Banca de QUALIFICAÇÃO: JORDAN MOURA VIEIRA

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
STUDENT : JORDAN MOURA VIEIRA
DATE: 30/04/2025
TIME: 14:30
LOCAL: VIDEOCONFERÊNCIA
TITLE:

Physicochemical characterization and bioactive properties of the by-product of yellow mombin (Spondias mombin L.) fermented with probiotics

KEY WORDS:

probiotics; fermentation; agroindustrial by-products; antioxidant activity; Spondias mombin.

PAGES: 69
BIG AREA: Ciências da Saúde
AREA: Farmácia
SUMMARY:

Probiotics are live microorganisms that, when administered in adequate amounts, confer health

benefits. They are generally available as supplements or fermented dairy-based foods and

beverages. Thus, the association of probiotics and plant-based raw materials is promising, as it

allows simultaneous delivery of beneficial microorganisms and bioactive compounds, such as

fibers and phenolic compounds. In this context, the present study aimed to evaluate the

physicochemical characteristics and bioactive potential of the yellow mombin (Spondias

mombin L.) by-product fermented with probiotic strains. For this purpose, the yellow mombin

by-product was used with and without supplementation of 20 g/L of glucose and 10 g/L of yeast

extract, regarding the multiplication capacity of Lactiplantibacillus plantarum NRRL B-4496

and Saccharomyces boulardii 17. The fermented samples were subjected to physicochemical

characterization and evaluation of the in vitro antioxidant activity by the methods of total

antioxidant capacity (TAC), scavenging of ABTS and DPPH radicals. The medium based on

yellow mombin by-product without supplementation presented acidic pH, low content of

reducing sugars and 27.80 ± 0.45 mg EAG/g of phenolic compounds. During the fermentation

with L. plantarum, a gradual decrease in viability was observed, with a decrease of 3.39

logarithmic cycles in relation to time zero, while the fermentation with S. boulardii showed an

increase of 3.31 cycles. In the supplementation trials, the viability of L. plantarum was

positively influenced, showing an increase of 2.63 logarithmic cycles. The fermentation

promoted with S. boulardii was able to increase the content of phenolic compounds, in

evaluation with and without supplementation. Compared to the non-inoculated controls, there

was a significant increase in antioxidant activity measured by DPPH radical scavenging during

fermentation of the medium with and without supplements, by both strains. Supplementation

with carbon and nitrogen sources appears to have influenced the total antioxidant capacity in

the fermentations promoted by both probiotic strains. Thus, the yellow mombin byproduct may

be a viable matrix for simultaneous delivery with probiotic strains, presenting antioxidant

capacity and great potential for the development of an innovative nutraceutical product.

COMMITTEE MEMBERS:
Presidente - 2378605 - CRISTIANE FERNANDES DE ASSIS
Externa à Instituição - NATHALIA KELLY DE ARAUJO - IFRO
Externa ao Programa - 1610982 - PRISCILLA MOURA ROLIM - null