Non-Lactic Probiotic Beverage Enriched with Microencapsulated Red Propolis: Microorganism Viability, Physicochemical Characteristics, and Sensory Perception
Iara Ferreira,
Dirceu de Sousa Melo,
Marly Silveira Santos,
Disney Ribeiro Dias,
Carolina Oliveira de Souza,
Carmen Sílvia Favaro-Trindade,
Lorena Silva Pinho,
Rogeria Comastri de Castro Almeida,
Karina Teixeira Magalhães-Guedes,
Rosane Freitas Schwan
Affiliations
Iara Ferreira
Post-Graduate Program in Agricultural Microbiology, Department of Biology, Federal University of Lavras, Lavras 37200-900, MG, Brazil
Dirceu de Sousa Melo
Post-Graduate Program in Agricultural Microbiology, Department of Biology, Federal University of Lavras, Lavras 37200-900, MG, Brazil
Marly Silveira Santos
Food Science Department, School Nutrition Federal University of the Bahia (UFBA), Rua Basílio da Gama, s/n—Campus Canela, Salvador 40110-907, BA, Brazil
Disney Ribeiro Dias
Post Graduate Program in Foos Science, Department of Food Science, Federal University of Lavras, Lavras 37200-900, MG, Brazil
Carolina Oliveira de Souza
Post-Graduate Program in Food Science, Federal University of Bahia (UFBA), Rua Barão de Jeremoabo, 147–Campus Ondina, Salvador 40170-115, BA, Brazil
Carmen Sílvia Favaro-Trindade
Faculty of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte, 225, CP 23, Pirassununga 13535-900, SP, Brazil
Lorena Silva Pinho
Faculty of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte, 225, CP 23, Pirassununga 13535-900, SP, Brazil
Rogeria Comastri de Castro Almeida
Food Science Department, School Nutrition Federal University of the Bahia (UFBA), Rua Basílio da Gama, s/n—Campus Canela, Salvador 40110-907, BA, Brazil
Karina Teixeira Magalhães-Guedes
Post-Graduate Program in Food Science, Federal University of Bahia (UFBA), Rua Barão de Jeremoabo, 147–Campus Ondina, Salvador 40170-115, BA, Brazil
Rosane Freitas Schwan
Post-Graduate Program in Agricultural Microbiology, Department of Biology, Federal University of Lavras, Lavras 37200-900, MG, Brazil
This work aimed to develop a non-dairy functional beverage fermented with probiotic strains and fortified with Brazilian red propolis (microencapsulated and extracted). The non-dairy matrix consisted of oats (75 g), sunflower seeds (175 g), and almonds (75 g). It was fermented by a starter co-culture composed of Lactiplantibacillus plantarum CCMA 0743 and Debaryomyces hansenii CCMA 176. Scanning electron microscopy analysis was initially performed to verify the integrity of the microcapsules. The viability of the microorganisms after fermentation and storage, chemical composition (high performance liquid chromatography (HPLC) and gas chromatography coupled to mass spectrometry (GC-MS) analyses), rheology, antioxidant activity, and sensory profile of the beverages were determined. After fermentation and storage, the starter cultures were well adapted to the substrate, reducing the pH (6.50 to 4) and cell count above 7.0 log CFU/mL. Lactic acid was the main organic acid produced during fermentation and storage. In addition, 39 volatile compounds were detected by gas chromatography coupled to mass spectrometry (GC-MS), including acids, alcohols, aldehydes, alkanes, alkenes, esters, ethers, phenols, terpenes, and others. The addition of propolis extract increased the antioxidant and phenolic activity and the presence of volatile esters but reduced the beverage’s acceptability. The addition of microencapsulated propolis was more associated with the presence of higher alcohols and had similar acceptance to the control beverage. The combination of a non-dairy substrate, a starter co-culture, and the addition of propolis led to the development of a probiotic beverage with great potential for health benefits.
