Lactobacillus Enriched Intermediate-Moisture Fruit Products

Wirjantoro, Tri Indrarini; Phianmongkhol, Aphirak; Rongkom, Hathaitip

doi:10.12982/cmujns.2015.0078

Cited by 2 publications

(3 citation statements)

References 18 publications

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“…In general, at all impregnation conditions, murta was enriched with [ 10 7 CFU/g L. casei (Table 4). These values represent less than 1 log cycle reduction in the initial L. casei content (10 8 CFU/g) from the impregnation solution and are similar to the reduction reported after vacuum impregnation of probiotics in several fruits and vegetables (Betoret et al 2003;Oliveira et al 2017;Noorbakhsh et al 2013;Re ˆgo et al 2013;Wirjantoro et al 2015). The initial counts ranged from 1.46 ± 0.14 9 10 7 to 2.34 ± 0.06 9 10 7 CFU/g in vacuum dried samples and from 1.22 ± 0.09 9 10 7 to 2.53 ± 0.17 9 10 7 CFU/g in samples dried by convective drying (Table 4).…”

Section: Viability Of Probiotic Bacteria In Impregnated-dried Murtasupporting

confidence: 77%

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Drying kinetics of probiotic-impregnated murta (Ugni molinae T.) berries

et al. 2018

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The aim of this study was to evaluate dehydrated murta berries enriched with probiotic (Lactobacillus casei var. rhamnosus) bacteria. L. casei was incorporated to fresh murta by vacuum impregnation at alternative conditions (pressure 50, 150 and 300 mbar; time 5, 10 and 15 min; temperature 20 ± 0.2 °C) and impregnated murta samples were dehydrated by two drying methods at 40 °C, vacuum and convective drying. Both drying processes were modeled by three mathematical models (Weibull, Page and modified Page). According to the statistical tests applied, the Weilbull model obtained the best-fit quality on experimental data. Effective moisture diffusivity varied between 1.23-1.75 9 10 -10 m 2 /s and 1.16-1.44 9 10 -10 m 2 /s for vacuum and convective drying, respectively. After impregnation, murta berries contained approximately 10 7 CFU/g L. casei although maximum counts were found at 150 mbar for 15 min. Drying decreased L. casei viability in 1.5-1.9 log and 0.5-1.2 log for vacuum and convective drying, respectively. Thus, impregnation at 150 mbar for 15 min followed by convective drying at 40 °C appears as the method of choice to produce probiotic enriched murta berries that can be commercialized as probiotic dried snacks.

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Section: Viability Of Probiotic Bacteria In Impregnated-dried Murtasupporting

confidence: 77%

“…Many drying processes have been used to dehydrate food after vacuum impregnation. Among these are hot-air (Betoret et al 2003), vacuum (Wirjantoro et al 2015) and microwave drying (Contreras et al 2005). In addition, spherical shaped foods are commonly dried with fluidized-bed dryers (Poo ´s and Szabo ´2018).…”

Section: Introductionmentioning

confidence: 99%

Drying kinetics of probiotic-impregnated murta (Ugni molinae T.) berries

et al. 2018

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“…In a study carried out by Wirjantoro et al. (2015), fresh apple and melon pieces with a sucrose solution containing L. acidophilus TISTR 1338 were produced using the VI technique. Then, the samples were stored at +4°C and +30°C for 8 weeks.…”

Section: Resultsmentioning

confidence: 99%

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

Danışman

Taştan

Baysal

2022

Food Processing Preservation

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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.

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Lactobacillus Enriched Intermediate-Moisture Fruit Products

Cited by 2 publications

References 18 publications

Drying kinetics of probiotic-impregnated murta (Ugni molinae T.) berries

Drying kinetics of probiotic-impregnated murta (Ugni molinae T.) berries

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

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