|کد مقاله||کد نشریه||سال انتشار||مقاله انگلیسی||ترجمه فارسی||نسخه تمام متن|
|5137084||1378962||2017||10 صفحه PDF||سفارش دهید||دانلود کنید|
- Osmotic dehydration of cut apple was performed in sucrose or sorbitol solutions with re-suspended probiotic.
- Lactobacillus plantarum got incorporated in apple cubes (107-108 cfu/g) by osmotic dehydration.
- L. plantarum maintained the viability of 107 cfu/g during a 6Â day-storage at 4Â Â°C.
- L. plantarum survived (107 cfu/g) in the quick simulation of digestion through gastro-intestinal tract.
The feasibility to incorporate Lactobacillus plantarum in apple cubes during the osmotic dehydration (OD) was investigated. The effects of 40 and 60Â Â°Brix osmotic solutions of sucrose or sorbitol on the viability of L. plantarum during the OD at 37Â Â°C and 1013 or 150Â mbar was evaluated. The storage at 4Â Â°C and a quick simulation (2Â h) of the digestion of probiotic apple cubes through the gastro-intestinal tract were also performed and the viability of the probiotic evaluated.Lactobacillus plantarum got incorporated in the osmotically apple cubes (107-108 cfu/g) with preference for 40Â Â°Brix solutions and it maintained the viability of 107 cfu/g during a 6Â day-storage at 4Â Â°C. L. plantarum also survived (107 cfu/g) during the simulation of the digestion. Colour changes of the probiotic apple cubes occurred after OD and storage.Therefore, osmotically dehydrated apple cubes incorporated with L. plantarum could be a new probiotic food.
Journal: Journal of Functional Foods - Volume 38, Part A, November 2017, Pages 519-528