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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

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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

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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

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Título: 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
Autor: Burca-Busaga, Cristina Gabriela Betoret Valls, Noelia Seguí Gil, Lucía Betoret, Ester Barrera Puigdollers, Cristina
Entidad UPV: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Fecha difusión:
Resumen:
[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 ...[+]
Palabras clave: Lactobacillus salivarius spp. salivarius , Water activity , Trehalose , High pressure homogenization , Antioxidants , Hot air drying , Freeze-drying
Derechos de uso: Reconocimiento (by)
Fuente:
Microorganisms. (eissn: 2076-2607 )
DOI: 10.3390/microorganisms8081095
Editorial:
MDPI
Versión del editor: https://doi.org/10.3390/microorganisms8081095
Código del Proyecto:
info:eu-repo/grantAgreement/GVA//GV%2F2015%2F066/
Agradecimientos:
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 ...[+]
Tipo: Artículo

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