Acidification profile, probiotic in vitro gastrointestinal tolerance and viability in fermented milk with fruit flours

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dc.contributor.authorCasarotti, Sabrina Neves [UNESP]
dc.contributor.authorBarretto Penna, Ana Lucia [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2015-10-21T13:14:10Z
dc.date.available2015-10-21T13:14:10Z
dc.date.issued2015-02-01
dc.description.abstractThe effect of addition of apple, banana and grape flours (1%) on the characteristics of fermented milk by culture ABT-4 was evaluated. Supplementation with fruit flour affected only the acidification rate, and there was no effect on fermentation time. There was a decrease in the pH level and an increase in titratable acidity throughout storage. The level of probiotics was not affected by milk supplementation with fruit flours during 28 days of storage. Decreased probiotic survival during in vitro gastrointestinal simulation was observed in all the treatments. Nonetheless, the supplementation with fruit flours improved Lactobacillus acidophilus tolerance to simulated gastrointestinal conditions, specifically at days 14 and 28 of storage. On the other hand, only banana flour had a protective effect on Bifidobacterium animalis subsp. lactis after 28 days of storage. This is the first report that demonstrated a protective effect of fruit flours on the simulated gastrointestinal resistance of probiotics. (C) 2014 Elsevier Ltd. All rights reserved.en
dc.description.affiliationUniv Estadual Paulista, Inst Biociencias Letras &Ciencias Exatas, Dept Engn &Tecnol Alimentos, BR-15054000 Sao Jose Do Rio Preto, SP, Brazil
dc.description.affiliationUnespUniv Estadual Paulista, Inst Biociencias Letras &Ciencias Exatas, Dept Engn &Tecnol Alimentos, BR-15054000 Sao Jose Do Rio Preto, SP, Brazil
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.description.sponsorshipIdFAPESP: 2009/12808-7
dc.format.extent1-6
dc.identifierhttp://www.sciencedirect.com/science/article/pii/S0958694614001952
dc.identifier.citationInternational Dairy Journal. Oxford, v. 41, p. 1-6, 2015.
dc.identifier.doi10.1016/j.idairyj.2014.08.021
dc.identifier.issn0958-6946
dc.identifier.lattes8710975442052503
dc.identifier.urihttp://hdl.handle.net/11449/128831
dc.identifier.wosWOS:000345507700001
dc.language.isoeng
dc.publisherElsevier B.V.
dc.relation.ispartofInternational Dairy Journal
dc.relation.ispartofjcr2.201
dc.relation.ispartofsjr1,051
dc.rights.accessRightsAcesso restrito
dc.sourceWeb of Science
dc.titleAcidification profile, probiotic in vitro gastrointestinal tolerance and viability in fermented milk with fruit floursen
dc.typeArtigo
dcterms.licensehttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dcterms.rightsHolderElsevier B.V.
unesp.author.lattes8710975442052503[2]
unesp.author.orcid0000-0001-6715-9276[2]
unesp.campusUniversidade Estadual Paulista (Unesp), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt

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Artigos - Engenharia e Tecnologia de Alimentos - IBILCE