July 05, 2024 | Food Microbiology |
A study by the Federal University of Paraíba and the Federal Institute of Sertão de Pernambuco in Brazil examined the use of acerola, cashew, and guava fruit processing coproducts to support the growth and viability of probiotics. The research focused on how these fruit by-products can enhance the cultivation and preservation of Lactobacillus acidophilus LA-05 and Lacticaseibacillus paracasei L-10, two common probiotic strains.
The study found that probiotic bacteria cultivated in these fruit coproducts achieved high cell counts and produced organic acids, phenolic compounds, and antioxidant activity during fermentation. These coproducts also improved the survival of probiotics after freeze-drying and prolonged their viability during 120 days of refrigerated storage. Additionally, probiotics grown in these substrates showed better resilience during simulated gastrointestinal digestion, maintaining a higher proportion of metabolically active cells.
The findings highlight the potential of fruit processing coproducts as a sustainable substrate for cultivating probiotics, enhancing their bioactive properties, and offering an innovative approach to produce high-quality probiotic products. This research suggests a circular strategy that not only supports probiotic growth but also adds value to fruit processing waste.