Sensory and flavor-aroma profiles of passion fruit juice fermented by potentially probiotic Lactiplantibacillus plantarum CCMA 0743 strain

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dc.creatorHugo Calixto Fonseca
dc.creatorDirceu de Sousa Melo
dc.creatorCíntia Lacerda Ramos
dc.creatorAline Galvão Tavares Menezes
dc.creatorDisney Ribeiro Dias
dc.creatorRosane Freitas Schwan
dc.date.accessioned2023-04-19T12:58:42Z
dc.date.accessioned2025-09-08T23:12:23Z
dc.date.available2023-04-19T12:58:42Z
dc.date.issued2022-02
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
dc.description.sponsorshipFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Gerais
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
dc.identifier.doihttps://doi.org/10.1016/j.foodres.2021.110710
dc.identifier.issn1873-7145
dc.identifier.urihttps://hdl.handle.net/1843/52230
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofFood Research International
dc.rightsAcesso Restrito
dc.subjectAlimentos funcionais
dc.subjectAlimentos - Microbiologia
dc.subjectÁcido láctico
dc.subjectBactérias produtoras de ácido láctico
dc.subjectFermentação
dc.subjectSuco de frutas
dc.titleSensory and flavor-aroma profiles of passion fruit juice fermented by potentially probiotic Lactiplantibacillus plantarum CCMA 0743 strain
dc.typeArtigo de periódico
local.citation.spage110710
local.citation.volume152
local.description.resumoSeveral non-dairy probiotic beverages are already available to consumers and have been considered suitable carriers for probiotic bacteria. This study aimed to investigate the effect of Lactiplantibacillus plantarum CCMA 0743 in single and co-culture on the volatile compounds and sensory profiles of fermented passion fruit juice. The viability of strains inoculated in juice and MRS matrices was evaluated in a simulated gastrointestinal condition. The bacterial viability after 28 days of refrigerated storage of the juices was also evaluated. L. plantarum CCMA 0743 showed high viability (6.18 Log CFU/mL) after passage throughout simulated digestion in the passion fruit juice matrix. Both juices maintained high probiotic counts (>8.0 Log CFU/mL) during storage. Also, the yellow color was stable after 28 days of storage. Volatile compounds of passion fruit juices were modified after the fermentation process, such as ketones and alcohol formation degradation. The sensory profile of passion fruit juice was modified by single and co-culture fermentations. The fermented samples were mainly correlated with the terminologies “salty, acidic and bitter tastes” and “sweetener aftertaste”. Overall, passion fruit juice proved to be an adequate food matrix to deliver the evaluated strains. However, individual strains or strain-strain interactions with the food matrix affect the fermented product, demonstrating that strain and matrices evaluations are essential for developing novel products with acceptable characteristics.
local.publisher.countryBrasil
local.publisher.departmentICA - INSTITUTO DE CIÊNCIAS AGRÁRIAS
local.publisher.initialsUFMG
local.url.externahttps://www.sciencedirect.com/science/article/pii/S0963996921006098

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