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<\/a><\/p>\nCoconut is a fruit cultivated in more than 80 countries, and due to its excellent nutritional and biological value, it is an important crop for the food industry. There are already a multitude of products with coconut in their composition, however, developing new coconut-based products is attractive to explore its benefits.\u00a0<\/span><\/p>\n In this regard, researchers from the <\/span>Universidade Federal Rural do Rio de Janeiro<\/span><\/i> (UFRRJ) in partnership with the <\/span>Pontificia Universidad Cat\u00f3lica Madre y Maestra<\/span><\/i> \u2013 PUCMM (Rep\u00fablica Dominicana) and <\/span>Embrapa Agroind\u00fastria de Alimentos<\/span><\/i> developed and characterized a symbiotic fermented drink based on coconut milk, motivated by the changes in the profile of human nutrition, with significant growth in followers of dietary and\/or ideological regimes, such as veganism and vegetarianism, as well as the increase in lactose intolerant and allergic to milk proteins. The research resulted in the article <\/span>Elaboration, characterization and probiotic viability of a symbiotic non-dairy coconut-based drink<\/span><\/a>, published in the journal <\/span>Ci\u00eancia Rural<\/span><\/i> (vol. 53, n\u00ba 3).<\/span><\/p>\n Image: Pixabay.<\/p><\/div>\n According to researchers Paulo Cezar da Cunha J\u00fanior and Elisa Helena da Rocha Ferreira, the methodology that consisted of the drink manufacturing process is very simple: \u201cThe process consists of the stages of formulation, filtration, fermentation, maturation and storage under refrigeration, which reflects a possible replication of the process, indicating that the project is easily reproducible.\u201d\u00a0<\/span><\/p>\n As a result, the researchers obtained a drink that was microbiologically stable for 28 days under refrigeration. Furthermore, the fiber content was close to 2.50%, and the counts for Lactobacillus casei, the probiotic microorganism used in this research, were higher than 9.00 log CFU\/mL throughout storage, with counts close to 6.00 log CFU\/mL upon reaching the intestinal phase during in vitro simulation, indicating that the drink presents functionality both due to the presence of fibers and the presence of probiotics in satisfactory concentrations. \u201cAnother important point is the bioactive capacity of the drink, which deserves to be highlighted since the content of total phenolic compounds and antioxidant capacity increased significantly after fermentation\u201d, pointed out the authors.<\/span><\/p>\n The study demonstrates that it is possible to use plant matrices to develop drinks containing probiotics in line with marketing demands. \u201cDue to the simplicity of the unit operations involved in the production process of the developed drink, the technology could be easily transferred to enterprises with minimal adjustments or even using existing equipment and\/or processes\u201d, concluded the authors.<\/span><\/p>\n Ci\u00eancia Rural \u2013 CR: https:\/\/www.scielo.br\/cr\/<\/a><\/p>\n Ci\u00eancia Rural \u2013 Site: http:\/\/coral.ufsm.br\/ccr\/cienciarural\/<\/a><\/p>\n Ci\u00eancia Rural \u2013 Social Media: Twitter<\/a> | Facebook<\/a> | Instagram<\/a><\/p>\n","protected":false},"excerpt":{"rendered":" A symbiotic fermented coconut-based drink, developed by researchers from UFRRJ in collaboration with PUCMM and Embrapa, demonstrates a microbiological stability of 28 days under refrigeration, highlighting probiotic and antioxidant benefits. The product is a promising plant-based alternative in the production of probiotic beverages, with the potential to meet the growing demands of vegetarian, vegan, and food-allergic consumers. …<\/span> Read More →<\/span><\/a><\/span><\/p>\n","protected":false},"author":106,"featured_media":2245,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":"","_links_to":"","_links_to_target":""},"categories":[3,20,12],"tags":[192,21],"class_list":["post-2243","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-agricultural-sciences","category-cr","category-press-releases","tag-agronomy","tag-ciencia-rural"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/pressreleases.scielo.org\/en\/wp-json\/wp\/v2\/posts\/2243","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pressreleases.scielo.org\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pressreleases.scielo.org\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pressreleases.scielo.org\/en\/wp-json\/wp\/v2\/users\/106"}],"replies":[{"embeddable":true,"href":"https:\/\/pressreleases.scielo.org\/en\/wp-json\/wp\/v2\/comments?post=2243"}],"version-history":[{"count":1,"href":"https:\/\/pressreleases.scielo.org\/en\/wp-json\/wp\/v2\/posts\/2243\/revisions"}],"predecessor-version":[{"id":2246,"href":"https:\/\/pressreleases.scielo.org\/en\/wp-json\/wp\/v2\/posts\/2243\/revisions\/2246"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pressreleases.scielo.org\/en\/wp-json\/wp\/v2\/media\/2245"}],"wp:attachment":[{"href":"https:\/\/pressreleases.scielo.org\/en\/wp-json\/wp\/v2\/media?parent=2243"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pressreleases.scielo.org\/en\/wp-json\/wp\/v2\/categories?post=2243"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pressreleases.scielo.org\/en\/wp-json\/wp\/v2\/tags?post=2243"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}<\/a>External links<\/h3>\n