Potentially Synbiotic Yellow Mombin Beverages: Stability during Refrigerated Storage, Physicochemical Characteristics, and Sensory Properties.

This study aimed to develop potentially synbiotic yellow mombin (Spondias mombin L.) beverages added with fructooligosaccharides and Lactiplantibacillus plantarum NRRL B-4496. Six formulations of yellow mombin beverages were prepared to measure the influence of fermentation and pH, which was adjustment to 4.5 for stability and quality parameters. Formulations were evaluated for probiotic survival, pH, titratable acidity, total phenolic compounds (TPC), and antioxidant activity for 28 days at 4 °C. Additionally, the proximate composition, color, sensory aspects, and survival to simulated gastrointestinal conditions were studied. At 21 days of storage, the viability of L. plantarum was 9 CFU/mL for the fermented symbiotic (SYNf) and non-fermented symbiotic with adjusted pH (SYNa) formulations. In addition, the fermented synbiotic with an adjusted pH beverage (SYNfA) showed a count of 8.2 log CFU/mL at 28 days. The formulations showed a high TPC (234-431 mg GAE/L), antioxidant activity (48-75 µM trolox), and a potential use as low-calorie beverages. The SYNf formulation showed an acceptability index higher than 70% and a high purchase intent. The SYNf and SYNa formulations maintained suitable probiotic counts after exposure to the simulated gastrointestinal digestion. Therefore, it was possible to develop a new potentially synbiotic yellow mombin beverage with a high sensory acceptance, supplying the market with a new functional food alternative.

Fermented yellow mombin juice using Lactobacillus acidophilus NRRL B-4495: Chemical composition, bioactive properties and survival in simulated gastrointestinal conditions.

The purpose of the present study was to evaluate yellow mombin (Spondias mombin L.) juice as a vehicle for the Lactobacillus acidophilus NRRL B-4495 probiotic. The initial pH and fermentation temperature conditions were optimized by central composite rotational design. The beverage was evaluated for its chemical composition, bioactive properties, microbiological stability, survival in simulated gastrointestinal conditions and sensory analysis. The ideal conditions for probiotic juice production were an initial pH of 6.4 and 16 h of fermentation, with maximum viability of 12.9 ± 0.4 Log CFU/mL. The fermented juice showed a total phenolic concentration of 94.90 ± 7.12 GAE/mL and antioxidant activity, as measured by DPPH (0.31 ± 0.00 µmol TE/mL) and ABTS sequestration (2.59 ± 0.30 µmol TE/mL). Antibacterial activity could also be observed against S. aureus, E. coli and K. pneumoniae. The obtained formulation showed good microbiological stability when stored at 4ºC for 28 days. In addition, there was no significant change in viability after exposure to simulated gastrointestinal conditions. The sensory analysis showed that the probiotic beverage was not well accepted. However, the Just-About-Right (JAR) ideal scale test enabled identifying the specific attributes which need to be improved from the tasters' point of view so that it is possible to improve product acceptance.

Panos de prato e mãos de manipuladores: avaliação das condições higiênico-sanitárias / Clothes used in table utensil and handlers hands: evaluation of the sanitary hygienic conditions

A qualidade e o serviço de alimentação em restaurantes self-services é uma preocupação crescente entre os consumidores que prezam pela sua saúde. Objetivou avaliar as condições higiênico-sanitárias dos panos utilizados na secagem de utensílios de mesa e das mãos de manipuladores em restaurantes self-services de Natal-RN. A metodologia foi desenvolvida em duas etapas: A primeira constou de um diagnóstico através de visitas aos estabelecimentos, criteriosa observação e análise dos manipuladores quanto aos procedimentos higiênico-sanitários, principalmente, na utilização dos panos e lavagem das mãos. Os itens observados foram registrados num formulário padrão. Na segunda etapa foram realizadas análises microbiológicas das mãos dos manipuladores (Staphylococcus aureus) e dos panos de pratos (contagem padrão em placa). Dos resultados obtidos, constatou-se falhas consideradas de risco ao consumidor. Em relação aos indicadores microbiológicos, na contagem padrão, 70,8 por cento das amostras de panos apresentaram-se com resultados insatisfatórios, de acordo com os valores de referência da APHA e 46,2 por cento das amostras de mãos apresentaram Staphylococcus aureus, evidenciando condições insatisfatórias segundo a literatura. Os panos de secagem de utensílios de mesa e as mãos dos manipuladores constituem pontos de contaminação, requerendo medidas eficazes de combate e treinamento específico de higiene, pois se não houver uma compreensão e consciência geral do combate à contaminação, os riscos se tornarão cada vez maiores.