INVESTIGADORES
VINDEROLA Celso Gabriel
artículos
Título:
Cocoa pulp as alternative food matrix for probiotic delivery
Autor/es:
GUIMARAES, GABRIELE MOREIRA; SOARES, LETICIA APARECIDA; SILVA, TUANIA NATACHA LOPES; DE CARVALHO, IRACEMA LUISA QUINTINO; VALADARES, HELDER MAGNO SILVA; SODRE, GEORGE ANDRADE; GONCALVES, DANIEL BONOTO; NEUMANN, ELISABETH; DA FONSECA, FLAVIO GUIMARAES; VINDEROLA, GABRIEL; GRANJEIRO, PAULO AFONSO; DE MAGALHAES, JULIANA TEIXEIRA
Revista:
Recent Patents on Food, Nutrition & Agriculture
Editorial:
XXX
Referencias:
Año: 2019 vol. 10
ISSN:
2212-7984
Resumen:
Abstract: Background: For screening probiotic strains with viability and stability in non-dairyfoods for health benefits, we revised all patents relating to probiotics in food.Objective: screening of potential probiotics from Brazilian Minas artisanal cheese and verify theirsurvival in frozen Brazilian cocoa pulp.Methods: Isolation and identification of the strains. The potential probiotic characterization involvedgastric juice and bile resistance, antibiotic and antimicrobial activity, hydrophobicity,autoaggregation, coaggregation and adhesion assay in HT-29 cells. Organoleptic, viability and stabilityof probiotic strain in frozen cocoa pulp were evaluated.Results: Fourteen strains of Lactobacillus plantarum (9), Weissella paramesenteroides (3), Lactobacillusfermentum (1), and Leuconostoc mesenteroides (1) were obtained. Most of the strains wereresistant to simulated gastric acidity and bile salts. Almost all strains were sensitive to the antibioticstested, except to ciprofloxacin and vancomycin. About 47% of the strains are potential producersof bacteriocins. High hydrophobicity was observed for four strains. Autoaggregation rangedfrom 8.3-72.6% and the coaggregation capacity from 5.2-60.2%. All of the assessed strains presentedmore than 90% of adhesion to HT-29 intestinal cells. The percentage of Salmonella inhibitionin HT-29 cells ranged from 4.7-31.1%. No changes in color, aroma, and pH were observed incocoa pulps after storage at -20 °C for 90 days.Conclusion: wild strains of acid lactic bacteria from cheese proved to be viable and stable in frozenBrazilian cocoa pulp. This work showed a promising application of L. plantarum isolated strains tobe used with frozen cocoa pulp matrix in probiotics food industry.