Dados do Trabalho

Título

DEVELOPMENT OF PROBIOTIC JELLY FROM GRAPE (Vitis vinifera L.) AND SWEET POTATO (Ipomoea batatas L.)

Introdução

Grapes are a widely consumed fruit in Brazil, source of important phenolic compounds such as flavonoids, resveratrol and anthocyanins. In parallel, sweet potato has a high nutritional value and, due to the amount of different carbohydrates, particularly fiber and starch, it may present functional properties. The combination of bioactive compounds from grape and sweet potato with probiotics represents an innovative alternative for the development of a functional jelly, without sugar, to meet the need for innovation and diversification of choices of consumers who have dietary restrictions of dairy origin. Therefore, this study aims to develop a probiotic jelly from grape and sweet potato. The jelly was produced with 75% whole Vitória grapes and 25% sweet potatoes with white flesh and purple skin, and added 1% lyophilized Lactobacillus acidophilus LA-05.

Material e Métodos

The jelly was produced with 75% whole Vitória grapes and 25% sweet potatoes with white flesh and purple skin, and added 1% lyophilized Lactobacillus acidophilus LA-05. Product quality parameters and probiotic viability in the jelly and during in vitro gastrointestinal digestion throughout refrigerated storage were evaluated.

Resultados e Discussão

L. acidophilus LA-5 showed high counts of viable cells (10.61±0.38 - 9.13±0.22 log CFU/g) and maintained the jelly with satisfactory quality parameters, including pH (4.08±0.05 - 3.87±0.06), titratable acidity (0.86±0.07 - 0.59±0.03), soluble solids (20.7±0.38 – 18.0±0.32 °Brix), and color (12.07±0.14 - 25.26±0.17 ΔE), suggesting the consumption of sugars and production of organic acids during 28 days of storage, when compared to the jelly without probiotics. The plant matrix that makes up the product was promising for protecting the probiotics during simulated digestion¸ as well as the probiotics demonstrated the ability to tolerate digestive stress even at the end of storage, which presented high survival in the product (9.28±0.22 - 6.80±0.21 log CFU/g).

Conclusão

The freeze-drying process used may also have contributed to improving the stability of the probiotic in the jelly, preserving its vital structure. These results indicate the potential of the developed jelly to effectively vehicle probiotics, being a functional non-dairy snack option in a healthy diet, and a promising strategy to achieve beneficial health effects.