Publicação
Lactobacillus plantarum survival during the osmotic dehydration and storage of probiotic cut apple
| Resumo: | The feasibility to incorporate Lactobacillus plantarum in apple cubes during the osmotic dehydration (OD) was investigated. The effects of 40 and 60 °Brix osmotic solutions of sucrose or sorbitol on the viability of L. plantarum during the OD at 37 °C and 1013 or 150 mbar was evaluated. The storage at 4 °C and a quick simulation (2 h) of the digestion of probiotic apple cubes through the gastro-intestinal tract were also performed and the viability of the probiotic evaluated. Lactobacillus plantarum got incorporated in the osmotically apple cubes (107–108 cfu/g) with preference for 40 °Brix solutions and it maintained the viability of 107 cfu/g during a 6 day-storage at 4 °C. L. plantarum also survived (107 cfu/g) during the simulation of the digestion. Colour changes of the probiotic apple cubes occurred after OD and storage. Therefore, osmotically dehydrated apple cubes incorporated with L. plantarum could be a new probiotic food. |
|---|---|
| Autores principais: | Emser, Kassandra |
| Outros Autores: | Barbosa, Joana; Teixeira, Paula; Morais, Alcina Maria Miranda Bernardo de |
| Assunto: | Probiotic Lactobacillus plantarum Osmotic dehydration Sorbitol Water activity Colour |
| Ano: | 2017 |
| País: | Portugal |
| Tipo de documento: | artigo |
| Tipo de acesso: | acesso restrito |
| Instituição associada: | Universidade Católica Portuguesa |
| Idioma: | inglês |
| Origem: | Veritati - Repositório Institucional da Universidade Católica Portuguesa |
| _version_ | 1866895753941614592 |
|---|---|
| author | Emser, Kassandra |
| author2 | Barbosa, Joana Teixeira, Paula Morais, Alcina Maria Miranda Bernardo de |
| author2_role | author author author |
| author_facet | Emser, Kassandra Barbosa, Joana Teixeira, Paula Morais, Alcina Maria Miranda Bernardo de |
| author_role | author |
| contributor_name_str_mv | Veritati |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Emser, Kassandra\"},{\"Person.name\":\"Barbosa, Joana\",\"Person.identifier.orcid\":\"0000-0001-5879-9458\"},{\"Person.name\":\"Teixeira, Paula\",\"Person.identifier.orcid\":\"0000-0002-6296-5137\"},{\"Person.name\":\"Morais, Alcina Maria Miranda Bernardo de\",\"Person.identifier.orcid\":\"0000-0002-1059-9649\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Veritati |
| datacite.creators.creator.creatorName.fl_str_mv | Emser, Kassandra Barbosa, Joana Teixeira, Paula Morais, Alcina Maria Miranda Bernardo de |
| datacite.date.Accepted.fl_str_mv | 2017-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2017-12-18T18:56:49Z |
| datacite.date.embargoed.fl_str_mv | 2017-12-18T18:56:49Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_16ec |
| datacite.subjects.subject.fl_str_mv | Probiotic Lactobacillus plantarum Osmotic dehydration Sorbitol Water activity Colour |
| datacite.titles.title.fl_str_mv | Lactobacillus plantarum survival during the osmotic dehydration and storage of probiotic cut apple |
| dc.contributor.none.fl_str_mv | Veritati |
| dc.creator.none.fl_str_mv | Emser, Kassandra Barbosa, Joana Teixeira, Paula Morais, Alcina Maria Miranda Bernardo de |
| dc.date.Accepted.fl_str_mv | 2017-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2017-12-18T18:56:49Z |
| dc.date.embargoed.fl_str_mv | 2017-12-18T18:56:49Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10400.14/23720 |
| dc.language.none.fl_str_mv | eng |
| dc.publisher.none.fl_str_mv | Elsevier |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_16ec |
| dc.subject.none.fl_str_mv | Probiotic Lactobacillus plantarum Osmotic dehydration Sorbitol Water activity Colour |
| dc.title.fl_str_mv | Lactobacillus plantarum survival during the osmotic dehydration and storage of probiotic cut apple |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_6501 |
| description | The feasibility to incorporate Lactobacillus plantarum in apple cubes during the osmotic dehydration (OD) was investigated. The effects of 40 and 60 °Brix osmotic solutions of sucrose or sorbitol on the viability of L. plantarum during the OD at 37 °C and 1013 or 150 mbar was evaluated. The storage at 4 °C and a quick simulation (2 h) of the digestion of probiotic apple cubes through the gastro-intestinal tract were also performed and the viability of the probiotic evaluated. Lactobacillus plantarum got incorporated in the osmotically apple cubes (107–108 cfu/g) with preference for 40 °Brix solutions and it maintained the viability of 107 cfu/g during a 6 day-storage at 4 °C. L. plantarum also survived (107 cfu/g) during the simulation of the digestion. Colour changes of the probiotic apple cubes occurred after OD and storage. Therefore, osmotically dehydrated apple cubes incorporated with L. plantarum could be a new probiotic food. |
| dirty | 0 |
| eu_rights_str_mv | restrictedAccess |
| format | article |
| fulltext.url.fl_str_mv | https://repositorio.ucp.pt/bitstreams/3e9f5df8-56dc-489e-ac4a-ad10aae81225/download |
| funding.funder.alternateName_str_mv | FCT |
| funding.funder.identifier_str_mv | http://doi.org/10.13039/501100001871 |
| funding.funder.name_str_mv | Fundação para a Ciência e a Tecnologia |
| id | veritati_593fc00a6f1719d0aef6df55352b75c2 |
| identifier.url.fl_str_mv | http://hdl.handle.net/10400.14/23720 |
| instacron_str | ucp |
| institution | Universidade Católica Portuguesa |
| instname_str | Universidade Católica Portuguesa |
| language | eng |
| network_acronym_str | veritati |
| network_name_str | Veritati - Repositório Institucional da Universidade Católica Portuguesa |
| oai_identifier_str | oai:repositorio.ucp.pt:10400.14/23720 |
| organization_str_mv | urn:organizationAcronym:ucp |
| person_str_mv | Emser, Kassandra Barbosa, Joana Barbosa, Joana https://www.ciencia-id.pt/9516-589F-8B0D 9516-589F-8B0D http://orcid.org/0000-0001-5879-9458 0000-0001-5879-9458 Teixeira, Paula Teixeira, Paula http://orcid.org/0000-0002-6296-5137 0000-0002-6296-5137 Morais, Alcina Maria Miranda Bernardo de Morais, Alcina Maria Miranda Bernardo de https://www.ciencia-id.pt/EB10-A13C-2748 EB10-A13C-2748 http://orcid.org/0000-0002-1059-9649 0000-0002-1059-9649 |
| publishDate | 2017 |
| publisher.none.fl_str_mv | Elsevier |
| reponame_str | Veritati - Repositório Institucional da Universidade Católica Portuguesa |
| repository_id_str | urn:repositoryAcronym:veritati |
| service_str_mv | urn:repositoryAcronym:veritati |
| spelling | engElsevierpt_PTThe feasibility to incorporate Lactobacillus plantarum in apple cubes during the osmotic dehydration (OD) was investigated. The effects of 40 and 60 °Brix osmotic solutions of sucrose or sorbitol on the viability of L. plantarum during the OD at 37 °C and 1013 or 150 mbar was evaluated. The storage at 4 °C and a quick simulation (2 h) of the digestion of probiotic apple cubes through the gastro-intestinal tract were also performed and the viability of the probiotic evaluated. Lactobacillus plantarum got incorporated in the osmotically apple cubes (107–108 cfu/g) with preference for 40 °Brix solutions and it maintained the viability of 107 cfu/g during a 6 day-storage at 4 °C. L. plantarum also survived (107 cfu/g) during the simulation of the digestion. Colour changes of the probiotic apple cubes occurred after OD and storage. Therefore, osmotically dehydrated apple cubes incorporated with L. plantarum could be a new probiotic food.application/pdfpt_PTLactobacillus plantarum survival during the osmotic dehydration and storage of probiotic cut appleEmser, KassandraPersonalBarbosa, JoanaDSpacehttp://dspace.org/items/ce89919c-98a7-473c-995a-1d89e70644b6DSpacehttp://dspace.org/items/ce89919c-98a7-473c-995a-1d89e70644b6BarbosaJoanaCiência IDhttps://www.ciencia-id.pt9516-589F-8B0DORCIDhttp://orcid.org0000-0001-5879-9458Scopus Author IDhttps://www.scopus.com13608752600PersonalTeixeira, PaulaDSpacehttp://dspace.org/items/b918d4a2-b9f9-4c56-8318-111625e4d58bDSpacehttp://dspace.org/items/b918d4a2-b9f9-4c56-8318-111625e4d58bTeixeiraPaulaORCIDhttp://orcid.org0000-0002-6296-5137Researcher IDhttps://www.researcherid.comJ-8678-2014Scopus Author IDhttps://www.scopus.com7005895206PersonalMorais, Alcina Maria Miranda Bernardo deDSpacehttp://dspace.org/items/7d4bb84a-d049-417f-9d54-8b48219af15fDSpacehttp://dspace.org/items/7d4bb84a-d049-417f-9d54-8b48219af15fBernardoAlcina M.M.Ciência IDhttps://www.ciencia-id.ptEB10-A13C-2748ORCIDhttp://orcid.org0000-0002-1059-9649Researcher IDhttps://www.researcherid.comM-5215-2013Researcher IDhttps://www.researcherid.comIYT-1058-2023Scopus Author IDhttps://www.scopus.com7006325245Scopus Author IDhttps://www.scopus.com7006325245HostingInstitutionOrganizationalVeritatie-mailmailto:repositorio@ucp.ptrepositorio@ucp.ptISSNIsPartOf1756-4646DOIIsPartOf10.1016/j.jff.2017.09.0212017-12-18T18:56:49Z20172017-01-01T00:00:00ZHandlehttp://hdl.handle.net/10400.14/23720http://purl.org/coar/access_right/c_16ecrestricted accessProbioticLactobacillus plantarumOsmotic dehydrationSorbitolWater activityColour1207544 bytesFundação para a Ciência e a TecnologiaClostridium difficile: prevalence in foods and study of alternative treatments to conventional therapeutics applied on C. difficile infectionCrossref Funder IDhttp://doi.org/10.13039/501100001871literaturehttp://purl.org/coar/resource_type/c_6501journal articlehttp://purl.org/coar/access_right/c_16ecapplication/pdffulltexthttps://repositorio.ucp.pt/bitstreams/3e9f5df8-56dc-489e-ac4a-ad10aae81225/downloadJournal of Functional Foods38519528 |
| spellingShingle | Lactobacillus plantarum survival during the osmotic dehydration and storage of probiotic cut apple Emser, Kassandra Probiotic Lactobacillus plantarum Osmotic dehydration Sorbitol Water activity Colour |
| status | SINGLETON |
| subject.fl_str_mv | Probiotic Lactobacillus plantarum Osmotic dehydration Sorbitol Water activity Colour |
| title | Lactobacillus plantarum survival during the osmotic dehydration and storage of probiotic cut apple |
| title_full | Lactobacillus plantarum survival during the osmotic dehydration and storage of probiotic cut apple |
| title_fullStr | Lactobacillus plantarum survival during the osmotic dehydration and storage of probiotic cut apple |
| title_full_unstemmed | Lactobacillus plantarum survival during the osmotic dehydration and storage of probiotic cut apple |
| title_short | Lactobacillus plantarum survival during the osmotic dehydration and storage of probiotic cut apple |
| title_sort | Lactobacillus plantarum survival during the osmotic dehydration and storage of probiotic cut apple |
| topic | Probiotic Lactobacillus plantarum Osmotic dehydration Sorbitol Water activity Colour |
| topic_facet | Probiotic Lactobacillus plantarum Osmotic dehydration Sorbitol Water activity Colour |
| url | http://hdl.handle.net/10400.14/23720 |
| visible | 1 |