Bebida fermentada com potencial probiótico à base de extrato hidrossolúvel de soja com adição de grumixama (Eugenia brasilienses)

Abstract

The interest in consumption of foods with functional potential has been increasingly encouraged by the pursuit of improving the quality of life. The water-soluble soy extract (SWE) has nutritional resources of great value, but its consumption is small due to unattractive sensory characteristics. In contrast, an SWE fermentation improves these unwanted and included resources, and it is common to use probiotics in different fermented drinks, such as Lactobacillus acidophilus, because of their beneficial properties on human health. In order to add nutritional and commercial value to this drink at the same time, it is possible to add practices such as inulin, and food supplements, such as whey protein, and fruit pulps, among other ingredients. Among the latter, the grumixama Eugenia brasiliensis stands out, which contains nutrients and other compounds of functional interest. Therefore, the objective of this study was to produce fermented beverages based on the potential of water-soluble soy extract (SWE), using a lineage of L. acidophilus-LA-5 probiotic, added with grumixama pulp, inulin and whey protein. A physical-chemical characterization, antioxidant activity and analysis of total phenolic compounds for pulp and fermented drink were carried out. A characterization of the chemical profile of the pulp was performed using the paper spray PS-MS and an extraction of volatile organic compounds by continuous and posterior microextraction and identification by CG-MS. Then, four formulations of fermented beverages based on EHS were elaborated. They were performed as analyzes of pH, titratable acidity and microbial count) at different times (every 1 hour) during the 12-hour fermentation period and during the 28-day shelf life. A grumixama pulp is highlighted by its high fiber content and the characteristic acid content of fruits of the same genus. A pulp has average levels of total phenolic compounds (173.85 ± 3.21 mg / 100g of pulp) and antioxidant activity (844.86 ± 2.03μM / 100 g of pulp). In an attempt to identify, 46 compounds were listed by the PS / MS, including flavonoids, phenolic compounds, carotenoids, sugars, catechins, quecetin derivatives and the SPME technique, using 19 volatile drugs used by the terpene class, which were used by various sensory characteristics of the fruits. As outstanding drinks, with a high protein content ranging from 2.70 to 4.80 g / 100 g of drink and proved to be a more acidic drink with an average of 0.68 g citric acid / 100g of drink and low pH from 3.82 to 3.98. Microbial viability, on the other hand, demonstrated satisfaction in maintaining the probiotic microorganism count from 107 to 108 CFU / mL after 28 days of storage. It was possible to observe that the formulations were promising because the following measures were used for drinks and a combination of ingredients that was used for the growth and viability of probiotic microorganisms, thus bringing a functional functionality to the fermented drink.