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A functional dried fruit matrix incorporated with probiotic strains: Lactobacillus Plantarum and Lactobacillus Kefir

2013Journal article Restricted access
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dc.contributor.authorRêgo, A.
dc.contributor.authorFreixo, R.
dc.contributor.authorSilva, J.
dc.contributor.authorGibbs, P.
dc.contributor.authorMorais, A. M. M. B.
dc.contributor.authorTeixeira, P.
dc.date.accessioned2014-05-08T09:32:52Z
dc.date.available2014-05-08T09:32:52Z
dc.date.issued2013
dc.description.abstractThe consumption of probiotic functional foods, i.e. processed foods enriched with microorganisms that confer health benefits to the host, shows a progressive increase in the last decade due to changes in habits and trends of consumers attracted by the benefits of these products. Currently, the development of fruits and vegetables with probiotic content is a topic of high interest for the probiotic-food consumers as these are a popular item perceived as healthy by consumers, and issues related with lactose intolerance are overcome. The aim of this research study was to develop a new healthy dry food that contains a source of probiotic strains providing some benefits to consumers. Apple was selected as an experimental food matrix and two different probiotic Lactobacillus species, L. plantarum and L. kefir, were tested separately. Samples were taken immediately before and after the drying process in order to determine the viability of bacteria adhered to the matrix. Dried apple cubes were stored in sterile closed glass containers or in sealed bags vacuum packed and normal atmosphere) at room temperature and at 4ºC. The bacterial viability in the dried product was tested at different storage times. For both probiotic strains, a decrease of approximately 2 log cycles in bacterial cell numbers was observed after drying. The bacterial number in apple cubes at the time of storage at room temperature and 4ºC was approximately 1x107 cfu/g. Both probiotic strains died after one month of storage at room temperature, while during storage at 4ºC the cells remained viable after 3 months, with bacterial number around 1x106 cfu/g.por
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.citationRÊGO, A. ...[et al.] - A Functional Dried Fruit Matrix Incorporated with Probiotic Strains: Lactobacillus Plantarum and Lactobacillus Kefir. Focusing on Modern Food Industry (FMFI). ISSN 2325-7016. Vol. 2 Issue 3 (2013),p. 138-143por
dc.identifier.eissn2325-7016
dc.identifier.issn2325-7008
dc.identifier.urihttp://hdl.handle.net/10400.14/14278
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherScience and Engineering Publishing Company
dc.subjectProbiotic bacteriapor
dc.subjectStoragepor
dc.subjectSurvivalpor
dc.subjectTray Dryerpor
dc.subjectImmersionpor
dc.subjectVacuumpor
dc.titleA functional dried fruit matrix incorporated with probiotic strains: Lactobacillus Plantarum and Lactobacillus Kefirpor
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage143
oaire.citation.issue3
oaire.citation.startPage138
oaire.citation.titleFocusing on Modern Food Industry
oaire.citation.volume2
person.familyNameSilva
person.familyNameGibbs
person.familyNameBernardo
person.familyNameTeixeira
person.givenNameJoana
person.givenNamePaul
person.givenNameAlcina M.M.
person.givenNamePaula
person.identifierM-5215-2013
person.identifier.ciencia-idB415-743D-D9F9
person.identifier.ciencia-idEB10-A13C-2748
person.identifier.orcid0000-0003-3977-7418
person.identifier.orcid0000-0002-6580-4363
person.identifier.orcid0000-0002-1059-9649
person.identifier.orcid0000-0002-6296-5137
person.identifier.ridM-5215-2013
person.identifier.ridJ-8678-2014
person.identifier.scopus-author-id7403023130
person.identifier.scopus-author-id7006325245
person.identifier.scopus-author-id7005895206
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublication42069f79-2050-47f2-a42b-fab5c301e9a3
relation.isAuthorOfPublication218d85c8-40f4-42c0-9a47-4e8ad9f72a96
relation.isAuthorOfPublication7d4bb84a-d049-417f-9d54-8b48219af15f
relation.isAuthorOfPublicationb918d4a2-b9f9-4c56-8318-111625e4d58b
relation.isAuthorOfPublication.latestForDiscovery7d4bb84a-d049-417f-9d54-8b48219af15f

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