Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Cashew by-Product as Functional Substrate for Development of Probiotic Fermented Milk

Marcos Edgar Herkenhoff
* ORCID logo ,
Igor Ucella Dantas De Medeiros
,
Luiz Henrique Grotto Garutti
,
Mateus Kawata Salgaço
,
Katia Sivieri
,
Susana Marta Isay Saad
* ORCID logo
Version 1 : Received: 21 August 2023 / Approved: 22 August 2023 / Online: 22 August 2023 (07:18:11 CEST)

A peer-reviewed article of this Preprint also exists.

Herkenhoff, M.E.; de Medeiros, I.U.D.; Garutti, L.H.G.; Salgaço, M.K.; Sivieri, K.; Saad, S.M.I. Cashew By-Product as a Functional Substrate for the Development of Probiotic Fermented Milk. Foods 2023, 12, 3383. Herkenhoff, M.E.; de Medeiros, I.U.D.; Garutti, L.H.G.; Salgaço, M.K.; Sivieri, K.; Saad, S.M.I. Cashew By-Product as a Functional Substrate for the Development of Probiotic Fermented Milk. Foods 2023, 12, 3383.

Abstract

Cashew (Anacardium occidentale) processing generates a by-product (CB) with potential for health benefits and could be a favorable ingredient to be added to a probiotic food matrix. This study aimed to assess the functional attributes of CB in fermented milk with a probiotic and a starter culture using in vitro- gastrointestinal conditions. Using a standardized fermentability assay, two strains more adapted to the dehydrated CB were chosen and applied in: Test Formulation (TF, with CB) and Control Formulation (CF, without CB). TF and CF were fermented by the probiotic strain Lacticaseibacillus paracasei subsp. paracasei F19® and the starter Streptococcus thermophilus ST-M6®. During a 28-day refrigerated (6-8 °C) shelf-life study, both strains used in CF and TF were resistant and maintained a population above 8.0 log CFU/mL in the fermented milk. TF had significant increase in total phenolic compounds and greater antioxidant potential during shelf life, along with improved survival of F19® after in vitro-simulated gastrointestinal conditions. The cashew by-product revealed to be promising as a substrate for the strains studied and the presence of CB increased the content of phenolics and antioxidant activity during storage, as well as the gastric resistance to the probiotic., leading to a promising healthy product.

Keywords

prebiotics; probiotics; by-product; tropical fruits; cashew; fermented milk.

Subject

Biology and Life Sciences, Food Science and Technology

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Download PDF

Comments (0)

We encourage comments and feedback from a broad range of readers. See criteria for comments and our Diversity statement.

Leave a public comment
Send a private comment to the author(s)
* All users must log in before leaving a comment
Views 0
Downloads 0
Comments 0
Metrics 0
Get PDF Cite Share 0
Bookmark BibSonomy Mendeley Reddit Delicious
×
Alerts
Notify me about updates to this article or when a peer-reviewed version is published.
We use cookies on our website to ensure you get the best experience.
Read more about our cookies here.