Protective Effects of Tropical Fruit Processing Coproducts on Probiotic Lactobacillus Strains during Freeze-Drying and Storage

Autores
Araújo, Caroliny Mesquita; Sampaio, Karoliny Brito; Dantas Duarte Menezes, Francisca Nayara; Tayse da Cruz Almeida, Erika; Lima, Marcos dos Santos; Bordin Viera, Vanessa; Fernandez Garcia, Estefânia; Gomez Zavaglia, Andrea; Leite de Souza, Evandro; Gomes de Oliveira, Maria Elieidy
Año de publicación
2019
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
This study evaluated the protective effects of coproducts from agroindustrial processing of the tropical fruits acerola (Malpighia glabra L., ACE), cashew (Anacardium occidentale L., CAS), and guava (Psidium guayaba L., GUA) on the probiotics Lactobacillus paracasei L-10, Lactobacillus casei L-26, and Lactobacillus acidophilus LA-05 during freeze-drying and storage. The occurrence of damage to membrane integrity, membrane potential, and efflux activity of Lactobacillus cells after freeze-drying was evaluated by flow cytometry, and viable counts were measured immediately after freeze-drying and during 90 days of storage under refrigerated or room temperature conditions. Probiotic strains freeze-dried without substrate had the overall highest count reductions (0.5 ± 0.1 to 2.9 ± 0.3 log cycles) after freeze-drying. Probiotics freeze-dried with fruit processing coproducts had small cell subpopulations with damaged efflux activity and membrane potential. Average counts of probiotics freeze-dried with ACE, CAS, or GUA after 90 days of storage under refrigerated or room temperature were in the range of 4.2 ± 0.1 to 5.3 ± 0.2 and 2.6 ± 0.3 to 4.9 ± 0.2 log CFU/g, respectively, which were higher than those observed for strains freeze-dried without substrate. The greatest protective effects on freeze-dried probiotics were overall presented by ACE. These results revealed that ACE, CAS, and GUA can exert protective effects and increase the stability of probiotic lactobacilli during freeze-drying and storage, in addition to supporting a possible added-value destination for these agroindustrial coproducts as vehicles for probiotics and for the development of novel functional foods.
Fil: Araújo, Caroliny Mesquita. Universidade Federal Da Paraiba; Brasil
Fil: Sampaio, Karoliny Brito. Universidade Federal Da Paraiba; Brasil
Fil: Dantas Duarte Menezes, Francisca Nayara. Universidade Federal Da Paraiba; Brasil
Fil: Tayse da Cruz Almeida, Erika. Universidade Federal Da Paraiba; Brasil
Fil: Lima, Marcos dos Santos. Instituto Federal do Sertão de Pernambuco. Departamento de Tecnologia de Alimentos; Brasil
Fil: Bordin Viera, Vanessa. Universidade Federal Campina Grande. Centro de Educação e Saúde; Brasil
Fil: Fernandez Garcia, Estefânia. Universidade Federal Da Paraiba; Brasil
Fil: Gomez Zavaglia, Andrea. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Leite de Souza, Evandro. Universidade Federal Da Paraiba; Brasil
Fil: Gomes de Oliveira, Maria Elieidy. Universidade Federal Da Paraiba; Brasil
Materia
FRUIT
PROBIOTIC
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/109765
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Protective Effects of Tropical Fruit Processing Coproducts on Probiotic Lactobacillus Strains during Freeze-Drying and StorageAraújo, Caroliny MesquitaSampaio, Karoliny BritoDantas Duarte Menezes, Francisca NayaraTayse da Cruz Almeida, ErikaLima, Marcos dos SantosBordin Viera, VanessaFernandez Garcia, EstefâniaGomez Zavaglia, AndreaLeite de Souza, EvandroGomes de Oliveira, Maria ElieidyFRUITPROBIOTIChttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2This study evaluated the protective effects of coproducts from agroindustrial processing of the tropical fruits acerola (Malpighia glabra L., ACE), cashew (Anacardium occidentale L., CAS), and guava (Psidium guayaba L., GUA) on the probiotics Lactobacillus paracasei L-10, Lactobacillus casei L-26, and Lactobacillus acidophilus LA-05 during freeze-drying and storage. The occurrence of damage to membrane integrity, membrane potential, and efflux activity of Lactobacillus cells after freeze-drying was evaluated by flow cytometry, and viable counts were measured immediately after freeze-drying and during 90 days of storage under refrigerated or room temperature conditions. Probiotic strains freeze-dried without substrate had the overall highest count reductions (0.5 ± 0.1 to 2.9 ± 0.3 log cycles) after freeze-drying. Probiotics freeze-dried with fruit processing coproducts had small cell subpopulations with damaged efflux activity and membrane potential. Average counts of probiotics freeze-dried with ACE, CAS, or GUA after 90 days of storage under refrigerated or room temperature were in the range of 4.2 ± 0.1 to 5.3 ± 0.2 and 2.6 ± 0.3 to 4.9 ± 0.2 log CFU/g, respectively, which were higher than those observed for strains freeze-dried without substrate. The greatest protective effects on freeze-dried probiotics were overall presented by ACE. These results revealed that ACE, CAS, and GUA can exert protective effects and increase the stability of probiotic lactobacilli during freeze-drying and storage, in addition to supporting a possible added-value destination for these agroindustrial coproducts as vehicles for probiotics and for the development of novel functional foods.Fil: Araújo, Caroliny Mesquita. Universidade Federal Da Paraiba; BrasilFil: Sampaio, Karoliny Brito. Universidade Federal Da Paraiba; BrasilFil: Dantas Duarte Menezes, Francisca Nayara. Universidade Federal Da Paraiba; BrasilFil: Tayse da Cruz Almeida, Erika. Universidade Federal Da Paraiba; BrasilFil: Lima, Marcos dos Santos. Instituto Federal do Sertão de Pernambuco. Departamento de Tecnologia de Alimentos; BrasilFil: Bordin Viera, Vanessa. Universidade Federal Campina Grande. Centro de Educação e Saúde; BrasilFil: Fernandez Garcia, Estefânia. Universidade Federal Da Paraiba; BrasilFil: Gomez Zavaglia, Andrea. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Leite de Souza, Evandro. Universidade Federal Da Paraiba; BrasilFil: Gomes de Oliveira, Maria Elieidy. Universidade Federal Da Paraiba; BrasilMDPI2019-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/109765Araújo, Caroliny Mesquita; Sampaio, Karoliny Brito; Dantas Duarte Menezes, Francisca Nayara; Tayse da Cruz Almeida, Erika; Lima, Marcos dos Santos; et al.; Protective Effects of Tropical Fruit Processing Coproducts on Probiotic Lactobacillus Strains during Freeze-Drying and Storage; MDPI; Microorganisms; 8; 1; 12-2019; 1-152076-2607CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2076-2607/8/1/96info:eu-repo/semantics/altIdentifier/doi/10.3390/microorganisms8010096info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:16:47Zoai:ri.conicet.gov.ar:11336/109765instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:16:47.874CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Protective Effects of Tropical Fruit Processing Coproducts on Probiotic Lactobacillus Strains during Freeze-Drying and Storage
title Protective Effects of Tropical Fruit Processing Coproducts on Probiotic Lactobacillus Strains during Freeze-Drying and Storage
spellingShingle Protective Effects of Tropical Fruit Processing Coproducts on Probiotic Lactobacillus Strains during Freeze-Drying and Storage
Araújo, Caroliny Mesquita
FRUIT
PROBIOTIC
title_short Protective Effects of Tropical Fruit Processing Coproducts on Probiotic Lactobacillus Strains during Freeze-Drying and Storage
title_full Protective Effects of Tropical Fruit Processing Coproducts on Probiotic Lactobacillus Strains during Freeze-Drying and Storage
title_fullStr Protective Effects of Tropical Fruit Processing Coproducts on Probiotic Lactobacillus Strains during Freeze-Drying and Storage
title_full_unstemmed Protective Effects of Tropical Fruit Processing Coproducts on Probiotic Lactobacillus Strains during Freeze-Drying and Storage
title_sort Protective Effects of Tropical Fruit Processing Coproducts on Probiotic Lactobacillus Strains during Freeze-Drying and Storage
dc.creator.none.fl_str_mv Araújo, Caroliny Mesquita
Sampaio, Karoliny Brito
Dantas Duarte Menezes, Francisca Nayara
Tayse da Cruz Almeida, Erika
Lima, Marcos dos Santos
Bordin Viera, Vanessa
Fernandez Garcia, Estefânia
Gomez Zavaglia, Andrea
Leite de Souza, Evandro
Gomes de Oliveira, Maria Elieidy
author Araújo, Caroliny Mesquita
author_facet Araújo, Caroliny Mesquita
Sampaio, Karoliny Brito
Dantas Duarte Menezes, Francisca Nayara
Tayse da Cruz Almeida, Erika
Lima, Marcos dos Santos
Bordin Viera, Vanessa
Fernandez Garcia, Estefânia
Gomez Zavaglia, Andrea
Leite de Souza, Evandro
Gomes de Oliveira, Maria Elieidy
author_role author
author2 Sampaio, Karoliny Brito
Dantas Duarte Menezes, Francisca Nayara
Tayse da Cruz Almeida, Erika
Lima, Marcos dos Santos
Bordin Viera, Vanessa
Fernandez Garcia, Estefânia
Gomez Zavaglia, Andrea
Leite de Souza, Evandro
Gomes de Oliveira, Maria Elieidy
author2_role author
author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv FRUIT
PROBIOTIC
topic FRUIT
PROBIOTIC
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv This study evaluated the protective effects of coproducts from agroindustrial processing of the tropical fruits acerola (Malpighia glabra L., ACE), cashew (Anacardium occidentale L., CAS), and guava (Psidium guayaba L., GUA) on the probiotics Lactobacillus paracasei L-10, Lactobacillus casei L-26, and Lactobacillus acidophilus LA-05 during freeze-drying and storage. The occurrence of damage to membrane integrity, membrane potential, and efflux activity of Lactobacillus cells after freeze-drying was evaluated by flow cytometry, and viable counts were measured immediately after freeze-drying and during 90 days of storage under refrigerated or room temperature conditions. Probiotic strains freeze-dried without substrate had the overall highest count reductions (0.5 ± 0.1 to 2.9 ± 0.3 log cycles) after freeze-drying. Probiotics freeze-dried with fruit processing coproducts had small cell subpopulations with damaged efflux activity and membrane potential. Average counts of probiotics freeze-dried with ACE, CAS, or GUA after 90 days of storage under refrigerated or room temperature were in the range of 4.2 ± 0.1 to 5.3 ± 0.2 and 2.6 ± 0.3 to 4.9 ± 0.2 log CFU/g, respectively, which were higher than those observed for strains freeze-dried without substrate. The greatest protective effects on freeze-dried probiotics were overall presented by ACE. These results revealed that ACE, CAS, and GUA can exert protective effects and increase the stability of probiotic lactobacilli during freeze-drying and storage, in addition to supporting a possible added-value destination for these agroindustrial coproducts as vehicles for probiotics and for the development of novel functional foods.
Fil: Araújo, Caroliny Mesquita. Universidade Federal Da Paraiba; Brasil
Fil: Sampaio, Karoliny Brito. Universidade Federal Da Paraiba; Brasil
Fil: Dantas Duarte Menezes, Francisca Nayara. Universidade Federal Da Paraiba; Brasil
Fil: Tayse da Cruz Almeida, Erika. Universidade Federal Da Paraiba; Brasil
Fil: Lima, Marcos dos Santos. Instituto Federal do Sertão de Pernambuco. Departamento de Tecnologia de Alimentos; Brasil
Fil: Bordin Viera, Vanessa. Universidade Federal Campina Grande. Centro de Educação e Saúde; Brasil
Fil: Fernandez Garcia, Estefânia. Universidade Federal Da Paraiba; Brasil
Fil: Gomez Zavaglia, Andrea. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Leite de Souza, Evandro. Universidade Federal Da Paraiba; Brasil
Fil: Gomes de Oliveira, Maria Elieidy. Universidade Federal Da Paraiba; Brasil
description This study evaluated the protective effects of coproducts from agroindustrial processing of the tropical fruits acerola (Malpighia glabra L., ACE), cashew (Anacardium occidentale L., CAS), and guava (Psidium guayaba L., GUA) on the probiotics Lactobacillus paracasei L-10, Lactobacillus casei L-26, and Lactobacillus acidophilus LA-05 during freeze-drying and storage. The occurrence of damage to membrane integrity, membrane potential, and efflux activity of Lactobacillus cells after freeze-drying was evaluated by flow cytometry, and viable counts were measured immediately after freeze-drying and during 90 days of storage under refrigerated or room temperature conditions. Probiotic strains freeze-dried without substrate had the overall highest count reductions (0.5 ± 0.1 to 2.9 ± 0.3 log cycles) after freeze-drying. Probiotics freeze-dried with fruit processing coproducts had small cell subpopulations with damaged efflux activity and membrane potential. Average counts of probiotics freeze-dried with ACE, CAS, or GUA after 90 days of storage under refrigerated or room temperature were in the range of 4.2 ± 0.1 to 5.3 ± 0.2 and 2.6 ± 0.3 to 4.9 ± 0.2 log CFU/g, respectively, which were higher than those observed for strains freeze-dried without substrate. The greatest protective effects on freeze-dried probiotics were overall presented by ACE. These results revealed that ACE, CAS, and GUA can exert protective effects and increase the stability of probiotic lactobacilli during freeze-drying and storage, in addition to supporting a possible added-value destination for these agroindustrial coproducts as vehicles for probiotics and for the development of novel functional foods.
publishDate 2019
dc.date.none.fl_str_mv 2019-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/109765
Araújo, Caroliny Mesquita; Sampaio, Karoliny Brito; Dantas Duarte Menezes, Francisca Nayara; Tayse da Cruz Almeida, Erika; Lima, Marcos dos Santos; et al.; Protective Effects of Tropical Fruit Processing Coproducts on Probiotic Lactobacillus Strains during Freeze-Drying and Storage; MDPI; Microorganisms; 8; 1; 12-2019; 1-15
2076-2607
CONICET Digital
CONICET
url http://hdl.handle.net/11336/109765
identifier_str_mv Araújo, Caroliny Mesquita; Sampaio, Karoliny Brito; Dantas Duarte Menezes, Francisca Nayara; Tayse da Cruz Almeida, Erika; Lima, Marcos dos Santos; et al.; Protective Effects of Tropical Fruit Processing Coproducts on Probiotic Lactobacillus Strains during Freeze-Drying and Storage; MDPI; Microorganisms; 8; 1; 12-2019; 1-15
2076-2607
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2076-2607/8/1/96
info:eu-repo/semantics/altIdentifier/doi/10.3390/microorganisms8010096
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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