Thermal and storage stability of novel nutraceuticals combining potential probiotic Limosilactobacillus fermentum strains and freeze-dried jabuticaba [Myrciaria cauliflora (Mart.) O. Berg] peel.

IF 2.1 4区生物学 Q3 MICROBIOLOGY Brazilian Journal of Microbiology Pub Date : 2024-12-02 DOI:10.1007/s42770-024-01576-8

Heloisa Maria Almeida do Nascimento, Jaielison Yandro Pereira da Silva, Sônia Paula Alexandrino de Oliveira, Karoliny Brito Sampaio, Mariana Monteiro, Fábio Santos de Souza, Eliton Souto de Medeiros, Thatyane Mariano Rodrigues de Albuquerque, Evandro Leite de Souza

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Abstract

This study evaluated the stability of novel nutraceuticals containing jabuticaba freeze-dried peel (FJP) and a mix of potential probiotic L. fermentum strains [139, 263 and 296 (LfM)] (JM: FJP + LfM; JFM: FJB + LfM + fructooligosaccharides) through determination of thermal stability, viable cell counts, bacterial physiological status, phenolic compound contents, and antioxidant activity during 90 days of storage (11% relative humidity, 4 and 25 ºC). JM and JFM were thermally stable, with satisfactory stability in temperature variations. JFM had higher L. fermentum viable cell counts than JM during storage. However, the physiological status of L. fermentum cells in JM and JFM indicated maintenance of vitality and functionality rather than death, regardless of the storage temperature. JM and JFM had a high content of phenolic acids and anthocyanins and antioxidant activity during storage. JFM stored under refrigeration had the most outstanding stability and potential functionality regarding the high viable probiotic cell counts, phenolic compound content, and antioxidant activity.

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潜在益生菌发酵limmosilactobacillus fermentum菌株与冻干jabuticaba [Myrciaria cauliflora (Mart.)]组合的新型营养保健品的热稳定性和贮存稳定性O.伯格]皮尔。

本研究评估了含有贾布蒂卡巴冻干皮（FJP）和潜在益生菌发酵乳杆菌[139、263和296 (LfM)]的新型营养保健品的稳定性(JM: FJP + LfM；JFM: FJB + LfM +低聚果糖)，测定贮藏90天（11%相对湿度，4℃和25℃）的热稳定性、活细胞数、细菌生理状态、酚类化合物含量和抗氧化活性。JM和JFM热稳定，在温度变化方面具有良好的稳定性。在贮藏过程中，JFM发酵乳杆菌活菌数高于JM。然而，无论储存温度如何，JM和JFM中发酵乳杆菌细胞的生理状态都显示出活力和功能的维持，而不是死亡。在贮藏过程中，JM和JFM具有较高的酚酸和花青素含量和抗氧化活性。冷藏后的JFM具有较高的益生菌活菌数、酚类化合物含量和抗氧化活性，具有较好的稳定性和潜在的功能性。

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来源期刊

Brazilian Journal of Microbiology 生物-微生物学

CiteScore

4.10

自引率

4.50%

发文量

216

审稿时长

1.0 months

期刊介绍： The Brazilian Journal of Microbiology is an international peer reviewed journal that covers a wide-range of research on fundamental and applied aspects of microbiology. The journal considers for publication original research articles, short communications, reviews, and letters to the editor, that may be submitted to the following sections: Biotechnology and Industrial Microbiology, Food Microbiology, Bacterial and Fungal Pathogenesis, Clinical Microbiology, Environmental Microbiology, Veterinary Microbiology, Fungal and Bacterial Physiology, Bacterial, Fungal and Virus Molecular Biology, Education in Microbiology. For more details on each section, please check out the instructions for authors. The journal is the official publication of the Brazilian Society of Microbiology and currently publishes 4 issues per year.