International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 4, Issue 4 (2019)

Viability of probiotics and bioactive compounds in avocado paste


Juliana Arruda Ramos, Flávia Aparecida de Carvalho Mariano-Nasser, Mariana Albano, Ary Fernandes Junior, Rogério Lopes Vieites

We evaluated the viability of Lactobacillus rhamnosus in avocado paste during storage period by verifying the content of bioactive compounds in it. Therefore, the following analyses were performed: pH;centesimal composition; color; L. rhamnosus, yeast and mould count; standard plate count of mesophilic aerobic bacteria and psychrotrophic microorganisms. The quantification of bioactive compounds, such as flavonoids, was expressed as mg rutin 100 g-1; total antioxidant activity was expressed as % reducing DPPH; and total phenolic compounds were expressed as mg gallic acid per 100 g sample. L. rhamnosus remained constant during refrigerated storage period with a mean of 9.03x107 CFUg-1 for 40 days. Thus, it was possible to develop avocado paste with probiotic potential and commercial viability using L. rhamnosus with desirable amounts of bioactive compounds and no microbial contamination.
Pages : 11-17 | 706 Views | 290 Downloads