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. |
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| 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] |
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| Database: | Engineering Source |
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