El editor solo permite decargar el artículo en su versión post-print desde el repositorio. Por favor, si usted posee dicha versión, enviela a
Consulte el artículo en la página del editor
Consulte la política de Acceso Abierto del editor


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


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
Página de inicio:23
Página de fin:29
Título revista:LWT
Título revista abreviado:LWT


  • Adams, M.R., Moss, M.O., Food Microbiology (2000), 2nd ed. Royal Society of Chemistry Cambridge; Capozzi, V., Arena, M.P., Russo, P., Spano, G., Fiocco, D., Stressors and Food Environment: Toward Strategies to Improve Robustness and Stress Tolerance in Probiotics (2016) Probiotics, Prebiotics, and Synbiotics, pp. 245-256. , R. Ross Watson V.R. Preedy Elsevier Inc San Diego, USA
  • Champagne, C.P., Gomes da Cruz, A., Daga, M., Strategies to improve the functionality of probiotics in supplements and foods (2018) Current Opinion in Food Science, 22, pp. 160-166
  • Coghetto, C.C., Hickman Flores, S., Brusch Brinques, G., Záchia Ayub, M.A., Viability and alternative uses of a dried powder, microencapsulated Lactobacillus plantarum without the use of cold chain or dairy products (2016) LWT - Food Science and Technology and Technology, 71, pp. 54-59
  • Dianawati, D., Mishra, V., Shah, N., Role of Calcium Alginate and Mannitol in Protecting Bifidobacterium (2012) Applied and Environmental Microbiology, 78 (19), pp. 6914-6921
  • de Escalada Pla, M., Gonzalez, P., Sette, P., Portillo, F., Rojas, A., Gerschenson, L., Effect of processing on physico-chemical characteristics of dietary fibre concentrates obtained from peach (Prunus pérsica L.) peel and pulp (2012) Food Research International, 49, pp. 184-192
  • de Escalada Pla, M.F., Ponce, N.M., Stortz, C.A., Gerschenson, L.N., Rojas, A.M., Composition and functional properties of enriched fiber products obtained from pumpkin (Cucurbita moschata Duchesne ex Poiret) (2007) Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology, 40 (7), pp. 1176-1185
  • de Escalada Pla, M.F., Ponce, N.M., Wider, M.E., Stortz, C.A., Rojas, A.M., Gerschenson, L.N., Chemical and biochemical changes of pumpkin (Cucumis moschata, Duch) tissue in relation to osmotic stress (2005) Journal of the Science of Food and Agriculture, 85 (11), pp. 1852-1860
  • de Escalada Pla, M.F., Uribe, M., Fissore, E.N., Gerschenson, L.N., Rojas, A.M., Influence of the isolation procedure on the characteristics of fiber-rich products obtained from quince wastes (2010) Journal of Food Engineering, 96 (2), pp. 239-248
  • Evelyn, Silva, F.V.M., Thermosonication versus thermal processing of skim milk and beef slurry: Modeling the inactivation kinetics of psychrotrophic Bacillus cereus spores (2015) Food Research International, 67, pp. 67-74
  • Food and Agricultural Organization of United Nations, Food Lossess and Waste in Latin America and the Caribbean (2016),, Retrieved from; Genevois, C.E., Castellanos Fuentes, A.P., Flores, S.K., de Escalada Pla, M.F., The functional and organoleptic characterization of a dairy-free dessert containing a novel probiotic food ingredient (2018) Food & Function, 9, pp. 5697-5706
  • Genevois, C.E., Flores, S., de Escalada Pla, M., Byproduct from pumpkin (Cucurbita moschata Duchesne ex poiret) as a substrate and vegetable matrix to contain Lactobacillus casei (2016) Journal of Functional Foods, 23, pp. 210-219
  • Hill, C., Guarner, F., Reid, G., Merenstein, B.P., Morelli, L., Sanders, M.E., The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic (2014) Nature Reviews Gastroenterology & Hepatology, 11, pp. 506-514
  • Latorre, M.E., de Escalada Pla, M.F., Rojas, A.M., Gerschenson, L.N., Blanching of red beet (Beta vulgaris L. var. conditiva) root. Effect of hot water or microwave radiation on cell wall characteristics (2013) Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology, 50 (1), pp. 193-203
  • Lye, H.-S., Rusul, G., Liong, M.-T., Removal of cholesterol by lactobacilli via incorporation and conversion to coprostanol (2010) Journal of Dairy Science, 93, pp. 1383-1392
  • Mora, Y.N., Contreras, J.C., Aguilar, C.N., Meléndez, P., De la Garza, I.D., Rodríguez, R., Chemical Composition and Functional Properties from Different Sources of Dietary Fiber (2013) American Journal of Food and Nutrition Nutrition, 1 (3), pp. 27-33
  • Norfezah, M.N., Development of Expanded Snack Foods Containing Pumpkin Flour and Corn Grits Using Extrusion (2013), Massey University Palmerston, New Zealand; Reale, A., Di Renzo, T., Rossi, F., Zotta, T., Lacumin, L., Preziuso, M., Tolerance of Lactobacillus casei, Lactobacillus paracasei and Lactobacillus rhamnosus strains to stress factors encountered in food processing and in the gastro-intestinal tract (2015) LWT - Food Science and Technology and Technology, 60, pp. 721-728. ,
  • Roongruangsri, W., Bronlund, J.E., Effect of air-drying temperature on physico-chemical, powder properties and sorption characteristics of pumpkin powders (2016) International Food Research Journal, 23 (3), pp. 962-972
  • Saad, N., Delattre, C., Urdaci, M., Schmitter, J.M., Bressollier, P., An overview of the last advances in probiotic and prebiotic field (2013) Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology, 50 (1), pp. 1-16
  • Saxami, G., Ypsilantis, P., Sidira, M., Simopoulos, C., Kourkoutas, Y., Galanis, A., Distinct adhesion of probiotic strain Lactobacillus casei ATCC 393 to rat intestinal mucosa (2012) Anaerobe, 18 (4), pp. 417-420
  • de Souza Leone, R., Eriel Forville, D.A., Neves Ellendersen, L., Tais da Cunha, A., Chupel Martins, A.M., Granato, D., Evaluation of dried yacon (Smallanthus sonchifolius) as an efficient probiotic carrier of Lactobacillus casei LC-01 (2017) Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology, 75, pp. 220-226
  • Sperry, M., Silva, H., Balthazar, C., Esmerino, E., Verruck, S., Prudencio, E., Probiotic Minas Frescal cheese added with L.casei 01: Physicochemical and bioactivity characterization and effects on hematological/biochemical parameters of hypertensive overweighted women – A randomized double-blind pilot trial (2018) Journal of Functional Foods, 45, pp. 435-443
  • Pumpkins: Background & Statistics (2017),, (Accessed 16 November 2018); Van Boekel, M.A.J.S., On the use of the Weibull model to describe thermal inactivation of microbial vegetative cells (2002) International Journal of Food Microbiology, 74 (1-2), pp. 139-159
  • Vijaya Kumar, B., Vijayendra, S., Reddy, O., Trends in dairy and non-dairy probiotic products - a review (2015) Journal of Food Science & Technology, 52 (10), pp. 6112-6124


---------- 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.
---------- 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.
---------- 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.
---------- 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.