Santos Monteiro Shênia, Albertina Silva Beserra Yolanda, Miguel Lisboa Oliveira Hugo, Pasquali Matheus Augusto de Bittencourt
Unidade Academica de Engenharia de Alimentos, Universidade Federal Campina Grande, Av. Aprígio Veloso 882, Campina Grande 58429-200, Brazil.
Foods. 2020 Mar 12;9(3):335. doi: 10.3390/foods9030335.
Probiotic foods offer many benefits to human health, causing increased interest in the development of new food products that exploit such benefits. However, traditional dairy foods are being replaced by other non-dairy foods to provide additional sources of benefits provided by bioactive molecules. Therefore, the objective of the present work was to study the production process of a probiotic fruit drink and then microencapsulate the probiotic pulp to stabilize the drink further. Passion fruit pulp ( Sims f. Deg.) was fermented with under different temperature conditions in combination with different pHs to find the best fermentation conditions. Different from dairy sources, the optimal conditions for the growth of in the passion fruit pulp were found to be 30 °C at pH 3.18, where phenolic compounds could also be used as a secondary metabolic pathway. Spray-drying was performed using different conditions for microencapsulation. Process yields and survival showed the dependency of droplet sizes, whereas phenolic compound retention was increased when higher amounts of gelatin were used. Therefore, the development of a new food product comprising a powdered fruit pulp rich in probiotic and phenolic compounds was possible.
益生菌食品对人体健康有诸多益处，这使得人们对开发利用此类益处的新型食品产生了更大兴趣。然而，传统乳制品正被其他非乳制品所取代，以提供生物活性分子带来的更多益处来源。因此，本研究的目的是研究一种益生菌果汁饮料的生产工艺，然后对益生菌果肉进行微胶囊化处理，以进一步稳定该饮料。在不同温度条件和不同pH值下，用[具体菌种名称未给出]对西番莲果肉（西番莲属西番莲种）进行发酵，以找出最佳发酵条件。与乳制品来源不同，发现西番莲果肉中[具体菌种名称未给出]生长的最佳条件是pH值为3.18、温度为30℃，在此条件下酚类化合物也可作为一条次生代谢途径。采用不同条件进行喷雾干燥以实现微胶囊化。工艺产率和[具体菌种名称未给出]存活率显示出对液滴大小的依赖性，而当使用较多明胶时，酚类化合物的保留率会提高。因此，开发一种包含富含益生菌和酚类化合物的粉状果肉的新型食品是可行的。
