Search
2024-11-04
Exploiting tropical fruit processing coproducts as circular resources to promote the growth and maintain the culturability and functionality of probiotic lactobacilli

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.

Read more

Viewed Articles
Exploiting tropical fruit processing coproducts as circular resources to promote the growth and maintain the culturability and functionality of probiotic lactobacilli
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 proces
Nov 04, 2024
Read More
Key determinants of volatile profile and bioactive potential in durian (<span style="font-style:italic;">Durio zibethinus</span>)
November 17, 2025 | Critical Reviews in Food Science and Nutrition |The study conducted by The University of Melbourne, Australia, reviews current knowledge on the factors that influence the volatile
2025.12.23
A preliminary review on the morphological and phytochemical characteristics of rambutan (<span style="font-style:italic;">Nephelium lappaceum </span>L.)
October 28, 2025 | Bioresources and Environment |Universiti Teknologi MARA Cawangan Pahang, Malaysia, conducted a preliminary review on rambutan (Nephelium lappaceum L.), examining its morphology, phy
Durian fruit waste as future biomass for biohydrogen production in Southeast Asian countries
December 04, 2025 | International Journal of Hydrogen Energy |The study conducted by Dong Nai Technology University, Vietnam, reviews the potential of durian (Durio zibethinus) waste as a feedstock fo
2026.01.27
Durian (<span style="font-style:italic;">Durio zibethinus</span> ) peel flour as novel ingredient in gluten-free biscuit: Physico-chemical, technological and nutritional perspective
April 06, 2025 | Journal of Culinary Science & Technology |Durian peel flour as a wheat flour substitute in gluten-free biscuit production, with an emphasis on nutritional enhancement, was the focus o
2025.11.11
Bioactive phenolic compounds from rambutan (<span style="font-style:italic;">Nephelium lappaceum </span>L.) shell: Encapsulation, structural stability, and multifunctional activities
September 09, 2025 | International Journal of Molecular Sciences |The study conducted by Universidad San Francisco de Quito (USFQ) and Universidad Politécnica Salesiana, Ecuador, examined the potentia
2025.11.27
TOP