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Spray‐dried chestnut extract containing L actobacillus rhamnosus cells as novel ingredient for a probiotic chestnut mousse
Author(s) -
Romano A.,
Blaiotta G.,
Di Cerbo A.,
Coppola R.,
Masi P.,
Aponte M.
Publication year - 2014
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1111/jam.12470
Subject(s) - lactobacillus rhamnosus , art , ingredient , humanities , horticulture , lactobacillus , food science , biology , fermentation
Aims Consumers' demand for innovative probiotic products has recently increased. In previous studies, chestnuts were evaluated as substrate for the growth of lactobacilli and chestnut extract was found to enhance acid tolerance of probiotic strains. The main objectives of this study were to evaluate the suitability of chestnut extract as carrier for spray drying of two probiotic L actobacillus rhamnosus strains and to develop a probiotic food chestnut based. Methods and Results The optimal settings for the spray‐drying processes were defined and the loads of undamaged cells in the dried powders were quantified. Spray‐dried cultures were incorporated into an anhydrous basis for chestnut mousse developed ad hoc . In this form, viable cells remained stable over 10 8 CFU g −1 during a 3 months long storage at 15°C. Sensorial analysis did not highlighted significant differences ( P < 0·05) in preference between probiotic‐supplemented and control mousses. Conclusions Results suggest that chestnut mousse, a food product naturally rich in antioxidant compounds, may represent an excellent carrier for probiotics delivering. Significance and Impact of the Study To authors' knowledge, this is the first information on the survival of lactobacilli in an anhydrous basis for dessert.