Editorial

Abstract

The aim of this work was to study the use of commercial pectin (CP) and pectin extracted from passion fruit from Caatinga peel (PE), as well as the use of the pulp of this fruit in the development of probiotic beverages, fermented and non-fermented by Lactobacillus rhamnosus ATCC 7469. Sucrose and commercial pectin (CP) or pectin extracted from passion fruit peel from Caatinga (PE) were added to beverages. Beverages without addition of sucrose or pectin were also prepared. High gravimetric yield of PE (54.93% w/w) was obtained and there was no gel formation in the beverages containing PE. Sucrose increased survival of L. rhamnosus under simulated gastrointestinal conditions (GI) in non-fermented beverages. PE increased GI survival in non-fermented and fermented beverages. After 28 days of refrigerated storage, the fermented beverages had the same lactic acid concentrations as at the initial time of storage (~1.3 g/L) and the consumption of sucrose was similar in all probiotic beverages (30%). Viabilities in the final time of storage were higher for non-fermented beverages (9 Log), regardless of type of pectin. The GI survival for all probiotic beverages had increased by the final time of storage and higher values were found when PE was added, regardless of fermentation. The low methylation degree pectin probably has stimulated the growth of L. rhamnosus ATCC 7469 during the simulation of gastrointestinal conditions. Pulp of passion fruit from Caatinga and pectin extracted from its peel can be considered excellent probiotic food carriers in non-fermented or fermented beverages.