Banca de QUALIFICAÇÃO: SARA SAYONARA DA CRUZ NASCIMENTO

Uma banca de QUALIFICAÇÃO de DOUTORADO foi cadastrada pelo programa.
STUDENT : SARA SAYONARA DA CRUZ NASCIMENTO
DATE: 28/05/2024
TIME: 14:00
LOCAL: Google Meet: https://meet.google.com/jmv-tejn-tjx
TITLE:

DEVELOPMENT, CHARACTERIZATION AND EVALUATION OF THE STABILITY OF PROBIOTIC OAT BEVERAGES ENRICHED WITH  JAMBOLAN FRUIT ANTHOCYANINS (Syzygium cumini)

KEY WORDS:

Lactobacillus acidophillus; vegetable matrices; bioactive compounds; functional properties; stability.

PAGES: 71
BIG AREA: Ciências Biológicas
AREA: Biotecnologia
SUBÁREA: Biotecnologia Industrial
SUMMARY:

Probiotics are defined as live microorganisms that provide health benefits to the host when administered in adequate quantities. Fruit and vegetable juices stand out as excellent probiotic vehicles and can be an alternative for people with dietary restrictions. Within this context, the objective of this study was to develop and evaluate the stability of oat probiotic drinks enriched with anthocyanins from jambolão (Syzygium cumini). To this end, a narrative review of the literature was initially carried out on the health benefits associated with probiotics conveyed in plant matrices, analyzing in vitro and in vivo studies. The results compiled in the review indicated scientific evidence related to the benefits of probiotics in plant food matrices and the association with bioactive compounds, being effective in the treatment of various diseases such as cancer, liver disease, obesity and related chronic and inflammatory diseases. Subsequently, probiotic drinks based on water-soluble oat extract enriched with anthocyanin-rich extract of jambolão were developed at concentrations of 3 and 5%. The stability of the drinks was evaluated regarding the viability of Lactobacillus acidophilus, pH, total soluble solids, titratable acidity, total phenolic compounds and antioxidant activity (DPPH and ABTS) during 28 days of storage under refrigeration, being determined before storage (time 0) and at intervals of 7 days, as well as the viability of the product under simulated gastrointestinal conditions (time 0). Over 28 days of storage, viability above 9 Log CFU/mL was observed in all drinks, with the best viability results found in formulations that used anthocyanin extract (10.8 – 12.59 log CFU/mL) , in addition to showing viability of 10 Log CFU/mL after simulated gastrointestinal digestion. An increase in antioxidant activity (10 – 135 µmol Trolox/mL) in these drinks was also observed, as well as an improvement in their bioactive properties, associated with the anthocyanin content, these results being in agreement with those presented in the literature that relate bioactive activity with improving probiotic viability, as well as the biological activity of these foods. These results indicate the potential of the drinks, showing improvements in viability and biological activities, which could be an option as a plant probiotic vehicle and in the treatment of pathologies.

COMMITTEE MEMBERS:
Interna - ***.411.623-** - DEBORAH DE MELO MAGALHÃES PADILHA - UnP
Externa ao Programa - 1517220 - MARCIA REGINA DA SILVA PEDRINI - UFRNPresidente - 2085604 - SUSANA MARGARIDA GOMES MOREIRA