Cashew By-Product as a Functional Substrate for the Development of Probiotic Fermented Milk

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Autor(es): dc.contributorUniversidade de São Paulo (USP)-
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.creatorHerkenhoff, Marcos Edgar-
Autor(es): dc.creatorde Medeiros, Igor Ucella Dantas-
Autor(es): dc.creatorGarutti, Luiz Henrique Grotto-
Autor(es): dc.creatorSalgaço, Mateus Kawata-
Autor(es): dc.creatorSivieri, Katia-
Autor(es): dc.creatorSaad, Susana Marta Isay-
Data de aceite: dc.date.accessioned2025-08-21T15:23:38Z-
Data de disponibilização: dc.date.available2025-08-21T15:23:38Z-
Data de envio: dc.date.issued2025-04-29-
Data de envio: dc.date.issued2023-09-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.3390/foods12183383-
Fonte completa do material: dc.identifierhttps://hdl.handle.net/11449/302645-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/302645-
Descrição: dc.descriptionCashew (Anacardium occidentale) processing generates a by-product (CB) with potential for health benefits and that could be a favorable ingredient to be added to a probiotic food matrix. This study aimed to assess the functional attributes of CB in fermented milk with a probiotic and a starter culture using in vitro gastrointestinal conditions. Two formulations were tested, without CB (Control Formulation—CF) and with CB (Test Formulation—TF), and the two strains most adapted to CB, the probiotic Lacticaseibacillus paracasei subsp. paracasei F19® and the starter Streptococcus thermophilus ST-M6®, were chosen to be fermented in the CF and the TF. During a 28-day period of refrigeration (4 °C), both strains used in the CF and TF maintained a population above 8.0 log CFU/mL. Strains cultured in the TF had a significant increase in total phenolic compounds and greater antioxidant potential during their shelf life, along with improved survival of F19® after in vitro-simulated gastrointestinal conditions. Our study revealed the promising potential of CB in the probiotic beverage. The CB-containing formulation (TF) also exhibited higher phenolic content and antioxidant activity. Furthermore, it acted as a protector for bacteria during gastrointestinal simulation, highlighting its potential as a healthy and sustainable product.-
Descrição: dc.descriptionDepartment of Biochemical and Pharmaceutical Technology School of Pharmaceutical Sciences University of São Paulo (USP), Av. Professor Lineu Prestes, 580, SP-
Descrição: dc.descriptionFood Research Center FoRC University of São Paulo (USP), Av. Professor Lineu Prestes, 580, SP-
Descrição: dc.descriptionSchool of Pharmaceutical Sciences of Araraquara São Paulo State University (UNESP), Rodovia Araraquara Jaú, Km 01 s/n, SP-
Descrição: dc.descriptionSchool of Pharmaceutical Sciences of Araraquara São Paulo State University (UNESP), Rodovia Araraquara Jaú, Km 01 s/n, SP-
Idioma: dc.languageen-
Relação: dc.relationFoods-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectantioxidant activity-
Palavras-chave: dc.subjectby-product-
Palavras-chave: dc.subjectfermentability assay-
Palavras-chave: dc.subjectin vitro digestion-
Palavras-chave: dc.subjectprebiotic-
Palavras-chave: dc.subjectprobiotics-
Título: dc.titleCashew By-Product as a Functional Substrate for the Development of Probiotic Fermented Milk-
Tipo de arquivo: dc.typelivro digital-
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