de Oliveira Galdino Isadora Kaline Camelo Pires, da Silva Gabriel Monteiro, da Silva Miqueas Oliveira Morais, Dantas Giordanni Cabral, Pereira Elainy Virgínia Dos Santos, de Oliveira Tiago Almeida, Dos Santos Karina Maria Olbrich, do Egito Antonio Silvio, Alonso Buriti Flávia Carolina, Cardarelli Haíssa Roberta
Centro de Ciências Biológicas e da Saúde, Universidade Estadual da Paraíba, Campina Grande, Paraíba, Brazil.
Centro de Tecnologia-Programa de Pós Graduação em Ciência e Tecnologia de Alimentos, Universidade Federal da Paraíba, João Pessoa, Paraíba, Brazil.
PeerJ. 2025 Jan 13;13:e18813. doi: 10.7717/peerj.18813. eCollection 2025.
Fruits are sources of bioactive compounds such as phenolics that bring health benefits to consumers. The addition of fruit products and microorganisms with probiotic potential in fermented goat milk can facilitate the acquisition of these benefits through diet. In this sense, the objective of this study was to evaluate the effect of incorporating a mixture of ingredients from jaboticaba (), jambolana (), and mandacaru () fruits on fermentation parameters (pH, titratable acidity, viability of the native culture CNPC003 and the starter culture), associated with pigmentation (phenolic compound content and color) through experimental mixture design.
A simplex-centroid experimental design was conducted, comprised of seven trials totaling the addition of 30% of the fruit preparations in the final formulation of fermented milk and one control trial (without addition of preparations), with the response being the total phenolic content and the instrumental color parameter a*. Fermentations were carried out with the addition of the native culture CNPC003 and the starter culture Subsequently, analyses of pH, titratable acidity, viability of the native and starter cultures, total phenolic compound content, and the instrumental color parameter a* were performed.
The final pH among trials ranged from 4.55 to 4.69, titratable acidity ranged from 0.59 to 0.64, the population CNPC003 reached levels exceeding 8 log CFU/g, as did the population of . The content of phenolic compounds was higher in trials T1, T5, and T7, as well as the color parameter (a*). The use of experimental mixture design contributed to the development of products with high viability of , high content of phenolic compounds, and a characteristic color of the added fruits, bringing benefits to consumer health.
水果是生物活性化合物的来源，如酚类物质，对消费者健康有益。在发酵山羊奶中添加水果制品和具有益生菌潜力的微生物，可通过饮食促进这些益处的获取。从这个意义上说，本研究的目的是通过实验混合物设计，评估加入嘉宝果、蒲桃和蛇瓜果实成分的混合物对发酵参数（pH值、可滴定酸度、天然培养物CNPC003和发酵剂培养物的活力）以及与色素沉着相关的参数（酚类化合物含量和颜色）的影响。
采用单纯形重心实验设计，包括七个试验，在发酵乳的最终配方中总共添加30%的水果制剂，以及一个对照试验（不添加制剂），响应变量为总酚含量和仪器颜色参数a*。发酵过程中添加天然培养物CNPC003和发酵剂培养物。随后，进行pH值、可滴定酸度、天然和发酵剂培养物的活力、总酚类化合物含量以及仪器颜色参数a*的分析。
各试验的最终pH值在4.55至4.69之间，可滴定酸度在0.59至0.64之间，CNPC003菌数达到超过8 log CFU/g的水平，发酵剂培养物的菌数也是如此。试验T1、T5和T7中的酚类化合物含量较高，颜色参数（a*）也是如此。使用实验混合物设计有助于开发具有高发酵剂活力、高酚类化合物含量以及添加水果特征颜色的产品，为消费者健康带来益处。
