Non-fermented Dairy Desserts with Potentially Probiotic Autochthonous Lactobacilli and Products from Peel of Jabuticaba (Myrciaria cauliflora)
The influence of two autochthonous lactobacilli strains with probiotic potential ( Lactobacillus mucosae CNPC007 and Lactobacillus plantarum CNPC020) in comparison to a commercially available probiotic strain ( Lactobacillus rhamnosus LR32) in non-fermented dairy desserts added with ingredients (syr...
Gespeichert in:
| Veröffentlicht in: | Probiotics and antimicrobial proteins 2021-06, Vol.13 (3), p.765-775 |
|---|---|
| Hauptverfasser: | , , , , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 775 |
|---|---|
| container_issue | 3 |
| container_start_page | 765 |
| container_title | Probiotics and antimicrobial proteins |
| container_volume | 13 |
| creator | de Sousa, Marina Cínthia dos Santos, Widson Michael Orleans da Silva, Júlia Maria Ramos, Felipe Pereira de Freitas, Aline Souza Almeida Neta, Maria Carmélia dos Santos, Karina Maria Olbrich Alonso Buriti, Flávia Carolina Florentino, Eliane Rolim |
| description | The influence of two autochthonous lactobacilli strains with probiotic potential (
Lactobacillus mucosae
CNPC007 and
Lactobacillus plantarum
CNPC020) in comparison to a commercially available probiotic strain (
Lactobacillus rhamnosus
LR32) in non-fermented dairy desserts added with ingredients (syrup and hydroethanolic extract) derived from jabuticaba (
Myrciaria cauliflora
) peels was investigated.
L. mucosae
showed the best survivability and stability of the studied lactobacilli after processing and during storage, respectively, and also remarkably influenced the texture and sensory features of desserts in comparison to the other strains;
L. plantarum
achieved viability comparable with the commercial probiotic, above 6 log cfu/g up to the 21st day of the products refrigerated storage. The hydroethanolic extract and syrup from the jabuticaba peel contributed to the phenolic content of the dairy desserts (around 30 mg GAE/100 g) that showed to be able to scavenge DPPH radicals (around 300 g dessert/g DPPH). The different lactobacilli strains did not significantly influence the antioxidant capacity parameters of the desserts (
p
> 0.05), although the desserts’ color was not stable during storage and tended to reduce the acceptability scores of the three trials. Non-fermented dairy desserts with jabuticaba peel ingredients showed to be good sources of phenolic compounds with an antioxidant capacity, offering suitable conditions for the viability maintenance of the autochthonous lactobacilli cultures. |
| doi_str_mv | 10.1007/s12602-020-09731-x |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_2475532141</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2475532141</sourcerecordid><originalsourceid>FETCH-LOGICAL-c375t-6ff7cd45a22c88598e22c90157bd5da188cedd17bbcd72b4fb692a552939415f3</originalsourceid><addsrcrecordid>eNp9kctuFDEURC0EIiHwAyyQJTZh0eBHu929jBKeGmAWsLauX4wjdzvYbpH5Cb4ZhwlBYsHKV6pTZfsWQk8peUkJka8KZQNhHWGkI5PktLu-h47pOMiOctrfv5vJcIQelXJJyDBwRh6iI8570jfxGP38lJbOuzy7pTqLLyDkPb5wpbhcC_4R6g5vU21igBj3eJuTDqkGg8_Wmsyu7tKS1oI3YGrSYEKMAcNib0C7mhbhc5rx1rmIk8cfQK_NDBrw6cd9NgFyAGxgjcHHlOHFY_TAQyzuye15gr6-ef3l_F23-fz2_fnZpjNcitoN3ktjewGMmXEU0-jaMBEqpLbCAh1H46ylUmtjJdO918PEQAg28amnwvMTdHrIvcrp--pKVXMoxsUIi2v_UayXQnBGe9rQ5_-gl2nNS3udYqKtcWirnxrFDpTJqZTsvLrKYYa8V5Som7bUoS3V2lK_21LXzfTsNnrVs7N3lj_1NIAfgNKk5ZvLf-_-T-wvC9SiYA</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2540469739</pqid></control><display><type>article</type><title>Non-fermented Dairy Desserts with Potentially Probiotic Autochthonous Lactobacilli and Products from Peel of Jabuticaba (Myrciaria cauliflora)</title><source>MEDLINE</source><source>SpringerNature Journals</source><creator>de Sousa, Marina Cínthia ; dos Santos, Widson Michael ; Orleans da Silva, Júlia Maria ; Ramos, Felipe Pereira ; de Freitas, Aline Souza ; Almeida Neta, Maria Carmélia ; dos Santos, Karina Maria Olbrich ; Alonso Buriti, Flávia Carolina ; Florentino, Eliane Rolim</creator><creatorcontrib>de Sousa, Marina Cínthia ; dos Santos, Widson Michael ; Orleans da Silva, Júlia Maria ; Ramos, Felipe Pereira ; de Freitas, Aline Souza ; Almeida Neta, Maria Carmélia ; dos Santos, Karina Maria Olbrich ; Alonso Buriti, Flávia Carolina ; Florentino, Eliane Rolim</creatorcontrib><description>The influence of two autochthonous lactobacilli strains with probiotic potential (
Lactobacillus mucosae
CNPC007 and
Lactobacillus plantarum
CNPC020) in comparison to a commercially available probiotic strain (
Lactobacillus rhamnosus
LR32) in non-fermented dairy desserts added with ingredients (syrup and hydroethanolic extract) derived from jabuticaba (
Myrciaria cauliflora
) peels was investigated.
L. mucosae
showed the best survivability and stability of the studied lactobacilli after processing and during storage, respectively, and also remarkably influenced the texture and sensory features of desserts in comparison to the other strains;
L. plantarum
achieved viability comparable with the commercial probiotic, above 6 log cfu/g up to the 21st day of the products refrigerated storage. The hydroethanolic extract and syrup from the jabuticaba peel contributed to the phenolic content of the dairy desserts (around 30 mg GAE/100 g) that showed to be able to scavenge DPPH radicals (around 300 g dessert/g DPPH). The different lactobacilli strains did not significantly influence the antioxidant capacity parameters of the desserts (
p
> 0.05), although the desserts’ color was not stable during storage and tended to reduce the acceptability scores of the three trials. Non-fermented dairy desserts with jabuticaba peel ingredients showed to be good sources of phenolic compounds with an antioxidant capacity, offering suitable conditions for the viability maintenance of the autochthonous lactobacilli cultures.</description><identifier>ISSN: 1867-1306</identifier><identifier>EISSN: 1867-1314</identifier><identifier>DOI: 10.1007/s12602-020-09731-x</identifier><identifier>PMID: 33404867</identifier><language>eng</language><publisher>New York: Springer US</publisher><subject>Antioxidants ; Applied Microbiology ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Cold storage ; Dairy Products - microbiology ; Desserts ; Fermented food ; Fruit - chemistry ; Lactobacillaceae ; Microbiology ; Myrciaria cauliflora ; Myrtaceae - chemistry ; Nutrition ; Phenolic compounds ; Plant Extracts ; Probiotics ; Protein Science</subject><ispartof>Probiotics and antimicrobial proteins, 2021-06, Vol.13 (3), p.765-775</ispartof><rights>The Author(s), under exclusive licence to Springer Science+Business Media, LLC part of Springer Nature 2021</rights><rights>The Author(s), under exclusive licence to Springer Science+Business Media, LLC part of Springer Nature 2021.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c375t-6ff7cd45a22c88598e22c90157bd5da188cedd17bbcd72b4fb692a552939415f3</citedby><cites>FETCH-LOGICAL-c375t-6ff7cd45a22c88598e22c90157bd5da188cedd17bbcd72b4fb692a552939415f3</cites><orcidid>0000-0003-3960-2271</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s12602-020-09731-x$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s12602-020-09731-x$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>315,781,785,27926,27927,41490,42559,51321</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/33404867$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>de Sousa, Marina Cínthia</creatorcontrib><creatorcontrib>dos Santos, Widson Michael</creatorcontrib><creatorcontrib>Orleans da Silva, Júlia Maria</creatorcontrib><creatorcontrib>Ramos, Felipe Pereira</creatorcontrib><creatorcontrib>de Freitas, Aline Souza</creatorcontrib><creatorcontrib>Almeida Neta, Maria Carmélia</creatorcontrib><creatorcontrib>dos Santos, Karina Maria Olbrich</creatorcontrib><creatorcontrib>Alonso Buriti, Flávia Carolina</creatorcontrib><creatorcontrib>Florentino, Eliane Rolim</creatorcontrib><title>Non-fermented Dairy Desserts with Potentially Probiotic Autochthonous Lactobacilli and Products from Peel of Jabuticaba (Myrciaria cauliflora)</title><title>Probiotics and antimicrobial proteins</title><addtitle>Probiotics & Antimicro. Prot</addtitle><addtitle>Probiotics Antimicrob Proteins</addtitle><description>The influence of two autochthonous lactobacilli strains with probiotic potential (
Lactobacillus mucosae
CNPC007 and
Lactobacillus plantarum
CNPC020) in comparison to a commercially available probiotic strain (
Lactobacillus rhamnosus
LR32) in non-fermented dairy desserts added with ingredients (syrup and hydroethanolic extract) derived from jabuticaba (
Myrciaria cauliflora
) peels was investigated.
L. mucosae
showed the best survivability and stability of the studied lactobacilli after processing and during storage, respectively, and also remarkably influenced the texture and sensory features of desserts in comparison to the other strains;
L. plantarum
achieved viability comparable with the commercial probiotic, above 6 log cfu/g up to the 21st day of the products refrigerated storage. The hydroethanolic extract and syrup from the jabuticaba peel contributed to the phenolic content of the dairy desserts (around 30 mg GAE/100 g) that showed to be able to scavenge DPPH radicals (around 300 g dessert/g DPPH). The different lactobacilli strains did not significantly influence the antioxidant capacity parameters of the desserts (
p
> 0.05), although the desserts’ color was not stable during storage and tended to reduce the acceptability scores of the three trials. Non-fermented dairy desserts with jabuticaba peel ingredients showed to be good sources of phenolic compounds with an antioxidant capacity, offering suitable conditions for the viability maintenance of the autochthonous lactobacilli cultures.</description><subject>Antioxidants</subject><subject>Applied Microbiology</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Cold storage</subject><subject>Dairy Products - microbiology</subject><subject>Desserts</subject><subject>Fermented food</subject><subject>Fruit - chemistry</subject><subject>Lactobacillaceae</subject><subject>Microbiology</subject><subject>Myrciaria cauliflora</subject><subject>Myrtaceae - chemistry</subject><subject>Nutrition</subject><subject>Phenolic compounds</subject><subject>Plant Extracts</subject><subject>Probiotics</subject><subject>Protein Science</subject><issn>1867-1306</issn><issn>1867-1314</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><recordid>eNp9kctuFDEURC0EIiHwAyyQJTZh0eBHu929jBKeGmAWsLauX4wjdzvYbpH5Cb4ZhwlBYsHKV6pTZfsWQk8peUkJka8KZQNhHWGkI5PktLu-h47pOMiOctrfv5vJcIQelXJJyDBwRh6iI8570jfxGP38lJbOuzy7pTqLLyDkPb5wpbhcC_4R6g5vU21igBj3eJuTDqkGg8_Wmsyu7tKS1oI3YGrSYEKMAcNib0C7mhbhc5rx1rmIk8cfQK_NDBrw6cd9NgFyAGxgjcHHlOHFY_TAQyzuye15gr6-ef3l_F23-fz2_fnZpjNcitoN3ktjewGMmXEU0-jaMBEqpLbCAh1H46ylUmtjJdO918PEQAg28amnwvMTdHrIvcrp--pKVXMoxsUIi2v_UayXQnBGe9rQ5_-gl2nNS3udYqKtcWirnxrFDpTJqZTsvLrKYYa8V5Som7bUoS3V2lK_21LXzfTsNnrVs7N3lj_1NIAfgNKk5ZvLf-_-T-wvC9SiYA</recordid><startdate>20210601</startdate><enddate>20210601</enddate><creator>de Sousa, Marina Cínthia</creator><creator>dos Santos, Widson Michael</creator><creator>Orleans da Silva, Júlia Maria</creator><creator>Ramos, Felipe Pereira</creator><creator>de Freitas, Aline Souza</creator><creator>Almeida Neta, Maria Carmélia</creator><creator>dos Santos, Karina Maria Olbrich</creator><creator>Alonso Buriti, Flávia Carolina</creator><creator>Florentino, Eliane Rolim</creator><general>Springer US</general><general>Springer Nature B.V</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>8FE</scope><scope>8FH</scope><scope>AFKRA</scope><scope>AZQEC</scope><scope>BBNVY</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>LK8</scope><scope>M7P</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0003-3960-2271</orcidid></search><sort><creationdate>20210601</creationdate><title>Non-fermented Dairy Desserts with Potentially Probiotic Autochthonous Lactobacilli and Products from Peel of Jabuticaba (Myrciaria cauliflora)</title><author>de Sousa, Marina Cínthia ; dos Santos, Widson Michael ; Orleans da Silva, Júlia Maria ; Ramos, Felipe Pereira ; de Freitas, Aline Souza ; Almeida Neta, Maria Carmélia ; dos Santos, Karina Maria Olbrich ; Alonso Buriti, Flávia Carolina ; Florentino, Eliane Rolim</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c375t-6ff7cd45a22c88598e22c90157bd5da188cedd17bbcd72b4fb692a552939415f3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Antioxidants</topic><topic>Applied Microbiology</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Cold storage</topic><topic>Dairy Products - microbiology</topic><topic>Desserts</topic><topic>Fermented food</topic><topic>Fruit - chemistry</topic><topic>Lactobacillaceae</topic><topic>Microbiology</topic><topic>Myrciaria cauliflora</topic><topic>Myrtaceae - chemistry</topic><topic>Nutrition</topic><topic>Phenolic compounds</topic><topic>Plant Extracts</topic><topic>Probiotics</topic><topic>Protein Science</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>de Sousa, Marina Cínthia</creatorcontrib><creatorcontrib>dos Santos, Widson Michael</creatorcontrib><creatorcontrib>Orleans da Silva, Júlia Maria</creatorcontrib><creatorcontrib>Ramos, Felipe Pereira</creatorcontrib><creatorcontrib>de Freitas, Aline Souza</creatorcontrib><creatorcontrib>Almeida Neta, Maria Carmélia</creatorcontrib><creatorcontrib>dos Santos, Karina Maria Olbrich</creatorcontrib><creatorcontrib>Alonso Buriti, Flávia Carolina</creatorcontrib><creatorcontrib>Florentino, Eliane Rolim</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central UK/Ireland</collection><collection>ProQuest Central Essentials</collection><collection>Biological Science Collection</collection><collection>ProQuest Central</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>ProQuest Central Student</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Biological Science Collection</collection><collection>Biological Science Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>MEDLINE - Academic</collection><jtitle>Probiotics and antimicrobial proteins</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>de Sousa, Marina Cínthia</au><au>dos Santos, Widson Michael</au><au>Orleans da Silva, Júlia Maria</au><au>Ramos, Felipe Pereira</au><au>de Freitas, Aline Souza</au><au>Almeida Neta, Maria Carmélia</au><au>dos Santos, Karina Maria Olbrich</au><au>Alonso Buriti, Flávia Carolina</au><au>Florentino, Eliane Rolim</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Non-fermented Dairy Desserts with Potentially Probiotic Autochthonous Lactobacilli and Products from Peel of Jabuticaba (Myrciaria cauliflora)</atitle><jtitle>Probiotics and antimicrobial proteins</jtitle><stitle>Probiotics & Antimicro. Prot</stitle><addtitle>Probiotics Antimicrob Proteins</addtitle><date>2021-06-01</date><risdate>2021</risdate><volume>13</volume><issue>3</issue><spage>765</spage><epage>775</epage><pages>765-775</pages><issn>1867-1306</issn><eissn>1867-1314</eissn><abstract>The influence of two autochthonous lactobacilli strains with probiotic potential (
Lactobacillus mucosae
CNPC007 and
Lactobacillus plantarum
CNPC020) in comparison to a commercially available probiotic strain (
Lactobacillus rhamnosus
LR32) in non-fermented dairy desserts added with ingredients (syrup and hydroethanolic extract) derived from jabuticaba (
Myrciaria cauliflora
) peels was investigated.
L. mucosae
showed the best survivability and stability of the studied lactobacilli after processing and during storage, respectively, and also remarkably influenced the texture and sensory features of desserts in comparison to the other strains;
L. plantarum
achieved viability comparable with the commercial probiotic, above 6 log cfu/g up to the 21st day of the products refrigerated storage. The hydroethanolic extract and syrup from the jabuticaba peel contributed to the phenolic content of the dairy desserts (around 30 mg GAE/100 g) that showed to be able to scavenge DPPH radicals (around 300 g dessert/g DPPH). The different lactobacilli strains did not significantly influence the antioxidant capacity parameters of the desserts (
p
> 0.05), although the desserts’ color was not stable during storage and tended to reduce the acceptability scores of the three trials. Non-fermented dairy desserts with jabuticaba peel ingredients showed to be good sources of phenolic compounds with an antioxidant capacity, offering suitable conditions for the viability maintenance of the autochthonous lactobacilli cultures.</abstract><cop>New York</cop><pub>Springer US</pub><pmid>33404867</pmid><doi>10.1007/s12602-020-09731-x</doi><tpages>11</tpages><orcidid>https://orcid.org/0000-0003-3960-2271</orcidid></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 1867-1306 |
| ispartof | Probiotics and antimicrobial proteins, 2021-06, Vol.13 (3), p.765-775 |
| issn | 1867-1306 1867-1314 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_2475532141 |
| source | MEDLINE; SpringerNature Journals |
| subjects | Antioxidants Applied Microbiology Chemistry Chemistry and Materials Science Chemistry/Food Science Cold storage Dairy Products - microbiology Desserts Fermented food Fruit - chemistry Lactobacillaceae Microbiology Myrciaria cauliflora Myrtaceae - chemistry Nutrition Phenolic compounds Plant Extracts Probiotics Protein Science |
| title | Non-fermented Dairy Desserts with Potentially Probiotic Autochthonous Lactobacilli and Products from Peel of Jabuticaba (Myrciaria cauliflora) |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-18T07%3A36%3A23IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Non-fermented%20Dairy%20Desserts%20with%20Potentially%20Probiotic%20Autochthonous%20Lactobacilli%20and%20Products%20from%20Peel%20of%20Jabuticaba%20(Myrciaria%20cauliflora)&rft.jtitle=Probiotics%20and%20antimicrobial%20proteins&rft.au=de%20Sousa,%20Marina%20C%C3%ADnthia&rft.date=2021-06-01&rft.volume=13&rft.issue=3&rft.spage=765&rft.epage=775&rft.pages=765-775&rft.issn=1867-1306&rft.eissn=1867-1314&rft_id=info:doi/10.1007/s12602-020-09731-x&rft_dat=%3Cproquest_cross%3E2475532141%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2540469739&rft_id=info:pmid/33404867&rfr_iscdi=true |