Biotransformação de compostos fenólicos em purês de frutas do bioma Caatinga

Abstract

The food industry has invested in developing fruit products in response to the increasing marketing demand for natural products. Some native or cultivated species in the Caatinga biome have high post-harvest perishability, and their processing in the form of purees appears as an option for non-seasonal consumption. This study aimed to evaluate the effect of fermentation of acerola, mango “rosa”, mangaba and seriguela puree with Lacticaseibacillus casei LC-01 and / or Lactobacillus acidophilus LA-05 on the profile and bioaccessibility of phenolics and on antioxidant activity, measured by the capture of oxygenated radicals (ORAC). Physico-chemical parameters (pH, titratable acidity and total soluble solids), sugars and organic acids profile were also evaluated in the purees. Fruit purees were suitable substrates for the growth of probiotics, showing high viability (≥ 7 log CFU/g) in the product before and after in vitro digestion. Fermentation with probiotic cultures increased the content of lactic and acetic acid and bioaccessible phenolic compounds while reducing the pH and glucose and fructose content. The highest counts of L. acidophilus were observed in seriguela puree (8.87 ± 0.02 log CFU/g), resulting in a higher consumption of maltose (0.06 ± 0.02 mg/mL), fructose (16.87 ± 0.02 mg/mL) and glucose (15.01 ± 0.02 mg/mL), increased epicatechin, procyanidin B1 and caffeic acid contents, and increased concentration of epigallocatechin gallate, procyanidin B1, hesperidin, kaempferol 3-glucoside and caffeic acid bioaccessible, and greater antioxidant activity (117.17 ± 18.21 μmol TEAC/100g). The co-cultivation of L. casei and L. acidophilus was promising for the purees of acerola, mango “rosa” and mangaba. In the acerola puree, there was a higher consumption of malic acid (0.13 ± 0.02 mg/mL) and lactic acid production (9.52 ± 0.04 mg/mL) higher concentrations of epigallocatechin gallate, caffeic acid, procyanidin B1 and B2. In addition, there was an increase in the amounts of procyanidin B1, caffeic and chlorogenic acid bioacessible and antioxidant activity. On the other hand, in the mango “rosa” puree, the amount of hesperidin, kaempferol 3-glycoside, quercetin 3-glycoside and chlorogenic acid bioaccessible increased. In the mangaba puree, the probiotic counts were higher than those observed in the seriguela and mango “rosa” purees, and there was a higher consumption of fructose and production of malic acid (11.62 ± 0.03 mg/mL). In addition, the concentrations of cis-resveratrol, trans-resveratrol, epicatechin, epigallocatechin gallate procyanidin B1, procyanidin B2 and chlorogenic acid increased in the mango puree, as well as the concentrations of epigallocatechin gallate, procyanidin B1 and B2, hesperidin, and quercetin 3, hesperidin, and quercetin 3 - glycoside bioaccessible, and antioxidant activity (422.21 ± 10.75 μmol TEAC/100g). The results indicate the fermentation of fruit purees with probiotics as a technological strategy to obtain probiotic products with increased concentrations of bioaccessible phenolic compounds and antioxidant activity.