Effect of high pressure processing and trehalose addition on functional properties of mandarin juice enriched with probiotic microorganisms

Abstract

This work aimed to determine the effect of homogenization pressures and addition of trehalose on the functional properties of mandarin juice enriched with Lactobacillus salivarius spp. salivarius. Physicochemical and structural properties of mandarin juice were evaluated and related with quantity and stability of probiotic microorganism as well as with its hydrophobicity. Both food matrix and processing, affected functional properties of L. salivarius spp. salivarius. Homogenization pressures and trehalose addition affected quantity and stability of probiotic microorganisms during storage. 20 MPa and 20 MPa with 100 g/kg of trehalose allowed obtaining 10 6 colony forming units (CFU)/ml mandarin juice after ten storage days. In MRS growth, cell hydrophobicity increased with homogenization pressures, with values in range 67-98 %. Highest cell hydrophobicity was obtained in samples homogenized at 100 MPa. Under stress growth conditions, cell hydrophobicity values were in a range 30-84 %. In samples no homogenized, addition of trehalose resulted in an increased values of hydrophobicity, with highest levels in those samples with 100 g/kg of trehalose addition.

Improving antioxidant properties and probiotic effect of clementine juice inoculated with Lactobacillus salivarius spp. salivarius (CECT 4063) by trehalose addition and/or sublethal homogenisation

“…When added to mandarin juice before its inoculation with Lactobacillus salivarius spp. salivarius in a 100 g kg −1 ratio, trehalose hardly affected the microbial growth and significantly improved the probiotic survival in the juice after 10 days of refrigerated storage (Betoret et al ., ).…”

“…Therefore, when using the homogenised juice as impregnating solution, more liquid and more functional compounds are expected to be introduced into the structural matrix of the impregnated sample. Beyond these effects of mainly technological interest, non-lethal HPH was observed to increase the hydrophobicity in trials with different probiotic strains, which is directly related to their capacity of adhesion to the intestinal cells and their resistance to the digestion process (Basson et al, 2007;Tabanelli et al, 2012;Betoret et al, 2017). Although there are some previous studies about the effect of high pressure processing and trehalose addition on functional properties of citrus juices enriched with Lactobacillus salivarius spp.…”

Lactobacillus paracasei A13 and High-Pressure Homogenization Stress Response

“…High-pressure homogenization (HPH) is one of the most promising alternatives to traditional thermal treatments for food preservation and product innovation due to the physico-chemical, structural changes following the treatment. In the food sector, it has has been proposed for several purposes including microbial, enzyme and bacteriophages inactivation [1][2][3], large scale cell disruption for the recovery of microbial intracellular metabolites and enzymes [4,5] and improvement of the food safety, shelf-life, texture and functional properties [6][7][8]. Due to the phenomena of cavitation, shear stress, turbulence, and impingement that take place during the treatment, HPH result in a strong antimicrobial activity [7,9], modulation of some enzyme activities and maintenance of color, flavor, and nutritional/functional properties of the treated matrices [10,11].…”

Disaccharides: Influence on Volatiles and Phenolics of Sour Cherry Juice

“…Also, all selected sugars are chemical isomers. The influence of sugars on fruit product quality has been the subject of many studies [ 13 , 14 , 15 , 16 , 17 , 18 , 19 , 20 , 21 , 22 , 23 , 24 ]. The positive influence of trehalose, as a replacement or partial replacement of sucrose, on the retention of volatile compounds has been proven in different products and semi-products such as strawberry cream fillings, strawberry puree, pear products, and freeze-dried sour cherry puree [ 13 , 14 , 15 , 16 , 17 , 18 , 19 ].…”