Alimentando Práticas – Prebióticos e Probióticos em preparações culinárias – Ana Vládia – artigo 11
Changes in the Quality of Kefir Fortified with Anthocyanin-rich Juices during Storage
ABSTRACTChanges in sensorial, chemical and microbiological qualities of kefirs fortified with black carrot (KBCJ), black mulberry (KBMJ), pomegranate (KPJ), and strawberry (KSJ) juices at different concentrations (10, 25 and 50%, w/w) were monitored throughout storage at 4 °C for 12 weeks. The most preferred kefirs by the sensorial panel were KSJ and KPJ, followed by KBMJ and KBCJ. KBMJ was associated with the highest anthocyanin stability, followed by KPJ, KSJ, and KBCJ. Lactic acid [r=(−0.688)−...
Alimentando Práticas – Prebióticos e Probióticos em preparações culinárias – Ana Vládia – artigo 10
Do production and storage affect the quality of green banana biomass?
A B S T R A C TThe consumption of green banana (GB) products is booming because of their nutritional and physiological benefits to human health. However, there have been no studies on the quality of these products after they areprocessed and stored. Therefore, this study aimed to investigate whether production and storage affect the sensory and physicochemical characteristics of green banana biomass (GBB). We performed microbiological tests (total coliforms, E. coli, Salmonella spp., aerobic psychrotrophic bacteria, ...
Alimentando Práticas – Prebióticos e Probióticos em preparações culinárias – Ana Vládia – artigo 9
Health Benefits of Green Banana Consumption: A Systematic Review
Abstract: Despite the growing demand for green banana (GB) products, there is no review study regarding their potential health benefits. We aimed to compare the health benefits among different GB products by a systematic review. We researched six electronic databases (PubMed, EMBASE, Scopus, Science Direct, Web of Science, and Google Scholar) from inception to March 2019. We found 1009 articles in these databases. After duplicate removal, we screened 732 articles’ titles and abstracts, and selected 18 potentially relevant ...
Alimentando Práticas – Prebióticos e Probióticos em preparações culinárias – Ana Vládia – artigo 8
A novel beer fermented by kefir enhances antiinflammatory and anti-ulcerogenic activities found isolated in its constituents
AB S T R A C TKefir grown in molasses was activated to ferment malt for the production of beer. As kefir and beer are known to exhibit some beneficial health properties, anti-inflammatory and anti-ulcerogenic activities of a beer made with kefir were assessed using rat paw edema and ethanol-induced gastric ulcer model, respectively. The polyphenol content presented in the beers was evaluated by HPLC, whereas serum cholesterol, triacylglycerol, HDL cholesterol, ALT, ...
Alimentando Práticas – Prebióticos e Probióticos em preparações culinárias – Ana Vládia – artigo 7
Development of new non-dairy beverages from Mediterranean fruit juices fermented with water kefir microorganisms
a b s t r a c tThe aim of this work was to explore the use of several Mediterranean fruit juices as fermentable substrates to develop new non-dairy fermented beverages. Microbiological, chemical and sensory features of kefir-like beverages obtained after the fermentation of juices extracted from fruits cultivated in Sicily (southern Italy) with water kefir microorganisms were investigated. Results indicated that both lactic acid bacteria and yeasts were able to develop in the ...
Alimentando Práticas – Prebióticos e Probióticos em preparações culinárias – Ana Vládia – artigo 6
Lactobacillus kefiranofaciens and Lactobacillus satsumensis isolatedfrom Brazilian kefir grains produce alpha-glucans that are potentiallysuitable for food applications
Ab s t r a c tLactic acid bacteria produce exopolysaccharides, which have broad application in the food industry, especially as thickeners, stabilizers, and gelling agents. Additionally, some biopolymers have been regarded as health promoters due to their role as prebiotics and their immunomodulatory properties. This study aimed to characterize three exopolysaccharides produced by novel Lactobacillus strains fromBrazilian ...
Alimentando Práticas – Prebióticos e Probióticos em preparações culinárias – Ana Vládia – artigo 5
Chemical and microbiological characteristics of kefir grains and their fermented dairy products: A review
Abstract: Kefir grains are multi-species natural starter culture consisting of lactic acid bacteria, acetic acid bacteria, and yeasts, creating complex symbiotic community and widely used in fermented dairy products. The microbiological and chemical composition of kefir grains indicate that they are very complex probiotic, with lactic acid bacteria, generally the predominant microorganisms. Therefore, kefir grains were usually used the starter in fermented dairy products. Our review ...
Alimentando Práticas – Prebióticos e Probióticos em preparações culinárias – Ana Vládia – artigo 4
Characterization of kefir-like beverages produced from vegetable juices
a b s t r a c tThe aim of this work was to develop new non-dairy fermented beverages using vegetable juices as fermentable substrates. Carrot, fennel, melon, onion, tomato and strawberry juices underwent backsloppingfermentations, carried out by water kefir microorganisms. Results indicated that lactic acid bacteria and yeasts were capable of growing in the juices tested. Melon juice registered the highest numbers of microorganisms. Almost all juices underwent a lactic fermentation. After fermentation, therewas ...
