Fruit salad as a new vehicle for probiotic bacteria

Food Science and Technology (Brazil)

Volumn 36, Issue 3, 2016, Pages 540-548

  Martins, Eliane Maurício Furtado ^a   Ramos, Afonso Mota ^b   Martins, Maurilio Lopes ^a   Leite Júnior, Bruno Ricardo de Castro ^c  

^a Campus Rio Pomba   (Brazil)

^b FEDERAL UNIVERSITY OF VIÇOSA   (Brazil)

^c UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Acceptability; Fruit mix; Microscopy; Probiotic carrier

Indexed keywords

EID: 85010993606     PISSN: 01012061     EISSN: 1678457X     Source Type: Journal    
DOI: 10.1590/1678-457X.03316     Document Type: Article

References (54)

1. Alegre, I., Viñas, I., Usall, J., Anguera, M., & Abadias, M. (2011). Microbiological and physicochemical quality of fresh-cut apple enriched with the probiotic strain Lactobacillus rhamnosus GG. Food Microbiology, 28(1), 59-66. http://dx.doi.org/10.1016/j.fm.2010.08.006. PMid:21056776.
2. Andrews, W. H., Flower, R. S., Silliker, J., & Bailey, J. S. (2001). Salmonella. In F. P. Downes & K. Ito (Eds.), Compendium of methods for the microbilological examination of foods (pp. 357-380). Washington: APHA.
3. Ankolekar, C., Pinto, M., Greene, D., & Shetty, K. (2012). In vitro bioassay based screening of antihyperglycemia and antihypertensive activities of Lactobacillus acidophilus fermented pear juice. Innovative Food Science & Emerging Technologies, 13, 221-230. http://dx.doi. org/10.1016/j.ifset.2011.10.008.
4. Antunes, A. E. C., Liserre, A. M., Coelho, A. L. A., Menezes, C. R., Moreno, I., Yotsuyanagi, K., & Azambuja, N. C. (2013). Acerola nectar with added microencapsulated probiotic. LWT-Food Science and Technology, 54, 125-131.
5. Association Official Methods of Analysis – AOAC. (1995). Official methods of analysis of the Association of Official Analytical Chemist. Washington: AOAC.
6. Batista, A. L. D., Silva, R., Cappato, L. P., Almada, C. N., Garcia, R. K. A., Silva, M. C., Raices, R. S. L., Arellano, D. B., Sant’Ana, A. S., Conte, C. A., Jr., Freitas, M. Q., & Cruz, A. G. (2015). Quality parameters of probiotic yogurt added to glucose oxidase compared to commercial products through microbiological,physical-chemical and metabolic activity analyses. Food Research International, 77, 627-635. http:// dx.doi.org/10.1016/j.foodres.2015.08.017.
7. Beaulieu, J. C. (2011). Factors affecting sensory quality of fresh-cut produce. In O. Martín-Belloso & R. Soliva-Fortuny (Eds.), Advances in fresh-cut fruits and vegetables processing (pp. 115-143). London: CRC Press.
8. Brasil. Agência Nacional de Vigilância Sanitária. (2001, January 10). Regulamento técnico sobre padrões microbiológicos para alimentos(Resolução RDC n.12, de 02 de janeiro de 2001). Diário Oficial [da] República Federativa do Brasil.
9. Brasil. Agência Nacional de Vigilância Sanitária. (2005, September 23).Regulamento técnico sobre a Ingestão Diária Recomendada (IDR) de proteína, vitaminas e minerais (Resolução RDC n. 269, de 22 de setembro de 2005).Diário Oficial [da] República Federativa do Brasil.
10. Castro, W. F., Cruz, A. G., Bisinotto, M. S., Guerreiro, L. M. R., Faria, J. A. F., Bolini, H. M. A., Cunha, R. L., & Deliza, R. (2013a). Development of probiotic dairy beverages: rheological properties and application of mathematical models in sensory evaluation. Journal of Dairy Science, 96(1), 16-25. http://dx.doi.org/10.3168/ jds.2012-5590. PMid:23102956.
11. Castro, W. F., Cruz, A. G., Rodrigues, D., Ghiselli, G., Oliveira, C. A. F., Faria, J. A. F., & Godoy, H. T. (2013b). Short communication: effects of different whey concentrations on physicochemical characteristics and viable counts of starter bacteria in dairy beverage supplemented with probiotics. Journal of Dairy Science, 96(1), 96-100. http://dx.doi. org/10.3168/jds.2012-5576. PMid:23182354.
12. Champagne, C. P., & Gardner, N. J. (2008). Effect of storage in a fruit drink on subsequent survival of probiotic lactobacillito gastrointestinal stresses. Food Research International, 41(5), 539-543. http://dx.doi.org/10.1016/j.foodres.2008.03.003.
13. Cousin, M. A., Jay, J. M., & Vasavada, P. C. (2001). Psychrotrophic microrganisms. In F. P. Downes, & K. Ito (Eds.), Compendium of methods for the microbilological examination of foods (pp. 159-166). Washington: APHA.
14. Cruz, A. G., Castro, W. F., Faria, J. A. F., Bolini, H. M. A., Celeghini, R. M. S., Raices, R. S. L., Oliveira, C. A. F., Freitas, M. Q., Conte, C. A., Jr., & Mársico, E. T. (2013). Stability of probiotic yogurt added with glucose oxidase in plastic materials with different permeability oxygen rates during the refrigerated storage. Food Research International, 51(2), 723-728. http://dx.doi.org/10.1016/j.foodres.2013.01.028.
15. Dantas, A. B., Jesus, V. F., Silva, R., Almada, C. N., Esmerino, E. A., Cappato, L. P., Silva, M. C., Raices, R. S. L., Cavalcanti, R. N., Carvalho, C. C., Sant’Ana, A. S., Bolini, H. M. A., Freitas, M. Q., & Cruz, A. G. (2016). Manufacture of probiotic Minas Frescal cheese with Lactobacillus casei Zhang. Journal of Dairy Science, 99(1), 18-30. http://dx.doi.org/10.3168/jds.2015-9880. PMid:26519974.
16. Dave, R. I., & Shah, N. P. (1997). Effectiveness of ascorbic acid as an oxygen scavenger in improving viability of probiotic bacteria in yoghurts made with commercial starter cultures. International Dairy Journal, 7(6-7), 435-443. http://dx.doi.org/10.1016/S0958-6946(97)00026-5.
17. De-Ancos, B., Sánchez-Moreno, C., Plaza, L., & Cano, M. P. (2011). Nutritional and health aspects of fresh-cut vegetables. In O. MartínBelloso, & R. Soliva-Fortuny (Eds.), Advances in fresh-cut fruits and vegetables processing (pp. 145-184). London: CRC Press.
18. Espírito-Santo, A. P., Perego, P., Converti, A., & Oliveira, M. O. (2011). Influence of food matrices on probiotic viability – A review focusing on the fruity bases. Trends in Food Science & Technology, 22(7), 377-385. http://dx.doi.org/10.1016/j.tifs.2011.04.008.
19. Fernandes, M. S., Cruz, A. G., Arroyo, D. M. D., Faria, J. A. F., Cristianini, M., & Sant’Ana, A. S. (2013). On the behavior of Listeria innocua and Lactobacillus acidophilus co-inoculated in a dairy dessert and the potential impacts on food safety and product’s functionality. Food Control, 34(2), 331-335. http://dx.doi.org/10.1016/j.foodcont.2013.04.040.
20. Fonteles, T. V., Costa, M. G. M., Jesus, A. L. T., & Rodrigues, S. (2011). Optimization of the fermentation of cataloupe juice by Lactobacillus casei NRRL B-442. Food and Bioprocess Technology, 5(7), 2819-2826. http://dx.doi.org/10.1007/s11947-011-0600-0.
21. Food and Agriculture Organization – FAO, & World Health Organization – WHO. (2001). Evaluation of health and nutritional properties of probiotics in food including powder milk with live lactic acid bacteria (Report of a Joint FAO/WHO Expert Consultation, Córdoba, Argentina). Rome: FAO/WHO.
22. Granato, D., Branco, G. F., Nazzaro, F., Cruz, A. G., & Faria, J. A. F. (2010). Functional food and non dairy probiotic food development: trends, concepts, and products. Comprehensive Reviews in Food Science and Food Safety, 9(3), 292-302. http://dx.doi.org/10.1111/j.1541-4337.2010.00110.x.
23. Kornacki, J. L., & Johnson, J. L. (2001). Enterobacteriaceae, coliforms, and Escherichia coli as quality and safety indicators. In F. P. Downes & K. Ito (Eds.), Compendium of methods for the microbiological examination of foods (pp. 69-82). Washington: APHA.
24. Lollo, P. C. B., Morato, P. N., Moura, C. S., Almada, C. N., Felicio, T. L., Esmerino, E. A., Barros, M. E., Amaya-Farfan, J., Sant’Ana, A. S., Raices, R. R. S., Silva, M. C., & Cruz, A. G. (2015). Hypertension parameters are attenuated by the continuous consumption of probiotic Minas cheese. Food Research International, 76, 611-617. http://dx.doi.org/10.1016/j.foodres.2015.07.015.
25. Lourens-Hattingh, A., & Viljeon, C. B. (2001). Yogurt as probiotic carrier food. International Dairy Journal, 11(1-2), 1-17. http://dx.doi. org/10.1016/S0958-6946(01)00036-X.
26. Mahawar, M., Singh, A., & Jalgaonkar, K. (2012). Utility of apple pomace as a substrate for various products: A review. Food and Bioproducts Processing, 90(4), 597-605. http://dx.doi.org/10.1016/j.fbp.2012.04.007.
27. Martins, E. M. F., Ramos, A. M., Martins, M. L., & Rodrigues, M. Z. (2015). Research and development of probiotic products from vegetable bases: a new alternative for consuming functional food. In V. R. Rai & J. A. Bai. Beneficial microbes in fermented and functional foods (pp. 207-223). Boca Raton: CRC Press.
28. Martins, E. M. F., Ramos, A. M., Vanzela, E. S. L., Stringheta, P. C., Pinto, C. L. O., & Martins, J. M. (2013). Products of vegetable origin: a new alternative for the consumption of probiotic bacteria. Food Research International, 51(2), 764-770. http://dx.doi.org/10.1016/j. foodres.2013.01.047.
29. Mitsou, E. K., Kougia, E., Nomikos, T. Z., Yannakoulia, M., Mountzouris, K. C., & Kyriacou, A. (2011). Effect of banana consumption on faecal microbiota: a randomised, controlled trial. Anaerobe, 17(6), 384-387. http://dx.doi.org/10.1016/j.anaerobe.2011.03.018. PMid:21524710.
30. Morais, E. C., Morais, A. R., Cruz, A. G., & Bolini, H. M. A. (2014). Development of chocolate dairy dessert with addition of prebiotics and replacement of sucrose with different high-intensity sweeteners. Journal of Dairy Science, 97(5), 2600-2609. http://dx.doi.org/10.3168/ jds.2013-7603. PMid:24612793.
31. Nicolescu, C. L., & Buruleanu, L. C. (2010). Correlation of some substrate parameters in growing Lactobacillus acidophilus on Vegetable and fruit cocktail juices. Bulletin of the University of Agricultural Sciences and Veterinary Medicine, 67(2), 352-359.
32. Oliveira, M. A., Souza, V. M., Bergamini, A. M. M., & Martinis, E. C. P. (2011). Microbiological quality of ready-to-eat minimally processed vegetables consumed in Brazil. Food Control, 22(8), 1400-1403. http://dx.doi.org/10.1016/j.foodcont.2011.02.020.
33. Pereira, A. L. F., Maciel, T. C., & Rodrigues, S. (2011). Probiotic beverage from cashew apple juice fermented with Lactobacillus casei. Food Research International, 44(5), 1276-1283. http://dx.doi.org/10.1016/j. foodres.2010.11.035.
34. Pereira, E. P. R., Faria, J. A. F., Cavalcanti, R. N., Garcia, R. K. A., Silva, R., Esmerino, E. A., Cappato, L. P., Arellano, D. B., Raices, R. S. L., Silva, M. C., Padilha, M. C., Meireles, M. A., Bolini, H. M. A., & Cruz, A. G. (2016). Oxidative stress in probiotic Petit Suisse: is the jabuticaba skin extract a potential option? Food Research International, 81, 149-156. http://dx.doi.org/10.1016/j.foodres.2015.12.034.
35. Peres, C. M., Peres, C., Hernández-Mendoza, A., & Malcata, F. X. (2012). Review on fermented plant materials as carriers and sources of potentially probiotic lactic acid bacteria – with an emphasis on table olives. Trends in Food Science & Technology, 26(1), 31-42. http://dx.doi.org/10.1016/j.tifs.2012.01.006.
36. Pithva, S., Ambalam, P., Dave, J. M., & Vyas, B. R. M. (2011). Antimicrobial peptides of probiotic Lactobacillus strains. In A. Méndez-Vilas (Ed.), Science against microbial pathogens: communicating current research and technological advances (pp. 987-991). Badajoz: Formatex.
37. R Core Team. (2012). R: A language and environment for statistical computing. Vienna: R Foundation for Statistical Computing.
38. Ranadheera, R. D. C. S., Baines, S. K., & Adams, M. C. (2010). Importance of food in probiotic efficacy. Food Research International, 43(1), 1-7. http://dx.doi.org/10.1016/j.foodres.2009.09.009.
39. Rivera-Espinoza, Y., & Gallardo-Navarro, Y. (2010). Non-dairy probiotic products. Food Microbiology, 27(1), 1-11. http://dx.doi.org/10.1016/j.fm.2008.06.008. PMid:19913684.
40. Rodriguez-Amaya, D. B. (2001). A guide to carotenoid analysis in foods (pp. 41-45). Washington: ISLI Press.
41. Rodriguez-Amaya, D. B., Kimura, M., & Amaya-Farfan, J. (2008). Fontes brasileiras de carotenóides: tabela brasileira de composição de carotenóides em alimentos. Brasília: MMA/SBF.
42. Rößle, C., Auty, M. A. E., Brunton, N., Gormley, R. T., & Butler, F. (2010). Evaluation of fresh-cut apple slices enriched with probiotic bacteria. Innovative Food Science & Emerging Technologies, 11(1), 203-209. http://dx.doi.org/10.1016/j.ifset.2009.08.016.
43. Russo, P., Chiara, M. L. V., Vernile, A., Amodio, M. L., Arena, M. P., Capozzi, V., Massa, S., & Spano, G. (2014). Fresh-cut pineapple as a new carrier of probiotic lactic acid bacteria. BioMed Research International, 2014, 1-9. http://dx.doi.org/10.1155/2014/309183.
44. Saad, S. M. I., Komatsu, T. R., Granato, D., Branco, G. F., & Buriti, F. C. A. (2011). Probióticos e prebióticos em alimentos: aspectos tecnológicos, legislação e segurança no uso. In S. M. I. Saad, A. G. Cruz & J. A. F. Faria (Eds.), Probióticos e prebióticos em alimentos: fundamentos e aplicações tecnológicas (pp. 23-49). São Paulo: Editora Varela.
45. Santos, B. A., Campagnol, P. C. B., Cruz, A. G., Morgano, M. A., Wagner, R., & Pollonio, M. A. R. (2015). Is there a potential consumer market for low-sodium fermented sausages? Journal of Food Science, 80(5), 1093-S1099. http://dx.doi.org/10.1111/1750-3841.12847. PMid:25808547.
46. Sañudo-Barajas, J. A., Labavitch, J., Greve, C., Osuna-Enciso, T., Muy-Rangel, D., & Siller-Cepeda, J. (2009). Cell wall disassembly during papaya softening: role of ethylenein changes in composition, pectin-derived oligomers (PDOs) production and wall hydrolases. Postharvest Biology and Technology, 51(2), 158-167. http://dx.doi. org/10.1016/j.postharvbio.2008.07.018.
47. Sheehan, V. M., Ross, P., & Fitzgerald, G. F. (2007). Assessing the acid tolerance and the technological robustness of probiotic cultures for fortification in fruit juices. Innovative Food Science & Emerging Technologies, 8(2), 279-284. http://dx.doi.org/10.1016/j.ifset.2007.01.007.
48. Silveira, M. (1989). Preparo de amostras biológicas para microscopia eletrônica de varredura. In W. Souza, A. Haddad, A. Sesso, M. Silveira, O. M. Barth, R. D. Machado & T. Souto-Padrón (Eds.), Manual sobre técnicas básicas em microscopia eletrônica (pp. 71-79). Rio de Janeiro: Sociedade Brasileira de Microscopia Eletrônica.
49. Soccol, C. R., Vandenberghe, L. P. S., Spier, M. R., Medeiros, A. B. P., Yamaguishi, C. T., Lindner, J. D., Pandey, A., & Soccol, V. T. (2010). The potential of probiotics. Food Technology and Biotechnology, 48(4), 413-434.
50. Tapia, M. S., Rojas-Grau, M. A., Carmona, A., Rodriguez, F. J., SolivaFortuny, R., & Martin-Belloso, O. (2008). Use of alginate and gellan-based coatings for improving barrier, texture and nutritional properties of fresh-cut papaya. Food Hydrocolloids, 22(8), 1493-1503. http://dx.doi.org/10.1016/j.foodhyd.2007.10.004.
51. Tortora, G. J., Funke, B. R., & Case, C. L. (2006). Microbiology an introduction. San Francisco: Benjamin Cummings.
52. Yoon, K. Y., Woodams, E. E., & Hang, Y. D. (2004). Probiotication of tomato juice by lactic acid bacteria. Journal of Microbiology (Seoul, Korea), 42(4), 315-318. PMid:15650688.
53. Yu, Z. H., Zhang, X., Li, S. Y., Li, C. Y., Li, D., & Yang, Z. N. (2012). In vitro evaluation of probiotic properties of Lactobacillus plantarum strains isolated from Chinese Sauerkraut. African Journal of Biotechnology, 11(21), 4868-4875.
54. Zenebon, O., & Pascuet, N. S. (2004). Métodos físico-químicos para análise de alimentos. São Paulo: Instituto Adolfo Lutz.