Fermentation of Lulo Juice with Lactobacillus reuteri CECT 925. Properties and Effect of High Homogenization Pressures on Resistance to In Vitro Gastrointestinal Digestion

Leidy Indira Hinestroza-Córdoba,Noelia Betoret,Ester Betoret,Cristina Barrera,Lucía Seguí

doi:10.3390/app112210909

Leidy Indira Hinestroza-Córdoba, Noelia Betoret + Show 3 more

Open Access

https://doi.org/10.3390/app112210909

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Abstract

The aim of this study was to evaluate the use of lulo juice as substrate for producing a potentially probiotic beverage with Lactobacillus reuteri CECT 925. Lulo juices at two pH levels and two levels of HPH treatment have been considered to evaluate the effect of these variables on Lactobacillus reuteri CECT 925 growth, physicochemical and antioxidant properties, and the resistance of microbial cells to gastrointestinal digestion in vitro. Regarding the growth of Lactobacillus reuteri CECT 925, it was mainly affected by the pH of the medium, the rectified juice at pH 5.5 being the most appropriated one. The growth of Lactobacillus reuteri CECT 925 mainly increased the antiradical capacity of the juices. In general, Lactobacillus reuteri CECT 925 showed good resistance to in vitro gastrointestinal digestion conditions, reaching levels above 107 CFU/mL in all cases. The highest resistance was observed in the juice treated at 150 MPa followed by the juice homogenized at 100 MPa.

Highlights

A positive consumer attitude towards a healthy and balanced diet has been growing lately all over the world
Traditional matrices used for the incorporation of bacterial species with beneficial properties are dairy matrices, in the last decade there have been numerous studies demonstrating the interest in using plant-based matrices
It has a high potential for the development of functional foods; is rich in vitamin C, fiber, and antioxidant compounds, such as all trans-β-carotene, lutein and zeaxanthin, chlorogenic acids, flavonol glycosides and bioactive amines such as N1,N4,N8 -tris(dihydrocaffeoyl) spermidine and N1,N8 -bis(dihydrocaffeoyl) spermidine

Summary

Introduction

A positive consumer attitude towards a healthy and balanced diet has been growing lately all over the world. Lulo fruit is mainly consumed as juice in the producing countries themselves, it has gained interest in national and international markets due to its organoleptic and functional properties [4]. It has a high potential for the development of functional foods; is rich in vitamin C, fiber, and antioxidant compounds, such as all trans-β-carotene, lutein and zeaxanthin, chlorogenic acids, flavonol glycosides and bioactive amines such as N1 ,N4 ,N8 -tris(dihydrocaffeoyl) spermidine and N1 ,N8 -bis(dihydrocaffeoyl) spermidine. Some in vitro and in vivo studies reveal various mechanisms through which the lulo compounds reduce risk or reverse metabolic- and inflammation-associated diseases [5]

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