Development of intermediate‐moisture apricot with impregnation ofBacillus coagulansGBI‐30 6086 as a functional snack: Quality assessment during storage

Abstract

The aim of this study was to develop an apricot snack with impregnation of Bacillus coagulans GBI-30 6086 spores and investigate the changes in quality during the storage at 4°C. Thus, dried apricots were impregnated with B. coagulans until they reached the intermediate moisture level (36%). The probiotic impregnation was conducted under the atmospheric pressure (control) and VI applied (experimental). The results showed the B. coagulans count of the apricots remained stable (>7 log CFU/g) over 42 days at +4°C. The TSS, pH, acidity, total phenolic content (TPC), and hardness were similar for both groups on the 0th day. The TPC of the experimental group was 10.7% higher than the control at the end of storage (p < .05). Finally, the probiotic apricot with higher probiotic viability after processing and storage were successfully produced by VI while decreasing the process time by 74.2%, and maintaining better quality and sensory characteristics. Novelty impact statement• Bacillus coagulans GBI-30 6086 spores were impregnated into organic dried apricots by vacuum impregnation for the first time.• The use of dried fruits as probiotic carriers is a new concept to produce a functional snack.• Probiotic survival remains stable in the intermediate-moisture apricots during storage of 42 days at 4°C.

Ultrasound applications in drying of fruits from a sustainable development goals perspective

“…Small facilities typically rely on manual labor and are very labor-intensive. Although dried fruits are not considered a high-value-added product, new products developed with the use of ultrasonics are considered high-value-added products, such as probiotic dried fruits [125] , [126] , [127] , prebiotic dried fruits [128] , [129] , [130] , enriched dried fruits [131] , [132] , [133] , low-calorie dried fruits [114] , [115] . Fig.…”

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

“…On the contrary, Danışman et al . (2022) developed an intermediate‐moisture apricot snack impregnated with B. coagulans spores at vacuum and at atmospheric pressure. In both cases, the probiotic count remained stable (>7 log cfu g −1 ) over 42 days at +4 °C, but vacuum increased by 10.7% the phenolic content of the snacks and better qualitative and sensory characteristics after storage were obtained.…”

Development of an Apple Snack Enriched with Probiotic Lacticaseibacillus rhamnosus: Evaluation of the Refractance Window Drying Process on Cell Viability

“…This process is valuable for developing high-quality food products with desired attributes and characteristics [ 14 , 15 ]. Several investigations have used this technology for the incorporation of probiotics in fruits, for example, in apples [ 16 , 17 , 18 , 19 , 20 ], murta [ 21 ], melon [ 22 ], bananas [ 23 ], apricots [ 24 ], and Andean blackberries [ 25 ]. Additionally, drying offers several advantages for preserving enriched fruit and vegetable snacks, including cost savings in storage, packaging, and transportation, and extended shelf life [ 26 , 27 ].…”