Núcleo de Pesquisa e Extensão em Alimentos, Universidade Estadual da Paraíba, Campina Grande, PB, Brazil.
Programa de Pós-Graduação em Ciências Farmacêuticas, Universidade Estadual da Paraíba, Campina Grande, PB, Brazil.
PeerJ. 2024 Jun 28;12:e17502. doi: 10.7717/peerj.17502. eCollection 2024.
Desserts with vegetable ingredients are a constantly expanding global market due to the search for alternatives to cow's milk. Fermentation of these matrices by lactic acid bacteria can add greater functionality to the product, improving its nutritional, sensory, and food safety characteristics, as well as creating bioactive components with beneficial effects on health. Concern for health and well-being has aroused interest in byproducts of the industry that have functional properties for the body, such as mature coconut water, a normally discarded residue that is rich in nutrients. This study aimed to develop a probiotic gelatin based on pulp and water from mature coconuts and evaluate the physicochemical characteristics, viability of the LR32 strain in the medium, as well as the texture properties of the product.
After collection and cleaning, the physicochemical characterization, mineral analysis, analysis of the total phenolic content and antioxidant activity of mature coconut water were carried out, as well as the centesimal composition of its pulp. Afterwards, the gelling was developed with the addition of modified corn starch, gelatin, sucrose, and probiotic culture, being subjected to acidity analysis, texture profile and cell count, on the first day and every 7 days during 21 days of storage, under refrigeration at 5 °C. An analysis of the centesimal composition was also carried out.
The main minerals in coconut water were potassium (1,932.57 mg L), sodium (19.57 mg L), magnesium (85.13 mg L) calcium (279.93 mg L) and phosphorus (11.17 mg L ), while the pulp had potassium (35.96 g kg), sodium (0.97 g kg), magnesium (2.18 g kg), 37 calcium (1.64 g kg), and phosphorus (3.32 g kg). The phenolic content of the water and pulp was 5.72 and 9.77 mg gallic acid equivalent (GAE) 100 g, respectively, and the antioxidant capacity was 1.67 and 0.98 39 g of 2, 2-diphenyl-1-picrylhydrazyl (DPPH) mg, respectively. The coconut pulp had 2.81 g 100 gof protein, 1.11 g 100 g of 40 ash, 53% moisture, and 5.81 g 100 g of carbohydrates. The gelatin produced during the storage period presented firmness parameters ranging from 145.82 to 206.81 grams-force (gf), adhesiveness from 692.85 to 1,028.63 gf sec, cohesiveness from 0.604 to 0.473, elasticity from 0.901 to 0.881, gumminess from 86.27 to 97.87 gf, and chewiness from 77.72 to 91.98 gf. Regarding the viability of the probiotic microorganism, the dessert had 7.49 log CFU g that remained viable during the 21-day storage, reaching 8.51 CFU g. Acidity ranged from 0.15 to 0.64 g of lactic acid 100 g. The centesimal composition of the product showed 4.88 g 100 g of protein, 0.54 g 100 g of ash, 85.21% moisture, and 5.37g 100 g of carbohydrates. The development of the gelatin made it possible to obtain a differentiated product, contributing to diversification in the food sector, providing a viable alternative for maintaining consumer health and reducing costs compared to desserts already available on the market.
由于对牛奶替代品的需求，含有蔬菜成分的甜点是一个不断扩大的全球市场。通过乳酸菌发酵这些基质可以为产品增加更大的功能性，改善其营养、感官和食品安全特性，并创造具有健康益处的生物活性成分。对健康和福祉的关注引起了人们对具有身体功能特性的工业副产品的兴趣，例如成熟椰子水，这是一种通常被丢弃的富含营养的残留物。本研究旨在开发一种基于成熟椰子果肉和水的益生菌明胶，并评估其物理化学特性、LR32 菌株在培养基中的存活率以及产品的质地特性。
在收集和清洁后，对成熟椰子水的物理化学特性、矿物质分析、总酚含量和抗氧化活性分析以及果肉的百分组成进行了分析。然后，在添加改性玉米淀粉、明胶、蔗糖和益生菌培养物的基础上进行了凝胶化，在 5°C 冷藏条件下，在第 1 天和第 21 天的每 7 天进行酸度分析、质地剖面和细胞计数。还进行了百分组成分析。
椰子水中的主要矿物质是钾（1932.57mg/L）、钠（19.57mg/L）、镁（85.13mg/L）、钙（279.93mg/L）和磷（11.17mg/L），而果肉中含有钾（35.96g/kg）、钠（0.97g/kg）、镁（2.18g/kg）、钙（371.64g/kg）和磷（3.32g/kg）。水和果肉的酚含量分别为 5.72 和 9.77mg 没食子酸当量（GAE）/100g，抗氧化能力分别为 1.67 和 0.98g 2,2-二苯基-1-苦基肼（DPPH）/mg。椰子果肉含有 2.81g/100g 蛋白质、1.11g/100g 灰分、53%水分和 5.81g/100g 碳水化合物。在储存期间，明胶的硬度参数范围为 145.82 至 206.81gf，粘性为 692.85 至 1028.63gf sec，内聚性为 0.604 至 0.473，弹性为 0.901 至 0.881，胶粘性为 86.27 至 97.87gf，咀嚼性为 77.72 至 91.98gf。关于益生菌微生物的存活率，甜点中含有 7.49logCFUg，在 21 天的储存期内仍具有活力，达到 8.51CFUg。酸度范围为 0.15 至 0.64g 乳酸/100g。产品的百分组成显示，蛋白质为 4.88g/100g，灰分为 0.54g/100g，水分 85.21%，碳水化合物 5.37g/100g。明胶的开发使产品具有差异化，有助于食品行业的多样化，为维持消费者健康提供了可行的替代方案，并降低了与市场上现有甜点相比的成本。
