Production and Shelf-Life Study of Probiotic Caja (Spondias mombin L.) Pulp Using Bifidobacterium animalis ssp. Lactis B94

Abstract

The highly nutritional caja fruit (Spondias mombin L.) is an accessible source of vitamins and antioxidants that are indispensable for the human diet. The objective of the present work was to study the production of a probiotic caja pulp using Bifidobacterium animalis ssp. lactis B94. Firstly, a kinetic study was performed on the fermentation of the caja pulp with Bifidobacterium animalis ssp. lactis B94 to determine the optimum conditions of the process. Growth kinetics revealed that the ideal time for ending the fermentation would be at 22 h because it corresponds to the end of the exponential phase. Both the whole pulp and the probiotic pulp were characterized for pH, acidity, total soluble solids, water content, phenolic content, reducing carbohydrates, ascorbic acid, and total carotenoids. Physicochemical characterization revealed similar results between the whole and the probiotic pulp. The stability test demonstrated that the probiotic pulp is stable and preserved the probiotic attributes of the final product. In conclusion, our results reveal that caja pulp can be considered a favorable medium for the Bifidobacterium animalis ssp. lactis B94 growth and consequently can be explored biotechnologically for new food products.

The consequences of fermentation metabolism on the qualitative qualities and biological activity of fermented fruit and vegetable juices

“…The oligosaccharides formed in the fermentation process of fruit and vegetable juices can act as bifidus factor to balance the human intestinal flora and play a nutritional role in the human body. Studies have shown that after fermentation of the mixture of citrus juice, apple juice, pear juice and carrot juice by Bifidobacterium, the content of vitamin C, beta-carotene and folate increased by2-, 1.5-, and 2.5-fold, respectively ( Rodrigues et al, 2022 ). Polysaccharides in fruit and vegetable juices are hydrolyzed to produce useful components in the fermentation process, such as oligosaccharides which can be used as bifidus factors for human nutritional and health functions ( Fonteles et al, 2018 ).…”

Impact of drying technique on umbu‐cajá pulp with the addition of probiotic culture: Optimization, cell viability, physicochemical, and functional properties

“…Recently, in our laboratory, it was found that pulp from fruits of the Spondias genus serves as an alternative and satisfactory medium for the development of probiotic foods through fermentation with Bifidobacterium animalis ssp. lactis (Albuquerque et al, 2023; Rodrigues, Albuquerque, Azeved, et al, 2022). Umbu‐cajá pulp ( Spondias spp.)…”