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Viability of the probiotic bacterium (Bifidobacterium animalis ssp. Lactis) in umbu-caja pulp

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Abstract

Due to the elevated nutritional value and the exotic characteristics of their flavor and aroma, species of the Spondias genus are highly prominent in the northeast of Brazil. Considering the enhanced economic potential of umbu-cajá fruits, the present study aimed to use the pulp as a medium for developing the probiotic culture Bifidobacterium animalis ssp. lactis and to evaluate its viability in a new food matrix over a 28-day storage period at refrigeration temperatures (4 ± 2 °C), without the use of animal-derived products. A kinetic study was conducted to determine the optimal conditions for the stability of the strain used, initially adjusting the pH to 7.0 and incubating at 37 °C for 24 h. The fresh and probiotic pulps underwent physicochemical and chemical analyses, and antioxidant activity was determined. The viability of the probiotic culture was evaluated with respect to pH, acidity, total soluble solids, and the viable cell count on days 1–28. The probiotic umbu-cajá pulp maintained its nutritional properties and the viability of the culture during the 28 days of storage, with a cell count of approximately 10 log CFU mL−1, exceeding the threshold required for a product to be considered to have therapeutic benefits, thus classifying it as a functional food.

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Acknowledgements

The authors acknowledge Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES), Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) and Fundação de Apoio à Pesquisa do Estado da Paraíba (FAPESQ-PB) for grant funding. The authors are grateful also to the Federal University of Campina Grande (UFCG) for technical support.

Funding

This research was funded by Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) Grant Number 307060/2017-9 for financial support.

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Authors and Affiliations

  1. Department of Agricultural Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil

    Aline Pacheco Albuquerque, Thais Jaciane Araujo Rodrigues, Agdylannah Felix Vieira & Ana Paula Trindade Rocha

  2. Department Food Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil

    Yolanda Albertina Silva Beserra, Newton Carlos Santos, Deyzi Santos Gouveia, Gilmar Trindade de Araújo & Ana Paula Trindade Rocha

  3. Chemical Engineering Department, Federal University of Rio Grande do Norte, Lagoa Nova, Natal, RN, 59078-900, Brazil

    Raphael Lucas Jacinto Almeida

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  1. Aline Pacheco Albuquerque
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Contributions

APA: conceptualization, methodology, investigation, formal analysis, writing (draft and review), and visualization. TJAR: formal analysis and methodology. YASB: formal analysis ADFV: data curation. RLJA: software. NCS: formal analysis. DSG: conceptualization. GTA and APTR: supervision, project administration, funding and writing (draft and review). All authors read and approved the manuscript.

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Correspondence to Newton Carlos Santos.

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Albuquerque, A.P., Rodrigues, T.J.A., Beserra, Y.A.S. et al. Viability of the probiotic bacterium (Bifidobacterium animalis ssp. Lactis) in umbu-caja pulp. Food Measure 18, 812–822 (2024). https://doi.org/10.1007/s11694-023-02205-y

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