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dc.contributor.author
Guimaraes, Gabriele Moreira
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Soares, Leticia Aparecida
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Silva, Tuania Natacha Lopes
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de Carvalho, Iracema Luisa Quintino
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Valadares, Helder Magno Silva
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Sodre, George Andrade
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Goncalves, Daniel Bonoto
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Neumann, Elisabeth
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Da Fonseca, Flavio Guimaraes
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Vinderola, Celso Gabriel
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Granjeiro, Paulo Afonso
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De Magalhaes, Juliana Teixeira
dc.date.available
2020-10-27T20:28:45Z
dc.date.issued
2019-04
dc.identifier.citation
Guimaraes, Gabriele Moreira; Soares, Leticia Aparecida; Silva, Tuania Natacha Lopes; de Carvalho, Iracema Luisa Quintino; Valadares, Helder Magno Silva; et al.; Cocoa pulp as alternative food matrix for probiotic delivery; Bentham Science Publishers; Recent Patents on Food, Nutrition and Agriculture; 11; 1; 4-2019; 82-90
dc.identifier.issn
1876-1429
dc.identifier.uri
http://hdl.handle.net/11336/116973
dc.description.abstract
Background: For screening probiotic strains with viability and stability in non-dairy foods for health benefits, we revised all patents relating to probiotics in food. Objective: Screening of potential probiotics from Brazilian Minas artisanal cheese and verify their survival in frozen Brazilian cocoa pulp. Methods: Isolation and identification of the strains. The potential probiotic characterization in-volved gastric juice and bile resistance, antibiotic and antimicrobial activity, hydrophobicity, autoaggregation, coaggregation and adhesion assay in HT-29 cells. Organoleptic, viability and stability of probiotic strain in frozen cocoa pulp were evaluated. Results: Fourteen strains of Lactobacillus plantarum (9), Weissella paramesenteroides (3), Lacto-bacillus fermentum (1), and Leuconostoc mesenteroides (1) were obtained. Most of the strains were resistant to simulated gastric acidity and bile salts. Almost all strains were sensitive to the antibiotics tested, except to ciprofloxacin and vancomycin. About 47% of the strains are potential producers of bacteriocins. High hydrophobicity was observed for four strains. Autoaggregation ranged from 8.3-72.6% and the coaggregation capacity from 5.2-60.2%. All of the assessed strains presented more than 90% of adhesion to HT-29 intestinal cells. The percentage of Salmonella inhibition in HT-29 cells ranged from 4.7-31.1%. No changes in color, aroma, and pH were observed in cocoa 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 frozen Brazilian cocoa pulp. This work showed a promising application of L. plantarum isolated strains to be used with frozen cocoa pulp matrix in probiotics food industry.
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application/pdf
dc.language.iso
eng
dc.publisher
Bentham Science Publishers
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
CHEESE
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COCOA
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LACTIC ACID BACTERIA
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NON-DAIRY
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PROBIOTIC
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SCREENING
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Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
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INGENIERÍAS Y TECNOLOGÍAS
dc.title
Cocoa pulp as alternative food matrix for probiotic delivery
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2020-10-14T21:23:52Z
dc.journal.volume
11
dc.journal.number
1
dc.journal.pagination
82-90
dc.journal.pais
Estados Unidos
dc.description.fil
Fil: Guimaraes, Gabriele Moreira. Universidade Federal de Minas Gerais. Instituto de Ciências Biológicas; Brasil
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Fil: Soares, Leticia Aparecida. Universidade Federal de São João Del-Rei. Departamento de Bioquímica; Brasil
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Fil: Silva, Tuania Natacha Lopes. Universidade Federal de São João Del-Rei. Departamento de Bioquímica; Brasil
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Fil: de Carvalho, Iracema Luisa Quintino. Universidade Federal de Minas Gerais. Instituto de Ciências Biológicas; Brasil
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Fil: Valadares, Helder Magno Silva. Universidade Federal de São João Del-Rei. Departamento de Bioquímica; Brasil
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Fil: Sodre, George Andrade. Comissao Executiva do Plano da Lavoura Cacaueira; Brasil
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Fil: Goncalves, Daniel Bonoto. Universidade Federal de São João Del-Rei. Departamento de Bioquímica; Brasil
dc.description.fil
Fil: Neumann, Elisabeth. Universidade Federal de Minas Gerais. Instituto de Ciências Biológicas; Brasil
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Fil: Da Fonseca, Flavio Guimaraes. Universidade Federal de Minas Gerais. Instituto de Ciências Biológicas; Brasil
dc.description.fil
Fil: Vinderola, Celso Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
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Fil: Granjeiro, Paulo Afonso. Universidade Federal de São João Del-Rei. Departamento de Bioquímica; Brasil
dc.description.fil
Fil: De Magalhaes, Juliana Teixeira. Universidade Federal de São João Del-Rei. Departamento de Bioquímica; Brasil
dc.journal.title
Recent Patents on Food, Nutrition and Agriculture
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.eurekaselect.com/171444/article
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.2174/2212798410666190408151826
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