Desenvolvimento de bebida fermentada nutracêutica por Weissella confusa utilizando o extrato da amêndoa de Baru (Dipteryx alata Vogel) como substrato

Abstract

As a result of some inconveniences related to the ingestion of dairy products, and the desire for vegetarian alternatives, there was a growing demand for non-dairy nutraceuticals obtained by the fermentation of cereals, fruits and vegetables. Therefore, the present study aimed to elaborate a nutraceltical fermented beverage, using as raw matrial the Baru (Dipteryx alata Vogel) almond extract. Baru almold water-soluble extract (BAWE) developed in this study was fermented and cofermented by four different isolates, lactic acid bacteria (Weissella confusa NR113258.1), commercial probiotic strains (Lactobacillus casei and Lactobacillus acidophilus), and yeast (Rhodotorula mucilaginosa KJ183057.1), in a simple fermentation and co-fermentation test at 37ºC for 24h, and under refrigeration at 4ºC for further 24h. During the fermentations were analyzed parameters such as pH, titratable acidity, population counts and nutritional values. All the isolates tested acidified the BAWE with 18h of fermentation (pH values close to 4.0). The cofermentations acidified the extract with only 6h of fermatation. After fermentation, two beverage formulations were developed with Weissella confusa bacteria. For acceptability analyzes, the formulations were submitted to sensory analysis and hygienic-sanitary quality were evaluated by counting thermotolerant coliforms, and presented high acceptability and adequate conditions of food safety and consumption. Accordingly, this study allowed the knowledge of the fermentative process of BAWE by different microorganisms, as well as the standardization of the production process using a lactic acid bacterium (Weisella confuse CHICHANR113258.1) isolated from an indigenous beverage produced in the region. The final product resulted in a fermented nutraceutical beverage with adequate nutritional and sensory characteristics, which will allow a possible beneficial effect under the intestinal microbiota of the consumer, and consequently improve the absorption of nutrients and prevent some diseases, as well as an alternative for people with lactose intolerance and for the market that is looking for alternative products.