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Dried Fruit Matrices Incorporated with a Probiotic Strain of Lactobacillus plantarum

Catarina Ribeiro ,
Catarina Ribeiro
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Ricardo Freixo ,
Ricardo Freixo
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Joana Silva ,
Joana Silva
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Paul Gibbs ,
Paul Gibbs
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Alcina Morais ,
Alcina Morais
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Paula Teixeira
Paula Teixeira
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Published: 01.12.2013.

Volume 3, Issue 1 (2014)

https://doi.org/10.7455/ijfs.v3i1.204

Abstract

The development of fruits and vegetables containing probiotics is a topic of great interest and popularity for health-conscious consumers. The aim of this study was to evaluate the possibility of using dried fruit matrices as delivery vehicles for probiotics. Different fruits — kiwi, mango, strawberry, pineapple, banana — were used as food matrices to test the viability of a strain of Lactobacillus plantarum, which was determined after drying at 40ºC and at different storage times. Cell survival after drying decreased by ca. 1 log in banana and strawberry, to 3 log, for kiwi. The bacterial numbers in banana and strawberry dried pieces at the time of storage at room temperature and 4ºC were approximately 107 cfu/g. After 37 days storage at room temperature, no viable counts were observed in any of the fruits studied. However, at 4ºC after this period of time, viable cells were detected for all the fruits (1.9x106 cfu/g, 1.5x105 cfu/g 1.5x105 cfu/g, 4.7x104 cfu/g 8.0x103 cfu/g, for strawberry, banana, kiwi, mango and pineapple, respectively).

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