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Cashew By-Product as a Functional Substrate for the Development of Probiotic Fermented Milk
Marcos Edgar Herkenhoff1,2, Igor Ucella Dantas de Medeiros1,2, Luiz Henrique Grotto Garutti1,2
1Department of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of São Paulo (USP), Av. Professor Lineu Prestes, 580, São Paulo 05508-000, SP, Brazil.
Foods (Basel, Switzerland)
|September 28, 2023
Summary
Cashew by-product (CB) enhances probiotic fermented milk by increasing beneficial compounds and bacterial survival. This sustainable ingredient shows promise for healthier food products.
Area of Science:
- Food Science
- Microbiology
- Nutritional Science
Background:
- Cashew (Anacardium occidentale) processing yields a byproduct (CB) with potential health benefits.
- CB could be a valuable addition to probiotic food matrices.
- Functional attributes of CB in fermented milk require investigation.
Purpose of the Study:
- To assess the functional attributes of cashew byproduct (CB) in a fermented milk matrix.
- To evaluate the impact of CB on probiotic and starter cultures under simulated gastrointestinal conditions.
- To determine the effect of CB on phenolic compounds, antioxidant potential, and bacterial survival.
Main Methods:
- Two fermented milk formulations were prepared: Control Formulation (CF) without CB and Test Formulation (TF) with CB.
- Probiotic *Lacticaseibacillus paracasei* subsp. *paracasei* F19® and starter *Streptococcus thermophilus* ST-M6® were used.
- Bacterial populations, total phenolic compounds, antioxidant activity, and in vitro gastrointestinal survival were assessed over 28 days of refrigeration.
Main Results:
- Both strains maintained populations above 8.0 log CFU/mL in both CF and TF during 28 days of refrigeration.
- TF exhibited a significant increase in total phenolic compounds and antioxidant potential compared to CF.
- CB inclusion improved the survival of *Lacticaseibacillus paracasei* subsp. *paracasei* F19® after simulated gastrointestinal conditions.
Conclusions:
- Cashew byproduct (CB) shows significant potential as a functional ingredient in probiotic fermented milk.
- CB enhances the phenolic content and antioxidant activity of the fermented product.
- CB acts as a protective agent for probiotic bacteria during gastrointestinal transit, indicating its potential as a healthy and sustainable food ingredient.
