Title |
Probiotic and Synbiotic Sorbets Produced with Jussara (Euterpe edulis) Pulp: Evaluation Throughout the Storage Period and Effect of the Matrix on Probiotics Exposed to Simulated Gastrointestinal Fluids
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Published in |
Probiotics and Antimicrobial Proteins, November 2017
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DOI | 10.1007/s12602-017-9346-y |
Pubmed ID | |
Authors |
Júlia Fernanda Urbano Marinho, Marluci Palazzolli da Silva, Marcella Chalella Mazzocato, Fabrício Luiz Tulini, Carmen Sílvia Favaro-Trindade |
Abstract |
The aims of the present study were to develop and evaluate different formulations of probiotic and synbiotic sorbets produced with jussara (Euterpe edulis) pulp, polydextrose, Lactobacillus acidophilus LA3, and Lactobacillus paracasei BGP1. The pasteurized jussara pulp presented high content of phenolic compounds, especially anthocyanins, which were not inhibitory to the probiotics used in this study. The levels of polyphenols and anthocyanins present in the sorbets were also high and kept stable for 120 days, as well as the populations of both probiotics. On the other hand, probiotic populations reduced ca. 4 log CFU/g when exposed to simulated gastrointestinal fluids. Altogether, the sorbets produced in this study showed interesting results, indicating the viability on producing functional foods with probiotics, prebiotics, and other components that are rich in polyphenols, such as jussara pulp. The combination of these elements can improve the health beneficial effects of these compounds and provide important advantages to the intestinal microbiota of consumers. |
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Demographic breakdown
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Members of the public | 2 | 100% |
Mendeley readers
Geographical breakdown
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Unknown | 71 | 100% |
Demographic breakdown
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Student > Master | 13 | 18% |
Student > Doctoral Student | 11 | 15% |
Student > Bachelor | 9 | 13% |
Professor | 6 | 8% |
Researcher | 3 | 4% |
Other | 10 | 14% |
Unknown | 19 | 27% |
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Immunology and Microbiology | 2 | 3% |
Other | 10 | 14% |
Unknown | 27 | 38% |