Authors

Tais Fernanda Borgonovi, Mateus Kawata Salgaço, Gislane Lelis Vilela de Oliveira, Lucas Amoroso Lopes de Carvalho, Daniel Guariz Pinheiro, Svetoslav Dimitrov Todorov, Kátia Sivieri, Sabrina Neves Casarotti y Ana Lúcia Barretto Penna.

Abstract

This study has focused on evaluating the effect of fermented milk with and without fruit pulp on the viability of lactic acid bacteria, the composition of the intestinal microbiota (richness, diversity, differential abundance, structure of microbial communities) and the production of short chain fatty acids and ammonium ions by an in vitro assay using the Simulator of the Human Intestinal Microbial Ecosystem (SHIME). Some of the conclusions that have been reached with this research have been that the administration of probiotic fermented milk with fruit pulp increased the beneficial effects observed in the intestinal microbiota of healthy humans.

Relevance of the article for the Red Tecnomifood

The functional properties of foods are associated with the metabolic or physiological role that the nutrient or non-nutrient has in the growth, development, maintenance, and other normal functions of the human organism. For the development of functional foods, milk and milk products are the most used matrices. And among functional dairy products, fermented products are relevant, as the use of probiotic bacteria to carry out fermentation is strategic to meet consumer demand for healthy yet appealing food products.

Another trend in the development of functional dairy products is to supplement them with fruit pulp, which can improve sensory properties, such as flavor, aroma, texture, and color, diversifying the products available on the market. Tropical fruit pulp contributes to healthy appeal while increasing the nutritional value of the product due to the bioactive compounds found naturally in them. Many of these bioactive compounds have antioxidant properties, which can contribute to increasing the shelf life of products and are related to a lower incidence of certain diseases, through the modulation of the intestinal microbiota.