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 | Acesso ao texto completo restrito à biblioteca da Embrapa Mandioca e Fruticultura. Para informações adicionais entre em contato com cnpmf.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Mandioca e Fruticultura. |
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Data corrente: |
10/03/2026 |
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Data da última atualização: |
10/03/2026 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
PERON, T.; SANTOS, R. A. dos; MARTINS, M. L.; LEITE JÚNIOR, B. R. de C.; BENEVENUTO, W. C. A. do N.; VIANA, E. de S.; MARTINS, E. M. F. |
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Afiliação: |
TACIANE PERON, FEDERAL INSTITUTE OF EDUCATION; RAMON ARAÚJO DOS SANTOS, FEDERAL INSTITUTE OF EDUCATION; MAURILIO LOPES MARTINS, FEDERAL INSTITUTE OF EDUCATION; BRUNO R. DE CASTRO LEITE JÚNIOR, FEDERAL UNIVERSITY OF VIÇOSA; WELLINGTA C. ALMEIDA DO NASCIMENTO BENEVENUTO, FEDERAL INSTITUTE OF EDUCATION; ELISETH DE SOUZA VIANA, CNPMF; ELIANE MAURICIO FURTADO MARTINS, FEDERAL INSTITUTE OF EDUCATION. |
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Título: |
Chemical stability, viability, and in vitro gastrointestinal resistance of the probiotic bacillus in organic mango juice. |
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Ano de publicação: |
2025 |
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Fonte/Imprenta: |
Revista De Ciencia Y Tecnología, v. 27, n. 43, p 72–80, 2025. |
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ISSN: |
0329-8922. |
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DOI: |
https://doi.org/10.36995/j.recyt.2025.43.006 |
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Idioma: |
Inglês |
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Conteúdo: |
Abstract Probiotic juices must ensure their survival after processing and in the gastrointestinal tract to achieve their benefits. This study was divided into two stages. Initially, the objective was to evaluate the pH and viability of Bacillus clausii and Bacillus coagulans BC30 in organic mango juices subjected to heat treatment and, subsequently, to simulated accelerated shelf-life conditions. In the second stage, the pH, acidity, total soluble solids, the viability of B. clausii, as well as its resistance to the in vitro gastrointestinal tract (GIT) digestion were evaluated. In the first stage, at all analyzed times, the juice with B. clausii presented a lower pH than the juice with B. coagulans. The B. coagulans count decreased during the accelerated shelf-life test, whereas the B. clausii count remained stable. In the second stage, the lowest count of B. clausii was observed in the juice subjected to simulated industrial heat treatment (96 °C/35 s). However, as regards the other treatments (non-heat-treated and 80°C/10 min), the probiotic count was > 106 CFU/mL. An excellent performance of B. clausii was found in the juice that was not heat-treated and stored at different temperatures (5°C and 25°C) after the GIT test, with counts of > 107 CFU/mL. |
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Thesagro: |
Fruta Tropical; Suco de Fruta. |
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Thesaurus Nal: |
Bacillus clausii; Juices; Shelf life; Tropical and subtropical fruits. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02211naa a2200289 a 4500
001 2185273
005 2026-03-10
008 2025 bl uuuu u00u1 u #d
022 $a0329-8922.
024 7 $ahttps://doi.org/10.36995/j.recyt.2025.43.006$2DOI
100 1 $aPERON, T.
245 $aChemical stability, viability, and in vitro gastrointestinal resistance of the probiotic bacillus in organic mango juice.$h[electronic resource]
260 $c2025
520 $aAbstract Probiotic juices must ensure their survival after processing and in the gastrointestinal tract to achieve their benefits. This study was divided into two stages. Initially, the objective was to evaluate the pH and viability of Bacillus clausii and Bacillus coagulans BC30 in organic mango juices subjected to heat treatment and, subsequently, to simulated accelerated shelf-life conditions. In the second stage, the pH, acidity, total soluble solids, the viability of B. clausii, as well as its resistance to the in vitro gastrointestinal tract (GIT) digestion were evaluated. In the first stage, at all analyzed times, the juice with B. clausii presented a lower pH than the juice with B. coagulans. The B. coagulans count decreased during the accelerated shelf-life test, whereas the B. clausii count remained stable. In the second stage, the lowest count of B. clausii was observed in the juice subjected to simulated industrial heat treatment (96 °C/35 s). However, as regards the other treatments (non-heat-treated and 80°C/10 min), the probiotic count was > 106 CFU/mL. An excellent performance of B. clausii was found in the juice that was not heat-treated and stored at different temperatures (5°C and 25°C) after the GIT test, with counts of > 107 CFU/mL.
650 $aBacillus clausii
650 $aJuices
650 $aShelf life
650 $aTropical and subtropical fruits
650 $aFruta Tropical
650 $aSuco de Fruta
700 1 $aSANTOS, R. A. dos
700 1 $aMARTINS, M. L.
700 1 $aLEITE JÚNIOR, B. R. de C.
700 1 $aBENEVENUTO, W. C. A. do N.
700 1 $aVIANA, E. de S.
700 1 $aMARTINS, E. M. F.
773 $tRevista De Ciencia Y Tecnología$gv. 27, n. 43, p 72–80, 2025.
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