Banca de DEFESA: WELISON OLIVEIRA SANTOS

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
STUDENT : WELISON OLIVEIRA SANTOS
DATE: 30/09/2022
TIME: 14:00
LOCAL: https://meet.google.com/ach-qfkd-piv?authuser=0
TITLE:

USE OF THE NATIVE CEPA OF L. plantarum AND JABOTICABA SKIN FLOUR IN THE DEVELOPMENT OF FERMENTED MILK PRODUCT (GREEK YOGHURT) POTENTIALLY PROBIOTIC AND PREBIOTIC

KEY WORDS:

Lactiplantibacillus plantarum, functional foods, probiotics, drained fermented milk, jabuticaba.

PAGES: 90
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Ciência de Alimentos
SPECIALTY: Química, Física, Fisico-Química e Bioquímica dos Alim. e das Mat-Primas Alimentares
SUMMARY:

The demand for functional foods has been growing in recent years, so it is important to
develop products that meet this demand. In this work, a potentially probiotic fermented
milk concentrate was developed from bovine milk, with the addition of Streptococcus
thermophilus (TA-40, DuPont®) in co-culture with Lactiplantibacillus plantarum (L.
plantarum) CNPC 003 (native culture, isolated from goat milk and potentially probiotic),
added with jabuticaba peel flour. The effect of adding jabuticaba peel flour on the viability
of the probiotic bacteria was verified. Two types of concentrated fermented milk were
produced, the control formulation (LFC), without addition of jabuticaba peel flour (FCJ)
and the test formulation (LFFCJ), fermented milk with 1% jabuticaba peel flour. The
viability of the starter culture and the probiotic were monitored during 28 days of storage
at 4 ºC. The determination of pH, titratable acidity and microbiological analysis were
performed at 1 and 28 days of storage. The proximate composition of FCJ and
concentrated fermented milks was also determined. The antioxidant capacity, phenolic
compounds and total anthocyanins of jabuticaba peel flour and concentrated fermented
milk were analyzed. The present study showed that concentrated fermented milk with
jabuticaba peel flour is technologically viable. It presented physicochemical quality, being
the acidity content (0.68%), moisture (78.19 g/100 g), lipids (3.89 g/100 g), proteins (3.10
g/100 g) and ash (0.72 g/100 g) suitable for the type of product formulated. Counts L.
plantarum remained above 10⁶ Log CFU/g and S. thermophilus around 10⁷ log CFU/g
throughout the study period. Concentrated fermented milk with FCJ showed 58.75
mg/100g of total phenolic compounds, 12.34 mg/100g of total anthocyanins and the in
vitro antioxidant capacity was 3.92 µmol trolox/g. Regarding the presence of pathogens,
the counts were within the microbiological standards required by Brazilian legislation.
The survival of L. plantarum after in vitro of passage through the gastrointestinal tract was
4.47 log CFU g-1 and it was not influenced by the addition of FCJ. The results obtained in
this study showed the possibility of developing a concentrated fermented milk containing
a native strain with probiotic potential added to jabuticaba flour husk, which has prebiotic
potential, generating an innovative product for the national market.

BANKING MEMBERS:
Presidente - ***.909.329-** - CAROLINE MELLINGER DA SILVA - EMBRAPA
Externa ao Programa - 2230482 - JULIA HAUCK TIBURSKI - UFRRJExterno à Instituição - CAROLINA BERES