Symbiotic drink based on Brazil nuts (<i>Bertholletia excelsa</i> H.B.K): production, characterization, probiotic viability and sensory acceptance

Cunha Júnior, Paulo Cezar da; Oliveira, Lorena de Sá de; Gouvêa, Lucas de Paiva; Alcantara, Marcela de; Rosenthal, Amauri; Ferreira, Elisa Helena da Rocha

doi:10.1590/0103-8478cr20200361

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FOOD TECHNOLOGY • Cienc. Rural 51 (2) • 2021 • https://doi.org/10.1590/0103-8478cr20200361 copy

Symbiotic drink based on Brazil nuts (Bertholletia excelsa H.B.K): production, characterization, probiotic viability and sensory acceptance

Bebida simbiótica à base de castanha-do-Brasil (Bertholletia excelsa H.B.K): produção, caracterização, viabilidade probiótica e aceitação sensorial

Authorship SCIMAGO INSTITUTIONS RANKINGS

ABSTRACT:

Brazil nut is a typical oilseed from the Amazon region, of great economic and cultural importance. Due to its high nutritional value, it is interesting to be used as a matrix for new products’ development. Thus, the present study aimed to develop and characterize a drink based on Brazil nuts fermented by Lactobacillus casei and added with inulin. After formulated, the drink was pasteurized, fermented, maturated, and stored under refrigeration for 28 days. Physical, chemical, microbiological, and sensory analyzes were performed before and after fermentation, at 7-day intervals. There was maintenance in the content of lipids and proteins and reduction in the concentrations of fibers, ash, total carbohydrates, and moisture. The fermented drink pH decreased significantly during storage, while the acidity and the soluble solids content increased from the 14th day. Regarding the color, there were significant changes in all parameters analyzed. In the fermented drink, the development of molds and yeasts, total and thermotolerant coliforms, and Salmonella were not verified, while the control drink deteriorated after 7 days. The probiotic L. casei had count ranging from 9.48 to 8.59 log CFU mL^-1 during the 28 days. When exposed to in vitro gastrointestinal conditions, L. casei significantly reduced its concentration. However, it reached the enteric phase with counts greater than 6.00 log UFC mL^-1. Sensorially, the drink reached intermediate scores (between 5.41 and 6.02). Therefore, the use of Brazil nuts proved to be viable for the development of a product free of animal-origin components, symbiotic, and of outstanding nutritional quality.

Key words:
Lactobacillus casei; functional drink; fermented “vegetable milk”; probiotics

Universidade Federal de Santa Maria Universidade Federal de Santa Maria, Centro de Ciências Rurais , 97105-900 Santa Maria RS Brazil , Tel.: +55 55 3220-8698 , Fax: +55 55 3220-8695 - Santa Maria - RS - Brazil
E-mail: cienciarural@mail.ufsm.br

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[1] E-mail: pc.cunha.alim@gmail.com. ^*Corresponding author

	Moisture^*	Lipid^*	Protein^*	Total carbohydrate^*	Fiber^*	Ash^*
NFD	73.06^b ± 0.06	11.76^a ± 2.71	3.31^a ± 0.55	8.63^a ± 0.94	3.11^a ± 1.26	0.13^a ± 0.02
SBND	81.35^a ± 0.02	11.75^a ± 0.07	3.01^a ± 0.70	1.39^b ± 0.15	2.42^b ± 0.10	0.08^b ± 0.03

Days of storage^*	-----------------pH-----------------		-------------SS (°Brix)------------		----------LA (g/100 mL)---------
	NFD	SBND	NFD	SBND	NFD	SBND
0 days	6.13 ^Ab ± 0.09	5.56^Ba ± 0.04	10.50^Ba ± 0.00	11.00^Aa ± 0.00	0.09^Aa ± 0.02	0.12^Ac ± 0.01
7 days	6.01 ^Ab ± 0.12	5.52^Ba ± 0.01	10.50^Ba ± 0.00	11.00^Aa ± 0.00	0.10^Aa ± 0.01	0.12^Ac ± 0.01
14 days	n/a^**	5.28^b ± 0.02	n/a^**	12.17^b ± 0.29	n/a^**	0.14^bc ± 0.02
21 days	n/a^**	5.27^b ± 0.04	n/a^**	12.50^b ± 0.00	n/a^**	0.17^ab ± 0.01
28 days	n/a^**	5.16^c ± 0.01	n/a^**	12.33^b ± 0.58	n/a^**	0.19^a ± 0.00

‘	-------------------------------------------------------------------Days of storage^*-------------------------------------------------------
Parameters	Control (FND)		SBDN
Parameters	Control (FND)	0 days	7 days	14 days	21 days	28 days
L ^*	72.65^c ± 0.38	74.40^b ± 0.94	74.79^b ± 0.52	74.64^b ± 0.14	77.29^a ± 1.10	85.23^a ± 0.92
a ^*	-0.18^a ± 0.05	0.03^a ± 0.07	-0.36^b ± 0.09	-0.30^b ± 0.05	-0.38^b ± 0.03	-0.11^a ± 0.37
b ^*	4.09^d ± 0.06	5.07^b ± 0.19	4.63^c ± 0.10	4.19^c ± 0.01	4.14^cd ± 0.08	7.44^a ± 0.86
C ^*	4.10^d ± 0.07	5.07^b ± 0.18	4.35^c± 0.16	4.20^c ± 0.01	4.16^cd ± 0.08	7.45^a ± 0.86
h ^°	92.52^b ± 0.77	89.71^c ± 0.82	94.64^a ± 1.04	94.12^a ± 0.69	95.21^a ± 0.30	88.85^c ± 2.82

		------------------------------------------------Days of storage^*----------------------------------------------
		0 days	7 days	14 days	21 days	28 days
Molds and yeasts (CFU mL^-1)	NFD	<10	120 ± 6.50	-------------------------------n/a^**----------------------------
	SBND	------------------------------------------------------------<10-------------------------------------------------
Salmonella spp.	NFD	------Absence in 25 mL of drink------			-------------------------------n/a^**----------------------------
	SBND	------------------------------------------Absence in 25 mL of drink---------------------------------------
Total coliforms (MPN mL^-1)	NFD	--------------------<0.30------------------			-------------------------------n/a^**----------------------------
	SBND	--------------------------------------------------------<0.30---------------------------------------------------
Thermotolerant coliforms (MPN mL^-1)	NFD	---------------------<0.30-----------------			-------------------------------n/a^**----------------------------
	SBND	---------------------------------------------------------<0.30--------------------------------------------------
Lactobacillus casei (log CFU mL^-1)	NFD	---------------------<1.00-----------------			-------------------------------n/a^*-----------------------------
	SBND	9,46^a ± 0.16	8.88^b ± 0.15	8.87^b ± 0.01	8.59^c ± 0.14	8.58^c ± 0.09

	Global Acceptance	Fermented Aroma	Sweetness	Brazil Nut Flavor	Fermented Flavor
NFD	6.58^a ± 2.11	6.81 ^a ± 1.65	6.20 ^a ± 2.48	6.17 ^a ± 2.33	5.70 ^a ± 2.24
SBND	5.49 ^b ± 2.39	5.80 ^b ± 2.28	5.63 ^a ± 2.39	6.02 ^a ± 2.32	5.42 ^b ± 2.37