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Milk fermentation with prebiotic flour of Vasconcellea quercifolia A.St.-Hil.
J Food Sci Technol. 2023 Apr; 60(4):1303-1312.JF

Abstract

Non-conventional food plants have bioactive compounds and a high nutritional value. Among these, Vasconcellea quercifolia has nutritional benefits, but it is also easy to cultivate and has a low production cost. In this study, the flour from the unripe fruit of V. quercifolia was evaluated in terms of its potential as a prebiotic for the probiotic bacteria Lactobacillus acidophilus and Bifidobacterium lactis. To do so, fermented milk samples were prepared with 2%, 3%, and 6% of flour and 8.25 log CFU/mL of each microorganism. Samples were analyzed in terms of the number of viable cells of L. acidophilus and B. lactis, as well as pH level, total solids, titratable acidity, and texture in the course of 21 days of storage at 4ºC. The obtained microbial viability revealed the in vitro symbiotic effect of flour from V. quercifolia on the probiotic strains of L. acidophilus and B. lactis, which reached 10.20 and 11.19 log CFU/mL, respectively, after 21 days of storage, showing a significant difference in cell growth of 1.7 and 2.5 log CFU/mL compared with the control. The pH level decreased from 4.8 to 4.5 after storage time, so it did not alter the conditions for the growth of bacteria. The physical and chemical parameters analyzed did not reveal significant differences (p > 0.05), which indicates product stability. Therefore, flour from the unripe fruit of V. quercifolia has a prebiotic property and can be used as a nutritional supplement for L. acidophilus and B. lactis.

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Authors+Show Affiliations

de Fátima Ferreira da Silva L
Botanical Laboratory, Universidade do Vale do Taquari, Av. Avelino Talini, 171, Zip Code, Lajeado, Rio Grande do Sul 95914-014 Brazil. Graduate Program in Biotechnology, Universidade Do Vale Do Taquari, Lajeado, Rio Grande do Sul Brazil.
Rodrigues KF
Botanical Laboratory, Universidade do Vale do Taquari, Av. Avelino Talini, 171, Zip Code, Lajeado, Rio Grande do Sul 95914-014 Brazil. Graduate Program in Biotechnology, Universidade Do Vale Do Taquari, Lajeado, Rio Grande do Sul Brazil.
Gennari A
Graduate Program in Biotechnology, Universidade Do Vale Do Taquari, Lajeado, Rio Grande do Sul Brazil.
Ethur EM
Graduate Program in Biotechnology, Universidade Do Vale Do Taquari, Lajeado, Rio Grande do Sul Brazil.
Hoehne L
Graduate Program in Biotechnology, Universidade Do Vale Do Taquari, Lajeado, Rio Grande do Sul Brazil.
de Souza CFV
Graduate Program in Biotechnology, Universidade Do Vale Do Taquari, Lajeado, Rio Grande do Sul Brazil.
de Freitas EM
Botanical Laboratory, Universidade do Vale do Taquari, Av. Avelino Talini, 171, Zip Code, Lajeado, Rio Grande do Sul 95914-014 Brazil. Graduate Program in Biotechnology, Universidade Do Vale Do Taquari, Lajeado, Rio Grande do Sul Brazil.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

36936124

Citation

de Fátima Ferreira da Silva, Lilian, et al. "Milk Fermentation With Prebiotic Flour of Vasconcellea Quercifolia A.St.-Hil." Journal of Food Science and Technology, vol. 60, no. 4, 2023, pp. 1303-1312.
de Fátima Ferreira da Silva L, Rodrigues KF, Gennari A, et al. Milk fermentation with prebiotic flour of Vasconcellea quercifolia A.St.-Hil. J Food Sci Technol. 2023;60(4):1303-1312.
de Fátima Ferreira da Silva, L., Rodrigues, K. F., Gennari, A., Ethur, E. M., Hoehne, L., de Souza, C. F. V., & de Freitas, E. M. (2023). Milk fermentation with prebiotic flour of Vasconcellea quercifolia A.St.-Hil. Journal of Food Science and Technology, 60(4), 1303-1312. https://doi.org/10.1007/s13197-023-05675-6
de Fátima Ferreira da Silva L, et al. Milk Fermentation With Prebiotic Flour of Vasconcellea Quercifolia A.St.-Hil. J Food Sci Technol. 2023;60(4):1303-1312. PubMed PMID: 36936124.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Milk fermentation with prebiotic flour of Vasconcellea quercifolia A.St.-Hil. AU - de Fátima Ferreira da Silva,Lilian, AU - Rodrigues,Kétlin Fernanda, AU - Gennari,Adriano, AU - Ethur,Eduardo Miranda, AU - Hoehne,Lucélia, AU - de Souza,Claucia Fernanda Volken, AU - de Freitas,Elisete Maria, Y1 - 2023/02/06/ PY - 2022/11/18/revised PY - 2023/01/23/accepted PY - 2024/04/01/pmc-release PY - 2023/3/20/entrez PY - 2023/3/21/pubmed PY - 2023/3/21/medline KW - Bifidobacterium lactis KW - Lactobacillus acidophilus KW - Native species KW - Non-conventional food plants KW - Probiotics SP - 1303 EP - 1312 JF - Journal of food science and technology JO - J Food Sci Technol VL - 60 IS - 4 N2 - Non-conventional food plants have bioactive compounds and a high nutritional value. Among these, Vasconcellea quercifolia has nutritional benefits, but it is also easy to cultivate and has a low production cost. In this study, the flour from the unripe fruit of V. quercifolia was evaluated in terms of its potential as a prebiotic for the probiotic bacteria Lactobacillus acidophilus and Bifidobacterium lactis. To do so, fermented milk samples were prepared with 2%, 3%, and 6% of flour and 8.25 log CFU/mL of each microorganism. Samples were analyzed in terms of the number of viable cells of L. acidophilus and B. lactis, as well as pH level, total solids, titratable acidity, and texture in the course of 21 days of storage at 4ºC. The obtained microbial viability revealed the in vitro symbiotic effect of flour from V. quercifolia on the probiotic strains of L. acidophilus and B. lactis, which reached 10.20 and 11.19 log CFU/mL, respectively, after 21 days of storage, showing a significant difference in cell growth of 1.7 and 2.5 log CFU/mL compared with the control. The pH level decreased from 4.8 to 4.5 after storage time, so it did not alter the conditions for the growth of bacteria. The physical and chemical parameters analyzed did not reveal significant differences (p > 0.05), which indicates product stability. Therefore, flour from the unripe fruit of V. quercifolia has a prebiotic property and can be used as a nutritional supplement for L. acidophilus and B. lactis. SN - 0022-1155 UR - https://www.unboundmedicine.com/medline/citation/36936124/Milk_fermentation_with_prebiotic_flour_of_Vasconcellea_quercifolia_A_St__Hil_ DB - PRIME DP - Unbound Medicine ER -