Bioactive properties and evaluation of the prebiotic potential of cashew apple fiber using Bifidobacterium Lactis / Propriedades bioativas e avaliação do potencial prebiótico da fibra do pedúnculo de caju utilizando Bifidobacterium Lactis

Agro-industrial byproducts possess biotechnological potential due to the presence of bioactive compounds. These have positive metabolic effects, such as reduction risk chronic diseases, inflammation, among others. The cashew apple is one these and stands out for its levels phenolic compounds, flavonoids ascorbic acid, which provide high antioxidant capacity, in addition being an excellent source pectin, a dietary fiber that stimulates growth bifidobacteria. aim this study was evaluate characteristics vitro prebiotic effect processed when subjected Bifidobacterium lactis. Anaerobic fermentation carried shaker at 100 rpm, 37 °C 24 hours, using substrate, enriched with nutrient solution containing mineral salts. estimated colony-forming units (CFU/mL), during strategic intervals times on selective bifidobacteria agar medium, medium’s pH monitored. fructooligosaccharide (FOS) used control. showed properties, acid values 4.58 ± 0.00 mg/100 g, total compounds 366.85 3.43 mg GAE/100 85.03 4.15 CE/100 g capacity 17.78 0.20 µM TEAC/g. Plate counts small white colonies complete regular edges. FOS 10 Log CFU/mL -1 after hours fermentation, while 8.8 CFU mL 12 medium (pH 5.08) left it slightly more acidic than standard 5.98). Thus, can be inferred presents important functional possible benefits human health.