Bioconversion of pumpkin by-products in novel supplements supporting Lactobacillus casei. (May 2019)

• Record Type: Journal Article
• Authors: Genevois, C.; Pieniazek, F.; Messina, V.; Flores, S.; de Escalada Pla, M.
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 105(2019)
• Page Start: 23
• Page End: 29
• Publication Date: 2019-05
• Subjects: Lactobacillus casei -- Probiotic -- Pumpkin -- By-products -- Supplements; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2019.01.057
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: 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. Highlights: Novel supplements containing L. casei could be produced using pumpkin by-products. Functional properties of vegetable matrix were not affected by the probiotic presence. Shelf life was determined by probiotic count >10 6 CFU/g for 28 days at 22 °C. The probiotic supported in pumpkin powder maintained the viability in hot drinks.