Elaboration, characterization, and probiotic viability of synbiotic non-dairy drink based on coconut

Cunha Júnior, Paulo Cezar da; Oliveira, Lorena de Sá de; Blanco, Jaqueline Costa; Silva, Mariá Toledo de Carvalho; Gálvez, Sandra Guadalupe Lagunes; Rosenthal, Amauri; Ferreira, Elisa Helena da Rocha

doi:10.1590/0103-8478cr20210723

Brasil

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FOOD TECHNOLOGY • Cienc. Rural 53 (3) • 2023 • https://doi.org/10.1590/0103-8478cr20210723 linkcopy

Elaboration, characterization, and probiotic viability of synbiotic non-dairy drink based on coconut

Elaboração, caracterização e viabilidade probiótica de bebida simbiótica não-láctea a base de coco

Authorship SCIMAGO INSTITUTIONS RANKINGS

ABSTRACT:

Coconut is a fruit grown in more than 80 countries owing to its outstanding nutritional and biological value and it is an important crop for the food industry” por “Coconut is a fruit grown in more than 80 countries and owing to its outstanding nutritional and biological value and it is an important crop for the food industry. Thus, developing new coconut-based products is attractive to explore the benefits provided by microorganisms and improve the nutritional and bioactive composition of coconut products, such as by preparing fermented beverages. This study developed and characterize a drink based on dry coconut with the prebiotic fructooligosaccharide fermented by the probiotic Lactobacillus casei. The drink was formulated, filtered, fermented, matured, and stored under refrigeration (4 °C) for 28 days; it was evaluated for its physical, chemical, antioxidant, and microbiological characteristics. Compared to the standard non-fermented sample during storage, the fermented drink showed significant variations (P < 0.05) in instrumental color, acidity, and pH, while changes in soluble solids and stability index were observed after 7 days of storage. Regarding the chemical composition, all parameters varied significantly after fermentation. The total phenolic compound content and antioxidant capacity increased significantly after fermentation. Significant reductions were observed (P < 0.05) in the viability of Lactobacillus casei after exposure to gastrointestinal tract conditions, with the following counts (in log CFU mL^-1) after 0 and 28 days of storage: - initial: 9.23 ± 0.04 and 9.05 ± 0.12; after the gastric phase: 6.21 ± 0.09 and 5.90 ± 0.01; and after the intestinal phase: 4.59 ± 0.33 and 4.75 ± 0.23, respectively.

Key words:> probiotics; prebiotics; Lactobacillus casei; new products; non-dairy fermented drink

		---------------------------------------Days of storage^*--------------------------------------
		0 days	7 days	14 days	21 days	28 days
Molds and yeasts (CFU mL^-1)	NFD	<10	<10^**	2.13^b ± 0.35^**	4.69^a ± 0.03^**	4.77^a ± 0.83^**
	SCND	<10
Salmonella spp.	NFD	Absence in 25 mL of drink
Salmonella spp.	SCND	Absence in 25 mL of drink
Bacillus cereus (CFU mL^-1)	NFD	<10
Bacillus cereus (CFU mL^-1)	SCND	<10
Total coliforms (MPN mL^-1)	NFD	<3.00
Total coliforms (MPN mL^-1)	SCND	<3.00
Thermotolerant coliforms (MPN mL^-1)	NFD	<3.00
Thermotolerant coliforms (MPN mL^-1)	SCND	<3.00
Lactobacillus casei (log CFU mL^-1)	NFD	<10
Lactobacillus casei (log CFU mL^-1)	SCND	9.27^a ± 0.41	9.20^a ± 0.05	9.20^a ± 0.79	9.19^a ± 0.93	9.06^a ± 0.97

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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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[TFN1] ^*Storage under refrigeration (4 ± 1 °C). ^a-c Different letters in the same line indicate significant differences (P < 0.05).

Parameters	---------------------------------------------------------Days of storage^*-----------------------------------------------------------------
	Control (NFD)	-------------------------------------------------SCND----------------------------------------------------------
		0 days	7 days	14 days	21 days	28 days
L^*	64.01^e ± 0.38	67.39^d ± 0.44	66.94^d ± 0.67	69.67^c ± 0.26	71.23^b ± 0.69	83.37^a ± 0.25
a^*	0.21^b ± 0.04	-0.01^d ± 0.02	-0.15^e ± 0.11	-0.15^e ± 0.04	0.08^c ± 0.03	0.39^a ± 0.46
b^*	1.82^e ± 0.18	2.76^c ± 0.05	2.76^c± 0.13	2.43^b ± 0.03	3.11^b ± 0.07	6.55^a ± 0.76
C^*	1.83^e ± 0.18	2.75^c ± 0.06	2.76^c ± 0.66	2.44^d ± 0.04	3.12^b ± 0.07	6.58^a ± 0.74
h°	83.66^e ± 1.03	90.20^b ± 0.64	93.20^a ± 2.22	93.56^a ± 0.94	88.43^c ± 0.49	86.15^d ± 4.17

Days of storage^*	LA (g/100 mL)		pH		SS (°Brix)		SI (%)
	NFD	SCND	NFD	SCND	NFD	SCND	NFD	SCND
0 days	0.12^B ± 0.50	0.24^dA ± 0.00	5.78^A ± 0.70	4.14^aB ± 0.00	16.00^A ± 0.50	14.50^aB ± 0.00	n/a^**	94.17^a ± 0.50^**
7 days	n/a^***	0.27^cd ± 0.04	n/a^***	3.93^b ± 0.02	n/a^***	14.50^a ± 0.50	n/a^**	93.40^a ± 2.36
14 days	n/a^***	0.34^bc ± 0.03	n/a^***	3.76^c ± 0.02	n/a^***	13.33^b ± 0.29	n/a^**	84.00^b ± 1.58
21 days	n/a^***	0.44^a ± 0.01	n/a^***	3.66^d ± 0.01	n/a^***	13.17^b ± 0.29	n/a^**	81.16^c ± 0.91
28 days	n/a^***	0.38^b ± 0.02	n/a^***	2.20^e ± 0.05	n/a^***	13.67^b ± 0.40	n/a^**	66.33^d ± 0.99

	------------------------------------------------------Components in wet base (%)------------------------------------------------------
	Moisture^*	Lipid^*	Protein^*	Total carbohydrate^*	Fiber^*	Ash^*
NFD	74.10^b ± 0.33	8.74^a ± 1.15	1.28^a ± 0.14	13.01^a ± 0.94	2.77^a ± 0.06	0.10^a ± 0.02
SCND	81.39^a ± 0.04	5.24^b ± 0.17	0.72^b ± 0.21	9.95^b ± 0.35	2.55^b ± 0.10	0.04^b ± 0.02

	TPC (mg AGE^* g^-1 of sample)	AC - ORAC^**
NFD	3.40^b ± 0.18	21.42^b ± 1.93
SCND	3.97^a ± 0.09	24.53^a ± 1.18