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Sucos de Frutas e Vegetais; Probióticos; Estudos de Viabilidade; Alimento Funcional.

Name: MANUELI MONCIOZO DOMINGOS

Publication date: 14/08/2024

Examining board:

Namesort descending Role
ERICA AGUIAR MORAES Examinador Interno
GARDENIA MARCIA SILVA CAMPOS MATA Examinador Externo
JACKLINE FREITAS BRILHANTE DE SAO JOSE Presidente
MARCELLA RAMOS SANTANA Coorientador

Summary: Plant matrices have been studied as potential carriers of probiotic cultures due to the market demand for plant-based functional foods. The objective was to evaluate the Lacticaseibacillus rhamnosus and Saccharomyces boulardii viability in mixed orange and beetroot juice to investigate the impact of the addition of microorganisms on the quality characteristics of the final product. The juices were prepared with 70% orange juice and 30% beetroot (v/m), pasteurized at 88ºC/2 min and inoculated or not with probiotics, being defined as control (without addition of probiotic), inoculated with probiotic L rhamnosus (PLR) and S. boulardii (PSB). The juices were stored at 6ºC for 21 days and confirmed on days 0, 3, 7, 14 and 21. During storage, was performed viability analysis, pH, total titratable acidity (TTA), total soluble solids (TSS), turbidity, natural microbiota contamination, phenolic compounds, antioxidant capacity and instrumental color of juices. The data were subjected to analysis of variance, Tukey test for quantitative data with statistical differences and regression analysis. PLR and PSB had viability averages equal to 7.49 and 6.60 Log CFU/mL, respectively. With the exception of pH, the other physical-chemical variables were influenced by time and had a significant interaction between time and juice. PLR had a lower average pH (3.68) compared to other juices (C= 4.23 and PSB= 4.06). PSB showed the highest averages of TTA (0.70 citric acid/mL), followed by PLR (0.58 citric acid/mL) and C (0.46 citric acid/mL). PSB had a lower average SST (4.71 ºBrix) compared to other groups. PSB showed higher turbidity (95.29%). Aerobic mesophilic counts were equal to 2.00; 5.65 and 6.84 Log CFU/mL for C, PLR and PSB, respectively. For molds and yeasts, the averages were 1.96; 1.21 and 5.59 Log CFU/mL for C, PLR and PSB, respectively. There was no significant difference in the levels of phenolic compounds and antioxidant capacity between the juices. There was no significant difference in instrumental color between the types of juices, time and interaction. It is concluded that L. rhamnosus and S. boulardii are obtained sufficiently in advance in mixed orange and beetroot juice and the addition of microorganisms does not harm the quality of the product.

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