Título:	Araticum (Annona crassiflora) juice is an excellent matrix for Lactobacillus paracasei LBC-81 with high antioxidant potential
Autor(es):	Midlej, Luiza Coêlho Arruda, Sandra Fernandes Mesquita, Maria Carolina Mendonça, Márcio Antônio Leandro, Eliana dos Santos
Afiliação do autor:	University of Brasília, College of Health Sciences, Department of Nutrition University of Brasília, College of Health Sciences, Department of Nutrition University of Brasília, College of Health Sciences, Department of Nutrition University of Brasília, College of Agronomy and Veterinary Medicine University of Brasília, College of Health Sciences, Department of Nutrition
Assunto:	Araticum Lactobacillus paracasei LBC-81 Antioxidantes Bactérias
Data de publicação:	7-Nov-2023
Editora:	Elsevier Ltd.
Referência:	MIDLEJ, Luiza Coêlho et al. Araticum (Annona crassiflora) juice is an excellent matrix for Lactobacillus paracasei LBC-81 with high antioxidant potential. Journal of Functional Foods, v. 111, 105883, dez. 2023. DOI: https://doi.org/10.1016/j.jff.2023.105883. Disponível em: https://www.sciencedirect.com/science/article/pii/S1756464623004838?via%3Dihub. Acesso em: 05 jun. 2024.
Abstract:	This study aimed to develop an araticum (Annona crassiflora) juice supplemented with a probiotic strain L. paracasei LBC-81, and evaluate the probiotic strain viability during refrigerated storage period and under in vitro gastrointestinal conditions. Three juices formulations were elaborated containing 20 % (F1), 30 % (F2) and 40 % (F3) of araticum pulp, with and without L. paracasei LBC-81. Changes in the physiochemical properties in the formulations during storage were also evaluated. The viability of L. paracasei in the three formulations during 28 days of storage was significantly greater (P < 0.05) than the recommended minimum (6 log CFU mL− 1 ) for a product to be considered a probiotic. L. paracasei showed significantly (P < 0.05) greater viability in the formulation made with 40 % araticum pulp after 28 days of refrigerated storage. The araticum juices enriched with L. paracasei showed a significantly (P < 0.05) marked decrease and increase in pH and acidity, respectively. The addition of L. paracasei in the araticum juice formulations provided a significant increase (P < 0.05) in the total phenolic content (F1: 1926; F2: 3338.6; F3: 4390.5 and F1:1584; F2: 2629; F3: 3139 μmol galic acid/L juice with and without bacteria, respectively) and greater stability of the antioxidant activity (F1: 1492; F2: 2305; F3: 2618 and F1: 902; F2: 1461; F3: 1450.2 μmol TROLOX/L juice with and without bacteria, respectively). The araticum juice proved to be an excellent matrix for L. paracasei by providing a high percentage of survival during the in vitro gastrointestinal conditions.
Unidade Acadêmica:	Faculdade de Ciências da Saúde (FS) Departamento de Nutrição (NUT)
Licença:	This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
DOI:	https://doi.org/10.1016/j.jff.2023.105883
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