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Nutrients 2018, 10(9), 1214; https://doi.org/10.3390/nu10091214

Fermented Dessert with Whey, Ingredients from the Peel of Jabuticaba (Myrciaria cauliflora) and an Indigenous Culture of Lactobacillus plantarum: Composition, Microbial Viability, Antioxidant Capacity and Sensory Features

1
Programa de Pós-Graduação em Ciências Farmacêuticas, Centro de Ciências Biológicas e da Saúde, Universidade Estadual da Paraíba, 58429-600 Campina Grande, PB, Brazil
2
Núcleo de Pesquisa e Extensão em Alimentos, Centro de Ciências e Tecnologia, Universidade Estadual da Paraíba, 58109-790 Campina Grande, PB, Brazil
3
Embrapa Agroindústria de Alimentos, Empresa Brasileira de Pesquisa Agropecuária, 23020-470 Rio de Janeiro, RJ, Brazil
*
Author to whom correspondence should be addressed.
Received: 20 July 2018 / Revised: 22 August 2018 / Accepted: 28 August 2018 / Published: 2 September 2018
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Abstract

The use of agro-industrial wastes in combination with indigenous lactic acid bacteria is an interesting option to confer functional potential to food products. The microbial viability, chemical composition, antioxidant capacity, texture and sensory acceptability of a fermented dairy dessert containing the indigenous culture Lactobacillus plantarum CNPC003, whey and ingredients obtained from the jabuticaba (Myrciaria cauliflora) peel were compared with formulations without lactobacilli (control) or containing a commercial probiotic culture (Lactobacillus rhamnosus LR32). L. plantarum presented viability higher than 7 log CFU g−1 in the dessert, as did the commercial probiotic, for 21 days at 4 ± 1 °C. Total phenolic contents (45–60 mg gallic acid equivalents, GAE, 100 g−1) were comparable to those of other studies evaluating dairy products containing plant sources. The formulations were low in fat, presenting as acceptable for overall consumption, with attractive color and appreciable texture. Considering the total antioxidant capacity, 200–250 g of dessert would be necessary to capture 1 g of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals. The dessert with Lactobacillus plantarum CNPC003 is seen as a viable alternative for the use of whey and jabuticaba peel, as well as a potential functional food due to the concentration of lactobacilli reached, besides the presence of antioxidant phenolic compounds. View Full-Text
Keywords: by-products upgrading; jabuticaba; probiotics; total phenolic content; instrumental texture; overall acceptability by-products upgrading; jabuticaba; probiotics; total phenolic content; instrumental texture; overall acceptability
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).
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Almeida Neta, M.C.; Rocha de Queiroga, A.P.; Almeida, R.L.J.; Caetano Soares, A.; Marinho Gonçalves, J.; Soares Fernandes, S.; de Sousa, M.C.; Olbrich dos Santos, K.M.; Alonso Buriti, F.C.; Rolim Florentino, E. Fermented Dessert with Whey, Ingredients from the Peel of Jabuticaba (Myrciaria cauliflora) and an Indigenous Culture of Lactobacillus plantarum: Composition, Microbial Viability, Antioxidant Capacity and Sensory Features. Nutrients 2018, 10, 1214.

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