A recent study conducted by the Federal University of Paraíba has explored the potential of tropical fruit processing coproducts—specifically acerola (CACE), cashew (CCAS), and guava (CGUA)—as substrates to enhance the growth, viability, and functionality of probiotics. Probiotics, known for their health-promoting properties, face challenges during processing, storage, and gastrointestinal transit that can affect their effectiveness.
The study focused on probiotics Lactobacillus acidophilus LA-05 and Lacticaseibacillus paracasei L-10 cultivated in these fruit coproducts. Results showed that probiotics grown in CACE, CCAS, and CGUA exhibited robust growth with high viable counts (≥8.8 log CFU/mL) and minimal lag phase during cultivation. These substrates facilitated sugar utilization, medium acidification, and organic acid production over time, which are crucial for probiotic survival and activity.
Furthermore, cultivation in fruit coproducts led to increased levels of phenolic compounds and antioxidant activity, enhancing the nutritional profile and potential health benefits of the final probiotic product.
The protective effects of fruit coproducts were evident during subsequent processing stages. Probiotics cultivated in these substrates demonstrated improved survival rates post-freeze-drying and maintained viability throughout 120 days of refrigerated storage. Moreover, during simulated gastrointestinal digestion, probiotics previously cultivated and freeze-dried in fruit coproducts exhibited larger subpopulations of live and metabolically active cells, indicating enhanced resilience and functionality under stress conditions.
This research builds upon prior studies that underscored the protective effects of tropical fruit coproducts during freeze-drying and storage. It aligns with broader research emphasizing the critical importance of probiotic viability for delivering health benefits. By leveraging fruit processing coproducts to support probiotic growth and stability, the study promotes a circular economy approach by adding value to agricultural by-products.
The findings highlight the potential of acerola, cashew, and guava coproducts to not only sustain but also enhance probiotic cultures. Future studies could further explore optimization strategies for maximizing probiotic viability and functionality in these substrates. Such advancements are essential for advancing probiotic applications in functional foods and promoting sustainable practices within the agroindustry.
In conclusion, the research underscores the viability of using tropical fruit waste as a beneficial substrate for probiotics, offering promising avenues to improve health outcomes while fostering sustainable agricultural practices.