Fruit salad as a new vehicle for probiotic bacteria

Abstract

This work aimed to study the use of fruit salads as carriers for Lactobacillus rhamnosus HN001. We evaluated the viability of this probiotic in fruit salads and the phsyico-chemical, microbiological and sensory properties of this food. Scanning electron microscopy (SEM) was used to verify microorganism adhesion on the fruit tissues. The viability of L. rhamnosus in fruit salads was 8.49 log CFU . g -1 after 120 hours. SEM images showed that fruit tissue provided protection for probiotic. Adhesion sites were observed in higher quantity in banana, apple and guava. The addition of L. rhamnosus did not alter texture of fruits (p > 0.05). Fruit salads containing probiotic had different values of pH and acidity compared to the control (p < 0.05). Ascorbic acid content decreased over time; however, total carotenoids did not significantly decrease (p > 0.05). Fruit salads containing L. rhamnosus showed counts of psychotrophic microorganisms of at least 2.0 log CFU . g -1 lower than control salad after 120 h of refrigerated storage. The fruit salad was well accepted by consumers. Therefore, this product can be used as a carrier for probiotic and an alternative to consuming functional foods.Keywords: acceptability; fruit mix; microscopy; probiotic carrier.Practical Application: Fruit salads can be used as a carrier for probiotic bacteria.

Comparison of vacuum impregnation and soaking techniques for addition of the probiotic Lactobacillus acidophilus to minimally processed melon

“…According to Martins et al . (), this is due the adhesion of probiotic bacteria to the plant tissue, which can be attributed to the shape and microstructure of the tissue, which can promote to the protection of the microorganisms, allowing their survival. Similar to our results, Rößle et al .…”

“…Minimal processing of melons was performed as described by Martins et al . (), with some modifications. Yellow‐type melons were purchased in Viçosa, Minas Gerais, Brazil, and cleansed in a chlorine solution (200 mg L −1 of active chlorine) for 15 min at 5 °C.…”

Evaluation of postharvest calcium treatment and biopreservation with Lactobacillus rhamnosus GG on the quality of fresh‐cut ‘Conference’ pears

“…Ascorbic acid is typically located in the vacuole of the cell and is protected from oxidation by low pH and phenolic flavonoids . However, exogenous ascorbic acid is probably housed in a different location and is therefore more exposed to O 2, enzyme ascorbate oxidase or oxidizing enzymes such as POD …”

“…Samples treated with calcium and L. rhamnosus GG showed the lowest values (1.75 ± 0.00 g kg −1 ) after 9 d of storage at 4 °C. Different studies that have focused on the application of probiotic bacteria, particularly Lactobacillus rhamnosus, to fruit did not study the possible use of calcium by probiotic bacteria as a nutrient or as a mechanism of action against pathogenic bacteria.…”

“…57,58 However, exogenous ascorbic acid is probably housed in a different location and is therefore more exposed to O 2, 57 enzyme ascorbate oxidase or oxidizing enzymes such as POD. 56 wileyonlinelibrary.com/jsfa Values are the mean of independent determinations ± standard deviation. Different capital letters for the same treatment indicate significant differences between days (P < 0.05).…”