Probiotic dried apple snacks: Development of probiotic coating and shelf‐life studies

Galvão, Andrêssa Maria Medeiros Theóphilo; Rodrigues, Suelí; Fernandes, Fabiano A. N.

doi:10.1111/jfpp.14974

Cited by 7 publications

(8 citation statements)

References 36 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…However, viable counts of probiotic bacteria decreased after third and fourth week of storage at 4°C. The colony forming unit count of sweet orange juice presented satisfactory values for the beverage to be considered a probiotic juice, in other words, probiotic cell 9 -1 count equal or at above 1.5x10 CFU ml (Galvão et al, 2020). A rapid reduction was observed in non-encapsulated bacterial cells dried apple snack in contrast to the cells encapsulated with sodium alginate and carrageenan (Afzaal et al, 2020).…”

Section: Sensory Evaluation Of Probiotic Sweet Orange Juice Samplesmentioning

confidence: 93%

Influence of probiotics on physico-chemical and organoleptic characteristics of sweet orange juice

Deshpande¹,

Katke²,

Poshadri³

2022

JEB

View full text Add to dashboard Cite

Aim: The study was undertaken to evaluate the survival probiotic organisms and its influence on the physical, chemical, nutritional and sensory characteristics of sweet orange juice. Methodology: Two samples of probiotic juice were prepared with 10 percent innoculum containing LAB strains (Lactobacillus bulgaricus and Lactobacillus plantarum). Sample A (without encapsulated strains) and Sample-B (with encapsulated strains) were prepared and incubated for 10hrs at 35oC. After incubation, the physico-chemical analysis of both the samples were analyzed for TSS, pH, acidity, total sugars, reducing sugars and ascorbic acid content. Results: The results of TSS, pH, acidity, total sugars, reducing sugars and ascorbic acid content for sample –A and Sample –B were 11.4˚Brix, 3.51, 0.82 percent, 6.1 percent, 1.5 percent, 4.6 percent, 40mgml-1 and 11.6˚ Brix, 3.68, 0.77 percent, 6.4 percent, 1.7 percent, 4.9 percent, 40 mg ml-1, respectively. Sensory evaluation revealed that overall acceptance of probiotic juice containing encapsulated strains and free strains in the first week was 8.3 and 7.8, respectively. Even after 4 weeks of storage, the overall acceptance for juice with encapsulated strains was better than free strains with a score of 7.5 and 7.0 at the end of storage period. Interpretation: The sweet orange juice with encapsulated strains has high viable cell count (109cfu ml-1) even after 4 weeks of storage resulted in stable therapeutic probiotic sweet orange juice. It is further, suitable for commercial production of probiotic sweet orange juice with probiotic cultures.

show abstract

Section: Sensory Evaluation Of Probiotic Sweet Orange Juice Samplesmentioning

confidence: 93%

Influence of probiotics on physico-chemical and organoleptic characteristics of sweet orange juice

Deshpande¹,

Katke²,

Poshadri³

2022

JEB

View full text Add to dashboard Cite

show abstract

“…The achieved product was microbiologically stable during storage at room temperature for 90 days and was able to maintain at least an 8 log CFU/30 g portion. Reductions in enzymatic activity, specifically the activity of polyphenol oxidase (by 86%) and of peroxidase (by 92%), represented an additional improvement [ 29 ].…”

Section: Drying Methodsmentioning

confidence: 99%

Current Trends in the Production of Probiotic Formulations

Kiepś

Dembczyński

2022

Foods

View full text Add to dashboard Cite

Preparations containing probiotic strains of bacteria have a beneficial effect on human and animal health. The benefits of probiotics translate into an increased interest in techniques for the preservation of microorganisms. This review compares different drying methods and their improvements, with specific reference to processing conditions, microorganisms, and protective substances. It also highlights some factors that may influence the quality and stability of the final probiotic preparations, including thermal, osmotic, oxidative, and acidic stresses, as well as dehydration and shear forces. Processing and storage result in the loss of viability and stability in probiotic formulations. Herein, the addition of protective substances, the optimization of process parameters, and the adaptation of cells to stress factors before drying are described as countermeasures to these challenges. The latest trends and developments in the fields of drying technologies and probiotic production are also discussed. These developments include novel application methods, controlled release, the use of food matrices, and the use of analytical methods to determine the viability of probiotic bacteria.

show abstract

“…Some of the most commonly used probiotic strains in the production of snacks are L. rhamnosus , which modulates the immune response and prevents intestinal and respiratory infections (Flores‐Andrade et al ., 2017) and B . coagulans , for the treatment of irritable bowel syndrome and antibiotic‐associated diarrhoea (Galvão et al ., 2020).…”

Section: Stress Adaptative Mechanisms In Probiotic Bacteriamentioning

confidence: 99%

Fruit and vegetable snacks as carriers of probiotics and bioactive compounds: a review

Bustos

Font

Taranto

2023

Int J of Food Sci Tech

View full text Add to dashboard Cite

Vegetable and fruit snacks emerge as an innovative non-dairy functional food of probiotic carriers and a valuable alternative to consumers with dietary restrictions. However, enriching snacks with probiotics is challenging as several factors may affect cell viability making it difficult to maintain adequate microbial doses at consumption time. This article aimed to review the most recent advances in the design of probiotic fruit and vegetable snacks to provide the current state of knowledge on this cutting-edge topic. In particular, the technologies applied to introduce probiotics into the food matrix, classical and novel drying methods, and strategies to improve microbial survival during processing, storage and gastrointestinal passage, are discussed. Most of the published works report bacterial counts above 7 log cfu g À1 in snacks, which is a proper dose of probiotics to promote health benefits. However, many of these studies did not evaluate the survival rate during storage or considered short periods. The design of fruit-or vegetablebased snacks enriched with probiotics appears to be a worthwhile strategy at laboratory scale but further studies to validate results both at pilot and industrial scale are necessary.

show abstract

Probiotic dried apple snacks: Development of probiotic coating and shelf‐life studies

Cited by 7 publications

References 36 publications

Influence of probiotics on physico-chemical and organoleptic characteristics of sweet orange juice

Influence of probiotics on physico-chemical and organoleptic characteristics of sweet orange juice

Current Trends in the Production of Probiotic Formulations

Fruit and vegetable snacks as carriers of probiotics and bioactive compounds: a review

Contact Info

Product

Resources

About