Abstract
Non-conventional food plants have bioactive compounds and a high nutritional value. Among these, Vasconcellea quercifolia has nutritional benefits, but it is also easy to cultivate and has a low production cost. In this study, the flour from the unripe fruit of V. quercifolia was evaluated in terms of its potential as a prebiotic for the probiotic bacteria Lactobacillus acidophilus and Bifidobacterium lactis. To do so, fermented milk samples were prepared with 2%, 3%, and 6% of flour and 8.25 log CFU/mL of each microorganism. Samples were analyzed in terms of the number of viable cells of L. acidophilus and B. lactis, as well as pH level, total solids, titratable acidity, and texture in the course of 21 days of storage at 4ºC. The obtained microbial viability revealed the in vitro symbiotic effect of flour from V. quercifolia on the probiotic strains of L. acidophilus and B. lactis, which reached 10.20 and 11.19 log CFU/mL, respectively, after 21 days of storage, showing a significant difference in cell growth of 1.7 and 2.5 log CFU/mL compared with the control. The pH level decreased from 4.8 to 4.5 after storage time, so it did not alter the conditions for the growth of bacteria. The physical and chemical parameters analyzed did not reveal significant differences (p > 0.05), which indicates product stability. Therefore, flour from the unripe fruit of V. quercifolia has a prebiotic property and can be used as a nutritional supplement for L. acidophilus and B. lactis.
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Abbreviations
- ANOVA:
-
One-way analysis of variance
- ATP:
-
Adenosine triphosphate
- B. lactis :
-
Bifidobacterium lactis
- CFU:
-
Colony forming unit
- E. coli :
-
Escherichia coli
- FUB:
-
Flour from unripe banana
- GIT:
-
Gastrointestinal tract
- L. rhamnosus :
-
Lactobacillus rhamnosus
- MRS:
-
Man, rogosa, and sharpe
- NCFP:
-
Non-conventional food plants
- PBS:
-
Phosphate-buffered saline
- pH:
-
Hydrogenionic potential
- S. aureus :
-
Staphylococcus aureus
- S. thermophilus :
-
Streptococcus thermophilus
- SCFA:
-
Short-chain fatty acids
- TA:
-
Titratable acidity
- UHT:
-
Ultra-high temperature
- V. quercifolia :
-
Vasconcellea quercifolia
- w/v:
-
Weight per volume
- L. acidophilus :
-
Lactobacillus acidophilus
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This study was supported by grants from the Coordination for the Improvement of Higher Education Personnel (Capes), Brazil. Funding code: 001.l.
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Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (Capes), Brazil. Funding code: 001.l
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The Authors declare that the LFFS, KF R and AG carried out the work, analyzed the results, prepared the figures and tables and wrote the manuscript. EME, LH, CFVS and EMF were responsible for conceiving the idea, carried out the work and revised and supplemented the manuscript.
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de Fátima Ferreira da Silva, L., Rodrigues, K.F., Gennari, A. et al. Milk fermentation with prebiotic flour of Vasconcellea quercifolia A.St.-Hil.. J Food Sci Technol 60, 1303–1312 (2023). https://doi.org/10.1007/s13197-023-05675-6
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DOI: https://doi.org/10.1007/s13197-023-05675-6