Title:	Umbu (Spondias tuberosa Arruda Câmara) fermented drink with probiotic potential using kefir culture.
Authors:	SANTOS, P. T. M. FREITAS, S. T. de CARNELOSSI, M. A. G. RYBKA, A. C. P. NUNES, T. P. SILVA, P. C.
Affiliation:	PAULA TAIS MAIA SANTOS, UNIVERSIDADE FEDERAL DE SERGIPE; SERGIO TONETTO DE FREITAS, CPATSA; MARCELO AUGUSTO GUTIERREZ CARNELOSSI, UNIVERSIDADE FEDERAL DE SERGIPE; ANA CECILIA POLONI RYBKA, CPATSA; TATIANA PACHECO NUNES, UNIVERSIDADE FEDERAL DE SERGIPE; P. C. SILVA, UNIVERSIDADE FEDERAL DE SERGIPE.
Date Issued:	2023
Citation:	In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS E NUTRIÇÃO, 15., 2023, Campinas. A revolução da ciência de alimentos e nutrição: alimentando o mundo de forma sustentável: caderno [eletrônico] de resumos. Campinas: Galoá, 2023.
Description:	Umbu is a fruit well accepted by consumers, presenting levels of antioxidant compounds, alkaloids, tannins and flavonoids. In addition, aiming at health benefits, there are microorganisms that provide metabolic and physiological benefits to consumers, called probiotics. Products derived from kefir grains have stood out for their ability to retain various microorganisms considered probiotics surrounded by a polysaccharide matrix, with variation in species present and properties produced in kefir fermentation according to the fermentation matrix. Thus, this work aimed to develop a fermented umbu drink using kefir grains as an inoculant. A central rotational composite design (DCCR) was performed, obtaining an optimized formulation based on the levels of bioactive compounds (total phenolics, flavonoids and carotenoids). Eleven formulations were obtained, varying concentrations of umbu pulp (0% to 100%) and sugar concentrations (4.0% to 12.0%). The optimized sample (50% pulp and 12% sugar) was submitted to plaque counting, bioactive compounds and physical-chemical analysis for 28 days, in the absence of light and refrigerated (8 ± 1°C). The population of lactic acid bacteria remained unchanged (p<0.05) throughout storage, with values ranging from 6.58 to 6.93 log CFU/ml. Acetic bacteria had a significant increase (p<0.05) in the last three days of storage, comprising 7.04 to 7.74 log CFU/ml, and yeasts with a significant variation (p<0.05) in the last two days, obtaining a population between 7.04 and 7.49 log CFU/ml. The contents of phenolic compounds increased up to the 2nd week and remained constant for up to 21 days at 8°C ± 1°C. The flavonoids adopted an increase in concentration up to 21 days at 8°C ± 1°C. There was degradation of carotenoids over time of storage. The umbu drink fermented with kefir grains showed good results throughout the storage period, indicating that it is a food with probiotic potential with the presence of bioactive compounds.
Thesagro:	Spondias Tuberosa Umbu Espécie Nativa Caatinga
NAL Thesaurus:	Spondias Kefir Lactobacillus kefiri Bioactive compounds
Keywords:	Bebida fermentada de umbu Potencial probiótico Compostos bioativos
Notes:	Pôster 167755
Type of Material:	Resumo em anais e proceedings
Access:	openAccess
Appears in Collections:	Resumo em anais de congresso (CPATSA)