Non-Lactic Probiotic Beverage Enriched with Microencapsulated Red Propolis: Microorganism Viability, Physicochemical Characteristics, and Sensory Perception

Author:

Ferreira Iara1,de Sousa Melo Dirceu1,Santos Marly Silveira2,Dias Disney Ribeiro3ORCID,de Souza Carolina Oliveira4ORCID,Favaro-Trindade Carmen Sílvia5ORCID,Pinho Lorena Silva5,de Castro Almeida Rogeria Comastri2ORCID,Magalhães-Guedes Karina Teixeira4ORCID,Schwan Rosane Freitas1ORCID

Affiliation:

1. Post-Graduate Program in Agricultural Microbiology, Department of Biology, Federal University of Lavras, Lavras 37200-900, MG, Brazil

2. Food Science Department, School Nutrition Federal University of the Bahia (UFBA), Rua Basílio da Gama, s/n—Campus Canela, Salvador 40110-907, BA, Brazil

3. Post Graduate Program in Foos Science, Department of Food Science, Federal University of Lavras, Lavras 37200-900, MG, Brazil

4. Post-Graduate Program in Food Science, Federal University of Bahia (UFBA), Rua Barão de Jeremoabo, 147–Campus Ondina, Salvador 40170-115, BA, Brazil

5. Faculty of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte, 225, CP 23, Pirassununga 13535-900, SP, Brazil

Abstract

This work aimed to develop a non-dairy functional beverage fermented with probiotic strains and fortified with Brazilian red propolis (microencapsulated and extracted). The non-dairy matrix consisted of oats (75 g), sunflower seeds (175 g), and almonds (75 g). It was fermented by a starter co-culture composed of Lactiplantibacillus plantarum CCMA 0743 and Debaryomyces hansenii CCMA 176. Scanning electron microscopy analysis was initially performed to verify the integrity of the microcapsules. The viability of the microorganisms after fermentation and storage, chemical composition (high performance liquid chromatography (HPLC) and gas chromatography coupled to mass spectrometry (GC-MS) analyses), rheology, antioxidant activity, and sensory profile of the beverages were determined. After fermentation and storage, the starter cultures were well adapted to the substrate, reducing the pH (6.50 to 4) and cell count above 7.0 log CFU/mL. Lactic acid was the main organic acid produced during fermentation and storage. In addition, 39 volatile compounds were detected by gas chromatography coupled to mass spectrometry (GC-MS), including acids, alcohols, aldehydes, alkanes, alkenes, esters, ethers, phenols, terpenes, and others. The addition of propolis extract increased the antioxidant and phenolic activity and the presence of volatile esters but reduced the beverage’s acceptability. The addition of microencapsulated propolis was more associated with the presence of higher alcohols and had similar acceptance to the control beverage. The combination of a non-dairy substrate, a starter co-culture, and the addition of propolis led to the development of a probiotic beverage with great potential for health benefits.

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior-Brazil (Capes)-Code 001

Publisher

MDPI AG

Subject

Plant Science,Biochemistry, Genetics and Molecular Biology (miscellaneous),Food Science

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