Té de mate con probióticos Lactobacillus: viabilidad, caracterización química y resistencia in vitro al tracto gastrointestinal

Autores/as

DOI:

https://doi.org/10.33448/rsd-v11i13.35607

Palabras clave:

Té de mate; Probiótico; Resistencia gastrointestinal; Antioxidantes; Análisis HPLC.

Resumen

Para satisfacer la demanda de los consumidores de bebidas funcionales con compuestos bioactivos, este estudio tuvo como objetivo evaluar la adición de Lactiplantibacillus plantarum LP299V, Lacticaseibacillus rhamnosus GG y Lactobacillus acidophilus en el té mate. La viabilidad de las bacterias probióticas, las características microbiológicas y fisicoquímicas, la resistencia in vitro al tracto gastrointestinal y la capacidad antioxidante de los tés de mate se evaluaron durante 28 días. A diferencia de L. plantarum y L. rhamnosus, L. acidophilus no permaneció viable en el producto. Las características fisicoquímicas de los tés con L. plantarum y L. rhamnosus se mantuvieron en el tiempo. Los compuestos fenólicos del té mate que contienen L. plantarum fueron identificados por HPLC. Hubo estabilidad de los compuestos fenólicos y el contenido de flavonoides en los tés a lo largo del tiempo. Al final del ensayo gastrointestinal, hubo 4,52 Log CFU/ml de L. plantarum, lo que sugiere que el consumo de 100 ml de té puede proporcionar > 6,0 Log CFU/ml del probiótico. Mate té puede portador L. rhamnosus y L. plantarum. Existe un aumento en la búsqueda por parte de los consumidores de bebidas saludables y, al mismo tiempo, existe una creciente demanda de alternativas portadoras de probióticos, debido a personas con intolerancia y alergia a los productos lácteos, vegetarianos y otros. Este estudio confirma la posibilidad de utilizar el té mate, ampliamente consumido en Brasil, como portador positivo de L. plantarum y L. rhamnosus, convirtiéndolo en una atractiva bebida alternativa a la matriz láctea.

Biografía del autor/a

Sabrine de Cássia Batista Silva , Federal Institute of Southeast of Minas Gerais

Instituto Federal del Sudeste de Minas Gerais, Departamento de Ciencia y Tecnología de Alimentos (DCTA/IF Sudeste MG)

Clara Grosso , Higher Institute of Engineering of the Polytechnic Institute of Porto

REQUIMTE/LAQV, Instituto Superior de Ingeniería del Instituto Politécnico de Oporto

Elsa F. Vieira , Higher Institute of Engineering of the Polytechnic Institute of Porto

Instituto Superior de Ingeniería del Instituto Politécnico de Oporto

Maurilio Lopes Martins , Federal Institute of Southeast of Minas Gerais

Departamento de Ciencia y Tecnología de Alimentos (DCTA/IF Sudeste MG)

Vanessa Riani Olmi Silva , Federal Institute of Southeast of Minas Gerais

Departamento de Ciencia y Tecnología de Alimentos (DCTA/IF Sudeste MG)

Patricia Amaral Souza Tette , Federal University of Goiás

Facultad de Nutrición (FANUT)

Cristina Delerue-Matos , Higher Institute of Engineering of the Polytechnic Institute of Porto

Instituto Superior de Ingeniería del Instituto Politécnico de Oporto

Daiana Júnia de Paula Antunes, Federal Institute of Southeast of Minas Gerais

Departamento de Ciencia y Tecnología de Alimentos (DCTA/IF Sudeste MG)

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12/10/2022

Cómo citar

SILVA , S. de C. B. .; GROSSO , C. .; VIEIRA , E. F. .; MARTINS , M. L. .; SILVA , V. R. O. .; TETTE , P. A. S. .; DELERUE-MATOS , C. .; ANTUNES, D. J. de P. .; MARTINS, E. M. F. . Té de mate con probióticos Lactobacillus: viabilidad, caracterización química y resistencia in vitro al tracto gastrointestinal. Research, Society and Development, [S. l.], v. 11, n. 13, p. e446111335607, 2022. DOI: 10.33448/rsd-v11i13.35607. Disponível em: https://rsdjournal.org/index.php/rsd/article/view/35607. Acesso em: 5 jul. 2024.

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Ciencias de la salud