Evaluation of fresh-cut apple slices enriched with probiotic bacteria

Rößle, Christian; Auty, Mark A.E.; Brunton, Nigel P.; Gormley, Ronan; Butler, Francis

doi:10.1016/j.ifset.2009.08.016

Cited by 91 publications

(60 citation statements)

References 36 publications

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“…However, unlike what was observed in this study, Rößle et al (2010) found that apples from the control treatment and those treated with L. rhamnosus GG lost their firmness after the second day of storage. Means values followed by the same letter in the column do not differ statistically according to the Tukey test at 5% probability.…”

Section: Phsyico-chemical Characteristics Of Fruit Saladcontrasting

confidence: 99%

“…A similar result was observed by Rößle et al (2010), who used L. rhamnosus GG in minimally processed apples and found that after 10 days of storage the product contained 8.0 Log CFU . g -1 of this bacterium.…”

Section: Resultssupporting

confidence: 85%

“…Similar results were also reported by Rößle et al (2010), who observed no changes regarding this parameter in minimally processed apples inoculated with L. rhamnosus GG and stored at 2 to 4 °C for 10 days.…”

Section: Phsyico-chemical Characteristics Of Fruit Saladsupporting

confidence: 91%

“…However, storage time had a significant effect (p < 0.05) on attributes evaluated. Similar to our results, Rößle et al (2010) evaluated the acceptability of minimally processed apples enriched with probiotic culture and also found that the product was well accepted by consumers. …”

Section: Sensory Evaluation Of Fruit Saladssupporting

confidence: 87%

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Fruit salad as a new vehicle for probiotic bacteria

et al. 2016

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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.

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Section: Phsyico-chemical Characteristics Of Fruit Saladcontrasting

confidence: 99%

Section: Resultssupporting

confidence: 85%

Section: Phsyico-chemical Characteristics Of Fruit Saladsupporting

confidence: 91%

Section: Sensory Evaluation Of Fruit Saladssupporting

confidence: 87%

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Fruit salad as a new vehicle for probiotic bacteria

et al. 2016

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“…In general, it means that a food product which contains live organisms and very beneficial for the consumer's health (Rössle et al, 2010;Lamsal and Faubion, 2009;Jay et al, 2005). The improvement of nutritional value of foods, inhibition of enteric pathogens, and alleviation of diarrhea/constipation, hypocholesterolaemic action, anticancer activity and stimulation of immune systems are beneficial effects of lactic acid bacteria which are determined mainly (Ibrahim et al, 2010;Adams and Moss, 2008;Viena et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of cacao-pudding as a probiotic food carrier and sensory acceptability properties

İrkin¹,

Guldas²

2011

Acta Agriculturae Slovenica

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A number of health benefits have been claimed for probiotic bacteria such as Lactobacillus acidophilus, Bifidobacterium spp. and Lactobacillus casei. These benefits include antimutagenic effects, anti-carcinogenic properties, improvement in lactose metabolism, reduction in serum cholesterol and immune system stimulation. Because of the potential health benefits, these microorganisms are increasingly being incorporated into dairy foods. Several studies in recent years have shown the benefits deriving from the ingestion of probiotics and a large number of products containing lactobacilli and bifidobacteria formulated. The purpose of this study was to develop a pudding with cacao to which probiotic microorganisms were added and investigate the viability of probiotic microorganisms during the shelf-life along 25 days at 4 °C. Organoleptic properties of the puddings were also evaluated during the storage. Bifidobacterium animalis ssp. lactis LAFTI B94, Lactobacillus acidophilus LAFTI L10 and Lactobacillus casei LAFTI L26 cultures were activated and incorporated into the product. Pudding with cacao was shown to be a good vehicle for the delivery of Bifidobacterium animalis ssp. lactis, Lactobacillus acidophilus during 15 and 25 days respectively and these microorganisms did not interfere in the sensorial preferences of the product except Lactobacillus casei. The pH values and organoleptic scores of the pudding samples, except Lactobacillus casei LAFTI L26 containing ones, did not change for 20 days during the storage period, statistically (P<0.01). The pudding containing Lactobacillus casei LAFTI L26 was taken the lowest sensorial scores. The all samples were lost their organoleptic properties at the 25 days of storage period.

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Alginate coatings applied on apple cubes as a vehicle for Lacticaseibacillus casei: probiotic viability and overall quality of a new functional product

Bambace,

Alvarez,

Moreira

2024

J Sci Food Agric

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BACKGROUNDWorldwide, vegan and vegetarian lifestyles, as well as food allergies and intolerance (e.g. lactose intolerance and milk protein allergy) demand the development of alternatives to dairy‐based probiotic foods. In the present study, probiotic Lacticaseibacillus casei CECT 9104 was added to alginate‐based edible coatings enriched with inulin and oligofructose and applied to fresh‐cut apple. Microbiological, physicochemical and sensory quality parameters of the apple cubes were monitored during 8 days of refrigerated storage. Lacticaseibacillus casei was tested for its antagonistic effect against inoculated Listeria innocua and Escherichia coli O157:H7. The viability of the probiotic strain during refrigerated storage and after simulated gastrointestinal digestion (GID) was evaluated.RESULTSAfter 8 days of storage, 9.52–9.64 log colony‐forming units (CFU) g−1 of L. casei were detected in apple samples. The functional apple cubes retained 8.31–8.43 log CFU g−1 of the probiotic after GID, without a significant effect of prebiotic addition. The microbiological quality and nutritional properties were maintained by the use of active coatings, whereas the sensory quality decreased after 8 days of storage. A bactericidal effect was exerted by the probiotic strain loaded in the coating against L. innocua artificially inoculated on apple cubes. Escherichia coli O157:H7 counts were reduced by 2.5 log after 8 days.CONCLUSIONThis study has demonstrated the suitability of apple cubes as an alternative matrix to milk for carrying probiotic L. casei CECT 9104 and prebiotics, offering a promising alternative for the development of plant‐based functional foods. © 2024 Society of Chemical Industry.

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Evaluation of fresh-cut apple slices enriched with probiotic bacteria

Cited by 91 publications

References 36 publications

Fruit salad as a new vehicle for probiotic bacteria

Fruit salad as a new vehicle for probiotic bacteria

Evaluation of cacao-pudding as a probiotic food carrier and sensory acceptability properties

Alginate coatings applied on apple cubes as a vehicle for Lacticaseibacillus casei: probiotic viability and overall quality of a new functional product

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