A feasibility study of Lactobacillus plantarum in fruit powders after processing and storage

作者：Borges Sandra; Barbosa Joana; Silva Joana; Gomes Ana M; Pintado Manuela; Silva Cristina L M; Morais Alcina M M B; Teixeira Paula^*

来源：International Journal of Food Science and Technology, 2016, 51(2): 381-388.

DOI：10.1111/ijfs.12975

• Drying by convection
• probiotic fruit powders
• probiotic survival during storage
• spray-drying

The aim of this study was to develop fruit powders (apple, banana and strawberry) enriched with a probiotic strain (Lactobacillus plantarum 299v). Two methodologies were proposed: (i) drying of the fruit with probiotic culture incorporated (by convection) or (ii) drying of fruit (by convection) and addition of spray-dried probiotic culture. In the first methodology, processing caused a notable reduction in probiotic viable counts in apple, but this reduction was lower during drying of banana and strawberry. A large reduction in viable cells was also recorded during storage. In the second methodology, the survival of L. plantarum 299v was considerably higher during spray-drying, and fruit powders with a microbial content suitable for a probiotic food (10(8)-10(9) cfu g(-1)) were obtained. The fruit powders incorporating L. plantarum 299v can be stored at 4 degrees C or at room temperature, for at least 3 months. This preliminary study demonstrated that fruit powders are good carriers of probiotic cultures, but the techniques used to produce them should be carefully considered.

• 出版日期2016-2