Artículo

Genevois, C.; Pieniazek, F.; Messina, V.; Flores, S.; de Escalada Pla, M."Bioconversion of pumpkin by-products in novel supplements supporting Lactobacillus casei" (2019) LWT. 105:23-29
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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. © 2019 Elsevier Ltd

Registro:

Documento: Artículo
Título:Bioconversion of pumpkin by-products in novel supplements supporting Lactobacillus casei
Autor:Genevois, C.; Pieniazek, F.; Messina, V.; Flores, S.; de Escalada Pla, M.
Filiación:Universidad de Buenos Aires (UBA), Facultad de Ciencias Exactas y Naturales (FCEN), Departamento de Industrias, Argentina
CONICET, Universidad de Buenos Aires, Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), Buenos Aires, Argentina
Centro de Investigaciones Científicas y Técnicas para la Defensa (UNIDEF-MINDEF-CITEDEF), Argentina
Palabras clave:By-products; Lactobacillus casei; Probiotic; Pumpkin; Supplements; Byproducts; Functional characterization; Gastrointestinal digestion; Lactobacillus casei; Non-cellulosic carbohydrates; Oil holding capacities; Probiotic; Pumpkin; Supplements; Probiotics
Año:2019
Volumen:105
Página de inicio:23
Página de fin:29
DOI: http://dx.doi.org/10.1016/j.lwt.2019.01.057
Handle:http://hdl.handle.net/20.500.12110/paper_00236438_v105_n_p23_Genevois
Título revista:LWT
Título revista abreviado:LWT
ISSN:00236438
CODEN:LBWTA
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v105_n_p23_Genevois

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Citas:

---------- APA ----------
Genevois, C., Pieniazek, F., Messina, V., Flores, S. & de Escalada Pla, M. (2019) . Bioconversion of pumpkin by-products in novel supplements supporting Lactobacillus casei. LWT, 105, 23-29.
http://dx.doi.org/10.1016/j.lwt.2019.01.057
---------- CHICAGO ----------
Genevois, C., Pieniazek, F., Messina, V., Flores, S., de Escalada Pla, M. "Bioconversion of pumpkin by-products in novel supplements supporting Lactobacillus casei" . LWT 105 (2019) : 23-29.
http://dx.doi.org/10.1016/j.lwt.2019.01.057
---------- MLA ----------
Genevois, C., Pieniazek, F., Messina, V., Flores, S., de Escalada Pla, M. "Bioconversion of pumpkin by-products in novel supplements supporting Lactobacillus casei" . LWT, vol. 105, 2019, pp. 23-29.
http://dx.doi.org/10.1016/j.lwt.2019.01.057
---------- VANCOUVER ----------
Genevois, C., Pieniazek, F., Messina, V., Flores, S., de Escalada Pla, M. Bioconversion of pumpkin by-products in novel supplements supporting Lactobacillus casei. LWT. 2019;105:23-29.
http://dx.doi.org/10.1016/j.lwt.2019.01.057