Viability of the probiotic bacterium (Bifidobacterium animalis ssp. Lactis) in umbu-caja pulp

Albuquerque, Aline Pacheco; Rodrigues, Thais Jaciane Araujo; Beserra, Yolanda Albertina Silva; Vieira, Agdylannah Felix; Almeida, Raphael Lucas Jacinto; Santos, Newton Carlos; Gouveia, Deyzi Santos; de Araújo, Gilmar Trindade; Rocha, Ana Paula Trindade

doi:10.1007/s11694-023-02205-y

Cited by 3 publications

(1 citation statement)

References 39 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…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.)…”

Section: Introductionmentioning

confidence: 99%

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

Albuquerque,

Rodrigues,

da Silva

et al. 2024

Food Bioengineering

Self Cite

View full text Add to dashboard Cite

This study aimed to assess the effects of spouted bed (SB) drying and freeze‐drying (FD) on the properties of probiotic umbu‐cajá pulp. The strain Bifidobacterium animalis ssp. lactis was employed to obtain this pulp. Initially, the study was conducted with two separate experimental designs, one for SB and another for FD, encompassing variables such as inlet temperature and concentrations of drying adjuvants (maltodextrin and inulin). This approach aimed to identify the most favorable conditions in terms of yield and cell viability. Both drying methods proved effective in preserving probiotic cells, with comparable viable cell counts (12 Log CFU g−1) and process yield of up to 30.68%. Additionally, FD exhibited advantages in preserving and increasing levels of bioactive compounds, including phenolics and carotenoids, in the final product. In contrast, SB drying stood out for retaining carotenoids and exhibiting lower degradation of ascorbic acid. In summary, this study demonstrated that both SB drying and FD are promising approaches in producing powders from probiotic umbu‐cajá pulp. However, the selection between the methods should be guided by specific production goals, considering the desired characteristics of the final product.

show abstract

Section: Introductionmentioning

confidence: 99%

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

Albuquerque,

Rodrigues,

da Silva

et al. 2024

Food Bioengineering

Self Cite

View full text Add to dashboard Cite

show abstract

Ultrasound and microwaves reduce stress in probiotics during avocado drying: Impact on mass transfer and cell viability

Santos,

Almeida,

Monteiro

et al. 2024

Food Bioscience

View full text Add to dashboard Cite

Probiotication of Plum Pulp and Conditions Effects Freeze-Drying in Cell Viability, Functional Properties and Antioxidant Activity

Gregório,

Araújo,

Albuquerque

et al. 2024

Foods

View full text Add to dashboard Cite

This study investigated the effects of fermenting plum pulp with Bifidobacterium animalis ssp. lactis (BAL) on its physicochemical and bioactive properties, as well as the optimization of the freeze-drying (FD) process to develop a fruit-based probiotic delivery system. Fermentation significantly reduced the pH and total acidity of the pulp, achieving a cell viability of 11 log CFU/mL. The FD process was optimized using a factorial design, with maltodextrin concentration (3, 5, and 7%) and freezing temperature (−150, −100, and −50 °C) as variables. The P2 experiment, which used 7% maltodextrin and freezing at −150 °C, showed the best results in terms of yield (25.67%), cell viability (8 log CFU/g), and probiotic survival rate (97.66%). Samples P5, P6, and P7, prepared with 5% maltodextrin and freezing at −100 °C, exhibited the highest levels of bioactive compounds and antioxidant activity (p < 0.05). During 28 days of storage, all samples maintained cell viability without significant logarithmic reduction. In summary, probiotic plum powders offer an excellent plant-based alternative for probiotic consumption, providing safe levels of beneficial bacteria and bioactive compounds with antioxidant action, meeting health and nutrition needs.

show abstract

Viability of the probiotic bacterium (Bifidobacterium animalis ssp. Lactis) in umbu-caja pulp

Cited by 3 publications

References 39 publications

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

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

Ultrasound and microwaves reduce stress in probiotics during avocado drying: Impact on mass transfer and cell viability

Probiotication of Plum Pulp and Conditions Effects Freeze-Drying in Cell Viability, Functional Properties and Antioxidant Activity

Contact Info

Product

Resources

About