Development of a juçara and Ubá mango juice mixture with added Lactobacillus rhamnosus GG processed by high pressure

Moreira, Rosângela Maria Pinto; Martins, Maurílio Lopes; Júnior, Bruno Ricardo de Castro Leite; Martins, Eliane Maurício Furtado; Ramos, Afonso Mota; Cristianini, Nello; Campos, André Narvaes da Rocha; Stringheta, Paulo César; Silva, Vanessa Riani Olmi; Canuto, John Warnens; Oliveira, Dairo Cabral de; Pereira, Danielle Cunha de Souza

doi:10.1016/j.lwt.2016.11.049

Cited by 50 publications

(32 citation statements)

References 27 publications

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“…2b) required a similar fermentation time to achieve the same cell count numbers, between 24 and 32 hours, reaching a maximum growth in the juçara pulp, with a viable count number of 8.8 ± 0.2 log CFU/mL and 8.6 ± 0.2 log CFU/mL, respectively. Similar cell counts were observed by Moreira et al (2017), which obtained a survival of 8.33 log CFU/mL when evaluating a beverage containing a mixture of mango and juçara pulp with added Lactobacillus rhamnosus GG.…”

Section: Fermentation Processsupporting

confidence: 77%

Juçara (Euterpe edulis) pulp as a substrate for probiotic bacteria fermentation: Optimisation process and antioxidant activity

Guergoletto

2018

Emir J Food Agric

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Juçara fruit (Euterpe edulis) has received considerable attention because of its high content of phenolic compounds. However, its suitability as a matrix for probiotic bacteria is not known yet. The objective of this study was to evaluate the pH and temperature conditions for the fermentation in juçara pulp by Lactobacillus reuteri and Lactobacillus plantarum. The optimised conditions were determined by central composite rotational design, and used for the analysis of cellular viability, sugar content, pH, lactic acid, total phenolics and antioxidant activity during 80 h of fermentation. The conditions for probiotic growth were 32 °C with a pH of 5.7 for L. reuteri and 25 °C with a pH of 5.0 for L. plantarum, and 30 h of fermentation time for both bacteria. The viabilities remained above 8.6 ± 0.2 log colony forming units (cfu)/mL, and at 536.7 mg gallic acid equivalent (GAE)/100 mL of total phenolic reached. L. reuteri consumed all of the glucose and fructose present in juçara, whereas L. plantarum used only glucose. After 28 days of refrigerated storage, the cell viability of probiotics remained at 8.7 log CFU/mL with an increase in the antioxidant activity. Juçara pulp can be effective for a probiotic growth substrate and the production of new functional beverage.

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Section: Fermentation Processsupporting

confidence: 77%

Juçara (Euterpe edulis) pulp as a substrate for probiotic bacteria fermentation: Optimisation process and antioxidant activity

Guergoletto

2018

Emir J Food Agric

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“…The increase in chronic diseases related to inadequate dietary habits such as the growing consumption of high density foods, many times associated to a sedentary life style, leads to the need of making available to consumers healthier foods as a way of minimizing negative effects associated with the consumption of poor quality diets (Font-Burgada et al, 2016;Moubarac et al, 2017;Moreira et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Sensory evaluation and antioxidant capacity as quality parameters in the development of a banana, strawberry and juçara smoothie

et al. 2017

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On the present study a banana, strawberry and juçara smoothie was developed using an experimental mixture design. The juçara proportion was kept constant while the banana:strawberry ratio varied and the main responses were the sensory acceptability and the antioxidant capacity. From five formulations, only the one with the highest percentage of strawberry was rejected, most likely due to its lower sugar content and higher acidity. On general, panelists chose the sweeter formulations, which were those with a higher percentage of banana. Relating to the consistency, the best formulation was the one containing the same proportion of strawberry and banana pulp, which provided a better flow to the product. Additionally, this sample showed intermediate values of phenolic compounds and antioxidant capacity, as well as desirable physicochemical characteristics. On spite of being possible to obtain four formulations with good sensory acceptance, the one with equal amounts of banana and strawberry pulp is highlighted due to its antioxidant capacity and sensory characteristics, statistically corroborated by the desirability function.Keywords: anthocyanins; Euterpe edulis; mixture experimental design; functional food; juice.Practical Application: This study may contribute to increase the added-value of juçara fruit and the availability of a healthy product for consumers.

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“…Moreover, calcium levels were maintained until the end of the storage period. Samples treated with calcium and L. rhamnosus GG showed the lowest values (1.75 ± 0.00 g kg −1 ) after 9 d of storage at 4 ∘ C. Different studies that have focused on the application of probiotic bacteria, 20,21,24,26,64 particularly Lactobacillus rhamnosus, 4,19,22,23,56,60,65,66 to fruit did not study the possible use of calcium by probiotic bacteria as a nutrient or as a mechanism of action against pathogenic bacteria.…”

Section: Calcium Contentmentioning

confidence: 97%

Evaluation of postharvest calcium treatment and biopreservation with Lactobacillus rhamnosus GG on the quality of fresh‐cut ‘Conference’ pears

et al. 2018

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Development of a juçara and Ubá mango juice mixture with added Lactobacillus rhamnosus GG processed by high pressure

Cited by 50 publications

References 27 publications

Juçara (Euterpe edulis) pulp as a substrate for probiotic bacteria fermentation: Optimisation process and antioxidant activity

Juçara (Euterpe edulis) pulp as a substrate for probiotic bacteria fermentation: Optimisation process and antioxidant activity

Sensory evaluation and antioxidant capacity as quality parameters in the development of a banana, strawberry and juçara smoothie

Evaluation of postharvest calcium treatment and biopreservation with Lactobacillus rhamnosus GG on the quality of fresh‐cut ‘Conference’ pears

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