Sensory and flavor-aroma profiles of passion fruit juice fermented by potentially probiotic Lactiplantibacillus plantarum CCMA 0743 strain

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorFonseca, Hugo Calixto-
Autor(es): dc.creatorMelo, Dirceu de Sousa-
Autor(es): dc.creatorRamos, Cíntia Lacerda-
Autor(es): dc.creatorMenezes, Aline Galvão Tavares-
Autor(es): dc.creatorDias, Disney Ribeiro-
Autor(es): dc.creatorSchwan, Rosane Freitas-
Data de aceite: dc.date.accessioned2026-02-09T11:39:42Z-
Data de disponibilização: dc.date.available2026-02-09T11:39:42Z-
Data de envio: dc.date.issued2022-01-20-
Data de envio: dc.date.issued2022-01-20-
Data de envio: dc.date.issued2021-09-09-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/48965-
Fonte completa do material: dc.identifierhttps://doi.org/10.1016/j.foodres.2021.110710-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1144620-
Descrição: dc.descriptionSeveral non-dairy probiotic beverages are already available to consumers and have been considered suitable carriers for probiotic bacteria. This study aimed to investigate the effect of Lactiplantibacillus plantarum CCMA 0743 in single and co-culture on the volatile compounds and sensory profiles of fermented passion fruit juice. The viability of strains inoculated in juice and MRS matrices was evaluated in a simulated gastrointestinal condition. The bacterial viability after 28 days of refrigerated storage of the juices was also evaluated. L. plantarum CCMA 0743 showed high viability (6.18 Log CFU/mL) after passage throughout simulated digestion in the passion fruit juice matrix. Both juices maintained high probiotic counts (>8.0 Log CFU/mL) during storage. Also, the yellow color was stable after 28 days of storage. Volatile compounds of passion fruit juices were modified after the fermentation process, such as ketones and alcohol formation degradation. The sensory profile of passion fruit juice was modified by single and co-culture fermentations. The fermented samples were mainly correlated with the terminologies “salty, acidic and bitter tastes” and “sweetener aftertaste”. Overall, passion fruit juice proved to be an adequate food matrix to deliver the evaluated strains. However, individual strains or strain-strain interactions with the food matrix affect the fermented product, demonstrating that strain and matrices evaluations are essential for developing novel products with acceptable-
Idioma: dc.languageen-
Publicador: dc.publisherElsevier-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceFood Research International-
Palavras-chave: dc.subjectFermentation-
Palavras-chave: dc.subjectFlash profile-
Palavras-chave: dc.subjectFood microbiology-
Palavras-chave: dc.subjectFunctional foods-
Palavras-chave: dc.subjectIn vitro digestion-
Palavras-chave: dc.subjectLactic acid bacteria-
Palavras-chave: dc.subjectLactobacilli-
Palavras-chave: dc.subjectFermentação-
Palavras-chave: dc.subjectPerfil flash-
Palavras-chave: dc.subjectMicrobiologia de alimentos-
Palavras-chave: dc.subjectAlimentos funcionais-
Palavras-chave: dc.subjectDigestão in vitro-
Palavras-chave: dc.subjectBactérias do ácido lático-
Título: dc.titleSensory and flavor-aroma profiles of passion fruit juice fermented by potentially probiotic Lactiplantibacillus plantarum CCMA 0743 strain-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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