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Lactobacillus plantarum survives during osmotic dehydration and storage of probiotic cut apple

2017-12Documento de conferência Acesso aberto
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dc.contributor.authorEmser, Kassandra
dc.contributor.authorBarbosa, Joana
dc.contributor.authorTeixeira, Paula
dc.contributor.authorMorais, Alcina
dc.date.accessioned2021-06-08T11:05:41Z
dc.date.available2021-06-08T11:05:41Z
dc.date.issued2017-12
dc.description.abstractBackground: Osmotic dehydrated cut apple containing probiotics would be suitable for the growing market of fresh-cut fruits. The application of these intermediate moisture products into other products brings new possibilities to the food industry. The objective of the present study was to investigate if Lactobacillus plantarum 299v could be incorporated in apple cubes during osmotic dehydration (OD). In addition, the impact of sucrose and sorbitol as osmotic agents on the incorporation was also studied. The viability of L. plantarum in the apple cubes during storage was studied and the viability of the probiotic was also evaluated after a quick simulation of the digestion of probiotic apple cubes through the gastro-intestinal tract. Method: The effects of 40 and 60 °Brix osmotic solutions of sucrose or sorbitol on the viability of L. plantarum 299v during the OD at 37 °C and 1013 or 150 mbar was evaluated; storage at 4 °C and a quick simulation (2 h) of the digestion of the osmotically dehydrated probiotic apple cubes through the gastro-intestinal tract were also performed and the viability of the probiotic was evaluated (Emser et al., 2017). Results & Conclusions: Lactobacillus plantarum 299v (107 – 108 cfu/g) was successfully incorporated in apple cubes during the OD process (24 h) at 37 °C and normal atmosphere, as well as in vacuum, using 40 and 60 °Brix sucrose or sorbitol solutions. Osmotic solutions with lower soluble solids content seemed more adequate for the incorporation. Both sucrose and sorbitol proved to be suitable as osmotic agents. Lactobacillus plantarum, incorporated in apple cubes, survived over a storage period of 6 days at 4 °C maintaining constant values of 107 cfu g-1. In addition, the viability of L. plantarum did not decrease during a quick simulation of the passage of the apple cubes through the gastro-intestinal tract (2 h), which is essential for the beneficial effect of a probiotic.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.urihttp://hdl.handle.net/10400.14/33498
dc.language.isoengpt_PT
dc.peerreviewednopt_PT
dc.subjectOsmotic dehydrationpt_PT
dc.subjectProbioticpt_PT
dc.subjectLactobacillus plantarumpt_PT
dc.subjectSorbitolpt_PT
dc.subjectPrebioticpt_PT
dc.titleLactobacillus plantarum survives during osmotic dehydration and storage of probiotic cut applept_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.endPage300pt_PT
oaire.citation.startPage300pt_PT
person.familyNameBarbosa
person.familyNameTeixeira
person.familyNameBernardo
person.givenNameJoana
person.givenNamePaula
person.givenNameAlcina M.M.
person.identifierM-5215-2013
person.identifier.ciencia-id9516-589F-8B0D
person.identifier.ciencia-idEB10-A13C-2748
person.identifier.orcid0000-0001-5879-9458
person.identifier.orcid0000-0002-6296-5137
person.identifier.orcid0000-0002-1059-9649
person.identifier.ridJ-8678-2014
person.identifier.ridM-5215-2013
person.identifier.scopus-author-id13608752600
person.identifier.scopus-author-id7005895206
person.identifier.scopus-author-id7006325245
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
relation.isAuthorOfPublicationce89919c-98a7-473c-995a-1d89e70644b6
relation.isAuthorOfPublicationb918d4a2-b9f9-4c56-8318-111625e4d58b
relation.isAuthorOfPublication7d4bb84a-d049-417f-9d54-8b48219af15f
relation.isAuthorOfPublication.latestForDiscovery7d4bb84a-d049-417f-9d54-8b48219af15f

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