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A feasibility study of Lactobacillus plantarum in fruit powders after processing and storage
Author(s) -
Borges Sandra,
Barbosa Joana,
Silva Joana,
Gomes Ana M.,
Pintado Manuela,
Silva Cristina L. M.,
Morais Alcina M. M. B.,
Teixeira Paula
Publication year - 2016
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12975
Subject(s) - probiotic , lactobacillus plantarum , food science , food storage , spray drying , chemistry , biology , lactic acid , bacteria , chromatography , genetics
Summary 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 (10 8 –10 9 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.