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

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dc.contributor.authorBorges, Sandra
dc.contributor.authorBarbosa, Joana
dc.contributor.authorSilva, Joana
dc.contributor.authorGomes, Ana M. P.
dc.contributor.authorPintado, M. E.
dc.contributor.authorSilva, Cristina L. M.
dc.contributor.authorMorais, Alcina M. M. B.
dc.contributor.authorTeixeira, Paula
dc.date.accessioned2016-04-21T17:02:08Z
dc.date.available2016-04-21T17:02:08Z
dc.date.issued2016
dc.description.abstractThe 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.pt_PT
dc.identifier.citationBORGES, 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. 381-388pt_PT
dc.identifier.eid84953835097
dc.identifier.urihttp://hdl.handle.net/10400.14/19954
dc.identifier.wos000370637300013
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherWiley
dc.subjectDrying by convectionpt_PT
dc.subjectProbiotic fruit powderspt_PT
dc.subjectProbiotic survival during storagept_PT
dc.subjectSpray-dryingpt_PT
dc.titleA feasibility study of Lactobacillus plantarum in fruit powders after processing and storagept_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/3599-PPCDT/PEst-OE%2FEQB%2FLA0016%2F2013/PT
oaire.citation.endPage388
oaire.citation.startPage381
oaire.citation.titleInternational Journal of Food Science and Technology
oaire.fundingStream3599-PPCDT
person.familyNameBorges
person.familyNameBarbosa
person.familyNameSilva
person.familyNameGomes
person.familyNamePintado
person.familyNameSilva
person.familyNameBernardo
person.familyNameTeixeira
person.givenNameSandra
person.givenNameJoana
person.givenNameJoana
person.givenNameAna Maria
person.givenNameMaria Manuela
person.givenNameCristina
person.givenNameAlcina M.M.
person.givenNamePaula
person.identifier162628
person.identifier456608
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person.identifier.scopus-author-id15826021600
person.identifier.scopus-author-id13608752600
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person.identifier.scopus-author-id7006325245
person.identifier.scopus-author-id7005895206
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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