Exploiting tropical fruit processing coproducts as circular resources to promote the growth and maintain the culturability and functionality of probiotic lactobacilli

• Published in: Food microbiology Vol. 123; p. 104596
• Main Authors: Araújo, Caroliny Mesquita, Sampaio, Karoliny Brito, da Silva, Jaielison Yandro Pereira, de Oliveira, Jordana Nunes, de Albuquerque, Thatyane Mariano Rodrigues, Lima, Maiara da Costa, Lima, Marcos dos Santos, do Nascimento, Yuri Mangueira, da Silva, Evandro Ferreira, da Silva, Marcelo Sobral, Tavares, Josean Fechine, de Souza, Evandro Leite, de Oliveira, Maria Elieidy Gomes
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01-10-2024
• Subjects: Anacardium - growth & development; Anacardium - microbiology; Bacterial growth; Biotechnological application; Cryoprotectants; Fermentation; Food Handling - methods; Freeze Drying; Fruit - microbiology; Fruit coproducts; Lacticaseibacillus paracasei - growth & development; Lacticaseibacillus paracasei - metabolism; Lacticaseibacillus paracasei - physiology; Lactobacillus acidophilus - growth & development; Lactobacillus acidophilus - metabolism; Lactobacillus acidophilus - physiology; Malpighiaceae - growth & development; Malpighiaceae - microbiology; Microbial Viability; Probiotic; Probiotics - metabolism; Psidium - growth & development; Psidium - microbiology; Probiotic; Bacterial growth; Biotechnological application; Fruit coproducts; Fermentation; Cryoprotectants
• ISSN: 0740-0020; 1095-9998; 1095-9998
• DOI: 10.1016/j.fm.2024.104596

This study evaluated the use of acerola (Malpighia glabra L., CACE), cashew (Anacardium occidentale L., CCAS), and guava (Psidium guayaba L., CGUA) fruit processing coproducts as substrates to promote the growth, metabolite production, and maintenance of the viability/metabolic activity of the probiotics Lactobacillus acidophilus LA-05 and Lacticaseibacillus paracasei L-10 during cultivation, freeze-drying, storage, and exposure to simulated gastrointestinal digestion. Probiotic lactobacilli presented high viable counts (≥8.8 log colony-forming units (CFU)/mL) and a short lag phase during 24 h of cultivation in CACE, CCAS, and CGUA. Cultivation of probiotic lactobacilli in fruit coproducts promoted sugar consumption, medium acidification, and production of organic acids over time, besides increasing the of several phenolic compounds and antioxidant activity. Probiotic lactobacilli cultivated in fruit coproducts had increased survival percentages after freeze-drying and during 120 days of refrigerated storage. Moreover, probiotic lactobacilli cultivated and freeze-dried in fruit coproducts had larger subpopulations of live and metabolically active cells when exposed to simulated gastrointestinal digestion. The results showed that fruit coproducts not only improved the growth and helped to maintain the viability and metabolic activity of probiotic strains but also enriched the final fermented products with bioactive compounds, being an innovative circular strategy for producing high-quality probiotic cultures.
•Probiotic lactobacilli had high viable counts when grown on fruit coproducts.•Fermented coproducts had enhanced bioactive compound content and antioxidant activity.•Probiotic lactobacilli in fruit coproducts retained culturability after freeze-drying.•Probiotic lactobacilli freeze-dried in fruit coproducts had better survival during storage.•Fruit coproducts maintained physiological status of lactobacilli during digestion.