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Artículo

Byproduct from pumpkin (Cucurbita moschata Duchesne ex poiret) as a substrate and vegetable matrix to contain Lactobacillus casei

Genevois, Carolina ElizabethIcon ; Flores, Silvia KarinaIcon ; de Escalada Pla, Marina FranciscaIcon
Fecha de publicación: 05/2016
Editorial: Elsevier
Revista: Journal of Functional Foods
ISSN: 1756-4646
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
Alimentos y Bebidas

Resumen

Pumpkin waste was used as a substrate and support of Lactobacillus casei (ATCC-393). A complete factorial design (24) was performed in order to study the effect of water content, whey, inoculum concentration and the incubation period on cell growth and viability. According to the results of the experimental design, L. casei could use pumpkin waste as a substrate successfully and the system with 10 mL/g of water and without whey was selected to continue with further assays. The kinetics of the L. casei growth were determined. The maximum specific growth rate (μmax) was 0.6 h-1. After washing, centrifugation, and vacuum drying, 87% of viable cells were recovered. L. casei adhered to pumpkin powder was tested as a dietary supplement in chocolate milk or in a soy and apple juice based beverage. Approximately 80% of cells resisted gastrointestinal simulated conditions. Both supplemented beverages were well accepted by consumers.
Palabras clave: By-Products , Functional Foods , Lactobacillus Casei , Probiotic , Pumpkin
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info:eu-repo/semantics/openAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Atribución-NoComercial-SinDerivadas 2.5 Argentina (CC BY-NC-ND 2.5 AR)
Identificadores
URI: http://hdl.handle.net/11336/59576
DOI: http://dx.doi.org/10.1016/j.jff.2016.02.030
URL: https://www.sciencedirect.com/science/article/pii/S1756464616000864
Colecciones
Articulos(OCA CIUDAD UNIVERSITARIA)
Articulos de OFICINA DE COORDINACION ADMINISTRATIVA CIUDAD UNIVERSITARIA
Citación
Genevois, Carolina Elizabeth; Flores, Silvia Karina; de Escalada Pla, Marina Francisca; Byproduct from pumpkin (Cucurbita moschata Duchesne ex poiret) as a substrate and vegetable matrix to contain Lactobacillus casei; Elsevier; Journal of Functional Foods; 23; 5-2016; 210-219
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