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Ana Paula do Espirito Santo

Ana Paula do Espirito Santo


Agreenskills
session, year:
2013 2nd

Status:
Former fellow

Receiving laboratory:
SQPOV Security and quality of plant products PACA

Country of origin:

Brazil

Country of destination:

France

Last available contact

Email(s):
pauladesto@yahoo.com.br
ana-paula.do-espirito-santo@paca.inra.fr
CV:
Download Curriculum Vitae

Mobility project

Functional Values of Fruit Juices Fermented by Probiotic Lactobacillus Species

Functional Values of Fruit Juices Fermented by Probiotic Lactobacillus Species - PROJUICE

The production of fermented probiotic fruit juice is a technological challenge because, if on the one hand the fruit polysaccharides act as growth support and substrate for micro-organisms during fermentation, on the other hand, the polyphenols can inhibit their viability. However, the study of the effect of fruit polysaccharides and polyphenols on the fermentation of juices has been underexplored. As a contribution to fulfil this gap, this project aims to develop probiotic fruit juices and appraise the influence of the fermentation of fruit juices by different strains of probiotic Lactobacilli on several biotechnological and functional aspects of the fermented products – mainly on the binding of phenolic compounds and cell wall polysaccharides, which can interfere with the polyphenolics availability. To perform such a study, cell walls and polyphenols will be isolated from apples and complexes will be made in varying ratios of polyphenols/cell walls and then, the complexes suspension will be used as substrates for fermentation, as a simple model to evaluate how fermentation by probiotic strains can interfere with the polyphenols/cell walls binding. Afterwards, this model will be applied to fruit juices such as acai (Euterpe oleracea) that will be fermented by the same lactobacilli species. The project will be developed at INRAPACA (UMR408 SQPOV) and will evaluate the kinetics of fermentation, the chromatographic profile of sugars, polyphenolics, lipids and free amino acids, the antioxidant activity, probiotic counts and their viability in simulated conditions of the gastrointestinal tract, and the acceptance of the fermented beverages measured through sensorial analysis.

Biography & research interests

I am Biochemical-Pharmacist from the University of Parana, South Brazil with a Master degree delivered by University of Sao Paulo, where I developed a research on anti-coagulant and anti- leishmaniasis activity of edible plant species indigenous to Brazil. Subsequently, I worked as Assistant Pharmacist and Manager Pharmacist, and then as Professor of Phytochemistry and Food Analysis at the University Pitagoras, North Brazil. Afterwards, I developed a 4 year PhD course in food technology at the University of Sao Paulo and in chemical and process engineering at the University of Genoa, Italy, focused on the technology of fermented functional dairy food. Following my PhD degree, I developed a postdoctoral project on fermented functional cereal-based food at the Institut de Recherche pour le Développement (IRD) in Montpellier, France. Next, my second postdoctoral project on functionalities of fermented juices was awarded with an AgeeenSkills scholarship and was developed at INRA, Avignon, France. My research field and interests involve the development of new functional foods, sustainable food processing, food microbiology and technology of food fermentation. Nowadays I work as project engineer to a French company dedicated to find solutions to improve functionality, aroma and taste for clean label products.

 

Selected publications

Espírito Santo, A. P., Carlin, F., Renard, C.M.G.C., 2015. Apple, grape or orange juice: Which one offers the best substrate for lactobacilli growth? - A screening study on bacteria viability, superoxide dismutase activity, folates production and hedonic characteristics. Food Research International, 78, 352-360.

Espírito Santo, A. P., Mouquet-Rivier, C., Humblot, C., Cazevieille, C., Icard-Vernière, C., Soccol, C. R., Guyot, J.P., 2014. Influence of co-fermentation by amylolytic Lactobacillus strains and probiotic bacteria on the fermentation process, viscosity and microstructure of gruels made of rice, soy milk and passion fruit fiber. Food Research International, 57, 104-113.

Espírito Santo, A. P., Lagazzo, A., Sousa, A.L.O.P., Perego, P., Converti, A., Oliveira, Maricê N., 2013. Rheology, spontaneous whey separation, microstructure and sensorial characteristics of probiotic yoghurts enriched with passion fruit fiber. Food Research International, 50, 224-231.

Espírito Santo, A. P., Cartolano, N. S., Silva, T. F., Soares, F. A.S.M., Gioielli, L. A. Perego, P., Converti, A., Oliveira, M. N., 2012. Fibers from fruit by-products enhance probiotic viability and fatty acids profile and increase CLA content in yoghurts. International Journal of Food Microbiology, 154, 135-144.

Talks in annual meetings

Keywords

Polyphenolics, Lactobacillus, cell walls, probiotic, apple, antioxidant activity