Potencial prebiótico dos resíduos de puçá (Mouriri elliptica Mart.) e gabiroba (Campomanesia adamantium (Cambess.)) O. Berg em diferentes espécies de micro-organismos probióticos
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2021-08-30
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Universidade Federal de Goiás
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Puçá (Mouriri elliptica Mart) and gabiroba (Campomanesia adamantium (Cambess.) O. Berg) are fruits from Cerrado Savannah with high nutritional quality and content of bioactive compounds proved to be beneficial to health. Due to their favorable characteristics for industry food applicability, the fruit processing can generate a significant volume of residues, mainly composed by peel and seeds, that are nutritionally relevant and can be added into human food and may present prebiotic potential. Therefore, the aim of this study was to investigate the prebiotic potential of freeze-dried residues from puçá (PR) and gabiroba (GR). For this, the residues characterization was carried out through physicochemical parameters, phenolic compounds and sugar contents. The fermentative capacity of Lactobacillus acidophilus LA-05, Lactobacillus casei L-26 and Bifidobacterium animalis subsp. lactis BB-12 and the prebiotic activity score (PAS) in the presence of two strains of Escherichia coli were evaluated. PR and GR presented high levels of dietary fiber (55.70% and 65.29%), lipids (18.48% and 13.05%), and PR showed considerable carbohydrate content (12.90%). Substantial content of phenolic compounds were found in PR and GR: catechin (44.71 mg.L-1 ± 1.49 in GR), procyanidin B2 (12.97 mg.L-1 ± 0.33 in PR and 13.88 mg.L-1 ± 0.72 in GR). Cultivation of the probiotics in media with PR and GR (20 g.L-1) showed high bacterial counts (9.27 - 13.23 log CFU.mL-1), decreased pH and positive PAS for all strains. Both residues were used as a carbon source for the growth of the probiotic bacteria over the incubation time. The phenolic compounds of the both residues may be involved on the mechanism of the positive prebiotic activity observed. Therefore, the residues from puçá and gabiroba are potential prebiotic ingredients for use in formulation of foods, increasing the nutritional value and reducing the negative impacts on the environment that can caused by their discard.
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BARBOSA, J. P. Potencial prebiótico dos resíduos de puçá (Mouriri elliptica Mart.) e gabiroba (Campomanesia adamantium (Cambess.)) O. Berg em diferentes espécies de micro-organismos probióticos. 2021. 95 f. Dissertação (Mestrado em Nutrição e Saúde) - Universidade Federal de Goiás,Goiânia, 2021.