Emser, KassandraBarbosa, JoanaTeixeira, PaulaMorais, Alcina Maria Miranda Bernardo de2017-12-182017-12-182017Emser, K., Barbosa, J., Teixeira, Paula, & Morais, Alcina M. M. B. (2017). Lactobacillus plantarum survival during the osmotic dehydration and storage of probiotic cut apple. Journal of Functional Foods, 38, 519-5281756-4646http://hdl.handle.net/10400.14/23720The feasibility to incorporate Lactobacillus plantarum in apple cubes during the osmotic dehydration (OD) was investigated. The effects of 40 and 60 °Brix osmotic solutions of sucrose or sorbitol on the viability of L. plantarum during the OD at 37 °C and 1013 or 150 mbar was evaluated. The storage at 4 °C and a quick simulation (2 h) of the digestion of probiotic apple cubes through the gastro-intestinal tract were also performed and the viability of the probiotic evaluated. Lactobacillus plantarum got incorporated in the osmotically apple cubes (107–108 cfu/g) with preference for 40 °Brix solutions and it maintained the viability of 107 cfu/g during a 6 day-storage at 4 °C. L. plantarum also survived (107 cfu/g) during the simulation of the digestion. Colour changes of the probiotic apple cubes occurred after OD and storage. Therefore, osmotically dehydrated apple cubes incorporated with L. plantarum could be a new probiotic food.engProbioticLactobacillus plantarumOsmotic dehydrationSorbitolWater activityColourjournal article10.1016/j.jff.2017.09.02185030127526000414890500054