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New plant-based fermented beverage made of baru nut enriched with probiotics and green banana: composition, physicochemical and sensory properties

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Abstract

This study aimed to evaluate the influence of potential functional ingredients—green banana starch, green banana pulp flour or whole green banana flour—on the composition, physicochemical and sensory properties of plant-based fermented beverages made of baru nuts. The incorporation of green banana-derived ingredients, especially the whole flour, increased protein (2.44–2.81 g/100 g), fibre (1.53–2.32 g/100 g), resistant starch (0.15–0.33 g/100 g) and ash (0.36–0.61 g/100 g) content in fermented beverages. The total phenolic content and antioxidant capacity were higher in beverages added with pulp or whole flour. The main polyphenols identified were catechin (0.75–4.97 mg/100 g), gallic acid (0.29–0.52 mg/100 g) and ferulic acid (0.17–0.64 mg/100 g). All beverages showed to be rich in unsaturated fatty acids (68%) as omega-3, omega-6, and conjugated linoleic acid. The incorporation of green banana in beverages enhanced the probiotic bacteria growth indicating the potential prebiotic effect of the unripe fruit. The sensory acceptance of fermented beverages was also improved after adding green banana. Overall, whole green banana flour stood out as the main factor that increased the nutritional value of baru nut fermented beverage. Green banana was used for the first time as a potential prebiotic ingredient in a plant-based beverage. This novel product represents a potential symbiotic non-dairy alternative that could offer health benefits to consumers.

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Data availability

The datasets used during the current study are available from the corresponding author on reasonable request.

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Acknowledgements

We acknowledge the financial support of CAPES—Coordination for the Improvement of Higher Education Personnel (PROCAD 88881.068456/2014-01), CNPq (National Council for Scientific and Technological Development), FAPEG (Foundation for Research Support of the State of Goiás), FAPEMIG (Foundation for Research Support of the State of Minas Gerais), Federal University of Goiás and Federal University of Lavras.

Funding

Coordination for the Improvement of Higher Education Personnel (PROCAD 88881.068456/2014–01).

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Authors and Affiliations

  1. Food Engineering Department, Agronomy School, Federal University of Goiás, Campus Samambaia, Km-0, Caixa Postal 131, Goiânia, GO, CEP 74690-900, Brazil

    Gabriela Silva Mendes Coutinho, Érica Resende Oliveira, Ítalo Careli-Gondim, Aryane Ribeiro Oliveira, Manoel Soares Soares Júnior & Márcio Caliari

  2. Rural Development Department, Agronomy School, Federal University of Goiás, Campus Samambaia, Km-0, Caixa Postal 131, Goiânia, GO, CEP 74690-900, Brazil

    Alline Emannuele Chaves Ribeiro & Márcio Caliari

  3. Agronomy Department, Agronomy School, Federal University of Goiás, Campus Samambaia, Km-0, Caixa Postal 131, Goiânia, GO, CEP 74690-900, Brazil

    Priscylla Martins Carrijo Prado & Manoel Soares Soares Júnior

  4. Post-Harvest Laboratory, Food Science Department, Federal University of Lavras, Avenida Governador Jaime Campos, 6390, Centro, Lavras, Minas Gerais, CEP 78600-000, Brazil

    Eduardo Valério de Barros Vilas Boas

Authors
  1. Gabriela Silva Mendes Coutinho
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Contributions

GSMC—Conceptualization, Formal analysis, Investigation, Data Curation, Writing—original draft, Writing—review & editing. AECR—Formal analysis, Investigation, Writing—review & editing. ÉRO—Formal analysis, Investigation. PMCP—Formal analysis, Investigation. ÍCG—Formal analysis, Investigation. ARO—Formal analysis, Investigation. MC—Writing—review & editing, Supervision. MSSJ—conceptualization, Writing—review & editing, Supervision. EVBVB—Project administration, Writing—review & editing, Supervision.

Corresponding author

Correspondence to Gabriela Silva Mendes Coutinho.

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All authors gave their consent to participate in this study.

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Human Research Ethics Committee of the Federal University of Lavras/MG, Brazil (Process: 99805518.1.3001.5148).

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Fig. S1

Picture of whole baru fruit (a), baru nut peeled (b), baru nut unpeeled (c), baru nut fermented beverages with no addition of green banana/control formulation (d), added with green banana starch (e), pulp flour (f) and whole flour (g). (PDF 60 KB)

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Coutinho, G.S.M., Ribeiro, A.E.C., Prado, P.M.C. et al. New plant-based fermented beverage made of baru nut enriched with probiotics and green banana: composition, physicochemical and sensory properties. J Food Sci Technol 60, 2607–2618 (2023). https://doi.org/10.1007/s13197-023-05781-5

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