Protective Effects of Tropical Fruit Processing Coproducts on Probiotic Lactobacillus Strains during Freeze-Drying and Storage
Abstract
:1. Introduction
2. Material and Methods
2.1. Preparation of Fruit Processing Coproducts
2.2. Physicochemical Characterization of Fruit Processing Coproducts
2.3. Evaluation of the Protective Effects of Fruit Processing Coproducts on Freeze-Dried Probiotic Lactobacillus Strains
2.3.1. Microorganisms, Inoculum Preparation, and Treatments
2.3.2. Freeze-Drying and Survival of Probiotic Lactobacillus
2.3.3. Evaluation of Damage to Membrane Functions of Probiotic Lactobacillus Cells after Freeze-Drying
2.3.4. Enumeration of Viable Cells of Freeze-Dried Probiotic Lactobacillus during Storage
2.4. Statistical Analysis
3. Results and Discussion
3.1. Viable Counts of Probiotic Lactobacillus before and after Freeze-Drying
3.2. Evaluation of Damage to Membrane Functions of Probiotic Lactobacillus Cells after Freeze-Drying
3.3. Viable Counts of Freeze-Dried Lactobacillus during Storage
4. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Parameters | Fruit Processing Coproducts | ||
---|---|---|---|
Acerola (ACE) | Cashew (CAS) | Guava (GUA) | |
Simple sugars (g/100 g) | |||
Fructose | 8.48 ± 0.01 a | 4.80 ± 0.01 b | 3.92 ± 0.01 c |
Glucose | 5.31 ± 0.01 a | 4.88 ± 0.01 b | 3.17 ± 0.01 c |
Maltose | 1.52 ± 0.01 b | 1.97 ± 0.01 a | 1.53 ± 0.01 b |
Dietary fiber (g/100 g) | |||
Insoluble dietary fiber | 61.16 ± 1.75 a | 47.49 ± 2.26 b | 49.12 ± 1.58 b |
Soluble dietary fiber | 8.09 ± 0.69 b | 1.74 ± 0.53 c | 33.44 ± 3.63 a |
Total dietary fiber | 69.25 ± 1.06 b | 49.22 ± 1.73 c | 82.55 ± 2.05 a |
Phenolic compounds (mg/100 g) | |||
Flavanols | |||
Catechin | 3.12 ± 0.00 | ND | 1.95 ± 0.02 |
Flavanones | |||
Hesperetin | 1.43 ± 0.01 b | 1.25 ± 0.01 c | 1.61 ± 0.01 a |
Naringenin | 1.37 ± 0.01 a | 0.42 ± 0.01 b | 0.31 ± 0.01 c |
Flavonols | |||
Kaempferol | 1.18 ± 0.01 a | 0.50 ± 0.02 c | 0.81 ± 0.02 b |
Myricetin | 0.49 ± 0.01 c | 2.71 ± 0.06 a | 0.84 ± 0.00 b |
Quercitin | 4.16 ± 0.01 a | 0.91 ± 0.02 b | 0.89 ± 0.03 b |
Rutin | 1.19 ± 0.01 | 0.97 ± 0.02 | ND |
Hydroxybenzoic acids | |||
Syringic acid | ND | 0.91 ± 0.07 | 0.52 ± 0.03 |
Hydroxycinnamic acids | |||
Caffeic acid | 0.56 ± 0.01 b | 0.55 ± 0.01 b | 1.21 ± 0.01 a |
p-Coumaric acid | 0.39 ± 0.01 | ND | ND |
Caftaric acid | 0.92 ± 0.01 b | 1.32 ± 0.01 a | 0.64 ± 0.01 c |
Chlorogenic acid | 0.35 ± 0.01 b | 0.31 ± 0.01 b | 0.62 ± 0.03 a |
Polyphenols | |||
Trans-resveratrol | 1.12 ± 0.02 a | 0.45 ± 0.01 b | 0.32 ± 0.01 c |
Cis-resveratrol | 1.51 ± 0.07 a | 0.27 ± 0.01 c | 0.91 ± 0.05 b |
Epicatechin gallate | 0.37 ± 0.01 c | 0.71 ± 0.01 b | 1.22 ± 0.02 a |
Epicatechin | ND | 1.04 ± 0.05 | 1.25 ± 0.05 |
Anthocyanins | |||
Petunidin 3-glucoside | 0.49 ± 0.01 | 1.25 ± 0.05 | ND |
Pelargonidin 3-glucoside | ND | 1.11 ± 0.01 | ND |
Procyanidin B1 | ND | 0.62 ± 0.04 | 0.51 ± 0.01 |
Procyanidin B2 | ND | 1.69 ± 0.09 | 0.43 ± 0.01 |
Procyanidin A2 | ND | 1.05 ± 0.01 | 1.13 ± 0.01 |
Total flavonoids (mg EC/100 g) 1 | 79.83 ± 0.23 a | 44.49 ± 0.61 b | 44.09 ± 1.01 b |
Total phenolics (mg EAG/100 g) 2 | 492.107 ± 0.54 a | 368.520 ± 1.09 b | 304.057 ± 0.94 c |
FRAP (µmol TEAC/g) 3 | 0.92 ± 0.01 a | 0.88 ± 0.01 b | 0.74 ± 0.01 c |
ABTS (µmol TEAC/g) 3 | 16.14 ± 0.01 a | 15.29 ± 0.01 b | 14.54 ± 0.01 c |
Treatments | Strains | ||||||||
---|---|---|---|---|---|---|---|---|---|
Lactobacillus paracasei L-10 | Lactobacillus casei L-26 | Lactobacillus acidophilus LA-05 | |||||||
Before Freeze-Drying | After Freeze-Drying | Average log Reduction * | Before Freeze-Drying | After Freeze-Drying | Average log Reduction * | Before Freeze-Drying | After Freeze-Drying | Average log Reduction * | |
NEC | 9.3 ± 0.1 ** | 8.7 ± 0.2 | 0.5 ± 0.1 aC | 10.2 ± 0.1 ** | 7.3 ± 0.4 | 2.9 ± 0.3 aA | 10.3 ± 0.2 ** | 9.4 ± 0.1 | 0.9 ± 0.1 aB |
FOS | 9.1 ± 0.2 | 8.9 ± 0.1 | 0.2 ± 0.0 bC | 10.2 ± 0.1 ** | 8.9 ± 0.3 | 1.3 ± 0.1 bA | 10.3 ± 0.1 ** | 9.4 ± 0.2 | 0.8 ± 0.0 aB |
ACE | 9.1 ± 0.2 | 9.0 ± 0.2 | 0.2 ± 0.1 bC | 10.3 ± 0.1 ** | 8.9 ± 0.2 | 1.4 ± 0.3 bA | 10.2 ± 0.2 ** | 9.3 ± 0.1 | 0.9 ± 0.1 aB |
CAS | 9.5 ± 0.2 ** | 8.9 ± 0.1 | 0.6 ± 0.1 aC | 9.8 ± 0.1 ** | 7.9 ± 0.4 | 2.0 ± 0.3 bA | 10.2 ± 0.2 ** | 9.2 ± 0.1 | 1.0 ± 0.1 aB |
GUA | 9.3 ± 0.1 ** | 9.1 ± 0.1 | 0.3 ± 0.0 bC | 9.4 ± 0.1 ** | 7.6 ± 0.4 | 1.8 ± 0.3 bA | 10.2 ± 0.1 ** | 9.3 ± 0.2 | 1.0 ± 0.1 aB |
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Araújo, C.M.; Sampaio, K.B.; Menezes, F.N.D.D.; Almeida, E.T.d.C.; Lima, M.d.S.; Viera, V.B.; Garcia, E.F.; Gómez-Zavaglia, A.; de Souza, E.L.; de Oliveira, M.E.G. Protective Effects of Tropical Fruit Processing Coproducts on Probiotic Lactobacillus Strains during Freeze-Drying and Storage. Microorganisms 2020, 8, 96. https://doi.org/10.3390/microorganisms8010096
Araújo CM, Sampaio KB, Menezes FNDD, Almeida ETdC, Lima MdS, Viera VB, Garcia EF, Gómez-Zavaglia A, de Souza EL, de Oliveira MEG. Protective Effects of Tropical Fruit Processing Coproducts on Probiotic Lactobacillus Strains during Freeze-Drying and Storage. Microorganisms. 2020; 8(1):96. https://doi.org/10.3390/microorganisms8010096
Chicago/Turabian StyleAraújo, Caroliny Mesquita, Karoliny Brito Sampaio, Francisca Nayara Dantas Duarte Menezes, Erika Tayse da Cruz Almeida, Marcos dos Santos Lima, Vanessa Bordin Viera, Estefânia Fernandes Garcia, Andrea Gómez-Zavaglia, Evandro Leite de Souza, and Maria Elieidy Gomes de Oliveira. 2020. "Protective Effects of Tropical Fruit Processing Coproducts on Probiotic Lactobacillus Strains during Freeze-Drying and Storage" Microorganisms 8, no. 1: 96. https://doi.org/10.3390/microorganisms8010096