Banca de DEFESA: JORDAN MOURA VIEIRA

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
STUDENT : JORDAN MOURA VIEIRA
DATE: 10/11/2025
TIME: 14:00
LOCAL: VIDEOCONFERÊNCIA
TITLE:

PHYSICOCHEMICAL CHARACTERIZATION AND BIOACTIVE PROPERTIES OF YELLOW MOMBIN (Spondias mombin L.) RESIDUE FERMENTED WITH PROBIOTICS

KEY WORDS:

Spondias mombin; probiotics; agroindustrial waste; antioxidant activity; enzyme inhibition.

PAGES: 140
BIG AREA: Ciências da Saúde
AREA: Farmácia
SUMMARY:

Probiotics are live microorganisms that, when administered in adequate amounts, confer health benefits. The combination of probiotics and plant-based raw materials appears to be a promising strategy, as it allows for the simultaneous delivery of beneficial microorganisms and bioactive compounds, such as fiber and phenolic compounds. The cajá (Spondias mombin L.) is a native Brazilian fruit used primarily to produce ice cream and frozen pulp, with the seed, its main residue, being largely discarded. In this context, this study aimed to evaluate the physicochemical characteristics and bioactive potential of an aqueous medium based on cajá residue, with or without supplementation, subjected to fermentation by two probiotic strains, Lactiplantibacillus plantarum NRRL B-4496 and Saccharomyces boulardii 17. The physicochemical characterization of the media and their fermented materials involved determining cell viability, acidity-related parameters, and nutritional factors. In turn, the determination of bioactive potential followed the quantification of the levels of total phenolic compounds, total flavonoids, and ascorbic acid, while the in vitro antioxidant activity was evaluated through assays of total antioxidant capacity, ferric reducing power, ABTS and DPPH free radical scavenging, and ferrous ion chelation. Additionally, in vitro inhibition assays of α-amylase and amyloglucosidase, enzymes involved in carbohydrate digestion, were also performed. Characterization of the media revealed an acidic character, originally low in nutrients, but representing a significant source of polyphenols and ascorbic acid. All fermented samples showed final cell viability ≥8 log CFU/mL, classifying cajá residue as a selective prebiotic source and suitable for the growth of probiotic strains. Furthermore, fermentation increased the levels of total phenolic compounds and flavonoids, with the fermented L. plantarum samples excelling in all antioxidant and enzyme inhibition analyses, except for those related to ferric reducing power and ferrous ion chelation. Given the above, cajá residue can be considered a viable matrix for simultaneous delivery with probiotic strains, presenting great potential for the development of a future innovative nutraceutical product.

COMMITTEE MEMBERS:
Presidente - 3652554 - FRANCISCO CANINDE DE SOUSA JUNIOR
Externa ao Programa - 3211846 - KARLA SUZANNE FLORENTINO DA SILVA CHAVES DAMASCENO - nullExterno à Instituição - PEDRO FERREIRA DE SOUZA FILHO - UFPE