Prado, Flávera Camargo; De Dea Lindner, Juliano; Inaba, Juliana; Thomaz-Soccol, Vanete; Brar, Satinder Kaur et Soccol, Carlos Ricardo (2015). Development and evaluation of a fermented coconut water beverage with potential health benefits. Journal of Functional Foods , vol. 12 . pp. 489-497. DOI: 10.1016/j.jff.2014.12.020.
Ce document n'est pas hébergé sur EspaceINRS.Résumé
Coconut water is a liquid obtained from coconuts (Cocos nucifera L.) with natural hydrating qualities, functional health properties and nutritional benefits. The aim of this work was to develop an innovative, non-dairy, fermented functional beverage using coconut water as the main ingredient for providing the intrinsic health properties. Among seven autochthonous lactic acid bacteria strains isolated from natural fermentation of coconut water, Lactobacillus plantarum was selected due to its inhibitory activity against some pathogens and its characteristics that favor survival under some technological and gastrointestinal conditions. The fermentation was carried out for 8 h at 37 °C in the presence of yeast extract, soy protein hydrolysate and sucrose. Coconut water is a non-dairy substrate that can be introduced as a new vehicle for the consumption of functional cultured beverage, especially by vegans and/or vegetarians and lactose intolerant consumers.
| Type de document: | Article |
|---|---|
| Mots-clés libres: | coconut water fermentation; Lactobacillus plantarum; 16S rRNA; non-dairy functional beverage |
| Centre: | Centre Eau Terre Environnement |
| Date de dépôt: | 19 avr. 2018 18:49 |
| Dernière modification: | 19 avr. 2018 18:49 |
| URI: | https://espace.inrs.ca/id/eprint/3814 |
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