Effects of pulp and pectin concentrations of passion fruit from Caatinga (Passiflora cincinnata Mast.) on the production of symbiotic beverages
Developing symbiotic beverages is challenging due to the dependence of product viability on the composition of the culture medium, strain, and prebiotic type. This work aimed to evaluate the effects of pulp and pectin concentrations of passion fruit from Caatinga (Passiflora cincinnata Mast.) on the...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2023-12-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X2300271X |
| _version_ | 1797382809363415040 |
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| author | M.R. Santos R.M.L. Mendes E. Ribeiro |
| author_facet | M.R. Santos R.M.L. Mendes E. Ribeiro |
| author_sort | M.R. Santos |
| collection | DOAJ |
| description | Developing symbiotic beverages is challenging due to the dependence of product viability on the composition of the culture medium, strain, and prebiotic type. This work aimed to evaluate the effects of pulp and pectin concentrations of passion fruit from Caatinga (Passiflora cincinnata Mast.) on the production of symbiotic beverages fermented by Lacticaseibacillus rhamnosus ATCC 7469. The beverages were prepared with different pulp concentrations (20, 35, and 50 % v/v) and pectin extracted from passion fruit peel (5, 12.5, and 20 g/L). Viability, pH, fructose, glucose, lactic acid, phenolic compounds, and total reduced sugar were determined after fermentation (24 h; 37 ºC) and 28 days of refrigerated storage at 4 ºC. In addition, viability was analyzed under simulated gastrointestinal conditions. Fermentation of 20 % v/v pulp favored a higher growth of microorganisms (8.7 Log CFU/mL), due to lower concentration (13.7 mg GAE/100 g) of phenolic compounds (p ≤ 0,05). Probiotic survival, lactic acid concentration, and pH, during storage, were not influenced by either pectin or pulp concentrations. Regardless of the pectin concentration, there was no probiotic survival under simulated gastrointestinal conditions, when 50 % pulp was used. Pulp (35 % v/v) and pectin (12.5 g/L) concentrations showed higher survival rates under simulated gastrointestinal conditions (43.6 %; 3 log CFU/mL) (p ≤ 0,05). |
| first_indexed | 2024-03-08T21:11:49Z |
| format | Article |
| id | doaj.art-d3e468ab5c914f6da4027bad78779a14 |
| institution | Directory Open Access Journal |
| issn | 2772-753X |
| language | English |
| last_indexed | 2024-03-08T21:11:49Z |
| publishDate | 2023-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry Advances |
| spelling | doaj.art-d3e468ab5c914f6da4027bad78779a142023-12-22T05:35:02ZengElsevierFood Chemistry Advances2772-753X2023-12-013100450Effects of pulp and pectin concentrations of passion fruit from Caatinga (Passiflora cincinnata Mast.) on the production of symbiotic beveragesM.R. Santos0R.M.L. Mendes1E. Ribeiro2Corresponding author.; Department of Antibiotics, Federal University of Pernambuco, University City, CEP 50670-901 Recife, PE, BrazilDepartment of Antibiotics, Federal University of Pernambuco, University City, CEP 50670-901 Recife, PE, BrazilDepartment of Antibiotics, Federal University of Pernambuco, University City, CEP 50670-901 Recife, PE, BrazilDeveloping symbiotic beverages is challenging due to the dependence of product viability on the composition of the culture medium, strain, and prebiotic type. This work aimed to evaluate the effects of pulp and pectin concentrations of passion fruit from Caatinga (Passiflora cincinnata Mast.) on the production of symbiotic beverages fermented by Lacticaseibacillus rhamnosus ATCC 7469. The beverages were prepared with different pulp concentrations (20, 35, and 50 % v/v) and pectin extracted from passion fruit peel (5, 12.5, and 20 g/L). Viability, pH, fructose, glucose, lactic acid, phenolic compounds, and total reduced sugar were determined after fermentation (24 h; 37 ºC) and 28 days of refrigerated storage at 4 ºC. In addition, viability was analyzed under simulated gastrointestinal conditions. Fermentation of 20 % v/v pulp favored a higher growth of microorganisms (8.7 Log CFU/mL), due to lower concentration (13.7 mg GAE/100 g) of phenolic compounds (p ≤ 0,05). Probiotic survival, lactic acid concentration, and pH, during storage, were not influenced by either pectin or pulp concentrations. Regardless of the pectin concentration, there was no probiotic survival under simulated gastrointestinal conditions, when 50 % pulp was used. Pulp (35 % v/v) and pectin (12.5 g/L) concentrations showed higher survival rates under simulated gastrointestinal conditions (43.6 %; 3 log CFU/mL) (p ≤ 0,05).http://www.sciencedirect.com/science/article/pii/S2772753X2300271XPrebioticProbioticPectinFunctional fermented beverageFood waste |
| spellingShingle | M.R. Santos R.M.L. Mendes E. Ribeiro Effects of pulp and pectin concentrations of passion fruit from Caatinga (Passiflora cincinnata Mast.) on the production of symbiotic beverages Food Chemistry Advances Prebiotic Probiotic Pectin Functional fermented beverage Food waste |
| title | Effects of pulp and pectin concentrations of passion fruit from Caatinga (Passiflora cincinnata Mast.) on the production of symbiotic beverages |
| title_full | Effects of pulp and pectin concentrations of passion fruit from Caatinga (Passiflora cincinnata Mast.) on the production of symbiotic beverages |
| title_fullStr | Effects of pulp and pectin concentrations of passion fruit from Caatinga (Passiflora cincinnata Mast.) on the production of symbiotic beverages |
| title_full_unstemmed | Effects of pulp and pectin concentrations of passion fruit from Caatinga (Passiflora cincinnata Mast.) on the production of symbiotic beverages |
| title_short | Effects of pulp and pectin concentrations of passion fruit from Caatinga (Passiflora cincinnata Mast.) on the production of symbiotic beverages |
| title_sort | effects of pulp and pectin concentrations of passion fruit from caatinga passiflora cincinnata mast on the production of symbiotic beverages |
| topic | Prebiotic Probiotic Pectin Functional fermented beverage Food waste |
| url | http://www.sciencedirect.com/science/article/pii/S2772753X2300271X |
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