Enrichment of Banana with Lactobacillus rhamnosus Using Double Emulsion and Osmotic Dehydration

Huerta-Vera, K.; Flores-Andrade, E.; Pérez-Sato, Juan Antonio; Morales-Ramos, Victorino; Pascual-Pineda, L.A.; Contreras‐Oliva, Adriana

doi:10.1007/s11947-017-1879-2

Cited by 24 publications

(12 citation statements)

References 44 publications

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“…However, this third process is negligible compared with the first two transfers [35]. Sometimes the main reason for the use OD as pre-treatment is an enrichment in valuable compounds, among others probiotics and bioactive molecules [36,37]. On the other hand, for some researchers it was more important to remove some water from the tissue than solid gain [10].…”

Section: Resultsmentioning

confidence: 99%

“…The results are in agreement with those obtained by Assis et al [1]—a w of osmotically dehydrated in sorbitol solutions samples were lower than in sucrose solutions. The WL and SG observed during osmotic dehydration caused a decrease in the a w of the fruit also in the case of bananas dehydrated in sucrose solution for 10–300 min [36]. Katsoufi et al [6] also stated that the water activity of osmotically dehydrated pumpkin was found to decrease during processing.…”

Section: Resultsmentioning

confidence: 99%

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Modeling of Osmotic Dehydration of Apples in Sugar Alcohols and Dihydroxyacetone (DHA) Solutions

Cichowska

Figiel

Stasiak-Różańska

et al. 2019

Foods

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The purpose of this paper is twofold: on the one hand, we verify effectiveness of alternatives solutes to sucrose solution as osmotic agents, while on the other hand we intend to analyze modeling transfer parameters, using different models. There has also been proposed a new mass transfer parameter—true water loss, which includes actual solid gain during the process. Additional consideration of a new ratio (Cichowska et al. Ratio) can be useful for better interpretation of osmotic dehydration (OD) in terms of practical applications. Apples v. Elise were dipped into 30% concentrated solutions of erythritol, xylitol, maltitol, and dihydroxyacetone (DHA) to remove some water from the tissue. To evaluate the efficiency of these solutes, 50% concentrated sucrose solution was used as a control. All of the tested osmotic agent, except maltitol, were effective in the process as evidenced by high values in the true water loss parameter. Solutions of erythritol and xylitol in 30% concentrate could be an alternative to sucrose in the process of osmotic dehydration. Peleg’s, Kelvin–Voigt, and Burgers models could fit well with the experimental data. modeling of mass transfer parameters, using Peleg’s model can be satisfactorily supplemented by Kelvin–Voigt and Burgers model for better prediction of OD within the particular periods of the process.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Modeling of Osmotic Dehydration of Apples in Sugar Alcohols and Dihydroxyacetone (DHA) Solutions

Cichowska

Figiel

Stasiak-Różańska

et al. 2019

Foods

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“…El agua migra del alimento a la solución deshidratándolo parcialmente y los solutos, incluidos los probióticos, migran hacia el alimento (Rascón et al, 2018). El proceso ha resultado exitoso en plátano impregnado con L. rhamnosus conservando niveles de 10 7 UFC/g (Huerta Vera et al, 2017). Sin embargo, una de las etapas críticas es el almacenamiento del alimento, donde se observa una pérdida considerable de la viabilidad de los probióticos.…”

Section: Frutas Y Vegetales Impregnadas Con Probióticosunclassified

Criterios y estrategias tecnológicas para la incorporación y supervivencia de probióticos en frutas, cereales y sus derivados

et al. 2019

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Los alimentos a los que se les añaden probióticos (bacterias benéficas) constituyen uno de los sectores más importantes de los alimentos funcionales. Los productos lácteos son los principales vehículos para estas bacterias que producen un efecto benéfico a la salud, cuando se consumen vivas y en cantidades suficientes para adherirse al colon. Sin embargo, cada día crece el interés por desarrollar alimentos no lácteos como vehículo para probióticos. Los productos de origen vegetal son una buena alternativa para estas innovaciones. Tienen la ventaja de que son muy aceptados y accesibles para la población. Adicionalmente, representan una alternativa de consumo para poblaciones con dietas restringidas. Sin embargo, la incorporación de probióticos a estos productos requiere considerar varios criterios y vencer retos tecnológicos con la finalidad de conservarlos funcionalmente activos.

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“…In the last decades, various studies on probiotics conveyed by products of vegetal origin (i.e., fruit, fermented vegetables, cereals) were carried out (Granato et al, 2010 ; Peres et al, 2012 ; Abriouel et al, 2017 ; Huerta-Vera et al, 2017 ). Among vegetable products, table olives are considered a very interesting matrix to support the survival of both added selected commercial probiotic strains, and wild-type autochthonous ones that naturally colonize drupes and brines even during refrigerated shelf-life (Lavermicocca et al, 2005 ; Rodríguez-Gómez et al, 2014b , 2017 ; Argyri et al, 2015 ).…”

Section: Biotechnological Innovationsmentioning

confidence: 99%

Technologies and Trends to Improve Table Olive Quality and Safety

2018

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Table olives are the most widely consumed fermented food in the Mediterranean countries. Peculiar processing technologies are used to process olives, which are aimed at the debittering of the fruits and improvement of their sensory characteristics, ensuring safety of consumption at the same time. Processors demand for novel techniques to improve industrial performances, while consumers' attention for natural and healthy foods has increased in recent years. From field to table, new techniques have been developed to decrease microbial load of potential spoilage microorganisms, improve fermentation kinetics and ensure safety of consumption of the packed products. This review article depicts current technologies and recent advances in the processing technology of table olives. Attention has been paid on pre processing technologies, some of which are still under-researched, expecially physical techniques, such ad ionizing radiations, ultrasounds and electrolyzed water solutions, which are interesting also to ensure pesticide decontamination. The selections and use of starter cultures have been extensively reviewed, particularly the characterization of Lactic Acid Bacteria and Yeasts to fasten and safely drive the fermentation process. The selection and use of probiotic strains to address the request for functional foods has been reported, along with salt reduction strategies to address health concerns, associated with table olives consumption. In this respect, probiotics enriched table olives and strategies to reduce sodium intake are the main topics discussed. New processing technologies and post packaging interventions to extend the shelf life are illustrated, and main findings in modified atmosphere packaging, high pressure processing and biopreservaton applied to table olive, are reported and discussed.

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Enrichment of Banana with Lactobacillus rhamnosus Using Double Emulsion and Osmotic Dehydration

Cited by 24 publications

References 44 publications

Modeling of Osmotic Dehydration of Apples in Sugar Alcohols and Dihydroxyacetone (DHA) Solutions

Modeling of Osmotic Dehydration of Apples in Sugar Alcohols and Dihydroxyacetone (DHA) Solutions

Criterios y estrategias tecnológicas para la incorporación y supervivencia de probióticos en frutas, cereales y sus derivados

Technologies and Trends to Improve Table Olive Quality and Safety

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