以椰子、芒果、山药为载体的植物乳杆菌、鼠李糖乳杆菌GG、嗜酸乳杆菌对植物活力和品质的影响

IF 2.6 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Maria José do Amaral E Paiva, Nataly de Almeida Costa, Gabriel Clementino Pereira, Daniele Juliana Rodrigues Gonçalves, Vanessa Caroline de Oliveira, Mirielle Teixeira Lourenço, Ana Alice da Silva Xavier Costa, Bruno Ricardo de Castro Leite Junior, Solimar Gonçalves Machado, Eduardo Basílio de Oliveira, Marleny D A Saldaña, Érica Nascif Rufino Vieira
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引用次数: 0

摘要

摘要/ Abstract摘要:本研究以水溶性椰子提取物为原料,与芒果、juara、李子、香蕉、山药、甜菜根和木糖醇混合,开发出一种植物性饮料。对120名未经训练的品尝者进行了感官分析,以确定偏好和全球接受度。将植物乳杆菌、鼠李糖乳杆菌GG和嗜酸乳杆菌添加到最受欢迎的饮料中,并在8°C下进行30天的评估。评估其微生物质量、理化特性、生存力、体外胃肠道存活(GITS)和百分组成。通过对主要成分的分析和全球接受度的提高,选择了含有椰子、芒果、山药和木糖醇的饮料。益生菌样品的酸度增加,pH降低,总可溶性固形物减少,光度增加。植物乳杆菌、鼠李糖乳杆菌GG和嗜酸乳杆菌的益生菌活力分别为8.83、8.53和6.09 CFU/mL,益生菌存活量对健康有益。在GITS条件下,植物乳杆菌的初始存活率为76.14%,30 d后存活率为52.70%。这种饮料由于其营养成分和有利的特性而成为益生菌的优良基质。此外,植物性饮料在注重健康的消费者中越来越受欢迎,这提高了本研究中开发的创新益生菌产品的接受度和成功潜力。图片摘要:补充资料:在线版本包含补充资料,网址为10.1007/s13197-024-06129-3。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Probiotic plant-based beverage with coconut, mango, and yam as a carrier of Lactiplantibacillus plantarum, Lacticaseibacillus rhamnosus GG, and Lactobacillus acidophilus: impact on viability and quality.

Abstract: This study developed a plant-based beverage from water-soluble coconut extract combined with mango, juçara, plum, banana, yam, beetroot, and xylitol. A sensory analysis was performed with 120 untrained tasters for preference and global acceptance. Lactiplantibacillus plantarum, L. rhamnosus GG, and L. acidophilus were supplemented to the most accepted beverage and evaluated over 30 days at 8 °C. The microbiological quality, physicochemical characteristics, viability, in vitro survival in the gastrointestinal tract (GITS), and centesimal composition were assessed. The beverage with coconut, mango, yam, and xylitol was selected through analyzing the main components and greater global acceptance. Acidity increased, pH decreased, total soluble solids declined, and luminosity increased in probiotic samples. Probiotic viability was 8.83, 8.53, and 6.09 CFU/mL for L. plantarum, L. rhamnosus GG, and L. acidophilus, with probiotics surviving in amounts beneficial to health. Under GITS conditions, L. plantarum remained viable, with 76.14% of cells surviving initially and 52.70% after 30 days. This beverage é an excellent matrix for probiotics due to its nutritional composition and favorable characteristics. Additionally, the growing popularity of plant-based beverages among health-conscious consumers enhances the acceptance and success potential of innovative probiotic products like the one developed in this study.

Graphical abstract:

Supplementary information: The online version contains supplementary material available at 10.1007/s13197-024-06129-3.

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来源期刊
CiteScore
7.70
自引率
0.00%
发文量
274
审稿时长
11 months
期刊介绍: The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.
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