DEVELOPMENT OF NUTRACEUTICAL FERMENTED BEVERAGE FROM BARU ALMOND EXTRACT (DIPTERYX ALATA VOGEL) BY USING DIFFERENT LACTIC ACID MICROORGANISMS

Due to some inconveniences related to the ingestion of dairy products, and the desire for vegetarian alternatives, there is a growing demand for non-dairy nutraceuticals obtained by the fermentation of cereals, fruits and vegetables. Thus, the aim of this work was to elaborate a nutraceutical fermented beverage from baru (Dipteryx alata Vogel) almond water-soluble extract (BAWE), fermented and co-fermented by four microbial strains, including the lactic acid bacteria Weissella confusa NR113258.1, previously isolated from an indigenous beverage produced in the region, and the commercial probiotic strains Lactobacillus casei and Lactobacillus acidophilus, and the yeast Rhodotorula mucilaginosa KJ183057.1. Experiments were carried out in a simple fermentation and co-fermentation test at 37°C for 24h, and at 4°C for further 24h. During the fermentations, parameters such as pH, titratable acidity, population counts and nutritional values were evaluated. All the strains acidified the BAWE after 18h of fermentation (pH values close to 4.0). The co-fermentations acidified the extract with only 6h of fermentation. Two beverage formulations were developed with Weissella confusa NR113258.1. Hygienic-sanitary quality of the formulations was evaluated by counting thermotolerant coliforms before sensory analysis. Results showed that the formulations presented adequate conditions of food safety and consumption, and high acceptability. Accordingly, this study allowed to increase the knowledge of the fermentative process of BAWE by using different microorganisms, as well as the standardization of the production process. The final product resulted in a fermented nutraceutical beverage with adequate nutritional and sensory characteristics, and possible beneficial effects under the intestinal microbiota of the consumers, by improving the absorption of nutrients, preventing some diseases. Moreover, it underlines its importance for the consumers that are looking for alternative products, specially people with lactose intolerance.