Caracterização físico-química e potencial hipoglicemiante in vitro de bebidas probióticas vegetais enriquecidas com antocianinas de jambolão

Abstract

In recent years, growing awareness about healthy lifestyles has boosted the market and the population, including the demand for the consumption of probiotic beverages. The present study aimed to perform the physicochemical characterization and evaluate the in vitro hypoglycemic activity of oat probiotic beverages enriched with jambolan (Syzygium cumin L.). The beverages were obtained from oat water-soluble extract, grape pulp and anthocyanin-rich extract from jambolan. Four formulations were obtained: grape-flavored oat beverage (CT), grape-flavored oat beverage with probiotic (BP), grape-flavored oat beverage with probiotic enriched with 3% anthocyanin-rich extract from jambolan (BPA3), and grape-flavored oat beverage with probiotic enriched with 5% anthocyanin-rich extract from jambolan (BPA5). The bevarages were analyzed for pH, titratable acidity, total soluble solids, and color. The bevarages’s pH was around 3.6. Total soluble solids showed results of 6.47 °Brix for CT, 6.07 °Brix for BP, 9.58 °Brix for BPA3, and 12.40 °Brix for BPA5. Regarding color, BPA5 was similar to BP, according to ΔE values. The inhibition of α-glucosidase activity was greater in BPA3 and BPA5, suggesting that adding anthocyanin-rich extract increased the inhibitory activity. Lactobacillus acidophilus LA14 showed viability above 12 log CFU/mL, indicating that the beverages in this study are good vehicles for probiotics. Thus, it is concluded that the analysis of probiotic vegetable beverages enriched with anthocyanin-rich extract from jambolan was satisfactory and that these beverages are potential matrices for delivering probiotics.