Influência do extrato de café verde nas características físicas, bioativas e microbiológicas de leite fermentado

Abstract

Fermented milks present great potential for the development of new products with properties beneficial to health. The green coffee extract has several biological activities and can be used as an ingredient in the food industry. The objective of this work was to evaluate the influence of the addition of green coffee extract (Coffea arabica L.) on microbial viability, physical-chemical and bioactive properties, color, and syneresis of probiotic fermented milk. The fermented milks were produced using Lactobacillus casei. The characterization of green coffee extract, as well as fermented milk, with and without extract, was carried out by determining the antioxidant activity by the method of sequestration of radical 2,2-diphenyl-1- picrilhidrazila (DPPH) and by the system method β- carotene / linoleic acid and spectroscopic analysis in the medium infrared with Fourier transform (FTIR-MIR). Physical-chemical, colorimetric, syneresis and viability analyzes of Lactobacillus casei were evaluated in fermented milks after fermentation and during storage at 4°C. The addition of green coffee extract in fermented milk provided an increase in the antioxidant activity of the product without losing the viability of the lactic bacteria used. In addition to maintaining viability, the use of the extract allowed greater bacterial development. The extract of green coffee has shown promise for the production of fermented milk with natural bioactive ingredients.