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Development of dried probiotic apple cubes incorporated with Lactobacillus casei NRRL B-442
Journal of Functional Foods ( IF 5.6 ) Pub Date : 2017-12-22 , DOI: 10.1016/j.jff.2017.12.042
Sueli Rodrigues , Luís C.A. Silva , Antonio Mulet , Juan A. Cárcel , Fabiano A.N. Fernandes

This work presents the development of a probiotic dried apple snack consisting of dried apple cubes impregnated with Lactobacillus casei NRRL B-442. Apple cubes were impregnated with probiotic microorganisms and dried under different temperatures (10–60 °C), with or without application of ultrasound. The viability of Lactobacillus casei in the dried apple snack was evaluated studying the effects of drying conditions and ultrasound application (as a drying enhancing technology). A mathematical model was developed to predict the drying kinetics and the inactivation of Lactobacillus casei. Drying and microorganism inactivation rates increased with increasing process temperature and with ultrasound application. The concentration of probiotics in the apple snacks was similar to the concentration of microorganisms in commercial probiotic dairy products when the apples were dried at 60 °C or when ultrasound-assisted air-drying was applied, thus proving that the production of dried probiotic apple snacks is possible and technically viable.



中文翻译:

干酪乳杆菌NRRL B-442结合的益生菌干苹果立方体的开发

这项工作提出了一种益生菌干苹果零食的开发,该零食由浸渍有干酪乳杆菌NRRL B-442的苹果干立方体组成。苹果块浸有益生菌微生物,并在不同温度(10–60°C)下干燥,无论是否使用超声波。通过研究干燥条件和超声应用(作为干燥增强技术)的影响,评估了干酪乳杆菌在苹果干零食中的生存能力。建立了数学模型来预测干酪乳杆菌的干燥动力学和灭活。干燥和微生物灭活率随着过程温度的升高和超声波的应用而增加。当苹果在60°C下干燥或应用超声辅助风干时,苹果零食中益生菌的浓度与商业益生乳制品中的微生物浓度相似,从而证明了生产益生菌干苹果零食在技​​术上可行。

更新日期:2017-12-22
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