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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.

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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
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