| Nome: | Descrição: | Tamanho: | Formato: | |
|---|---|---|---|---|
| 354.42 KB | Adobe PDF |
Orientador(es)
Resumo(s)
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.
Descrição
Palavras-chave
Drying by convection Probiotic fruit powders Probiotic survival during storage Spray-drying
Contexto Educativo
Citação
BORGES, Sandra; BARBOSA, Joana; SILVA, Joana; GOMES, Ana M. P.; Pintado, M. E.; SILVA, Cristina L. M.; MORAIS, Alcina M. M. B.; Teixeira, Paula - A feasibility study of Lactobacillus plantarum in fruit powders after processing and storage. International Journal of Food Science & Technology. ISSN 1365-2621. Vol. 51, n.º 2 (2016), p. 381-388
Editora
Wiley