Blanching effect on the bioactive compounds and on the viability of Lactobacillus rhamnosus GG before and after in vitro simulation of the digestive system in jabuticaba juice

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The viability of Lactobacillus rhamnosus GG (LGG) in jabuticaba juices and its survival in the gastrointestinal tract (GIT), simulated in vitro, was studied. Two juices were prepared: A - with non-blanched fruits, and B - with blanched fruits. LGG was then added and the juices maintained at 8 ºC for...

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Bibliographic Details
Published in:	Semina: Ciências Agrárias
Main Authors:	Daniane Campos de Oliveira, Eliane Maurício Furtado Martins, Maurilio Lopes Martins, Giovanna Bretas Martins, Mirella Lima Binoti, André Narvaes da Rocha Campos, Afonso Mota Ramos, Maurício Henriques Louzada Silva, Paulo César Stringheta
Format:	Article
Language:	English
Published:	Universidade Estadual de Londrina 2017-06-01
Subjects:	Blanching Jabuticaba New product Probiotic.
Online Access:	https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/26307

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