Fresh cut fruit salads as a promising vehicle for Lactobacillus acidophilus and Lactobacillus plantarum

Página do item simplificado
dc.contributor.authorMartins, E. M. F.
dc.contributor.authorRamos, A. M.
dc.contributor.authorStringheta, P. C.
dc.contributor.authorLago-Vanzela, E. S. [UNESP]
dc.contributor.authorOliveira, P. M.
dc.contributor.authorMartins, M. L.
dc.contributor.institutionIF Sudeste MG Fed Inst Educ Sci & Technol Southea
dc.contributor.institutionUniversidade Federal de Viçosa (UFV)
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2018-11-26T17:48:39Z
dc.date.available2018-11-26T17:48:39Z
dc.date.issued2017-10-01
dc.description.abstractThis work aimed to study the potential use of fresh cut fruit salads as carriers for Lactobacillus acidophilus LA-5 and Lactobacillus plantarum. The viability of L. acidophilus LA-5 and L. plantarum in fruit salads was above 7.83 Log CFU/g during 120 h of storage. Scanning electron microscopy showed that the fruit tissues served as shelter for probiotic bacteria. These tissues allowed bacterial adhesion, especially on pineapple, banana, papaya, mango and apple. Fruit salads from different treatments had no differences regarding pH, acidity and degrees Brix (p> 0.05). L. acidophilus caused changes to apple texture. Fruit salads with L. acidophilus presented psychrotrophic counts of at least 3.0 Log CFU/g less than control fruit salads for up to 120 h of storage at 8 degrees C. L. acidophilus and L. plantarum reduced coliform counts at 30 degrees C in treated fruit salads, improving biopreservation. Therefore, fruit salads have potential for use as promising carriers of probiotic bacteria and could constitute an alternative option for consuming healthy and functional food products.(c) All Rights Reserveden
dc.description.affiliationIF Sudeste MG Fed Inst Educ Sci & Technol Southea, Food Sci & Technol Dept, Ave Dr Jose Sebastiao da Paixao W-N, BR-36180000 Rio Pomba, MG, Brazil
dc.description.affiliationUniv Fed Vicosa, Dept Food Technol, Ave PH Rolfs W-N, BR-36570900 Vicosa, MG, Brazil
dc.description.affiliationSao Paulo State Univ Unesp, Inst Biosci Humanities & Exact Sci Ibilce, Engn & Food Technol Dept, Sao Jose Do Rio Preto, SP, Brazil
dc.description.affiliationUnespSao Paulo State Univ Unesp, Inst Biosci Humanities & Exact Sci Ibilce, Engn & Food Technol Dept, Sao Jose Do Rio Preto, SP, Brazil
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de Minas Gerais (FAPEMIG)
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.format.extent2185-2192
dc.identifier.citationInternational Food Research Journal. Selangor: Univ Putra Malaysia Press, v. 24, n. 5, p. 2185-2192, 2017.
dc.identifier.issn1985-4668
dc.identifier.urihttp://hdl.handle.net/11449/163979
dc.identifier.wosWOS:000427098300048
dc.language.isoeng
dc.publisherUniv Putra Malaysia Press
dc.relation.ispartofInternational Food Research Journal
dc.relation.ispartofsjr0,296
dc.rights.accessRightsAcesso restrito
dc.sourceWeb of Science
dc.subjectFruit mix
dc.subjectMinimally processed food
dc.subjectProbiotic
dc.subjectFunctional food
dc.titleFresh cut fruit salads as a promising vehicle for Lactobacillus acidophilus and Lactobacillus plantarumen
dc.typeArtigo
dcterms.rightsHolderUniv Putra Malaysia Press

Arquivos

Coleções

Artigos - Engenharia e Tecnologia de Alimentos - IBILCE