Repositori institucional URV
| Autor/s de la URV: | MESTRES SOLÉ, MARIA MONTSERRAT |
| Adreça de correu electrònic de l'autor: | montserrat.mestres@urv.cat |
| Identificador de l'autor: | 0000-0001-9805-3482 |
| Any de publicació de la revista: | 2024 |
| e-ISSN: | 2772-5022 |
| DOI del conjunt de dades relacionat: | 10.1016/j.afres.2025.101002 |
| Resum: | Both the application of probiotics and fermentation offer great potential in developing functional foods and, therefore, interesting health benefits. This study aimed to develop a synbiotic peach and grape juice (PGJ) containing probiotics (Lacticaseibacillus casei) and prebiotic (inulin), evaluating its probiotic viability, nutritional, volatile, and sensory profile before and after fermentation and digestion over 12 days of storage at 5 °C. Thus, PGJ containing inulin (PGJI) was inoculated with L. casei (10⁷ CFU/mL) and stored for 12 days at 5 °C, either as non-fermented (PGJI_PRO) or fermented for 48 h at 37 °C (PGJI_FER). Afterward, probiotic viability, physicochemical and nutritional properties, sensory attributes, and the volatile profile were evaluated over storage time. L. casei remained viable throughout storage (7.6 log CFU/mL) and even proliferated after fermentation (8.4 log CFU/mL) without decreasing after digestion. Nutritional properties were favorably affected after fermentation, providing lactic acid (1 g/L), vitamin B12 (1.05 µg/100 mL), and enhanced antihypertensive activity. Digestion boosted polyphenol content and antioxidant capacity by 64 % and 54 %, respectively. Regarding the volatile profile, fermentation greatly impacted delivering compounds related to lactic-butter attributes (e.g., acetoin, butanoic acid) and fermentation attributes (e.g., 3-pentanone, acetic acid). Nevertheless, storage time further affected the volatile profile, particularly after six days, increasing rancid flavor-related compounds. Sensory evaluation showed high acceptance of the synbiotic juice (90 %), reaching lower rates after fermentation (50 %). This study confirms the stability and health potential of L. casei in a fruit-based synbiotic beverage, highlighting its nutritional, functional, and sensory attributes. |
| DOI de l'article: | 10.1016/j.afres.2025.101002 |
| Enllaç font original: | https://www.sciencedirect.com/science/article/pii/S2772502225003105 |
| Versió de l'article dipositat: | info:eu-repo/semantics/publishedVersion |
| Accès a la llicència d'ús: | https://creativecommons.org/licenses/by/3.0/es/ |
| Departament: | Química Analítica i Química Orgànica |
| Programa de finançament: | Programa Estatal de Generación de Conocimiento y Fortalecimiento Científico y Tecnológico del Sistema de I+D+i y de I+D+i Orientada a los Retos de la Sociedad. Proyectos de I+D+i Retos Investigación 2017-2020 |
| Acció del programa de finançament: | Ciencias y tecnologías de alimentos |
| Acrònim: | ALLFRUIT4ALL |
| Codi de projecte: | PID2019-104269RR-C33 / AEI / 10.13039/501100011033 |
| Programa de finançament 2: | (Programa CERCA) Generalitat de Catalunya. Departament de Recerca i Universitats |
| Acció del programa de finançament 2: | Ajuts per donar suport a l’activitat científica dels grups de recerca de Catalunya |
| Acrònim 2: | SGR |
| Codi del projecte 2: | 2021 SGR 00705-CHEMOSENS |
| Programa de finançament 3: | Programa Martí i Franquès d'ajuts a la investigació |
| Acció del programa de finançament 3: | Contractació de Personal Investigador Predoctoral en Formació (PIPF) |
| Codi de projecte 3: | 2021PMF-BS-12 |
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