Survival of <i>Lactobacillus</i> <i>salivarius</i> CECT 4063 and Stability of Antioxidant Compounds in Dried Apple Snacks as Affected by the Water Activity, the Addition of Trehalose and High Pressure Homogenization
Survival of probiotic microorganisms in dried foods is optimal for water activity (<i>a</i><sub>w</sub>) values between 0.1 and 0.3. Encapsulating and adding low-molecular weight additives can enhance probiotic viability in intermediate <i>a</i><sub>w</su...
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| Format: | Article |
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MDPI AG
2020-07-01
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| Series: | Microorganisms |
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| Online Access: | https://www.mdpi.com/2076-2607/8/8/1095 |
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| author | Cristina Gabriela Burca-Busaga Noelia Betoret Lucía Seguí Ester Betoret Cristina Barrera |
| author_facet | Cristina Gabriela Burca-Busaga Noelia Betoret Lucía Seguí Ester Betoret Cristina Barrera |
| author_sort | Cristina Gabriela Burca-Busaga |
| collection | DOAJ |
| description | Survival of probiotic microorganisms in dried foods is optimal for water activity (<i>a</i><sub>w</sub>) values between 0.1 and 0.3. Encapsulating and adding low-molecular weight additives can enhance probiotic viability in intermediate <i>a</i><sub>w</sub> food products, but the effectiveness of sub-lethal homogenization is still not proven. This study evaluates the effect of 10% (<i>w/w</i>) trehalose addition and/or 100 MPa homogenization on <i>Lactobacillus</i> <i>salivarius</i> CECT 4063 counts and antioxidant properties of apple slices dried to different water activity values (freeze-drying to a <i>a</i><sub>w</sub> of 0.25 and air-drying at 40 °C to a <i>a</i><sub>w</sub> of 0.35 and 0.45) during four-week storage. Optical and mechanical properties of dried samples were also analyzed. Freeze-drying had the least effect on the microbial counts and air drying at 40 °C to a <i>a</i><sub>w</sub> of 0.35 had the greatest effect. Antioxidant properties improved with drying, especially with convective drying. Decreases in both microbial and antioxidant content during storage were favored in samples with higher water activity values. Adding trehalose improved cell survival during storage in samples with a water activity of 0.35, but 100 MPa homogenization increased the loss of viability in all cases. Air-dried samples became more translucent and reddish, rather rubbery and less crispy than freeze-dried ones. |
| first_indexed | 2024-03-10T18:18:21Z |
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| id | doaj.art-e08da80146ec40a8b30e86f903a97cbd |
| institution | Directory Open Access Journal |
| issn | 2076-2607 |
| language | English |
| last_indexed | 2024-03-10T18:18:21Z |
| publishDate | 2020-07-01 |
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| series | Microorganisms |
| spelling | doaj.art-e08da80146ec40a8b30e86f903a97cbd2023-11-20T07:32:49ZengMDPI AGMicroorganisms2076-26072020-07-0188109510.3390/microorganisms8081095Survival of <i>Lactobacillus</i> <i>salivarius</i> CECT 4063 and Stability of Antioxidant Compounds in Dried Apple Snacks as Affected by the Water Activity, the Addition of Trehalose and High Pressure HomogenizationCristina Gabriela Burca-Busaga0Noelia Betoret1Lucía Seguí2Ester Betoret3Cristina Barrera4Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, 46022 Valencia, SpainInstituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, 46022 Valencia, SpainInstituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, 46022 Valencia, SpainInstituto de Agroquímica y Tecnología de Alimentos, Consejo Superior de Investigaciones Científicas, 46980 Paterna, SpainInstituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, 46022 Valencia, SpainSurvival of probiotic microorganisms in dried foods is optimal for water activity (<i>a</i><sub>w</sub>) values between 0.1 and 0.3. Encapsulating and adding low-molecular weight additives can enhance probiotic viability in intermediate <i>a</i><sub>w</sub> food products, but the effectiveness of sub-lethal homogenization is still not proven. This study evaluates the effect of 10% (<i>w/w</i>) trehalose addition and/or 100 MPa homogenization on <i>Lactobacillus</i> <i>salivarius</i> CECT 4063 counts and antioxidant properties of apple slices dried to different water activity values (freeze-drying to a <i>a</i><sub>w</sub> of 0.25 and air-drying at 40 °C to a <i>a</i><sub>w</sub> of 0.35 and 0.45) during four-week storage. Optical and mechanical properties of dried samples were also analyzed. Freeze-drying had the least effect on the microbial counts and air drying at 40 °C to a <i>a</i><sub>w</sub> of 0.35 had the greatest effect. Antioxidant properties improved with drying, especially with convective drying. Decreases in both microbial and antioxidant content during storage were favored in samples with higher water activity values. Adding trehalose improved cell survival during storage in samples with a water activity of 0.35, but 100 MPa homogenization increased the loss of viability in all cases. Air-dried samples became more translucent and reddish, rather rubbery and less crispy than freeze-dried ones.https://www.mdpi.com/2076-2607/8/8/1095<i>Lactobacillus</i> <i>salivarius</i> spp. <i>salivarius</i>water activitytrehalosehigh pressure homogenizationantioxidantshot air drying |
| spellingShingle | Cristina Gabriela Burca-Busaga Noelia Betoret Lucía Seguí Ester Betoret Cristina Barrera Survival of <i>Lactobacillus</i> <i>salivarius</i> CECT 4063 and Stability of Antioxidant Compounds in Dried Apple Snacks as Affected by the Water Activity, the Addition of Trehalose and High Pressure Homogenization Microorganisms <i>Lactobacillus</i> <i>salivarius</i> spp. <i>salivarius</i> water activity trehalose high pressure homogenization antioxidants hot air drying |
| title | Survival of <i>Lactobacillus</i> <i>salivarius</i> CECT 4063 and Stability of Antioxidant Compounds in Dried Apple Snacks as Affected by the Water Activity, the Addition of Trehalose and High Pressure Homogenization |
| title_full | Survival of <i>Lactobacillus</i> <i>salivarius</i> CECT 4063 and Stability of Antioxidant Compounds in Dried Apple Snacks as Affected by the Water Activity, the Addition of Trehalose and High Pressure Homogenization |
| title_fullStr | Survival of <i>Lactobacillus</i> <i>salivarius</i> CECT 4063 and Stability of Antioxidant Compounds in Dried Apple Snacks as Affected by the Water Activity, the Addition of Trehalose and High Pressure Homogenization |
| title_full_unstemmed | Survival of <i>Lactobacillus</i> <i>salivarius</i> CECT 4063 and Stability of Antioxidant Compounds in Dried Apple Snacks as Affected by the Water Activity, the Addition of Trehalose and High Pressure Homogenization |
| title_short | Survival of <i>Lactobacillus</i> <i>salivarius</i> CECT 4063 and Stability of Antioxidant Compounds in Dried Apple Snacks as Affected by the Water Activity, the Addition of Trehalose and High Pressure Homogenization |
| title_sort | survival of i lactobacillus i i salivarius i cect 4063 and stability of antioxidant compounds in dried apple snacks as affected by the water activity the addition of trehalose and high pressure homogenization |
| topic | <i>Lactobacillus</i> <i>salivarius</i> spp. <i>salivarius</i> water activity trehalose high pressure homogenization antioxidants hot air drying |
| url | https://www.mdpi.com/2076-2607/8/8/1095 |
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