Byproduct from pumpkin (Cucurbita moschata Duchesne ex poiret) as a substrate and vegetable matrix to contain Lactobacillus casei

Autores
Genevois, Carolina Elizabeth; Flores, Silvia Karina; de Escalada Pla, Marina Francisca
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Pumpkin waste was used as a substrate and support of Lactobacillus casei (ATCC-393). A complete factorial design (24) was performed in order to study the effect of water content, whey, inoculum concentration and the incubation period on cell growth and viability. According to the results of the experimental design, L. casei could use pumpkin waste as a substrate successfully and the system with 10 mL/g of water and without whey was selected to continue with further assays. The kinetics of the L. casei growth were determined. The maximum specific growth rate (μmax) was 0.6 h-1. After washing, centrifugation, and vacuum drying, 87% of viable cells were recovered. L. casei adhered to pumpkin powder was tested as a dietary supplement in chocolate milk or in a soy and apple juice based beverage. Approximately 80% of cells resisted gastrointestinal simulated conditions. Both supplemented beverages were well accepted by consumers.
Fil: Genevois, Carolina Elizabeth. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Flores, Silvia Karina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: de Escalada Pla, Marina Francisca. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
By-Products
Functional Foods
Lactobacillus Casei
Probiotic
Pumpkin
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/59576
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Byproduct from pumpkin (Cucurbita moschata Duchesne ex poiret) as a substrate and vegetable matrix to contain Lactobacillus caseiGenevois, Carolina ElizabethFlores, Silvia Karinade Escalada Pla, Marina FranciscaBy-ProductsFunctional FoodsLactobacillus CaseiProbioticPumpkinhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Pumpkin waste was used as a substrate and support of Lactobacillus casei (ATCC-393). A complete factorial design (24) was performed in order to study the effect of water content, whey, inoculum concentration and the incubation period on cell growth and viability. According to the results of the experimental design, L. casei could use pumpkin waste as a substrate successfully and the system with 10 mL/g of water and without whey was selected to continue with further assays. The kinetics of the L. casei growth were determined. The maximum specific growth rate (μmax) was 0.6 h-1. After washing, centrifugation, and vacuum drying, 87% of viable cells were recovered. L. casei adhered to pumpkin powder was tested as a dietary supplement in chocolate milk or in a soy and apple juice based beverage. Approximately 80% of cells resisted gastrointestinal simulated conditions. Both supplemented beverages were well accepted by consumers.Fil: Genevois, Carolina Elizabeth. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Flores, Silvia Karina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: de Escalada Pla, Marina Francisca. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaElsevier2016-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/59576Genevois, Carolina Elizabeth; Flores, Silvia Karina; de Escalada Pla, Marina Francisca; Byproduct from pumpkin (Cucurbita moschata Duchesne ex poiret) as a substrate and vegetable matrix to contain Lactobacillus casei; Elsevier; Journal of Functional Foods; 23; 5-2016; 210-2191756-4646CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.jff.2016.02.030info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S1756464616000864info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:07:39Zoai:ri.conicet.gov.ar:11336/59576instacron: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 10:07:40.097CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Byproduct from pumpkin (Cucurbita moschata Duchesne ex poiret) as a substrate and vegetable matrix to contain Lactobacillus casei
title Byproduct from pumpkin (Cucurbita moschata Duchesne ex poiret) as a substrate and vegetable matrix to contain Lactobacillus casei
spellingShingle Byproduct from pumpkin (Cucurbita moschata Duchesne ex poiret) as a substrate and vegetable matrix to contain Lactobacillus casei
Genevois, Carolina Elizabeth
By-Products
Functional Foods
Lactobacillus Casei
Probiotic
Pumpkin
title_short Byproduct from pumpkin (Cucurbita moschata Duchesne ex poiret) as a substrate and vegetable matrix to contain Lactobacillus casei
title_full Byproduct from pumpkin (Cucurbita moschata Duchesne ex poiret) as a substrate and vegetable matrix to contain Lactobacillus casei
title_fullStr Byproduct from pumpkin (Cucurbita moschata Duchesne ex poiret) as a substrate and vegetable matrix to contain Lactobacillus casei
title_full_unstemmed Byproduct from pumpkin (Cucurbita moschata Duchesne ex poiret) as a substrate and vegetable matrix to contain Lactobacillus casei
title_sort Byproduct from pumpkin (Cucurbita moschata Duchesne ex poiret) as a substrate and vegetable matrix to contain Lactobacillus casei
dc.creator.none.fl_str_mv Genevois, Carolina Elizabeth
Flores, Silvia Karina
de Escalada Pla, Marina Francisca
author Genevois, Carolina Elizabeth
author_facet Genevois, Carolina Elizabeth
Flores, Silvia Karina
de Escalada Pla, Marina Francisca
author_role author
author2 Flores, Silvia Karina
de Escalada Pla, Marina Francisca
author2_role author
author
dc.subject.none.fl_str_mv By-Products
Functional Foods
Lactobacillus Casei
Probiotic
Pumpkin
topic By-Products
Functional Foods
Lactobacillus Casei
Probiotic
Pumpkin
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Pumpkin waste was used as a substrate and support of Lactobacillus casei (ATCC-393). A complete factorial design (24) was performed in order to study the effect of water content, whey, inoculum concentration and the incubation period on cell growth and viability. According to the results of the experimental design, L. casei could use pumpkin waste as a substrate successfully and the system with 10 mL/g of water and without whey was selected to continue with further assays. The kinetics of the L. casei growth were determined. The maximum specific growth rate (μmax) was 0.6 h-1. After washing, centrifugation, and vacuum drying, 87% of viable cells were recovered. L. casei adhered to pumpkin powder was tested as a dietary supplement in chocolate milk or in a soy and apple juice based beverage. Approximately 80% of cells resisted gastrointestinal simulated conditions. Both supplemented beverages were well accepted by consumers.
Fil: Genevois, Carolina Elizabeth. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Flores, Silvia Karina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: de Escalada Pla, Marina Francisca. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description Pumpkin waste was used as a substrate and support of Lactobacillus casei (ATCC-393). A complete factorial design (24) was performed in order to study the effect of water content, whey, inoculum concentration and the incubation period on cell growth and viability. According to the results of the experimental design, L. casei could use pumpkin waste as a substrate successfully and the system with 10 mL/g of water and without whey was selected to continue with further assays. The kinetics of the L. casei growth were determined. The maximum specific growth rate (μmax) was 0.6 h-1. After washing, centrifugation, and vacuum drying, 87% of viable cells were recovered. L. casei adhered to pumpkin powder was tested as a dietary supplement in chocolate milk or in a soy and apple juice based beverage. Approximately 80% of cells resisted gastrointestinal simulated conditions. Both supplemented beverages were well accepted by consumers.
publishDate 2016
dc.date.none.fl_str_mv 2016-05
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/11336/59576
Genevois, Carolina Elizabeth; Flores, Silvia Karina; de Escalada Pla, Marina Francisca; Byproduct from pumpkin (Cucurbita moschata Duchesne ex poiret) as a substrate and vegetable matrix to contain Lactobacillus casei; Elsevier; Journal of Functional Foods; 23; 5-2016; 210-219
1756-4646
CONICET Digital
CONICET
url http://hdl.handle.net/11336/59576
identifier_str_mv Genevois, Carolina Elizabeth; Flores, Silvia Karina; de Escalada Pla, Marina Francisca; Byproduct from pumpkin (Cucurbita moschata Duchesne ex poiret) as a substrate and vegetable matrix to contain Lactobacillus casei; Elsevier; Journal of Functional Foods; 23; 5-2016; 210-219
1756-4646
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jff.2016.02.030
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S1756464616000864
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
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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