Bioconversion of pumpkin by-products in novel supplements supporting Lactobacillus casei
The aim of the work was to bio-convert pumpkin by-products in novel supplements supporting probiotics. The physicochemical and functional characterizations as well as the shelf life of the new product were analysed. Lower alcohol insoluble residue (AIR), 47 g/100 g, and higher protein, 12.2 g/100 g,...
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2019
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| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v105_n_p23_Genevois http://hdl.handle.net/20.500.12110/paper_00236438_v105_n_p23_Genevois |
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paper:paper_00236438_v105_n_p23_Genevois2023-06-08T14:51:29Z Bioconversion of pumpkin by-products in novel supplements supporting Lactobacillus casei By-products Lactobacillus casei Probiotic Pumpkin Supplements Byproducts Functional characterization Gastrointestinal digestion Lactobacillus casei Non-cellulosic carbohydrates Oil holding capacities Probiotic Pumpkin Supplements Probiotics The aim of the work was to bio-convert pumpkin by-products in novel supplements supporting probiotics. The physicochemical and functional characterizations as well as the shelf life of the new product were analysed. Lower alcohol insoluble residue (AIR), 47 g/100 g, and higher protein, 12.2 g/100 g, were observed in the pumpkin powder supporting L. casei as the result of the probiotic growth. Water and oil holding capacities (23 g/g and 4.55 g/g, respectively) were not modified substantially due to probiotic presence. High non cellulosic carbohydrates content, ≈60 g/100 g AIR, as well as porous microstructure, helps to explain the remarkable hydration properties. The shelf life was determined by a L. casei count >10 6 CFU g −1 after the in vitro gastrointestinal digestion resulting 28 days at 22 °C. The supplement was tested in a commercial hot drink showing an increase in the probiotic survival of almost 4 log cycles respect to the free cells after 90 min at 63 °C. It could represent a relevant advantage for probiotic supplementation in hot preparations. Therefore the process shows potentiality for adding value to pumpkin by-products. In addition, it was successfully scaled up in one order of magnitude. © 2019 Elsevier Ltd 2019 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v105_n_p23_Genevois http://hdl.handle.net/20.500.12110/paper_00236438_v105_n_p23_Genevois |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
By-products Lactobacillus casei Probiotic Pumpkin Supplements Byproducts Functional characterization Gastrointestinal digestion Lactobacillus casei Non-cellulosic carbohydrates Oil holding capacities Probiotic Pumpkin Supplements Probiotics |
| spellingShingle |
By-products Lactobacillus casei Probiotic Pumpkin Supplements Byproducts Functional characterization Gastrointestinal digestion Lactobacillus casei Non-cellulosic carbohydrates Oil holding capacities Probiotic Pumpkin Supplements Probiotics Bioconversion of pumpkin by-products in novel supplements supporting Lactobacillus casei |
| topic_facet |
By-products Lactobacillus casei Probiotic Pumpkin Supplements Byproducts Functional characterization Gastrointestinal digestion Lactobacillus casei Non-cellulosic carbohydrates Oil holding capacities Probiotic Pumpkin Supplements Probiotics |
| description |
The aim of the work was to bio-convert pumpkin by-products in novel supplements supporting probiotics. The physicochemical and functional characterizations as well as the shelf life of the new product were analysed. Lower alcohol insoluble residue (AIR), 47 g/100 g, and higher protein, 12.2 g/100 g, were observed in the pumpkin powder supporting L. casei as the result of the probiotic growth. Water and oil holding capacities (23 g/g and 4.55 g/g, respectively) were not modified substantially due to probiotic presence. High non cellulosic carbohydrates content, ≈60 g/100 g AIR, as well as porous microstructure, helps to explain the remarkable hydration properties. The shelf life was determined by a L. casei count >10 6 CFU g −1 after the in vitro gastrointestinal digestion resulting 28 days at 22 °C. The supplement was tested in a commercial hot drink showing an increase in the probiotic survival of almost 4 log cycles respect to the free cells after 90 min at 63 °C. It could represent a relevant advantage for probiotic supplementation in hot preparations. Therefore the process shows potentiality for adding value to pumpkin by-products. In addition, it was successfully scaled up in one order of magnitude. © 2019 Elsevier Ltd |
| title |
Bioconversion of pumpkin by-products in novel supplements supporting Lactobacillus casei |
| title_short |
Bioconversion of pumpkin by-products in novel supplements supporting Lactobacillus casei |
| title_full |
Bioconversion of pumpkin by-products in novel supplements supporting Lactobacillus casei |
| title_fullStr |
Bioconversion of pumpkin by-products in novel supplements supporting Lactobacillus casei |
| title_full_unstemmed |
Bioconversion of pumpkin by-products in novel supplements supporting Lactobacillus casei |
| title_sort |
bioconversion of pumpkin by-products in novel supplements supporting lactobacillus casei |
| publishDate |
2019 |
| url |
https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v105_n_p23_Genevois http://hdl.handle.net/20.500.12110/paper_00236438_v105_n_p23_Genevois |
| _version_ |
1768542255117762560 |