Exploring the potential of red pitaya pulp (Hylocererus sp.) as a plant-based matrix for probiotic delivery and effects on betacyanin content and flavoromics
- This study evaluated the potential of red pitaya pulp fermented with Lacticaseibacillus paracasei subsp. paracasei F-19 (F-19) as a base for probiotic products. Physicochemical parameters, sugar, betacyanin, and phenolic contents, and antioxidant activity were analyzed over 28 days at 4 °C and compared to a non-fermented pulp, and to a pulp fermented with Bifidobacterium animalis subsp. lactis BB-12 (BB-12). Volatile compounds were identified using HS-SPME/GC–MS. Probiotic viability during storage and survival through in vitro-simulated gastrointestinal tract (GIT) stress were assessed. Red pitaya pulp, rich in moisture (85.83 g/100 g), carbohydrates (11.65 g/100 g), and fibers (2.49 g/100 g), supported fermentation by both strains. F-19 and BB-12 lowered pH, with F-19 showing stronger acidification, and maintained high viability (8.85–8.90 log CFU/mL). Fermentation altered sugar profiles and produced unique volatile compounds, enhancing aroma and sensory attributes. F-19 generated 2-phenylethanol, a unique flavor compound, absent in BB-12. Phenolic content initially increased but antioxidant activity decreased during storage. Betacyanin remained stable for up to 14 days. Red pitaya improved F-19 viability through the simulated GIT, while BB-12 populations significantly decreased (p < 0.05). These results suggest red pitaya pulp is a promising plant-based matrix for F-19, offering protection during digestion and highlighting its potential as a functional food with enhanced bioactive compound bioavailability and sensory attributes.
| URN: | urn:nbn:de:kobv:526-opus4-19843 |
|---|---|
| Publisher DOI: | https://doi.org/10.1016/j.foodres.2024.114820 |
| Author: | Juliana Yumi SuzukiORCiD, Marcos Edgar HerkenhoffORCiD, Oliver BrödelORCiD, Ana Clara Candelaria CucickORCiD, Marcus FrohmeORCiDGND, Susana Marta Isay SaadORCiD |
| Parent Title (English): | Food Research International |
| Document Type: | Article |
| Language: | English |
| Year of Publication: | 2024 |
| Volume: | 192 |
| Article Number: | 114820 |
| Publisher: | Elsevier |
| Faculties an central facilities: | Fachbereich Ingenieur- und Naturwissenschaften |
| Embargo Date: | 2025/07/26 |
| Publishing Institution: | Technische Hochschule Wildau |
| Tag: | PMA-qPCR; Pitaya; betacyanin; metabolome; prebiotic; probiotic |
| Source: | Suzuki, J. Y., Herkenhoff, M. E., Brödel, O., Cucick, A. C. C., Frohme, M., & Saad, S. M. I. (2024). Exploring the potential of red pitaya pulp (Hylocererus sp.) as a plant-based matrix for probiotic delivery and effects on betacyanin content and flavoromics. Food Research International, 114820. doi:10.1016/j.foodres.2024.114820 |
| Dewey Decimal Classification: | 5 Naturwissenschaften und Mathematik / 57 Biowissenschaften; Biologie / 572 Biochemie |
| 6 Technik, Medizin, angewandte Wissenschaften / 66 Chemische Verfahrenstechnik / 664 Lebensmitteltechnologie | |
| Licence (German): | Creative Commons - CC BY-NC-ND - Namensnennung - Nicht kommerziell - Keine Bearbeitungen 4.0 International |
| Release Date: | 2025/01/08 |



