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A feasibility study of Lactobacillus plantarum in fruit powders after processing and storage.

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Title: A feasibility study of Lactobacillus plantarum in fruit powders after processing and storage.
Authors: Borges, Sandra1, Barbosa, Joana1, Silva, Joana1, Gomes, Ana M.1, Pintado, Manuela1, Silva, Cristina L. M.1, Morais, Alcina M. M. B.1, Teixeira, Paula1
Source: International Journal of Food Science & Technology. Feb2016, Vol. 51 Issue 2, p381-388. 8p. 1 Diagram, 3 Charts, 1 Graph.
Subjects: Lactobacillus plantarum, Fruit processing plants, Fruit storage, Probiotics, Spray drying
Abstract: The aim of this study was to develop fruit powders (apple, banana and strawberry) enriched with a probiotic strain ( Lactobacillus plantarum 299v). Two methodologies were proposed: (i) drying of the fruit with probiotic culture incorporated (by convection) or (ii) drying of fruit (by convection) and addition of spray-dried probiotic culture. In the first methodology, processing caused a notable reduction in probiotic viable counts in apple, but this reduction was lower during drying of banana and strawberry. A large reduction in viable cells was also recorded during storage. In the second methodology, the survival of L. plantarum 299v was considerably higher during spray-drying, and fruit powders with a microbial content suitable for a probiotic food (108-109 cfu g−1) were obtained. The fruit powders incorporating L. plantarum 299v can be stored at 4 °C or at room temperature, for at least 3 months. This preliminary study demonstrated that fruit powders are good carriers of probiotic cultures, but the techniques used to produce them should be carefully considered. [ABSTRACT FROM AUTHOR]
Copyright of International Journal of Food Science & Technology is the property of Oxford University Press / USA and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
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Header DbId: egs
DbLabel: Engineering Source
An: 112212959
AccessLevel: 6
PubType: Academic Journal
PubTypeId: academicJournal
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  Data: A feasibility study of Lactobacillus plantarum in fruit powders after processing and storage.
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  Data: <searchLink fieldCode="JN" term="%22International+Journal+of+Food+Science+%26+Technology%22">International Journal of Food Science & Technology</searchLink>. Feb2016, Vol. 51 Issue 2, p381-388. 8p. 1 Diagram, 3 Charts, 1 Graph.
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  Data: <searchLink fieldCode="DE" term="%22Lactobacillus+plantarum%22">Lactobacillus plantarum</searchLink><br /><searchLink fieldCode="DE" term="%22Fruit+processing+plants%22">Fruit processing plants</searchLink><br /><searchLink fieldCode="DE" term="%22Fruit+storage%22">Fruit storage</searchLink><br /><searchLink fieldCode="DE" term="%22Probiotics%22">Probiotics</searchLink><br /><searchLink fieldCode="DE" term="%22Spray+drying%22">Spray drying</searchLink>
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  Data: The aim of this study was to develop fruit powders (apple, banana and strawberry) enriched with a probiotic strain ( Lactobacillus plantarum 299v). Two methodologies were proposed: (i) drying of the fruit with probiotic culture incorporated (by convection) or (ii) drying of fruit (by convection) and addition of spray-dried probiotic culture. In the first methodology, processing caused a notable reduction in probiotic viable counts in apple, but this reduction was lower during drying of banana and strawberry. A large reduction in viable cells was also recorded during storage. In the second methodology, the survival of L. plantarum 299v was considerably higher during spray-drying, and fruit powders with a microbial content suitable for a probiotic food (108-109 cfu g−1) were obtained. The fruit powders incorporating L. plantarum 299v can be stored at 4 °C or at room temperature, for at least 3 months. This preliminary study demonstrated that fruit powders are good carriers of probiotic cultures, but the techniques used to produce them should be carefully considered. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
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  Data: <i>Copyright of International Journal of Food Science & Technology is the property of Oxford University Press / USA and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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        Text: English
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      – SubjectFull: Fruit processing plants
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      – SubjectFull: Fruit storage
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      – SubjectFull: Probiotics
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      – SubjectFull: Spray drying
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              Text: Feb2016
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              Y: 2016
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