A new plant-based probiotic from juá: Source of phenolics, fibers and antioxidant properties

• Published in: Food chemistry 2024-11, Vol.458, p.140162, Article 140162
• Main Authors: Fernandes, Flávio Gomes, da Costa, Whyara Karoline Almeida, dos Santos Lima, Marcos, de Lima Costa, Igor Henrique, Magnani, Marciane, da Silva Campelo Borges, Graciele
• Format: Article
• Language: English
• Subjects: Bioactive compounds; Biotransformation; Prebiotic; Synergism La - 05 + Lc – 01
• ISSN: 0308-8146; 1873-7072; 1873-7072
• DOI: 10.1016/j.foodchem.2024.140162

Abstract The objective of this study was to evaluate the viability of juá pulp for fermentation by monoculture L. casei (Lc - 01) and L. acidophilus (La - 05) and co-culture (25 and 37 °C) for 72 h. Viable strain values (> 7 log CFU/g), pH reduction (below 3.7), fructose and glucose and increased of lactic acid showed that the pulp of juá served as a good matrix for fermentation. Catechin, epicatechin, epigallocatechin procyanidin B1, and gallic acid were the main phenolics that contributed to antioxidant activity. Fermentation by mono or co-culture increased or reduced the content of phenolics and antioxidant activity. Results showed that culture, time and temperature have effects in the fermentation of juá pulp. The co-cultivation of La - 05 + Lc - 01 contributed to improving the bioaccessibility of gallic acid (72.9%) of the jua pulp. Finding indicate juá pulp as a promising substrate to obtaining a new probiotic plant-based fermented beverage. [Display omitted] •Fermented jua pulp with Lactobacillus acidophilus (La - 05) and Lacticaseibacillus casei (Lc - 01).•Fructose and glucose and increased lactic acid markers metabolism of La-05 and LC-01.•The co-culture La - 05 + Lc - 01 contributed to improve bioaccesibility of gallic acid (72.9%).