PP46 Evaluation of porosity and Lactobacillus viability in Sechium edule (dark green smooth Chayote) using Rubus glaucus Bentham (mora), Vitis labrusca (uva) and inulin infusion solutions
DOI:
https://doi.org/10.3407/rpn.v6i1pp46Keywords:
Lactobacilos, Porosidad, Impregnacion, Sechium edule, viabilidad celularAbstract
The use of lactobacilli in the food industry as probiotics has been widely studied due to their multiple benefits for intestinal health [1]. Both blackberry and grape are fruits rich in antioxidant compounds, sugars, and essential minerals, which, when enriched with prebiotics like inulin, become attractive options for creating solutions that support the viability of these microorganisms [2]. This study aims to evaluate the viability of lactobacilli in blackberry and grape impregnation solutions, as well as to analyze the porosity of the smooth dark green cucumber (Sechium edule) when treated with these solutions [3].
References
[1] RAMÍREZ, J., ULLOA, P., & ULLOA, J. (2011). Bacterias lácticas: importancia en los alimentos y su importancia en la salud. *Revista Fuente*, 7. [URL]
[2] YOU-YOUNG, L., EUNGHEE, K., MYEONGSU, J., & YOUNG-JIN, C. (2024). Upcycling *Lactobacillus casei* culture waste into vegan cheese analogue using inulin, locust bean gum, and κ-carrageenan. *Food Chemistry X*, 22: 101276. [DOI]
[3] BUESAQUILLO-SANABRIA, A. (2019). *Efectos benéficos de la guatila (Sechium edule) en la salud: compuestos fenólicos y fibra dietaria en la prevención de posibles patologías en el organismo humano* [Tesis de Maestría]. Universidad Nacional de Colombia. [URL]
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