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

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Abstract

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. Methodologies used to obtain a fruit powder with Lactobacillus plantarum: (A) drying of the fruit with probiotic culture incorporated (by convection) and (b) drying of fruit (by convection) and addition of spray-dried probiotic culture.
Original languageEnglish
Pages (from-to)381-388
Number of pages8
JournalInternational Journal of Food Science and Technology
Volume51
Issue number2
DOIs
Publication statusPublished - 1 Feb 2016

Keywords

  • Drying by convection
  • Probiotic fruit powders
  • Probiotic survival during storage
  • Spray-drying

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