Borges, SandraBarbosa, JoanaSilva, JoanaGomes, Ana M. P.Pintado, M. E.Silva, Cristina L. M.Morais, Alcina M. M. B.Teixeira, Paula2016-04-212016-04-212016BORGES, 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. 381-388http://hdl.handle.net/10400.14/19954The 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.engDrying by convectionProbiotic fruit powdersProbiotic survival during storageSpray-dryingjournal article84953835097000370637300013