Skip to main content
SpringerLink
Log in

Development of Yoghurt with Juçara Pulp (Euterpe edulis M.) and the Probiotic Lactobacillus acidophilus La5

  • Published:
Probiotics and Antimicrobial Proteins Aims and scope Submit manuscript

Abstract

Yoghurts are dairy products consumed worldwide and can be supplemented with substances that provide extra health benefits as well as probiotic strains. In this context, the present study aimed to prepare a yoghurt added of juçara (Euterpe edulis M.) pulp and the commercial probiotic strain Lactobacillus acidophilus La5. Moreover, the probiotic survival during storage and after in vitro exposure to simulated gastric and enteric conditions was evaluated. Four formulations of yoghurt were prepared: (a) natural yoghurt, (b) yoghurt added of probiotic, (c) yoghurt added of juçara pulp, and (d) yoghurt added of probiotic culture and juçara pulp. The preparations were evaluated for survival of probiotic strain during storage and its tolerance to gastric and enteric conditions in vitro. The probiotic population in yoghurt remained unchanged during 28 days of storage. In addition, juçara pulp increased the probiotic resistance to simulated gastric and enteric conditions in the first day of storage. These data indicate that juçara pulp is a potential ingredient for the production of probiotic yoghurts.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1

References

  1. Brazil. Ministério da Agricultura, Pecuária e Abastecimento (2007) Instrução Normativa n° 46 de 23 de outubro de 2007. Regulamento Técnico de Identidade e Qualidade de Leites Fermentados. http://www.agricultura.gov.br. Accessed 12 December 2016

  2. Ross RP, Desmond C, Fitzgerald GF, Stanton C (2005) Overcoming the technological hurdles in the development of probiotic foods. J App Microbiol 98:1410–1417

    Article  CAS  Google Scholar 

  3. Champagne CP, Gardner NJ (2008) Effect of storage in a fruit drink on subsequent survival of probiotic lactobacilli to gastro-intestinal stresses. Food Res Int 41:539–543

    Article  CAS  Google Scholar 

  4. Sanders M, Marco ML (2010) Food formats for effective delivery of probiotics. Annu Rev Food Sci Technol 1:65–85

    Article  Google Scholar 

  5. Corcoran BM, Stanton C, Fitzgerald GF, Ross RP (2007) Growth of probiotic lactobacilli in the presence of oleic acid enhances subsequent survival in gastric juice. Microbiol 153:291–299

    Article  CAS  Google Scholar 

  6. Corrêa SBM, Castro IA, Saad SMI (2008) Probiotic potential and sensory properties of coconut flan supplemented with Lactobacillus paracasei and Bifidobacterium lactis. Int J Food Sci Tech 43:1560–1568

    Article  Google Scholar 

  7. Schillinger U, Guigas C, Holzapfel WH (2005) In vitro adherence and other properties of lactobacilli used in probiotic yoghurt-like products. Intl Dairy J 15:1289–1297

    Article  CAS  Google Scholar 

  8. Aragon-Alegro LC, Alegro JHA, Cardarelli HR, Chiu MC, Saad SMI (2007) Potentially probiotic and synbiotic chocolate mousse. LWT–Food Sci Tech 40:669–675

    CAS  Google Scholar 

  9. Buriti FCA, Komatsu TR, Saad SMI (2007) Activity of passion fruit (Passiflora edulis) and guava (Psidium guajava) pulps on Lactobacillus acidophilus in refrigerated mousses. Braz J Microbiol 38:315–317

    Article  Google Scholar 

  10. Henderson A, Galeano G, Bernal R (1995) Field guide to the palms of the Americas. Princeton University Press, Princeton

    Google Scholar 

  11. Inácio MRC, De Lima KMG, Lopes VG, Pessoa JDC, Teixeira GHA (2013) Total anthocyanin content determination in intact açaí (Euterpe oleracea Martius) and palmitero-juçara (Euterpe edulis Martius) fruit using infrared spectroscopy (NIR) and multivariate calibration. Food Chem 136:1160–1164

    Article  Google Scholar 

  12. Rufino MSM, Alves RE, Brito ES, Pérez-Jiménez J, Saura-Calixto F, Mancini-Filho J (2010) Bioactive compounds and antioxidant capacities of 18 nontraditional tropical fruits from Brazil. Food Chem 121:996–1002

    Article  CAS  Google Scholar 

  13. IDF-International Dairy Federation (1964) Determination of the protein content of processed cheese products. FIL/IDF, Belgium(FIL-IDF, 20)

    Google Scholar 

  14. AOAC-Association of Official Analytical Chemists (2000) Food composition, additives, natural contaminants. AOAC official method. In: Horwitz W (ed) Official method of analysis AOAC International, 17th edn. AOAC International, Gaithersberg

    Google Scholar 

  15. IDF-International Dairy Federation (1982) Determination of the total solids content of cheese and processed cheese. FIL/IDF, Belgium(FIL/IDF 4ª)

    Google Scholar 

  16. AOAC-Association of Official Analytical Chemists (2005) Total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines. In: Official method of analysis AOAC International, 18th edn. AOAC International, Gaithersberg

    Google Scholar 

  17. Silva N, Junqueira VCA, Silveira NFA, Taniwaki MH, Santos RFS, Gomes RAR (2010) Manual de métodos de análise microbiológica de alimentos e água (in Portuguese). Varela, São Paulo

    Google Scholar 

  18. Lankaputhra WEV, Shah NP (1996) A simple method for selective enumeration of Lactobacillus acidophilus in yoghurt supplemented with Lb. acidophilus and Bifidobacterium spp. Milchwissenschaft 51:446–451

    CAS  Google Scholar 

  19. Shah NP (2000) Probiotic bacteria: selective enumeration and survival in dairy foods. J Dairy Sci 83:894–907

    Article  CAS  Google Scholar 

  20. Tharmaraj N, Shah NP (2003) Selective enumeration of Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus thermophillus, Lactobacillus acidophillus, Bifidobacteria, Lactobacillus casei, Lactobacillus rhamnosus and Propioniobacteria. J Dairy Sci 86:2288–2296

    Article  CAS  Google Scholar 

  21. Buriti FCA, Castro IA, Saad SMI (2010) Viability of Lactobacillus acidophilus in synbiotic guava mousses and its survival under in vitro simulated gastrointestinal conditions. Int J of Food Microbiol 137:121–129

    Article  CAS  Google Scholar 

  22. Costa GNS, Mendes MF, Araujo IO, Pereira CS (2012) Desenvolvimento de um iogurte sabor Juçaí (Euterpe edulis Martius): Avaliação físico-química e sensorial (in Portuguese). Revista Eletrônica TECCEN 5:43–58

    Article  Google Scholar 

  23. Ribeiro LO, Mendes MF, Pereira CS (2011) Avaliação da composição centesimal, mineral e teor de antocianinas da polpa de juçaí (Euterpe edulis Martius) (in Portuguese). Revista Eletrônica TECCEN 4:5–16

    Article  Google Scholar 

  24. Oliveira A, Alexandre EM, Coelho M, Lopes C, Almeida DP, Pintado M (2015) Incorporation of strawberries preparation in yoghurt: impact on phytochemicals and milk proteins. Food Chem 178:370–378

    Article  Google Scholar 

  25. Champagne CP, Gardner NJ (2005) Challenges in the addition of probiotic cultures to foods. Crit Rev Food Sci Nutr 45:61–84

    Article  CAS  Google Scholar 

  26. Helland MH, Wicklund T, Narvhus JA (2004) Growth and metabolism of selected strains of probiotic bacteria in milk- and water-based cereal puddings. Intl Dairy J 14:957–965

    Article  CAS  Google Scholar 

  27. Fávaro-Trindade CS, Grosso CRF (2002) Microencapsulation of Lactobacillus acidophilus (La-05) and Bifidobacterium lactis (Bb-12) and evaluation of their survival at the pH values of the stomach and bile. J Microencapsul 19:485–494

    Article  Google Scholar 

  28. Begley M, Gahan CGM, Hill C (2005) The interaction between bacteria and bile. FEMS Microbiol Rev 29:625–651

    Article  CAS  Google Scholar 

  29. Botes M, Van Reenen CA, Dicks LMT (2008) Evaluation of Enterococcus mundtii ST4SA and Lactobacillus plantarum 423 as probiotics using a gastro-intestinal model with infant milk formulations as substrate. Intl J Food Microbiol 128:362–370

    Article  CAS  Google Scholar 

  30. Krasaekoopt W, Bhandari B, Deeth H (2004) The influence of coating materials on some properties of alginate beads and survivability of microencapsulated probiotic bacteria. Int Dairy J 14:737–743

    Article  CAS  Google Scholar 

  31. Villegas B, Costell E (2007) Flow behavior of inulin-milk beverages. Influence of inulin average chain length and of milk fat content. Int Dairy J 17:776–781

    Article  CAS  Google Scholar 

  32. Franck A (2008) Food applications of prebiotics. In: Gibson GR, Roberfroid MB (eds) Handbook of prebiotics. CRC, Boca Raton

    Google Scholar 

  33. Crittenden R, Weerakkody R, Sanguansri L, Augustin MA (2006) Synbiotic microcapsules that enhance microbial viability during nonrefrigerated storage and gastrointestinal transit. App Environ Microbiol 72:2280–2282

    Article  CAS  Google Scholar 

  34. Peluso I, Romanelli L, Palmery M (2014) Interactions between prebiotics, probiotics, polyunsaturated fatty acids and polyphenols: diet or supplementation for metabolic syndrome prevention? Int J Food Sci Nutr 65:259–267

    Article  CAS  Google Scholar 

Download references

Acknowledgements

The authors thank the São Paulo Research Foundation (FAPESP) for the fellowships that were granted (No. 2012/24618-0 and No. 2014/14540-0).

Author information

Authors and Affiliations

  1. Faculdade de Medicina de Ribeirão Preto, Universidade de São Paulo, Ribeirão Preto, Brazil

    Marina V. Geraldi

  2. Centro das Ciências Biológicas e da Saúde, Universidade Federal do Oeste da Bahia, Barreiras, Brazil

    Fabricio L. Tulini

  3. Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Pirassununga, Brazil

    Fabricio L. Tulini

  4. Faculdade de Ciências Farmacêuticas de Ribeirão Preto, Universidade de São Paulo, Ribeirão Preto, Brazil

    Vanessa M. Souza & Elaine C. P. De Martinis

Authors
  1. Marina V. Geraldi
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Fabricio L. Tulini
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Vanessa M. Souza
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Elaine C. P. De Martinis
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Elaine C. P. De Martinis.

Ethics declarations

Conflict of Interest

The authors declare that they have no conflict of interest.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Geraldi, M.V., Tulini, F.L., Souza, V.M. et al. Development of Yoghurt with Juçara Pulp (Euterpe edulis M.) and the Probiotic Lactobacillus acidophilus La5. Probiotics & Antimicro. Prot. 10, 71–76 (2018). https://doi.org/10.1007/s12602-017-9280-z

Download citation

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s12602-017-9280-z

Keywords

Search

Navigation