Banca de DEFESA: ELLANE SABRYNA SENA RIBEIRO

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
STUDENT : ELLANE SABRYNA SENA RIBEIRO
DATE: 13/12/2019
TIME: 09:00
LOCAL: Sala de aula 7 do Departamento de Nutrição - DNUT/UFRN
TITLE:

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

KEY WORDS:

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

PAGES: 63
BIG AREA: Ciências da Saúde
AREA: Nutrição
SUMMARY:

Probiotics are viable microorganisms that exhibit beneficial effects on host health when ingested in adequate amounts. Because of the benefits of regular intake of probiotic beverages and that food sources are still limited to dairy products, it is of fundamental importance that new probiotic drinks will are studied. In this sense, the objective of this study was to elaborate and characterize a probiotic beverage of yellow mombim juice (Spondias mombin L.) fermented with Lactobacillus acidophilus NRRL B-4495. Initially, the pH and fermentation temperature parameters were optimized for L. acidophilus development in the yellow mombim juice using a central composite rotational design (CCRD). In CCRD, the variable pH showed significant effect on viability response, with an optimal value of 6.4. Next, a production kinetics of yellow mombim probiotic juice was evaluated during 24 h, reaching a maximum count of 12.9 Log CFU/mL in 16 h. Regarding the total phenolics in the juice, it was possible to observe a concentration of 123.20 (7.36) EAG/mL at 14 h, common point for maximum activity of 0.38 (0.01) μmol TE/mL and 2.87 (0.13) μmol TE/mL for sequestration of DPPH and ABTS radicals, respectively. The microbiological stability of the fermented beverage stored for 28 days under refrigeration (4 ºC) was investigated, with results expressing good stability, with viability of 8.7 Log CFU / mL after this period. Regarding, L. acidophilus under simulated gastrointestinal conditions was also evaluated, noting that there is no freshly fermented cashew apple juice showed no significant changes in viability after exposure to gastric-intestinal risk, but no juice after 28 days of cleansing was observed a reduction in viable cells in the intestinal phase. It can be concluded that the yellow mombim juice cannot use nutrient supplements for the proper growth of L. acidophilus, constituting an excellent matrix for the development of probiotic drinks.

BANKING MEMBERS:
Externa à Instituição - ESTER RIBEIRO GOUVEIA
Presidente - 3652554 - FRANCISCO CANINDE DE SOUSA JUNIOR
Interna - 1971809 - JULIANA KELLY DA SILVA MAIA