- -

Survival of Lactobacillus salivarius 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

RiuNet: Repositorio Institucional de la Universidad Politécnica de Valencia

Compartir/Enviar a

Citas

Estadísticas

  • Estadisticas de Uso

Survival of Lactobacillus salivarius 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

Mostrar el registro sencillo del ítem

Ficheros en el ítem

Thumbnail
Nombre: Burca-Busaga;Beto ...
Tamaño: 1.501Mb
Formato: PDF
Descripción: Versión editorial
Abrir
dc.contributor.author Burca-Busaga, Cristina Gabriela es_ES
dc.contributor.author Betoret Valls, Noelia es_ES
dc.contributor.author Seguí Gil, Lucía es_ES
dc.contributor.author Betoret, Ester es_ES
dc.contributor.author Barrera Puigdollers, Cristina es_ES
dc.date.accessioned 2021-02-23T04:31:00Z
dc.date.available 2021-02-23T04:31:00Z
dc.date.issued 2020-08 es_ES
dc.identifier.uri http://hdl.handle.net/10251/162095
dc.description.abstract [EN] Survival of probiotic microorganisms in dried foods is optimal for water activity (a(w)) values between 0.1 and 0.3. Encapsulating and adding low-molecular weight additives can enhance probiotic viability in intermediatea(w)food products, but the effectiveness of sub-lethal homogenization is still not proven. This study evaluates the effect of 10% (w/w) trehalose addition and/or 100 MPa homogenization onLactobacillussalivariusCECT 4063 counts and antioxidant properties of apple slices dried to different water activity values (freeze-drying to aa(w)of 0.25 and air-drying at 40 degrees C to aa(w)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 degrees C to aa(w)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. es_ES
dc.description.sponsorship This research was funded by Generalitat Valenciana, project reference GV/2015/066 entitled "Mejora de la calidad functional de un snack con efecto probiotico y antioxidante mediante la incorporacion de trehalosa y la aplicacion de altas presiones de homogeneizacion". es_ES
dc.language Inglés es_ES
dc.publisher MDPI es_ES
dc.relation.ispartof Microorganisms es_ES
dc.rights Reconocimiento (by) es_ES
dc.subject Lactobacillus salivarius spp. salivarius es_ES
dc.subject Water activity es_ES
dc.subject Trehalose es_ES
dc.subject High pressure homogenization es_ES
dc.subject Antioxidants es_ES
dc.subject Hot air drying es_ES
dc.subject Freeze-drying es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Survival of Lactobacillus salivarius 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 es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.3390/microorganisms8081095 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/GVA//GV%2F2015%2F066/ es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament es_ES
dc.description.bibliographicCitation Burca-Busaga, CG.; Betoret Valls, N.; Seguí Gil, L.; Betoret, E.; Barrera Puigdollers, C. (2020). Survival of Lactobacillus salivarius 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. 8(8):1-15. https://doi.org/10.3390/microorganisms8081095 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.3390/microorganisms8081095 es_ES
dc.description.upvformatpinicio 1 es_ES
dc.description.upvformatpfin 15 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 8 es_ES
dc.description.issue 8 es_ES
dc.identifier.eissn 2076-2607 es_ES
dc.relation.pasarela S\417262 es_ES
dc.contributor.funder Generalitat Valenciana es_ES
dc.description.references Day, L., Seymour, R. B., Pitts, K. F., Konczak, I., & Lundin, L. (2009). Incorporation of functional ingredients into foods. Trends in Food Science & Technology, 20(9), 388-395. doi:10.1016/j.tifs.2008.05.002 es_ES
dc.description.references Boyer, J., & Liu, R. H. (2004). Apple phytochemicals and their health benefits. Nutrition Journal, 3(1). doi:10.1186/1475-2891-3-5 es_ES
dc.description.references Fito, P., Chiralt, A., Betoret, N., Gras, M., Cháfer, M., Martı́nez-Monzó, J., … Vidal, D. (2001). Vacuum impregnation and osmotic dehydration in matrix engineering. Journal of Food Engineering, 49(2-3), 175-183. doi:10.1016/s0260-8774(00)00220-x es_ES
dc.description.references Assis, F. R., Rodrigues, L. G. G., Tribuzi, G., de Souza, P. G., Carciofi, B. A. M., & Laurindo, J. B. (2019). Fortified apple (Malus spp., var. Fuji) snacks by vacuum impregnation of calcium lactate and convective drying. LWT, 113, 108298. doi:10.1016/j.lwt.2019.108298 es_ES
dc.description.references Genevois, C., de Escalada Pla, M., & Flores, S. (2017). Novel strategies for fortifying vegetable matrices with iron and Lactobacillus casei simultaneously. LWT - Food Science and Technology, 79, 34-41. doi:10.1016/j.lwt.2017.01.019 es_ES
dc.description.references Betoret, E., Sentandreu, E., Betoret, N., Codoñer-Franch, P., Valls-Bellés, V., & Fito, P. (2012). Technological development and functional properties of an apple snack rich in flavonoid from mandarin juice. Innovative Food Science & Emerging Technologies, 16, 298-304. doi:10.1016/j.ifset.2012.07.003 es_ES
dc.description.references Akman, P. K., Uysal, E., Ozkaya, G. U., Tornuk, F., & Durak, M. Z. (2019). Development of probiotic carrier dried apples for consumption as snack food with the impregnation of Lactobacillus paracasei. LWT, 103, 60-68. doi:10.1016/j.lwt.2018.12.070 es_ES
dc.description.references Betoret, E., Betoret, N., Arilla, A., Bennár, M., Barrera, C., Codoñer, P., & Fito, P. (2012). No invasive methodology to produce a probiotic low humid apple snack with potential effect against Helicobacter pylori. Journal of Food Engineering, 110(2), 289-293. doi:10.1016/j.jfoodeng.2011.04.027 es_ES
dc.description.references CUI, L., NIU, L., LI, D., LIU, C., LIU, Y., LIU, C., & SONG, J. (2018). Effects of different drying methods on quality, bacterial viability and storage stability of probiotic enriched apple snacks. Journal of Integrative Agriculture, 17(1), 247-255. doi:10.1016/s2095-3119(17)61742-8 es_ES
dc.description.references Roobab, U., Batool, Z., Manzoor, M. F., Shabbir, M. A., Khan, M. R., & Aadil, R. M. (2020). Sources, formulations, advanced delivery and health benefits of probiotics. Current Opinion in Food Science, 32, 17-28. doi:10.1016/j.cofs.2020.01.003 es_ES
dc.description.references Passot, S., Cenard, S., Douania, I., Tréléa, I. C., & Fonseca, F. (2012). Critical water activity and amorphous state for optimal preservation of lyophilised lactic acid bacteria. Food Chemistry, 132(4), 1699-1705. doi:10.1016/j.foodchem.2011.06.012 es_ES
dc.description.references Vesterlund, S., Salminen, K., & Salminen, S. (2012). Water activity in dry foods containing live probiotic bacteria should be carefully considered: A case study with Lactobacillus rhamnosus GG in flaxseed. International Journal of Food Microbiology, 157(2), 319-321. doi:10.1016/j.ijfoodmicro.2012.05.016 es_ES
dc.description.references Golowczyc, M. A., Gerez, C. L., Silva, J., Abraham, A. G., De Antoni, G. L., & Teixeira, P. (2010). Survival of spray-dried Lactobacillus kefir is affected by different protectants and storage conditions. Biotechnology Letters, 33(4), 681-686. doi:10.1007/s10529-010-0491-6 es_ES
dc.description.references Nualkaekul, S., & Charalampopoulos, D. (2011). Survival of Lactobacillus plantarum in model solutions and fruit juices. International Journal of Food Microbiology, 146(2), 111-117. doi:10.1016/j.ijfoodmicro.2011.01.040 es_ES
dc.description.references Weinbreck, F., Bodnár, I., & Marco, M. L. (2010). Can encapsulation lengthen the shelf-life of probiotic bacteria in dry products? International Journal of Food Microbiology, 136(3), 364-367. doi:10.1016/j.ijfoodmicro.2009.11.004 es_ES
dc.description.references Miao, S., Mills, S., Stanton, C., Fitzgerald, G. F., Roos, Y., & Ross, R. P. (2008). Effect of disaccharides on survival during storage of freeze dried probiotics. Dairy Science and Technology, 88(1), 19-30. doi:10.1051/dst:2007003 es_ES
dc.description.references Ester, B., Noelia, B., Laura, C.-J., Francesca, P., Cristina, B., Rosalba, L., & Marco, D. R. (2019). Probiotic survival and in vitro digestion of L. salivarius spp. salivarius encapsulated by high homogenization pressures and incorporated into a fruit matrix. LWT, 111, 883-888. doi:10.1016/j.lwt.2019.05.088 es_ES
dc.description.references Bagad, M., Pande, R., Dubey, V., & Ghosh, A. R. (2017). Survivability of freeze-dried probiotic Pediococcus pentosaceus strains GS4, GS17 and Lactobacillus gasseri (ATCC 19992) during storage with commonly used pharmaceutical excipients within a period of 120 days. Asian Pacific Journal of Tropical Biomedicine, 7(10), 921-929. doi:10.1016/j.apjtb.2017.09.005 es_ES
dc.description.references Lapsiri, W., Bhandari, B., & Wanchaitanawong, P. (2012). Viability ofLactobacillus plantarumTISTR 2075 in Different Protectants during Spray Drying and Storage. Drying Technology, 30(13), 1407-1412. doi:10.1080/07373937.2012.684226 es_ES
dc.description.references Oldenhof, H., Wolkers, W. F., Fonseca, F., Passot, S., & Marin, M. (2008). Effect of Sucrose and Maltodextrin on the Physical Properties and Survival of Air-Dried Lactobacillus bulgaricus: An in Situ Fourier Transform Infrared Spectroscopy Study. Biotechnology Progress, 21(3), 885-892. doi:10.1021/bp049559j es_ES
dc.description.references Barrera, C., Burca, C., Betoret, E., García‐Hernández, J., Hernández, M., & Betoret, N. (2019). Improving antioxidant properties and probiotic effect of clementine juice inoculated with Lactobacillus salivarius spp. salivarius (CECT 4063) by trehalose addition and/or sublethal homogenisation. International Journal of Food Science & Technology, 54(6), 2109-2122. doi:10.1111/ijfs.14116 es_ES
dc.description.references Betoret, E., Calabuig-Jiménez, L., Patrignani, F., Lanciotti, R., & Dalla Rosa, M. (2017). Effect of high pressure processing and trehalose addition on functional properties of mandarin juice enriched with probiotic microorganisms. LWT - Food Science and Technology, 85, 418-422. doi:10.1016/j.lwt.2016.10.036 es_ES
dc.description.references Luximon-Ramma, A., Bahorun, T., Crozier, A., Zbarsky, V., Datla, K. P., Dexter, D. T., & Aruoma, O. I. (2005). Characterization of the antioxidant functions of flavonoids and proanthocyanidins in Mauritian black teas. Food Research International, 38(4), 357-367. doi:10.1016/j.foodres.2004.10.005 es_ES
dc.description.references Brand-Williams, W., Cuvelier, M. E., & Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT - Food Science and Technology, 28(1), 25-30. doi:10.1016/s0023-6438(95)80008-5 es_ES
dc.description.references Chen, Y.-S., Srionnual, S., Onda, T., & Yanagida, F. (2007). Effects of prebiotic oligosaccharides and trehalose on growth and production of bacteriocins by lactic acid bacteria. Letters in Applied Microbiology, 45(2), 190-193. doi:10.1111/j.1472-765x.2007.02167.x es_ES
dc.description.references Li, C., Liu, L. B., & Liu, N. (2011). Effects of carbon sources and lipids on freeze-drying survival of Lactobacillus bulgaricus in growth media. Annals of Microbiology, 62(3), 949-956. doi:10.1007/s13213-011-0332-4 es_ES
dc.description.references Betoret, N., Puente, L., Dı́az, M. ., Pagán, M. ., Garcı́a, M. ., Gras, M. ., … Fito, P. (2003). Development of probiotic-enriched dried fruits by vacuum impregnation. Journal of Food Engineering, 56(2-3), 273-277. doi:10.1016/s0260-8774(02)00268-6 es_ES
dc.description.references Santivarangkna, C., Kulozik, U., & Foerst, P. (2007). Alternative Drying Processes for the Industrial Preservation of Lactic Acid Starter Cultures. Biotechnology Progress, 23(2), 302-315. doi:10.1021/bp060268f es_ES
dc.description.references Zayed, G., & Roos, Y. H. (2004). Influence of trehalose and moisture content on survival of Lactobacillus salivarius subjected to freeze-drying and storage. Process Biochemistry, 39(9), 1081-1086. doi:10.1016/s0032-9592(03)00222-x es_ES
dc.description.references Betoret, E., Betoret, N., Rocculi, P., & Dalla Rosa, M. (2015). Strategies to improve food functionality: Structure–property relationships on high pressures homogenization, vacuum impregnation and drying technologies. Trends in Food Science & Technology, 46(1), 1-12. doi:10.1016/j.tifs.2015.07.006 es_ES
dc.description.references Kets, E., Teunissen, P., & de Bont, J. (1996). Effect of compatible solutes on survival of lactic Acid bacteria subjected to drying. Applied and Environmental Microbiology, 62(1), 259-261. doi:10.1128/aem.62.1.259-261.1996 es_ES
dc.description.references Betoret, E., Betoret, N., Carbonell, J. V., & Fito, P. (2009). Effects of pressure homogenization on particle size and the functional properties of citrus juices. Journal of Food Engineering, 92(1), 18-23. doi:10.1016/j.jfoodeng.2008.10.028 es_ES
dc.description.references Kechagia, M., Basoulis, D., Konstantopoulou, S., Dimitriadi, D., Gyftopoulou, K., Skarmoutsou, N., & Fakiri, E. M. (2013). Health Benefits of Probiotics: A Review. ISRN Nutrition, 2013, 1-7. doi:10.5402/2013/481651 es_ES
dc.description.references Vuthijumnok, J. (2013). Effect of freeze-drying and extraction solvents on the total phenolic contents, total flavonoids and antioxidant activity of different Rabbiteye blueberry genotypes grown in New Zealand. IOSR Journal of Pharmacy and Biological Sciences, 8(1), 42-48. doi:10.9790/3008-0814248 es_ES
dc.description.references Heredia, A., Peinado, I., Barrera, C., & Grau, A. A. (2009). Influence of process variables on colour changes, carotenoids retention and cellular tissue alteration of cherry tomato during osmotic dehydration. Journal of Food Composition and Analysis, 22(4), 285-294. doi:10.1016/j.jfca.2008.11.018 es_ES
dc.description.references Seguí, L., Calabuig-Jiménez, L., Betoret, N., & Fito, P. (2015). Physicochemical and antioxidant properties of non-refined sugarcane alternatives to white sugar. International Journal of Food Science & Technology, 50(12), 2579-2588. doi:10.1111/ijfs.12926 es_ES
dc.description.references Vega-Gálvez, A., Ah-Hen, K., Chacana, M., Vergara, J., Martínez-Monzó, J., García-Segovia, P., … Di Scala, K. (2012). Effect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices. Food Chemistry, 132(1), 51-59. doi:10.1016/j.foodchem.2011.10.029 es_ES
dc.description.references Kurtmann, L., Carlsen, C. U., Risbo, J., & Skibsted, L. H. (2009). Storage stability of freeze–dried Lactobacillus acidophilus (La-5) in relation to water activity and presence of oxygen and ascorbate. Cryobiology, 58(2), 175-180. doi:10.1016/j.cryobiol.2008.12.001 es_ES
dc.description.references Barbosa, J., Borges, S., & Teixeira, P. (2015). Influence of sub-lethal stresses on the survival of lactic acid bacteria after spray-drying in orange juice. Food Microbiology, 52, 77-83. doi:10.1016/j.fm.2015.06.010 es_ES
dc.description.references Lim, E. M., Ehrlich, S. D., & Maguin, E. (2000). Identification of stress-inducible proteins inLactobacillus delbrueckii subsp.bulgaricus. Electrophoresis, 21(12), 2557-2561. doi:10.1002/1522-2683(20000701)21:12<2557::aid-elps2557>3.0.co;2-b es_ES
dc.description.references Kilstrup, M., Jacobsen, S., Hammer, K., & Vogensen, F. K. (1997). Induction of heat shock proteins DnaK, GroEL, and GroES by salt stress in Lactococcus lactis. Applied and Environmental Microbiology, 63(5), 1826-1837. doi:10.1128/aem.63.5.1826-1837.1997 es_ES
dc.description.references Patrignani, F., & Lanciotti, R. (2016). Applications of High and Ultra High Pressure Homogenization for Food Safety. Frontiers in Microbiology, 7. doi:10.3389/fmicb.2016.01132 es_ES
dc.description.references Piretti, M. V., Gallerani, G., & Brodnik, U. (1996). Polyphenol polymerisation involvement in apple superficial scald. Postharvest Biology and Technology, 8(1), 11-18. doi:10.1016/0925-5214(95)00056-9 es_ES
dc.description.references Ma, Y., & Huang, H. (2014). Characterisation and comparison of phenols, flavonoids and isoflavones of soymilk and their correlations with antioxidant activity. International Journal of Food Science & Technology, 49(10), 2290-2298. doi:10.1111/ijfs.12545 es_ES


Este ítem aparece en la(s) siguiente(s) colección(ones)

Mostrar el registro sencillo del ítem