Banca de QUALIFICAÇÃO: ELLANE SABRYNA SENA RIBEIRO

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
DISCENTE : ELLANE SABRYNA SENA RIBEIRO
DATA : 27/09/2019
HORA: 14:00
LOCAL: Sala de aula 7 do Departamento de Nutrição - DNUT/UFRN
TÍTULO:

Elaboration and characterization of probiotic beverage from yellow mombin juice fermented with Lactobacillus acidophilus NRRL B-4495

PALAVRAS-CHAVES:

Probiotics; Lactobacillus acidophillus; functional foods; Spondias mombim L.

PÁGINAS: 52
GRANDE ÁREA: Ciências da Saúde
ÁREA: Nutrição
RESUMO:

Probiotics are viable microorganisms that exhibit beneficial effects on host health when ingested in adequate quantities. Because of the benefits of regular intake of probiotics, and that sources this food is still limited to dairy products, it is fundamental that new probiotic drinks are developed. Thus, the objective of this study was to elaborate and characterize a probiotic beverage from yellow mombin juice (Spondias mombin L.) fermented with Lactobacillus acidophilus NRRL B-4495. Initially, the pH and temperature of fermentation were optimized for the development of L. acidophilus in yellow mombin juice using a central composite rotatable design (CCRD). In DCCR, the pH variable showed a significant effect on the viability response, with an optimal value of 6.4. Regarding the total phenolics, it was possible to observe the concentration of 123.20 (7.36) eq. μg of gallic acid/mL at 14 h, in common with the maximum activities of 373.80 (129.47) μmolar TE/mL and 255.87 (156.04) μmolar TE/mL for the sequestration of DPPH and ABTS, respectively. The microbiological stability of the fermented beverage stored for 28 days under refrigeration (4 ºC) was investigated, with results expressing good stability, with the viability of 8.7 Log CFU/mL after 28 days. Finally, the survival of L. acidophilus under simulated gastrointestinal conditions was also evaluated. The fermented juice after fermentation had counts above 11 Log CFU/mL, as well as the juice after 28 days of storage. It can be concluded that yellow mombin juice does not require nutrient supplementation for the proper growth of L. acidophilus, constituting an excellent matrix for the development of probiotic beverage. Also, it was observed good stability of the microorganism after 28 days of refrigerated storage and excellent resistance to simulated gastrointestinal conditions.

MEMBROS DA BANCA:
Presidente - 3652554 - FRANCISCO CANINDE DE SOUSA JUNIOR
Interna - 1971809 - JULIANA KELLY DA SILVA MAIA
Externa à Instituição - NATHALIA KELLY DE ARAUJO