Utilização de suco de maçã prensado a frio bioconservado por probiótico em blends vegetais

Authors

  • Cristina Barbosa Pereira
  • Paulo Cezar da Cunha Júnior
  • Mariá Toledo de Carvalho Silva
  • Milena Lima de Paula
  • Felipe Honorato da Silva
  • Elisa Helena da Rocha Ferreira

DOI:

https://doi.org/10.55905/oelv21n11-261

Keywords:

bioconservação, Lacticaseibacillus casei, suco de maçã, blends de vegetais

Abstract

A bioconservação de sucos é uma alternativa tecnológica, que oferece produtos mais naturais e com menores perdas na qualidade. O objetivo deste trabalho foi bioconservar o suco de maçã prensado a frio, utilizá-lo como base de diferentes blends vegetais e avaliar a estabilidade microbiológica e sensorial desses produtos durante o armazenamento sob refrigeração. Foram testadas três bactérias ácido láticas probióticas no suco de maçã - Lacticaseibacillus casei, Bifidobacterium animalis e a cultura mista de Lactobacillus delbrueckii ssp. bulgaricus e Streptococcus thermophillus. O Lacticaseibacillus casei apresentou maior viabilidade, com aumento de 1 ciclo logarítmico a partir das três horas de fermentação, obtendo uma concentração final de 2,5 x 106 UFC/mL. A bioconservação do suco de maçã prensado a frio por Lacticaseibacillus casei armazenado sob refrigeração a 8°C garantiu uma vida útil de 15 dias, tempo três vezes maior que o suco prensado a frio comercial, mantendo quantidades adequadas de Lacticaseibacillus casei (3,4 x 106 UFC/mL) até o final da vida útil. O suco de maçã bioconservado foi utilizado como base para bebidas de blends vegetais, assegurando vida útil estendida de 15 dias (8 °C) e microrganismos probióticos viáveis até o final da vida útil do produto. Através do teste de aceitação foi possível identificar que o blend Purificante obteve as melhores pontuações na escala hedônica (≥ 6), evidenciando que os consumidores gostaram do produto. A utilização do suco de maçã prensado a frio bioconservado como base para os blends se mostrou uma estratégia viável para a elaboração de bebidas diferenciadas e com vida útil estendida.

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Published

2023-11-30

How to Cite

Pereira, C. B., da Cunha Júnior, P. C., Silva, M. T. de C., de Paula, M. L., da Silva, F. H., & Ferreira, E. H. da R. (2023). Utilização de suco de maçã prensado a frio bioconservado por probiótico em blends vegetais. OBSERVATÓRIO DE LA ECONOMÍA LATINOAMERICANA, 21(11), 23406–23426. https://doi.org/10.55905/oelv21n11-261

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