| Campo DC | Valor | Idioma |
|---|
| dc.contributor.author | Midlej, Luiza Coêlho | - |
| dc.contributor.author | Arruda, Sandra Fernandes | - |
| dc.contributor.author | Mesquita, Maria Carolina | - |
| dc.contributor.author | Mendonça, Márcio Antônio | - |
| dc.contributor.author | Leandro, Eliana dos Santos | - |
| dc.date.accessioned | 2024-06-05T12:44:21Z | - |
| dc.date.available | 2024-06-05T12:44:21Z | - |
| dc.date.issued | 2023-11-07 | - |
| dc.identifier.citation | 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. | pt_BR |
| dc.identifier.uri | http://repositorio2.unb.br/jspui/handle/10482/48160 | - |
| dc.language.iso | eng | pt_BR |
| dc.publisher | Elsevier Ltd. | pt_BR |
| dc.rights | Acesso Aberto | pt_BR |
| dc.title | Araticum (Annona crassiflora) juice is an excellent matrix for Lactobacillus paracasei LBC-81 with high antioxidant potential | pt_BR |
| dc.type | Artigo | pt_BR |
| dc.subject.keyword | Araticum | pt_BR |
| dc.subject.keyword | Lactobacillus paracasei LBC-81 | pt_BR |
| dc.subject.keyword | Antioxidantes | pt_BR |
| dc.subject.keyword | Bactérias | pt_BR |
| dc.rights.license | This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). | pt_BR |
| dc.identifier.doi | https://doi.org/10.1016/j.jff.2023.105883 | pt_BR |
| dc.description.abstract1 | 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. | pt_BR |
| dc.contributor.affiliation | University of Brasília, College of Health Sciences, Department of Nutrition | pt_BR |
| dc.contributor.affiliation | University of Brasília, College of Health Sciences, Department of Nutrition | pt_BR |
| dc.contributor.affiliation | University of Brasília, College of Health Sciences, Department of Nutrition | pt_BR |
| dc.contributor.affiliation | University of Brasília, College of Agronomy and Veterinary Medicine | pt_BR |
| dc.contributor.affiliation | University of Brasília, College of Health Sciences, Department of Nutrition | pt_BR |
| dc.description.unidade | Faculdade de Ciências da Saúde (FS) | pt_BR |
| dc.description.unidade | Departamento de Nutrição (NUT) | pt_BR |
| Aparece nas coleções: | Artigos publicados em periódicos e afins
|
