Desenvolvimento de >i<mix>/i< de açaí probiótico, prebiótico e simbiótico

Abstract

Some studies have been showing that food products supplemented with probiotics and prebiotics, in sufficient amounts, result in benefits to human health. These benefits are related, fundamentally, to their effect on the healthy intestinal microbiota maintenance. Concomitantly, consumption of acai food products, mainly its pulp and derivatives, is increasing in urban centers in Brazil and also abroad. The high caloric value and the presence of antioxidant pigments are responsible for its higher consumption. The main aim of the present study was to develop an acai mix with nutritional and sensory aspects similar to the conventional product, but with a supplementary functional property, by being a probiotic, prebiotic or synbiotic food. Four trials where produced (three times each), all containing frozen acai mix: M1 (control), M2 (supplemented with L. acidophilus La-5 + B. animalis subsp. lactis Bb-12), M3 (supplemented with inulin) and M4 (supplemented with L. acidophilus La-5 + B. animalis subsp. lactis Bb-12 + inulin) and stored at -18 °C for up to 3 months. After 1, 7, 14, 21, 28, 56 and 84 days of storage, the products were analyzed for probiotic microorganisms populations, pH and instrumental color. The moisture content was determined soon after production (on day 0). Additionally, after 7, 42 and 84 days of production, sensory evaluation (acceptability test) was carried out. Finally, compositional analyses proceeded from freeze-dried samples. Results were compared through statistical analysis. Differences in compositional analyses and moisture content between trials were attributed to the presence or absence of inulin. Instrumental color and pH evolution were not influenced by the storage period and also no differences between the different acai mixes studied were observed (p > 0,05). Products were well accepted by the panellists, and mean scores were often above 7. Prebiotic fiber inulin improved overall acceptability of acai mixes and the synbiotic mix obtained higher mean score (p 0.05). During the storage period studied, probiotics showed a satisfactory survival (viability higher than 10 8 cfu for the product’s daily portion), according to the current Brazilian legislation, except for B. animalis subsp. lactis in the mix not supplemented with inulin. The acai mix showed to be a good matrix for the probiotic microorganisms tested and inulin contributed for a higher acceptability of the product.