieri Susana Marta Isay Saad Cashew By-Product as a Functional Substrate for the Development of Probiotic Fermented Milk Foods probiotics prebiotic by-product antioxidant activity fermentability assay in vitro digestion |
| title | Cashew By-Product as a Functional Substrate for the Development of Probiotic Fermented Milk |
| title_full | Cashew By-Product as a Functional Substrate for the Development of Probiotic Fermented Milk |
| title_fullStr | Cashew By-Product as a Functional Substrate for the Development of Probiotic Fermented Milk |
| title_full_unstemmed | Cashew By-Product as a Functional Substrate for the Development of Probiotic Fermented Milk |
| title_short | Cashew By-Product as a Functional Substrate for the Development of Probiotic Fermented Milk |
| title_sort | cashew by product as a functional substrate for the development of probiotic fermented milk |
| topic | probiotics prebiotic by-product antioxidant activity fermentability assay in vitro digestion |
| url | https://www.mdpi.com/2304-8158/12/18/3383 |
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