Flash vacuum expansion process promotes increased viability of Limosilactobacillus fermentum J24 in papaya-based beverages under simulated digestion

Abstract

The processing of papaya generates large amounts of agro-industrial waste, which have become a pollution problem due to the lack of proper management systems. Agro-industrial papaya waste, such as unused peel and pulp, still serves as a reservoir of bioactive compounds, vitamins, and fiber. Therefore, it is important to assess sustainable ways to utilize these waste products. The consumption of antioxidant compounds, fiber and probiotics improves consumer health by preventing or reducing the incidence of diseases. Flash vacuum expansion (FVE) process has been shown to efficiently release antioxidant compounds from vegetable matrices, allowing the use of peel and fruit pulp. This study evaluated the ability of Limosilactobacillus fermentum J24 (isolated from cheese) to ferment a beverage based on papaya puree generated through FVE. It was found that the bacteria exhibited better growth in traditionally generated purees (control), reaching values of 8.5 Log CFU/mL. Before fermentation phenolic compounds and antioxidant capacity was higher in flash-generated puree beverages with values above 20 mg GAE/100 g fresh weight for total phenols and 50 m moles TE/100 g fresh weight for antioxidant capacity. After fermentation, phenolic compounds and antioxidant capacity was higher in control puree beverages. After simulated digestion, higher cell viability was observed in flash puree beverages. FVE process released more intracellular compounds, challenging the bacteria to take metabolic pathways to adapt to a more complex environment, promoting a greater adaptation to the digestive phase, and preserving probiotic potential