Dados do Trabalho

Título

THERMIC MODIFICATION OF PASSION FRUIT FLOUR TO PRODUCE FERMENTABLE SACCHARIDES

Introdução

Pectin represents nature's most structurally complex polysaccharide. When pectin is broken down, it gives rise to pectin-derived oligosaccharides (POS), which hold potential as prebiotics, increasing the solubility and improving their use by intestinal bacteria. In this study, we aim to produce fermentable saccharides from passion fruit flour hydrolysis using thermal treatment.

Material e Métodos

Passion fruit flour was treated for 1 hour at 121°C in the autoclave. The soluble fractions were dried by a spray dryer, and the insoluble fraction was lyophilized. Exclusion chromatography (HPSEC) analysis and an in vitro colonic fermentation were used to analyze the final samples.

Resultados e Discussão

The molecular weight of modified passion fruit flour was lower after treatment, which explains the fastest fermentation profile (8 hours) for soluble fractions, which is very similar to the FOS result. The pH variation from 6.85 to 5.89 and pressure from 0 to 7.33 in 8 hours was also similar to FOS fermentation, which had a pH variation from 6.94 to 5.01 and pressure from 0 to 11.5.

Conclusão

These preliminary data confirmed the hypothesis that intestinal bacteria better utilize the lower molecular weight saccharides. Still, additional analyses will be carried out to verify, for example, AGCC, in addition to the composition of the fecal microbiota via 16S rDNA sequencing to understand the ecosystem and the role of our substrate.