Banca de DEFESA: IZABELA MENDES ZIN

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
DISCENTE : IZABELA MENDES ZIN
DATA : 17/04/2018
HORA: 10:00
LOCAL: Embrapa Agroindústria de Alimentos
TÍTULO:

DETERMINATION OF THE BIFIDOGENIC EFFECT OF JABUTICABA CASCA FLOUR ON PROBIOTIC FERMENTED MILK

PALAVRAS-CHAVES:

Jabuticaba. Bifidobacterium animalis subsp. lactis. Probiotic. 

PÁGINAS: 68
GRANDE ÁREA: Ciências Agrárias
ÁREA: Ciência e Tecnologia de Alimentos
RESUMO:

The interest in healthy, nutritious and ready-to-eat food products has increased both in Brazil and in the rest of the world, and among them fermented milks probiotics deserves attention. Jabuticaba is a Brazilian native fruit with a pleasant taste and aroma and rich in bioactive compounds found mainly in the skin at high concentration. The jabuticaba skin flour (JSF) was processed (pulped, the skins were dehydrated and crushed) and characterized by physical, chemical and microbiological analyzes. JSF is rich in phenolic compounds (544.37 ± 6.84 mg of gallic acid/100 g), total anthocyanins (601.88 ± 15.61 mg/100 g) and showed high antioxidant capacity (using ABTS+ method of 1084.12 ± 61.55 μmol trolox/g and ORAC of 438.05 ± 7.43 μmol trolox/g); has purple coloration; mean particle size of 80.8 μm; rich in soluble fibers (26.20 g/100 g); pH of 3.42 and acidity in 6.61%. To evaluate the bifidogenic potential of JSF, probiotic fermented milks were produced with Bifidobacterium animalis subsp. lactis BB12 (B. lactis), control without JSF (F1) and another with addition of 2% JSF (F2). It was verified that JSF possibly impacted the multiplication of B. lactis during the fermentation and reducing the fermentation time in five hours in relation to the control, reduction of 19%. In the in vitro simulation of fermented milk passage through the gastrointestinal tract performed in the first and the fourth week of storage, it was observed that the JSF interfered positively in the protection of B. lactis. With the exception of enteric phase 1, in the other stages F2 presented a higher logarithmic cycle count of B. lactis than control. The mold and yeast counts above 2x102 CFU/g determined the end of the product’s shelf life under study, although B. lactis counts remained above the minimum recommended by the legislation in force until the fourth week of storage. Over the four weeks of storage, the B. lactis count in F1 ranged from 8.47 to 6.73 log CFU/g whereas in F2 it ranged from 9.64 to 7.28 log CFU/g, the FCJ favored the high maintenance of B. lactis. During the storage period, a reduction of 47.9% in the content of phenolic compounds, 85.2% in the cyanidin-3- glycoside content and 46.3% in the antioxidant capacity by the ORAC method was observed.

MEMBROS DA BANCA:
Externo ao Programa - 048.258.657-55 - ADRIANO GOMES DA CRUZ - IF Químic
Externo à Instituição - ERICK ALMEIDA ESMERINO - UFF
Externo à Instituição - KARINA MARIA OLBRICH DOS SANTOS - EMBRAPA