Dados do Trabalho

Título

POTENTIALLY PROBIOTIC DRINKS BASED ON WATER-SOLUBLE SUNFLOWER EXTRACT WITH Lactiplantibacillus plantarum: EVALUATION OF VIABILITY AND PHYSICOCHEMICAL CHARACTERISTICS

Introdução

Plant-based beverages with probiotics are increasingly in demand. The objective of the present work was to evaluate the potential of beverages made from water-soluble sunflower extract as carriers of probiotics.

Material e Métodos

After maceration in water heated to 60°C for 30 minutes, the sunflower seeds were crushed in a blender with water to a proportion of 20%, followed by filtering. The treatments were: sunflower extract (S), sunflower extract + 20% yacon potato (SY), sunflower extract + 20% beetroot (SB), and sunflower extract + 20% sweet potato (SP). All treatments were added with 5.5% xylitol. For adaptation, samples of the beverages containing L. plantarum in a proportion of 1/10 parts of the beverage were incubated at 37°C for 24 hours. Storage was conducted at 8°C, with evaluations after preparation (0), 7, and 15 days for probiotic viability, pH, total acidity, and total soluble solids (TSS). A completely randomized design in a factorial scheme with 4 x 3 x 3 replications was used. The data were subjected to ANOVA, and the means were compared using the Tukey test (5%).

Resultados e Discussão

All treatments showed increased probiotic viability during storage, with SP achieving greater viability (p < 0.05). Counts after 15 days were 9.46Ab; 9.23Ba; 8.77Cb and 8.10Db Log CFU.mL-1 for SP, SB, SY, and S respectively, with increases of 118.25; 119.40; 114, and 113.29%. All drinks had a reduction in pH (p < 0.05) between treatments and interactions with time. The largest reductions were for SB from 6.07Ba to 3.57Db and SP from 5.66Da to 3.71Cb, which also showed greater acidification (p < 0.05). There was no significant reduction in TSS. Probiotic viability was above the recommended level for beneficial effects on the body. The fermentation of the substrates by L. plantarum reduced the pH. SP stood out for being rich in resistant starch, and L. plantarum has several enzymes specialized in hydrolyzing prebiotic fibers. Combining different vegetables improved the nutritional composition and offered ideal conditions for the microorganism's survival.

Conclusão

Beverages based on water-soluble sunflower extract can be considered carriers of probiotic microorganisms.