Abstract
The use of agro-industrial wastes in combination with indigenous lactic acid bacteria is an interesting option to confer functional potential to food products. The microbial viability, chemical composition, antioxidant capacity, texture and sensory acceptability of a fermented dairy dessert containing the indigenous culture Lactobacillus plantarum CNPC003, whey and ingredients obtained from the jabuticaba (Myrciaria cauliflora) peel were compared with formulations without lactobacilli (control) or containing a commercial probiotic culture (Lactobacillus rhamnosus LR32). L. plantarum presented viability higher than 7 log CFU g−1 in the dessert, as did the commercial probiotic, for 21 days at 4 ± 1 °C. Total phenolic contents (45–60 mg gallic acid equivalents, GAE, 100 g−1) were comparable to those of other studies evaluating dairy products containing plant sources. The formulations were low in fat, presenting as acceptable for overall consumption, with attractive color and appreciable texture. Considering the total antioxidant capacity, 200–250 g of dessert would be necessary to capture 1 g of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals. The dessert with Lactobacillus plantarum CNPC003 is seen as a viable alternative for the use of whey and jabuticaba peel, as well as a potential functional food due to the concentration of lactobacilli reached, besides the presence of antioxidant phenolic compounds.
Highlights
Food products that target improvements in the physiological functions of consumers are known as functional foods [1]
The objective of the present study was to compare the microbial viability, antioxidant capacity, texture and sensory features of a fermented dairy dessert containing whey, ingredients obtained from jabuticaba peel and the indigenous probiotic candidate Lactobacillus plantarum CNPC003 with a formulation containing a commercial probiotic culture (Lactobacillus rhamnosus LR32) and a control formulation
DPPH = 1,1-diphenyl-2-picrylhydrazyl; EC50 = amount of sample required to reduce the initial concentration of DPPH by 50%; T1 = control, without lactobacilli adjunct; T2 = commercial probiotic, with L. rhamnosus LR32; T3 = experimental probiotic, with the indigenous culture of L. plantarum CNPC003. * Values for the maximum sample concentration used in the assay: 200 μL of sample extract added to 2,800 μL of 100 μM DPPH solution
Summary
Food products that target improvements in the physiological functions of consumers are known as functional foods [1]. Nutrients 2018, 10, 1214 promotion and disease prevention, highlighting the role of probiotics as functional food because of their advantages and applications, especially available in dairy products [2,3,4]. The isolation of new strains of probiotics, which are candidates for the development of functional foods, has been carried out, especially in developing countries, since these microorganisms can promote prevention of chronic diseases and cost reduction with the manufacture and acquisition of dairy products [4,5]. Jabuticaba peels are a source of anthocyanins, responsible for the dark color of the fruit. These pigments are powerful antioxidant compounds and present antimicrobial activity [9]. Jabuticaba peels are generally neglected, which in addition to generating pollutant residues, promotes the waste of nutrients and potentially bioactive compounds present in this portion [10]
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