Development and characterization of probiotic pectin candy with jussara and passion fruit

Authors

DOI:

https://doi.org/10.5902/2179460X84112

Keywords:

Pectin candy, Fruit pulp, Gastrointestinal resistance

Abstract

Functional foods are being developed in different industries. This study evaluated the survival of the probiotic Bacillus coagulans GBI-30 6086 in pectin candies containing jussara and passion fruit pulps. Physicochemical analyses, anthocyanin content, antioxidant capacity, microbiological quality, probiotic viability, and in vitro gastrointestinal resistance of B. coagulans were carried out during 30 days (28 °C). Sensory acceptance was done after elaboration of the candies. The addition of probiotics and fruit pulps did not modify the physicochemical characteristics of the pectin candies during storage (p> 0.05). The pH of the candies was 3.77, and the acidity was approximately 1.0% citric acid during storage. Aw was 0.70, and the candies showed a red / purple color due to the addition of the jussara pulp. Values ​​of 45 mg.100g-1 and 360 µM Trolox.g-1 were found for anthocyanins and antioxidant capacity, respectively, at the end of the shelf life. The product was safe to consume, and the average viability of B. coagulans was 6.57 log CFU/g from 15 days to 30 days of storage. At the end of the gastrointestinal simulation, 6.72 log CFU/g of B. coagulans remained viable, indicating that the pectin candies have the potential to be probiotic. The candies had excellent acceptance by consumers. The inclusion of the tropical fruit mix had a positive impact on the formulation of pectin candies, reducing the need for artificial additives while combining the desirable characteristics of the fruits with the probiotic, enhancing the functional appeal of the product.

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Author Biographies

Beatriz Veltre Costa, Universidade Estadual de Campinas (UNICAMP)

Degree in Food Technology Science from IF Sudeste.

Isabela Valente de Oliveira, Instituto Federal do Sudeste de Minas Gerais

Degree in Food Science and Technology from IF Sudeste.

Jéssica Soares Miranda, Instituto Federal do Sudeste de Minas Gerais

Master's degree in Food Science and Technology from IFSudeste.

Diana Clara Nunes de Lima, Federal Center for Technological Education Celso Suckow da Fonseca

PhD in Food Technology from UNICAMP.

Wellingta Cristina Almeida do Nascimento Benevenuto, Instituto Federal do Sudeste de Minas Gerais

PhD in Plant Production from the State University of Norte Fluminense Darcy Ribeiro.

Maurilio Lopes Martins, Instituto Federal do Sudeste de Minas Gerais

PhD in Agricultural Microbiology from the Federal University of Viçosa.

Bruno Ricardo de Castro Leite Júnior, Universidade Federal de Viçosa

PhD in Food Technology from the State University of Campinas.

Roselir Ribeiro da Silva, Instituto Federal do Sudeste de Minas Gerais ,Instituto Federal do Sudeste de Minas Gerais

PhD in Environmental Sciences from the Federal University of Goiás.

Eliane Mauricio Furtado Martins, Instituto Federal do Sudeste de Minas Gerais

PhD in Food Science and Technology from the Federal University of Viçosa.

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Published

2024-11-22

How to Cite

Costa, B. V., Oliveira, I. V. de, Miranda, J. S., Lima, D. C. N. de, Benevenuto, W. C. A. do N., Martins, M. L., Leite Júnior, B. R. de C., Silva, R. R. da, & Martins, E. M. F. (2024). Development and characterization of probiotic pectin candy with jussara and passion fruit. Ciência E Natura, 46, e84112. https://doi.org/10.5902/2179460X84112

Issue

Vol. 46 (2024): Publicação contínua

Section

Chemistry

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