Application of lactobacillus casei and lactobacillus plantarum to develop dried functional apple and banana.
dried apple
dried banana
lactobacillus casei
lactobacillus plantarum
survival
Journal
Microscopy research and technique
ISSN: 1097-0029
Titre abrégé: Microsc Res Tech
Pays: United States
ID NLM: 9203012
Informations de publication
Date de publication:
24 Jun 2024
24 Jun 2024
Historique:
revised:
08
05
2024
received:
07
03
2024
accepted:
13
06
2024
medline:
27
6
2024
pubmed:
27
6
2024
entrez:
26
6
2024
Statut:
aheadofprint
Résumé
The goal of this research was to create dried fruits loaded with probiotic microorganisms (Lactobacillus casei and Lactobacillus plantarum). In separate bottles for each probiotic microbe, apple and banana pieces have been submerged into the impermeability solution with gentle shaking. The vacuum pressure was applied. By the conclusion of the incubation time, L. casei and L. plantarum colonies were enumerated (CFU/g). The scanning electron microscope method was applied to confirm the penetration of impregnation solutions into the intercellular spaces of fruit tissue. On day 28, the population of L. plantarum was 5 log CFU/g for apples and 5.5 log CFU/g for bananas. After storage, the number of L. casei in apples was 5 log CFU/g and 5.5 log CFU/g, respectively. L. casei was found on the surface of apple and banana tissue. After one-week, whole phenolic content of probiotic-enriched bananas and apples augmented. After storage, the antioxidant activity of all samples decreased greatly. The sensory qualities of the samples were excellent throughout storage in terms of color, quality, scent, sensitivity, chewiness, and general adequacy. As a result, dried apples and bananas infused with L. plantarum and L. casei might be a novel probiotic meal. RESEARCH HIGHLIGHTS: Dried apples and bananas infused with L. plantarum and L. casei are novel probiotic meal. After one-week, whole phenolic content of probiotic-enriched bananas and apples augmented. The sensory qualities of the samples were excellent throughout storage in terms of color, quality, scent, sensitivity, chewiness, and general adequacy.
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Subventions
Organisme : Vice Chancellor for Research affairs, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran
Organisme : Toxicology Research Center, Medical Basic Sciences Research Institute, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran
ID : TRC-0030
Informations de copyright
© 2024 Wiley Periodicals LLC.
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