Influence of guabiroba pulp (campomanesia xanthocarpa o. berg) added to fermented milk on probiotic survival under in vitro simulated gastrointestinal conditions

Amanda Alves Prestes,Silvani Verruck,Maryella Osório Vargas,Maria Helena Machado Canella,Callebe Camelo Silva,Eulália Lopes da Silva Barros,Adriana Dantas,Luan Valdomiro Alves de Oliveira,Bruna Marchesan Maran,Mailson Matos,Cristiane Vieira Helm,Elane Schwinden Prudencio

Food Research International（2021）

Cited 12|Views6

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Abstract

•Fermented milks with Bifidobacterium BB-12 count among 8 to 10 log CFU g−1.•10% of guabiroba pulp provided the highest cells count in the colon steps.•Guabiroba pulp provided a protective effect in S. thermophilus and L. bulgaricus.•I10 sample with the highest total phenolic content and antioxidant activity.•Guabiroba pulp was a potential prebiotic agent during digestion steps.

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Key words

Campomanesia xanthocarpa O. Berg,Gastrointestinal steps,Bifidobacterium BB-12,Antioxidant activity,Phenolic content,Yogurt

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