Ana Paula do Espirito Santo
AgreenSkills session, year: 1st session, 2012
Receiving laboratory: SQPOV Security and quality of plant products PACA
Country of origin : Brazil
Functional Values of Fruit Juices Fermented by Probiotic Lactobacillus Species – PROJUICE
The production of fermented probiotic fruit juice is a technological challenge because, if on the one hand the fruit polysaccharides act as growth support and substrate for micro-organisms during fermentation, on the other hand, the polyphenols can inhibit their viability. However, the study of the effect of fruit polysaccharides and polyphenols on the fermentation of juices has been underexplored. As a contribution to fulfil this gap, this project aims to develop probiotic fruit juices and appraise the influence of the fermentation of fruit juices by different strains of probiotic Lactobacilli on several biotechnological and functional aspects of the fermented products – mainly on the binding of phenolic compounds and cell wall polysaccharides, which can interfere with the polyphenolics availability. To perform such a study, cell walls and polyphenols will be isolated from apples and complexes will be made in varying ratios of polyphenols/cell walls and then, the complexes suspension will be used as substrates for fermentation, as a simple model to evaluate how fermentation by probiotic strains can interfere with the polyphenols/cell walls binding. Afterwards, this model will be applied to fruit juices such as acai (Euterpe oleracea) that will be fermented by the same lactobacilli species. The project will be developed at INRA-PACA (UMR408 SQPOV) and will evaluate the kinetics of fermentation, the chromatographic profile of sugars, polyphenolics, lipids and free amino acids, the antioxidant activity, probiotic counts and their viability in simulated conditions of the gastro-intestinal tract, and the acceptance of the fermented beverages measured through sensorial analysis.
I obtained my undergraduate degree as a Biochemical-Pharmacist from the University of Parana, South Brazil, where I was awarded several scholarships in order to complete multidisciplinary projects in the areas of clinical pharmacy, food sciences, and the genetics of micro-organisms. After working as an Assistant Pharmacist and Manager Pharmacist, I was awarded with a CNPq scholarship for a two-year master’s course in drugs and medicine with emphasis in natural products at the University of Sao Paulo, where I developed a research on anti-coagulant and anti-leishmaniasis activity of edible plant species indigenous to Brazil. Subsequently, I worked as Professor of Phytochemistry and Food Analysis at the University Pitagoras, North Brazil. I was awarded with a FAPESP scholarship to develop a 4 year PhD course in food technology at the University of Sao Paulo and another PhD in chemical and process engineering at the University of Genoa, Italy, which both focused on the technology of fermented functional dairy food. Following my PhD degree, I won a CNPq postdoctoral scholarship to develop a project on fermented functional cereal-based food at the Institut de Recherche pour le Développement (IRD) in Montpellier, France. My research field and research interests involve the development of new functional foods and sustainable development in the food chain; food microbiology and technology of lactic acid food fermentation; probiotics and prebiotics; rheology; transformation of phenolic compounds during fermentation of food; and the biological activity of fermented foods.
- ESPÍRITO SANTO, A. P., Lagazzo, A., Sousa, A.L.O.P., Perego, P., Converti, A., Oliveira, Maricê N. Rheology, spontaneous whey separation, microstructure and sensorial characteristics of probiotic yoghurts enriched with passion fruit fiber. Food Research International, 50, 224–231, 2013.
- ESPÍRITO SANTO, A. P., CARTOLANO, N. S., SILVA, T. F., SOARES, F. A.S.M., GIOIELLI, L. A. PEREGO, P., CONVERTI, A., OLIVEIRA, M. N. Fibers from fruit by-products enhance probiotic viability and fatty acids profile and increase CLA content in yoghurts. International Journal of Food Microbiology, 154, 135-144, 2012.
- ESPÍRITO SANTO, A. P., PEREGO, P., CONVERTI, A., OLIVEIRA, M. N. Influence of milk type and addition of passion fruit peel powder on fermentation kinetics, texture profile and bacterial viability in probiotic yoghurts. LWT- Food Science and Technology, 47, 393-399, 2012.
- ESPÍRITO SANTO, A. P., PEREGO, P., CONVERTI, A., OLIVEIRA, M. N. Influence of food matrices on probiotic viability – a review focusing on the fruit bases. Trends in Food Science and Technology, 22, 377-385, 2011.
- ESPÍRITO SANTO, A. P., SILVA, ROBERTA C., SOARES, FABIANA A.S.M., ANJOS, DOUGLAS, GIOIELLI, LUIZ A., OLIVEIRA, M. N. Açai pulp addition improves fatty acid profile and probiotic viability in yoghurt. International Dairy Journal, 20, 415-422, 2010.
- FLORENCE, A. C. R., SILVA, R. C., ESPÍRITO SANTO, A. P., GIOIELLI, L. A., TAMIME, A. Y., OLIVEIRA, M.N. Increased CLA content in organic milk fermented by bifidobacteria or yoghurt cultures. Dairy Science & Technology, 89, 541-553, 2009.
- ESPÍRITO SANTO, A. P., SANO_MARTINS, I. S., TOMY, S.C., FERRO, V.O. Anticoagulant in vitro effect of hidrotethanolic extract of edible leaves and flowers of Tropaeolum majus L. (Tropaeolaceae) on human plasma. Acta Farmaceutica Bonaerense (Latin American Journal of Pharmacy), 26, 732 – 736, 2007.
- STERTZ, S.C., ESPÍRITO SANTO, A.P., BONA, C., FREITAS, R.J.S. Comparative morphological analysis of cherry tomato fruit from three cropping systems. Scientia Agricola, 62, 296 – 298, 2005.
Patent Protocol number: 018110005573. National Institute of the Industrial Property, São Paulo, Brazil. February, 16th 2011. Authors: ESPÍRITO SANTO, A. P., OLIVEIRA, M. N. “Processo de fabricação de um produto lácteo probiotico fermentado e seus usos” (Process for manufacturing a probiotic fermented milk product and its uses).